Oh, look. Green juice.
You saw this coming, didn’t you?
My body is into it. After cookie-ing and booze-ing and making the world’s cheesiest mac and cheese for Christmas dinner, it just feels like a solid move to open up my fridge and cram all of the vegetables I can muster into a quart of super-charged green juice. It feels Popeye-esque. I halfway expect to drink this jug o’ juice, spawn some serious triceps, and punch the day in the face with awesome force.
In other words, it feels good. It feels like a proper New Year reset button. I might have not spawned immediate Popeye triceps, but I totally got out of the yoga pants I’ve been living in, put on a decent looking adult human sweater and slapped some mascara on my eyelashes. Oh, and there is a bra and it is on my body. Are we not supposed to talk about bras? I don’t remember the rules. Things are moving in the right direction. I’m officially recovering from the sloth-ity that was my holiday vacation. I’m nearly ready to sit down and do some intention setting for this year. Maybe I will even do a post about it in order to keep myself accountable. Things become progressively more real once you put them out into the world… or in my case, the entire interweb. Yikes.
But before I spill my guts to the internet or decide to talk anymore about my brassiere (which is TOTALLY on my body–seriously, high five!), let’s instead get to juicing. I was able to make a SUPER delicious juice with the fruits and veggies I already had in my fridge. I love when that happens. I recently purchased some the of the largest most beautiful Granny Smith apples I’ve ever seen. Look at that thing. It’s the Goliath of apples. The Thor of the fruit world. The stallion of this juicing rodeo. You get it. It’s a big frickin’ apple and we’re going to juice the heck out of it. Green apples are a great option when it comes to adding sweetness to your juice as they are lower on the glycemic index than a lot of other fruits. This means they will not spike your blood sugar and lead you to an inevitable sugar crash. This juice will make you feel pretty even-keeled. I drank this whole jug for breakfast yesterday and it sustained me until lunch. There was no hanger involved, which, if you know me, is kind of a big deal. I can be kind of a hangry bear sometimes.
Where I would usually use kale, I decided to use collard greens. I was a little concerned the juice would have a bitterness to it, but you honestly can’t taste them. It’s a great way to sneak in more dark leafy greens into your diet, especially if you are not a huge fan of their taste. Awesome, right? Indeed.
Happy New Year. Happy Juicing. Happy Reset Button. You know… all the things. xoxo
- 1 large (or two medium) Granny Smith apples
- 1 head of romaine lettuce
- 2 Persian (or 1 regular) cucumber
- 1 bunch of celery
- 4 large collard green leafs
- 1 Meyer lemon
- 1 1-inch piece of ginger root (optional, but it's great for digestion!)
- Wash all of your vegetables and your apples. Peel your lemon. You can also peel your cucumber if it is not organic. Cut up any of your produce that needs to be cut up in order to fit down the shoot of your juicer.
- Process your ingredients through your juicer.
- Drink juice immediately or store it in an airtight container such as a mason jar for up to 48 hours. Juice is most nutrient dense when consumed immediately.
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