‘Spring-clean your diet with a delicious green juice,’ says health expert and yogi Kimberly Parsons, author of Yoga Kitchen and owner of London’s world-renowned Retreat Cafés. Try her favourite green juice recipe here as she shares her top tips on how to add a dose of ‘liquid sunshine’ to your day…
Before you start however, grab yourself an impressive juicer design, such as Panasonic’s exciting new slow-speed MJ-L500. This stylish and slim-line model gently crushes and presses fruits and vegetables to extract maximum juice, without damaging important nutrients and enzymes. And after a week of juicing, you can make use of its frozen attachment, which is ideal for preparing iced drinks and frozen desserts on a Friday night!
‘By adding an alkalising green juice or smoothie to your daily routine, you’ll enjoy an instant pick-me-up and benefit from a lasting energised feeling,’ says Kimberly Parsons. ‘The best time to have your juice is in the morning, on an empty stomach when it’s at the most active and able to fully digest and absorb the nutrients we give it. To make sure we hold onto those healthy nutrients, make sure to drink your green juice at least an hour before any caffeine-fuelled teas or coffee.
‘For those of you just starting out on the juicing road, you may like to add some sweetness, such as apple, pineapple or coconut water. You can juice just about anything, but my only rule with juicing fruits is that they should never constitute more than 30% of the overall juice.
My top 7 ingredients for a green juice include:
At 95% water and only 7 calories per 100g, you burn more chewing it, but the phytochemicals it contains provide flavour and calming properties. As a natural diuretic, it rids the body of surplus fluid, so it is perfect for women with monthly bouts of swollen hands, feet or breasts.
Calming to the digestion, it reduces intestinal cramps and bloating and works as an anti-inflammatory. Fennel has also been found to help release endorphins into the bloodstream, and so may help relieve depression and dampen anxiety.
GREEN LEAVES SUCH AS SPINACH, KALE, CHARD, WATERCRESS AND ROCKET
Green leafy vegetables give iron and chlorophyll – aka ‘liquid sunshine’ – to your juice. The chlorophyll transports oxygen to our cells.
I love to use the stalk, which is good for digestion.
HERBS SUCH AS PARSLEY, MINT AND CORIANDER
Used for centuries, fresh herbs have unique nutritional and healing properties. Be experimental as you can’t go wrong with these!
GINGER OR TURMERIC
Anti-inflammatory and great for stomach upsets and improving the absorption of nutrients in the body. Ginger will add a little ‘heat’ to your juice.
LEMON OR LIME
These are a natural anti-bacterial, full of nutrients such as vitamin C and beta carotene. Just a ¼ of a lemon will cut through the bitterness of the greens.
Try Kimberly Parson’s Green Goddess Juice recipe
50g (2oz/1 cup) spinach leaves
1⁄2 lemon, peeled and pith removed
2.5cm (1in) piece of fresh ginger, peeled
3 celery sticks
1 large fennel bulb