I recently discovered a brilliant and very simple way to make green juices into a gourmet treat. This is a great alternative to adding fruit – though there is nothing wrong with adding some apple, pear or pineapple to take the edge off a potent elixir of dark greens. Add the juice of a lemon too and the interplay of sweet and tart will dominate, leaving the earthy bitter of the greens as a subtle – and decidedly more palatable – background taste.
But bored of that after several years of it I started experimenting and came up with another way to make heavy-duty green juices taste good - even those with broccoli! I’m making my juices into shakes by adding nut milk, and they have never gone down as easily. Here’s an example:
- 200g spinach or other dark greens
- 1 small head broccoli
- 1 red pepper
- 3 sticks celery
- Small piece root ginger
- Raw almond milk
Juice the first five ingredients and pour into a glass. Then add raw almond milk to taste – I find that two parts juice to one part nut milk is plenty.