When we owned out cold pressed juice bar in Melbourne this was our most popular flavour. Which might surprise some given it was the most hardcore. All of the ingredients are seriously nutritious. I'd like to say fruit free but that would be a lie because of the lemon and cucumber. But as far as fruit goes, they're hardly sweet.
The first green juice recipe we contained apple during our first week of trade but we quickly realised that the customers wanted two types of green juice. An ultimate, low fructose, all greens. And then a slightly sweeter version with apple. Our green juice, as it was then known, became two. Kaling In The Name Of and Kaling Me Softly.
Without further ado here is the recipe to our Kaling In The Name Of.
Kaling In The Name Of Recipe
- Takes 15 minutes
- Makes 1 litre
- Spinach - 2 big handfuls
- Kale - 1/2 bunch
- Silverbeet (Swiss Chard) - 1/2 bunch
- Celery - 1/2 bunch
- Cucumber - 1 large or 2 small
- Lemon - 1, peeled with no pith
- Ginger - 4 inch piece
- Simply wash the ingredients and push them through your cold pressed juicer
- Serve over ice and keep the rest in the fridge
- Don't leave any air at the top of your container as it will oxidise faster
That recipes is a serious multivitamin that is assimilated straight into the blood stream. We’re talking vitamin A, vitamin C, vitamin K, calcium, manganese, potassium, folate and vitamin B6. The antioxidants absolutely prevent sickness and the cellular nourishment means your skin will improve.
If the taste is too green then add an apple or a pear, or some chopped up pineapple or watermelon. Or if you want to supercharge your cold pressed juice then add some blue green algae. You cannot go wrong with any of those but our favourites are the freeze dried versions of e3live, spirulina and chlorella. Stir in one teaspoon to amplify the detoxifying properties.