Recipe by Kate Magic
From Raw Transitions, published by Raw Living Publications, 2020
Equipment: a blender and a milk bag
The use of Green Juice for healing was pioneered by Ann Wigmore of the Hippocrates Health Institute. The Hippocrates Method involves no fruit, as they believe even the natural sugars found in fruits are a significant contributory factor in disease. Using lemon, grapefruit or lime makes them palatable without adding fruit. Adding some coconut water is another good way to increase the sweet taste, while still keeping the juice alkalizing.
- 1 cucumber
- 1/2 head celery
- 1 lemon
- 1 clove garlic
- 50g spinach
I prefer the blender method when it comes to making juice.
- It’s time-saving
- You don’t need to invest in an expensive piece of equipment
- You don’t need to find space in your kitchen for a large piece of equipment.
- You don’t need to wash the juicer afterwards!
A high power blender helps, but a standard high street blender will do the job as well. Chop all your veg small enough for your blender to handle. Put the cucumber and lemons in first, and blend those to a soup. You don’t need to blend them too long, it doesn’t need to be smooth yet. Then add in your other ingredients, in stages if you’re blender isn’t so powerful, or all at once if you’ve got a good machine. Blend again until smooth. Have your milk bag ready over a bowl, and pour the pulp into the bag so it starts draining into the bowl. If you can hang the bag up, it can be dripping while you are washing up the blender and cleaning away your veg scraps. Squeeze the remaining juice out, and you are done.
Only make as much juice as you are going to drink in a day. Keep it in the fridge if you are not going to drink it all straight away.
Leftover pulp can be fed to dogs, or added to cracker or bread recipes. It freezes well if you want to reserve it for later use.
Total time: 15-20 mins, including clean up time
Makes 500ml-750ml juice, depending on size of your cucumbers