This is the juice I make again and again and again. Most mornings, in fact. I grab the ingredients on autopilot out of the fridge, stick them through Oscar The Juicer, pour it into a jar and head off to work.
Good stuff in this juice:
Apples hit you up with potassium, phosphorus, calcium, manganese, magnesium, iron and zinc (and makes all the green stuff in the juice more palatable).
Celery is alkalizing and provides vitamins A and K. It also contains a heap of sodium which is what makes it taste kind of salty. The good news is that natural plant sodium is soluble and organic and is essential for your body. Organic, or live salt lets your body use the other nutrients you’re consuming. It works like this: all the cells in our body are constantly bathed in a salt solution. If this gets out of balance, we get dehydrated. So celery juice is a winner in summer for staying hydrated. Nature’s sports drink, minus the bright blue colouring.
Lemon juice is full of vitamin C and boosts your immunity.
Kale looks after your blood and bones – it delivers masses of vitamins K, A and C.
Mint is sweet and cooling and provides a little vitamin A and manganese.
DAILY GREEN JUICE
2 GREEN APPLES
1/2 LEMON, PEELED
2 LEAVES KALE, WITH STALKS
2 STALKS CELERY, WITH LEAVES
2-3 SPRINGS OF FRESH MINT
Run all ingredients through a juicer, stir or shake before drinking. It’s good on ice, too.
Make it into something else: If you blend this juice with 1/2 an avocado, it makes a yummy raw soup for a light summer meal or snack.
Fresh fennel is a veggie that you can eat from base to leaves, or perhaps I should say: from bulb to fronds. In this salad, I’ve used the bulb very thinly sliced with crisp green apple and celery and then the fronds combined with mint to intensify the licorice-ish flavour. Raw fennel has hardly any calories (hooray) and delivers you a large hit of potassium (more than milk or broccoli) and also calcium. This salad is best made just before you’re wanting to eat it, and the ingredients should be refrigerated first, if possible, so that it is crisp and crunchy.
APPLE, FENNEL & WALNUT SALAD
2 CUPS VERY THINLY SLICED FENNEL (USE A MANDOLIN OR A FOOD PROCESSOR)
2 STALKS CELERY, VERY THINLY SLICED (USE A MANDOLIN OR A FOOD PROCESSOR)
1 CRISP GREEN APPLE, VERY THINLY SLICED (USE A MANDOLIN OR A FOOD PROCESSOR)
1/2 CUP WALNUTS
1 TABLESPOON FRESH MINT LEAVES
1 TABLESPOON FRESH FENNEL FRONTS
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 TEASPOONS FRESH LEMON JUICE
SMALL PINCH OF FLAKED SEA SALT
Place all ingredients into a bowl and mix gently to combine. To make the dressing, shake or stir ingredients together and pour over the salad just before serving.
Three things get tricky for me every winter:
One – It gets dark quickly and I find there’s only a very small window to go for a walk or run after work while still feeling safe and warm enough;
Two – I don’t drink enough water. So far, I’ve been trying to combat this with big teapots of fresh lemon, ginger and hot water; and
Three – I’m not particularly inspired to eat salad.
On number three, I think the secret is to use ingredients that are in season and to eat them at room temperature. Salads with tomato taste horrible because, well, tomatoes taste pretty horrible right now and who wants to eat something cold, tasteless and unripe? This salad mixes bitter but beautifully purple radicchio, crunchy sweet/tart apples and earthy walnuts. I took it along to my bookclub potluck dinner this weekend on a very cold night and it felt just right.
RADICCHIO, APPLE & WALNUT SALAD
12-15 LEAVES OF RADICCHIO
2 GREEN APPLES
3 STALKS CELERY
3-4 SPRIGS LOVAGE (OPTIONAL, I LIKE THE CELERY-LIKE FLAVOUR)
3/4 CUP FLAT LEAF PARSLEY
3/4 CUP WALNUTS
1/4 CUP OLIVE OIL
1 DESSERTSPOON LEMON JUICE
1 TEASPOON HONEY (OR MAPLE OR AGAVE SYRUP)
1 TEASPOON FRENCH WHOLEGRAIN MUSTARD (YES, I KNOW THIS ISN’T RAW, BUT IT’S WORTH ADDING)
1/2 TEASPOON SEA SALT
A FEW GRINDS OF BLACK PEPPER
Roll three or four radicchio leaves up tightly into a roll at a time and finely slice. Finely slice the green apples (I used my food processor), I like to leave the skin on. Finely slice the celery and mix in a bowl with the lovage, parsley and walnuts. In a separate bowl, whisk together all the dressing ingredients until the honey is mixed in smoothly. Stir through the dressing just before serving.