Green Machine: Pre-Practice Juice Recipe
- 1-2 People, makes 500 ml (2 cups)
300g celery stalks
200g swiss chard leafs, with the stalks
.5g spirulina seaweed (dry)
Don’t worry about exact weights, just wash all the ingredients listed above.
Peel the lemon and quarter it. Slice your cucumber long-wise, break up your celery stalks and prep the Swiss chard by cutting off its base and pulling apart the leaves. Juice all ingredients slowly, rotating between leaves and cucumbers and celery.
Poured the juice into a glass, and then add spirulina to taste.
Put a slice of lemon on the edge of your glass if you want to get fancy – and enjoy!
Green juice is admittedly an acquired taste, but once you acquire it – you’ll be hooked! Always use raw, fresh produce, organic if possible. If using non-organic produce, soak in a sink full of water with 1/4 cup white or apple cider vinegar to cleanse off chemical residues.
The best juicers are masticating juicers, meaning they “chew” the produce to extract the liquid. This is done slowly with low heat to maximize juice extracted and to conserve the nutrients. While juicing, for best results, alternate leafy veggies (such spinach, lettuce, swiss chard) with firmer vegetables (as cucumber, celery stalks, carrot). Lemon, lime or even a few drops of apple cider vinegar can make even the most intensely green juice juice into a delicious, palatable beverage.