Ginger Alkaline Recipe

Prepare ingredients

Wash all produce thoroughly. Peel the ginger root and lightly scrub cucumber if not peeling. Core the apple and cut into pieces large enough for your juicer or blender. Trim celery stalks and remove kale stems.

Juicer method (preferred)

Feed ginger, cucumber, celery, apple, and kale through a juicer, alternating firmer and softer items to extract efficiently. Collect juice in a pitcher. Add the fresh lemon juice and filtered water and stir to combine. If you want a slightly sweet balance, dissolve the optional honey or agave in the warm filtered water before adding. Taste and add a pinch of sea salt if desired. Pour half chilled alkaline mineral water into each serving glass and top with the fresh juice mixture. Add ice if desired and serve immediately.

Blender method (if no juicer)

Place ginger, chopped cucumber, celery, apple, kale, lemon juice and filtered water into a high-speed blender. Blend on high until very smooth (about 45–60 seconds). Place a fine mesh strainer or nut milk bag over a large bowl and pour the blended mixture through, pressing to extract as much liquid as possible. Discard pulp or reserve for another use. Stir the extracted juice, then taste and add optional honey/agave and a pinch of sea salt if desired. Mix in chilled alkaline mineral water to desired fizziness and serve over ice.

Finish and serve

Stir gently so mineral water remains slightly effervescent. Divide into 2 glasses (about 10–12 oz each depending on extraction). Garnish with a thin slice of ginger or cucumber if desired. Best consumed immediately for maximum enzymes and freshness.