Wednesday, June 19, 2013

wednesday well-being: green juice

image courtesy of justatasate

green juice is not easy to find here in paris. a true understatement. 

yesterday i sauntered over to bob's juice bar like an addict needing a fix. yes, i may have been foaming slightly at the mouth {ok, at least salivating heavily in anticipation}. i picked up two of the lovelies and consumed one en route back to my apartment. savoring it like a fine wine. the other i'm hoarding as if it's a prized possession. it is. and will make my belly happy later today.

i found naked green machine juice at two of the monoprixs here a few weeks ago and i think i heard angels sing. i sprinted across the store to the glowing green bottles of love nearly missing a few small children. i had to have them. all of them. 

and, thankfully, avoided an international incident {"american on yoga retreat in search of a green juice fix mows over little johnny at montparnasse monoprix, more at 7"}.

image courtesy of justataste

this week's well-being tip is making green juice in a blender as many of you may not have access to a juicer. i've found a few great resources online and wanted to share this one from justataste. best part, no small kiddos to run over in the process and only takes about 10 minutes of prep time. enjoy! bisous. x

Ingredients:
1 1/2 cups water
2 cups kale
2 green apples, cored
1/2 cup parsley leaves
1 medium cucumber, quartered
2 celery stalks, roughly chopped
1 (1-inch) piece of ginger, peeled
2 Tablespoons lemon juice


Equipment: blender; fine mesh sieve (optional)

Directions: Add all of the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest level setting, such as "liquefy," until the juice is well-blended. (It will be the consistency of a smoothie.) If you want to enjoy the pulp with your juice, pour the mixture into glasses and serve. If you prefer a thinner consistency, pour the mixture through a fine mesh sieve, and using a spatula, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and serve.

Kelly's Notes: I prefer my juice to be pulp-free, so to take it one step further, I like to strain the mixture through cheesecloth and wring out as much liquid as possible. Opt for whatever consistency you prefer, but of course there are additional hearty nutrients in all that pulp.


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