I like to use cucumber and celery as a base for most of my green juices, and apples to sweeten them. I prefer to use green apples because they are naturally lower in sugar and they contain malic acid. Malic acid contributes the tart/sour flavor that can balance out a juice heavy in greens very nicely.

Yield: 750ml-1 1/4 liters depending on the water content of your produce

2 lemons, peeled and chopped

1 large cucumber, chopped

1/2 cup parsley, roughly chopped

1/2 cup cilantro, roughly chopped (optional)

1-2 granny smith apples or apple of choice depending how sweet you like your juice

6 leaves of romaine lettuce

6 stalks celery, chopped

2 large kale or collard leaves, roughly chopped

1 thumb of ginger

1/4 tsp spirulina (optional)

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Procedure:

Prepare your produce as directed above. Run all of the ingredients (except the spirulina) through your juicer. Its good to alternate the more fibrous ingredients with the softer ones to keep your machine from clogging up. This is only an issue if you are using a slow masticating juicer. If your using a centrifugal juicer everything should run through smoothly without clogs.

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Once all ingredients have been run through the juicer whisk in the spirulina (if using). Taste and adjust the juice if needed. Add more apples for sweetness or ginger for spiciness etc. Drink immediately or store in an airtight glass jar in the fridge for up to 3 days.

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