Juice allows the digestive system to rest while supplying the body’s cells with easily assimilated nutrients vital to health as well as provides an internal cleansing boost. Of the many juices I create, my ultimate favorite blend is both potent and green, low in sugar and exceptionally nourishing. Green leafy vegetables furnish the body with the building blocks of protein by way of an abundance of amino acids and are a rich source of essential vitamins and minerals, not to mention chlorophyll. I love mixing deep, dark green leafy vegetables with tart and pungent elements, in countless combinations with ingredients tailored to whatever produce I have on hand and what seems most appealing. There are numerous ways to vary juice components, and I wholeheartedly recommend rotating what greens are used, depending upon the growing season. Diversification widens the scope of essential vitamins and minerals as well as keeps things interesting. Fresh herbs are always a medicinal plus!
A member of the brassica family, kale is high in vitamins K and C, is a good source of iron, and is exceptional for aiding detoxification of the liver. Lacinato (aka Tuscan or Cavolo Nero) is a deeply pigmented, rather tender variety of kale with a somewhat bitter, ever-so-slighty nutty, strong earthy taste that enlivens the palate and plays a starring role in this particular mix. Belonging to the ginger family, turmeric is earthy, slightly citrusy and peppery in flavor. It is anti-bacterial, anti-fungal, anti-inflammatory, also aids in detoxifying the liver, and increases overall immunity. I love adding fresh turmeric to various juice concoctions, and in general find it to be quite grounding. Pineapple is an excellent source of antioxidants and the widely therapeutic enzyme bromelain. Its sweetness perfectly balances the inherent sharp characteristics of the Lacinato kale and turmeric root, as well as nicely complements the tartness of the Granny Smith apple. Cilantro is fantastic for aiding the body in removing heavy metals and wonderfully pairs with lime. Liquid Green is deliciously bold and is a great introduction to the world of full-bodied green juices. Enjoy!
Robust. Alkalizing. Deeply Nourishing.
2 cups Lacinato kale, stemmed (veins left intact), firmly packed
1-inch by 1-inch piece of fresh turmeric root (skin left on)
1 ripe medium Granny Smith apple, cored (skin left on)
half of 1 ripe medium pineapple, rind removed, core left intact
1/3 cup cilantro, stems left intact, firmly packed
half of 1 ripe small green lime, with peel
Process all of the ingredients through a juicer of your choice. Stir gently and serve!
A few tips…
To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.
The listed ingredients should roughly amount to 16 ounces of juice, depending on how much liquid your kale, turmeric root, apple, pineapple, cilantro and lime yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).
While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted 2 cups Lacinato kale, stemmed (veins left intact), firmly packed. ‘Stemmed’ refers to removing the tough stem found at the base of each Lacinato kale leaf. The veins found within the middle of each leaf can be left intact as they are more tender and easy to collapse for measuring purposes. Firmly packing the kale leaves helps to ensure an accurate measurement, and in turn results in a balanced end product. 1 ripe medium Granny Smith apple, cored (skin left on): A medium Granny Smith apple would equate to at least 2 and 1/2 inches in width and 2 inches in height. Half of 1 ripe medium pineapple, rind removed, core left intact: A medium pineapple would equate to at least 4 inches in width and 5 inches in height (excluding the green top). Half of 1 ripe small green lime, with peel: A small green lime would equate to at least 1 and 1/2 inches in width and 1 and 1/2 inches in height.
Granny Smith apples morph from green to yellow as they ripen. The best tasting Granny Smith apples I have encountered have green skin that is yellow-tinged as well as a hint rosy. Their flavor profile is also slightly sweet and less acidic versus that of a completely green-skinned Granny Smith apple, which tends to be much more tart and strongly acidic. The riper the Granny Smith apple, the sweeter it will be.
The leaves of a ripe pineapple will be easy to remove by either simply pulling them free or slightly twisting and pulling them free. The rind will become more golden and the fruit will give off a rounded sweet fragrance.
As green limes ripen, they will become lighter in color, a softer shade of green to yellowish. Their flavor profile will also be less acidic.
Save the leftover pulp for adding to soups or as an ingredient in making breads, crackers or pâtés. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.