Green Fire-not-fire Juice Recipe

Prepare produce

Wash all greens (kale, spinach, parsley), cucumber, celery and apple thoroughly. Remove thick kale stems and core the apple. Chop cucumber, celery and apple into chunks sized for your blender or juicer.

If using a juicer: feed kale, spinach, cucumber, celery, apple and parsley through the juicer in alternating order to maximize yield. Collect juice and proceed to 'Heat and Brightness' section.

If using a blender: place kale, spinach, cucumber, apple, celery and parsley in the blender with 1/2 cup cold water (or coconut water). Blend on high until completely smooth. If you prefer a smoother, clearer juice, strain the blended mixture through a fine-mesh sieve or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. Discard pulp or reserve for baking/smoothies.

Peel and grate or mince the ginger. Slice the jalapeño, remove seeds if you want less heat, and finely chop. Add ginger and jalapeño to the freshly extracted or strained green juice.

Squeeze the juice of 1 lime into the mixture. Stir or briefly pulse in the blender/juicer to incorporate the flavors and release aromatic oils.

Add 1 teaspoon honey or agave syrup, 1/4 teaspoon sea salt and 1/2 cup cold water or coconut water to the juice. Taste and adjust: add more sweetener if too bitter, more lime if too flat, or a pinch more salt to round flavors.

If you want a colder, more refreshing drink, add 3–4 ice cubes and either shake briefly in a sealed jar or stir until chilled. If you used a juicer and want a slightly frothy texture, pour the juice into a blender with ice and pulse once or twice.

Serve immediately in two glasses (or one large). Garnish with a thin slice of jalapeño or a small parsley sprig if desired.