All Green + Lemon Recipe

Name: The Wells All Green + Lemon Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 cups curly kale, stems removed and leaves chopped; 1 cups mixed seasonal salad greens (baby spinach, arugula, mâche or similar); 1 cups English cucumber, peeled if waxed, cut into chunks; 0.5 cups green apple, cored and chopped (optional for sweetness); 0.25 cups fresh parsley leaves (flat-leaf), roughly chopped; 3 tbs fresh lemon juice; 1 tsp grated lemon zest; 0.5 tsp fresh ginger, peeled and grated; 6 leaves fresh mint leaves (optional); 1 cups cold water (or coconut water for extra natural sweetness); 1 tbs extra-virgin olive oil; 1 tsp honey or agave syrup (optional, to taste); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper

Inspired by The Well

Time15m

Serves2

kale, seasonal greens, cucumber

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Ingredients

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Greens & Vegetables

2 cups curly kale, stems removed and leaves chopped

1 cups mixed seasonal salad greens (baby spinach, arugula, mâche or similar)

1 cups English cucumber, peeled if waxed, cut into chunks

1/2 cups green apple, cored and chopped (optional for sweetness)

1/4 cups fresh parsley leaves (flat-leaf), roughly chopped

Citrus & Aromatics

3 tbs fresh lemon juice

1 tsp grated lemon zest

1/2 tsp fresh ginger, peeled and grated

6 leaves fresh mint leaves (optional)

Liquid & Seasoning

1 cups cold water (or coconut water for extra natural sweetness)

1 tbs extra-virgin olive oil

1 tsp honey or agave syrup (optional, to taste)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Method

Prepare Greens & Vegetables

Wash and trim

Thoroughly rinse the kale, seasonal greens, parsley, mint (if using) and cucumber under cold running water. Shake off excess water and pat dry with a clean towel or use a salad spinner.

Remove the tough stems from the kale: fold a kale leaf in half along the stem and slice or pull the stem away. Chop the kale leaves into roughly 1-inch pieces so they blend uniformly.

Cut the cucumber into 1/2–1-inch chunks. If using green apple, core and chop into similar-sized pieces to help with blending/extracting juice.

Blend & Emulsify

Combine in blender

Add the chopped kale (2 cups), seasonal greens (1 cup), cucumber (1 cup), parsley (1/4 cup) and optional chopped green apple (1/2 cup) to a high-speed blender or food processor.

Add the lemon juice (3 tbs), lemon zest (1 tsp), grated ginger (1/2 tsp), mint leaves (if using), cold water or coconut water (1 cup), olive oil (1 tbs), honey or agave (1 tsp), sea salt (1/4 tsp) and black pepper (1/8 tsp) to the blender.

Pulse briefly to break down the larger pieces, then blend on high for 30–60 seconds until the mixture is smooth and evenly emulsified. If the mixture is too thick, add up to 1/4 cup more water and blend again until desired consistency is reached.

Taste and adjust: add more lemon juice for brightness, a pinch more salt for balance, or a touch more honey/agave if you prefer sweeter. Blend briefly after adjustments.

Finish & Serve

If you prefer a smooth juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spatula to extract as much liquid as possible. For a thicker, smoothie-style drink, serve as-is.

Stir in a couple of ice cubes to chill or refrigerate for 10–15 minutes. Garnish each glass with a thin lemon wheel, a sprig of parsley or mint, and a light dusting of lemon zest if desired.

Serve immediately for best freshness and nutrient retention.