If we had to pick one juice or smoothie to have every day, this would be it. We always change it up with the season, however, what doesn’t change is the lush, fresh green plants that go in it and nourish our cells with vibrant plant chlorophyll and an abundance of alkalising trace minerals. So much plant goodness in one glass (or jug). It is up to you as an individual to find an ever-dynamic balance between being able to enjoy as much of the stronger-flavoured bitter, sour, medicinal greens as possible in a ratio with fruits and vegetables.
GREEN BASE (Serves 2–4)
(makes 500ml/18fl oz/2 cups)
– 75g (23⁄4oz/1 cup) kale
– 5g (1⁄8oz) samphire
–5g (1⁄8oz) nettle
– 50g (13⁄4oz/11⁄2 cups) watercress
– 50g (13⁄4oz/2 cups) basil
–100ml (31⁄2fl oz/scant 1⁄2 cup) lemon juice
– Up to 500ml (18fl oz/2 cups) of water
You can replace the samphire and nettle with any of the following: dandelion, cleavers, plantain leaf, thistle, lamb’s quarter, purslane, mustard leaf, clover, chickweed, hemp leaf, amaranth leaf or any of the cultivated greens listed below.
You can replace the kale, watercress or basil with: parsley, coriander, rocket, spinach, mint or sorrel.
– 10–12 sticks of celery
– 1 long cucumber
– 5–6 apples
–1.25cm (1⁄2-inch) piece of fresh root ginger
– 2 tsp lemon juice
–200ml (7fl oz/generous 3⁄4 cup) Green Base (see opposite)
– 1 tsp spirulina
METHOD I WITH THE GREEN BASE:
Typically, we make a juice and blend in the greens in an acid-rich juice base (such as lemon) that immediately preserves it. If you don’t have a green juicer, this option is especially convenient.
To make the base, put half the greens and all the lemon juice in a high-speed blender along with just enough water to ensure blending and blend well. Add the remaining greens. Blend on high until smooth, ensuring the mix doesn’t overheat. Add more water as needed – up to approximately 500ml (18fl oz/2 cups).Depending on the strength of your blender and the result you are looking for, it may require straining through a chinois or nut milk bag. This base will keep in the fridge for up to 3 days and can be frozen into ice cubes.
To make the juice, juice the celery, cucumber, apples and ginger. Blend the measured Green Base with all the juice and the spirulina and serve.
If you have a masticating green juicer, simply put all the vegetables and herbs through the juicer, then blend in the spirulina and 100ml (31⁄2fl oz/scant 1⁄2 cup) of lemon juice.