Immune Boost Green Juice
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I’m not much of a juicer. Never have been. I’ve always been a little down on what I see as a glorified consumption of sugar. That might sound a little harsh, and I admit that it is. But more often than not I’d rather drink a smoothie with all of its fiber, or just eat a piece of goddamn fruit.
But, last week, there I was. I felt a tickle in my throat. Oliver had just finished reading me a news story about how the flu was out of control this year. And I decided I needed a boost. Green juice.
Have you been there? The “please, please, please don’t let me get sick,“ feeling? That’s what this juice is for.
It is SUPER high in Vitamins C, A and K. Like nature’s Emergen-C! But, 100% natural.
I drank that green juice down (and loved it, citrusy, with a touch of ginger). The next morning, The tickle at my throat was gone, but two days later Oliver complained of a sore throat too, so there I was again making green juice again--the same green juice I had made for myself just a few days before.
Now, I’m still not that into juice. You'll find no recommendations on juice cleanses here. But this juice is like a multipurpose vitamin... like an insurance policy. You drink it with a wholesome breakfast and you get all those extra vitamin packed in.
So far, I'm still flu free: maybe it had something to do with this juice, or maybe not. Either way, I fell in love with green juice somewhere along the way. At least this green juice. The insurance policy.
Immune Boost Green Juice
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Serves: 2 | Total Time: 10 minutes
Ingredients:
- 2 leaves of dino (lacinato) kale
- 1/2 cup sliced cucumber
- 1 lemon, peel sliced off
- 1 blood orange, peel sliced off
- 1 and 1/2 apple, cored and roughly chopped
- 1 inch ginger
- 1 cup water
- 6 ice cubes, for serving
Directions:
- Place ingredients in a high powered blender: first the kale and then the cucumber, lemon and orange, apple, ginger, and water.
- Purée until smooth (I use a BlendTec (affiliate link!), and set the blender to the “Whole Juice” setting).
- Place a nut milk bag (affiliate link!) over a bowl or wide-mouthed jar, and pour purée through the nut milk bag to strain out the pulp.
- Optional: If you like, stir back in a tablespoon or two of the pulp.
- Divide ice cubes between serving glasses and pour juice over ice. Serve.
