Temperatures are rising and summer is in full swing in Manhattan, which means I can no longer walk around in a turtleneck and fleece vest and pretend such attire is totally normal and absolutely appropriate … and that it’s definitely not the type of weather in which one would wear, say, a bikini.
Denial, party of 1, your table is now ready.
There’s no use in sugar-coating it. It’s time for a brief caloric break from all the mozzarella-stuffed, guacamole-topped, chocolate-dipped goodness around these parts. And so I’m going green with a lean, mean glass of green juice loaded with kale, apples, parsley, cucumbers, celery, ginger and a squeeze of fresh lemon juice. Sound refreshing?
I’m new to the whole green juice scene. A few months ago, I signed up for one of those trendy 3-day juice cleanses. But $150 and a small cheese pizza later (I caved after 22 hours), I decided I’m a juice enthusiast, just as long as it’s part of a solid food diet. So I started treating myself to a weekly green juice from a local café. “Treating” being the key word there. Who knew a few pounds of liquified vegetables in a plastic cup could cost $6.85?
The sticker shock — in addition to your requests for a recipe after I posted a photo of the juice on Facebook — led to a DIY take on green juice that doesn’t require a fancy juicer or special attachment. This quick and easy recipe is made in a blender, giving you the option to strain the juice for a thinner consistency, or, just start slurping, hearty pulp and all. Here’s a quick video rundown of the process:
I will warn you that this caloric cleanse could be relatively short-lived. There may or may not be a recipe coming your way on Wednesday that involves cheesecake … and tortillas … and cinnamon and sugar. And did I mention a KitchenAid stand mixer giveaway? Drink up and check back on Wednesday to enter for your chance to win!
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Yield: About 4 servings
- 1 1/2 cups water
- 2 cups kale
- 2 green apples, cored
- 1/2 cup parsley leaves
- 1 medium cucumber, quartered
- 2 celery stalks, roughly chopped
- 1 (1-inch) piece of ginger, peeled
- 2 Tablespoons lemon juice
- Equipment: blender; fine mesh sieve (optional)
- Add all of the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest level setting, such as "liquefy," until the juice is well-blended. (It will be the consistency of a smoothie.)
- If you want to enjoy the pulp with your juice, pour the mixture into glasses and serve. If you prefer a thinner consistency, pour the mixture through a fine mesh sieve, and using a spatula, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and serve.
- Kelly's Notes:
- I prefer my juice to be pulp-free, so to take it one step further, I like to strain the mixture through cheesecloth and wring out as much liquid as possible. Opt for whatever consistency you prefer, but of course there are additional hearty nutrients in all that pulp.
Recipe by Kelly Senyei of Just a Taste.