Jenni Gilbert This super-healthy and delicious drink will help to support liver function by eliminating toxins and waste, and fill your body with rich, alkalising nutrients, according to the team at Yoga Time, Bondi, who gave me this recipe.
I used to recoil at the very look/thought of a green juice, but they’re actually pretty good in small doses – which is what’s recommended, as they’re potent stuff in their purest form.
This juice is so quick to make – and cheap. I often marvel at the cost of retail juices, especially those in “hipster” screw-top jars.
It’s like this super-cool packaging is a 21st century invention when, in reality, it’s what we throw out every day. We’re all incipient millionaires!
So here’s the juice ….
INGREDIENTS
1 green apple, cut into wedges
1 lemon
1 small piece of fresh ginger
1/4 cucumber
2 sticks celery, trimmed
1/4 cup parsley leaves
2 kale leaves
METHOD
Blend in a blender! Maybe with a few ice cubes and a dash of ground black pepper and/or Tabasco sauce. Or a spice of your choice. It’s your juice, your choice.
