Ingredients:

  • 1 large English Cucumber (350g), rough chop, leave skin on
  • 3 Celery Stalks (150g), trim ends, rough chop
  • 1 packed cup Lacinato Kale leaves (75g), remove tough inner stems
  • 1 packed cup Baby Spinach (50g)
  • 1 medium Granny Smith Apple (150g), quartered, remove core
  • 1 inch piece Fresh Ginger (20g), peeled
  • 1/2 medium Lemon (50g), remove the outer yellow rind completely

Instructions:

  1. Wash and Dry: Thoroughly wash all fruits and vegetables, paying special attention to the leafy greens. Pat them dry slightly to prevent unnecessary water in the final juice.
  2. Rough Chop and Prep: Cut all ingredients (cucumber, celery, apple, ginger) into chunks small enough to easily fit into your juicer chute. Assemble the juicer according to the manufacturer’s instructions and ensure the collection jug is securely placed.
  3. Juice Soft Ingredients First: Begin by feeding the soft greens (spinach and kale) into the juicer. Use a pusher if necessary.
  4. Follow with Hard Ingredients: Immediately follow the greens with the harder, wetter items (cucumber, celery, apple). The fibrous nature of these ingredients will help push any remaining green pulp through the machine, maximising yield.
  5. Add the Kick: Finish by feeding the ginger and lemon pieces through the juicer.
  6. Combine and Strain (Optional): Pour the collected juice into a glass or jug. If you prefer a pulp-free finish, pour the juice through a fine-mesh sieve or piece of muslin cloth.
  7. Taste and Adjust: Taste the juice. If it's too intense, add a splash of cold filtered water. If it needs a little lift, squeeze in a touch more fresh lemon juice.
  8. Serve Immediately: Pour the Green Elixir over ice and serve straight away for optimal nutrient retention and the best flavour.