A glass of green juice with cucumber, lemon, and kale

Even if you don’t consume green juice regularly, chances are you’ve recently heard about celery juice being hailed as the health elixir we never knew we needed, with wellness gurus waxing poetic about its miraculous benefits.

Celery juice has a high concentration of Vitamin K which is good for bone and heart health, and anti-inflammatory properties that help regulate issues like IBS, digestion, and acid-reflux. Some studies even suggest that it might help those with high blood pressure. Celery juicers swear by the benefits of drinking 8-16 oz of straight celery juice on an empty stomach daily! While the celery cleanse might be for some, I’m not rushing to my nearest grocery store to stock up on enough celery to last an apocalypse yet.

Even though I’m skeptical to jump on the celery juice bandwagon, I’m not averse to celery all together. Some people find it’s taste too soapy or bitter or bland but I find crunchy celery sticks dipped in either hummus or a creamy dip, a good summer snack. I’m also on board with adding celery to my green juice, because if I can reap some of it’s benefits — why not?

Which brings me to this skin food green juice. Now I may be a part of the minority that actually likes the flavour of green juices — I know most people find it too grassy or earthy to enjoy them. But, what’s the best way to mask that “green” flavour? With stuff like ginger, mint, lime, lemon, pineapple and coconut water — all things that taste great, and are actually good for you too.

This juice recipe has all of that, and will seriously make your skin glow. It’s got:

Cucumbers: composed of 90% water, keeps you hydrated, flushes out toxins, promotes clear and healthy skin

Mint: antioxidant properties, creates a cooling effect from within, promotes healthy digestion

Lemon + Lime: packed with Vitamin C, reduces inflammation, great for acid reflux, boosts metabolism, good for glowy skin

Coconut Water: easy hydration, full of electrolytes, anti-ageing, immune-boosting

Pineapple: anti-inflammatory, packed with antioxidants and Vitamin C

Kale, celery, lemon, lime, cucumber, ginger

The pineapple and coconut water make it lightly sweet, while mint, ginger, and lemons enhance the refreshing flavours. I add a pinch of pink Himalayan salt, and that really balances everything out. I like Himalayan salt because it’s less processed and contains traces of minerals that are good for you; but if you don’t have any, you can substitute with Indian rock salt too. I sometimes also add 1/2 teaspoon of amla powder (Indian gooseberry) to it for its tremendous Vitamin C + immune-boosting properties.

This green juice is super cooling and refreshing, specially during the summer months when I will embrace all small ways of keep myself hydrated. It’s a great way of getting your servings of greens and veggies on days when you know you’ll be eating out, and not consuming all your essential nutrients. This has zero refined or added sugar (a common ingredient in store-bought juices), and also contains fewer natural sugars than other fruit juices because it’s balanced with a good amount of leafy greens and veggies. It’s packed with Vitamin C, which is immune-boosting, and also protects your skin from free radicals — specially in the summer when you’re more susceptible to sun damage.

What this juice is not — is a meal replacement. Even though a glass of green juice has a lot of essential vitamins and minerals, it is in no way a replacement for a wholesome meal. Drinking meals versus eating them does not lead to weight loss (even though many programs would have you believe otherwise). In fact, you’re missing out on the essential fiber that’s necessary for digestion if you are only consuming liquids. Consider juice as a supplement to eating healthy and complete meals that contain whole grains, lean protein, and good for you fats. It’s all about the moderation!

P.S. I personally don’t like pulp in my juice and so this recipe calls for straining it out, but if you don’t mind the pulp, you can let it be. In an effort to reduce food wastage, you can always compost the leftover pulp. Or, check out this list for creatively using up juice pulp and making fantastic use of all that fiber.

A glass of green juice with kale, cucumber, lemon

Serves: 1
  • 4-5 leaves kale, stems removed and torn into pieces (or substitute with 1 cup packed spinach, or 1 small head lettuce)
  • 2 stalks celery
  • ½ cucumber (unpeeled if using organic)
  • ½ cup pineapple chunks
  • 1 inch piece of ginger, peeled and chopped
  • Juice of ½ lime + ½ lemon (or substitute with juice of 1 lime)
  • Few mint leaves
  • ½ teaspoon pink Himalayan salt
  • 1 cup coconut water (or water) to blend
  • Ice (optional)
If using a juicer: Place all the ingredients through the juicer. Strain to remove any pulp if desired. Pour into a glass and serve fresh.
If using a blender:Place all the ingredients in the blender and purée until smooth. Place a mesh strainer over a medium sized bowl, and line it with a cheesecloth. Pour the juice mixture over the cheesecloth, bring the edges together, and squeeze the pulp to take out any remaining juice. Pour the juice into a glass, and serve fresh.
The juice can be stored in a mason jar for upto a day in the refrigerator.

Did you make this green juice?

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