Juices & Beverages Recipe

Prep produce

Wash all greens and produce thoroughly. Remove thick stems from the kale (keep tender stems from spinach). Core the apple and cut into quarters. Trim cucumber ends and cut into chunks. Chop celery into 1- to 2-inch pieces. Peel and thinly slice the fresh ginger. Roll the lemon on the counter firmly to loosen juices, then cut in half and squeeze out the juice; measure 1 lemon's worth (about 1 tablespoon).

Juice or blend

If you have a centrifugal or masticating juicer: feed kale, spinach, apple, cucumber, celery and ginger through the juicer, alternating firmer and softer items for steady flow. Collect juice in a pitcher. Stir in lemon juice and cold water to adjust intensity and consistency. If using a high-speed blender: add the kale, spinach, apple, cucumber, celery, ginger, lemon juice and 1 cup cold water to the pitcher of the blender. Blend on high until very smooth, about 45–60 seconds. If you prefer a thinner, clearer texture, 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 the pulp or save for baking/compost.

Taste and adjust

Taste the juice. If it's too bitter or green, stir in the optional 1 tsp honey or maple syrup a little at a time until balanced. Add a pinch of sea salt if desired to brighten flavors. If the juice is too strong, add another 1/4–1/2 cup cold water and stir. Chill in the refrigerator for 10–15 minutes or proceed immediately with ice.

Serve

Fill two glasses with ice (about 1/2 cup ice per glass). Pour the juice evenly into the glasses. Garnish each with a lemon wheel and a sprig of mint. Serve cold.

Place one lemon wheel on the rim of each glass and tuck a mint sprig into the top of the drink for aroma. Optional: Give the mint a gentle clap between your hands to release its aroma before garnishing.