raw green juiceGreen juice is something akin to an energy drink for a raw foodist. Easy to digest and packed with nutrition, this drink works great for any meal, although we typically have it for breakfast. The following recipes is unsweetened, which is the approach recommended by the smart people at Hippocrates, but if you find this hard to take down, you can add some carrot or even apple. However, I can tell you from personal experience that it gets better every time you drink it, so it’s probably best to just go pure and you will get used to it over time. Making green juice is not an exact science, so feel free to modify this as you see fit depending on what greens you have around, although the celery and cucumber are fairly important as they contribute the bulk of the liquid. This recipe makes one serving (about one pint).

4
stalks
celery
½
whole
cucumber
1
cup
sunflower sprouts
5
leaves/stalks
kale
3
leaves/stalks
swiss chard
  1. Wash and strain all the produce.
  2. Cut the cucumber into quarters along its length so it can fit into feed shoot of juicer.
  3. Run everything through the juicer, placing a strainer between the juicer and the juice collection area to catch any stray bits of solid material, as well as foam
  4. Stir and enjoy!

Don’t get stuck on kale and chard. Spinach, collards, beet greens and bok choy would all work, although each will lend a slightly different flavor to the juice.

Play around adding some other veggies in like celeriac, kohlrabi, broccoli stems or burdock root.