To take in plenty of greens without thinking about it, nothing beats a freshly pressed juice. Simple to make, this one pairs the sweetness of pear and cucumber with the brightness of lemon and ginger, with just enough kale and spinach to give it its deep colour. Your family will soon want the proportions.
Green lemonade with kale and lemon, made in a juicer
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Ingredients
- 1 head of romaine lettuce
- 1 large lemon, peeled
- 4 to 5 stems of kale
- 1 handful of spinach
- 2 celery sticks
- 1 cucumber, peeled
- 1 pear (or a green apple)
- 1 slice of ginger root, 2 to 3 cm thick
Variations
- 1 lime, peeled
- 1 apple instead of the pear
- 1 handful of parsley
Method
- Wash the vegetables and cut them to fit the chute of your machine. Roll the kale and spinach leaves into tight little bundles: they press far better that way.
- Run everything through the slow juicer or the centrifugal juicer, alternating leafy greens with juicy items such as cucumber or pear.
- Stir the juice and drink it without waiting.
Tip
Always alternate a handful of leaves with a juicy piece: the cucumber and the pear drag the greens into the auger and you recover noticeably more juice. If the green taste feels too strong at first, start with only two stems of kale and increase over the weeks.
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FAQ: your questions about green lemonade and vegetable juices
How long does juice from a slow juicer keep?
A juice from a slow juicer keeps twenty-four to forty-eight hours in the fridge, in a glass bottle filled to the brim and closed. It is the air that spoils the juice, not the cold: the less air left in the bottle, the better the juice holds. At room temperature, count on two hours at most.
How do you store homemade vegetable juice?
Three simple rules: glass rather than plastic, a container filled as high as possible to drive out the air, and the fridge immediately after extraction. A squeeze of lemon juice slows oxidation further. To go further, a hand vacuum pump on a jar lets you keep the juice two days without the colour turning.
What are the drawbacks of using a slow juicer?
Let us be honest: cleaning takes a few minutes every time, the machine takes up space on the worktop, and the vegetables have to be cut before they go in. In exchange, slow extraction barely heats the produce and gives a denser juice that keeps better than one from a centrifugal machine. The routine quickly becomes second nature.
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