Cookbook:Green Leaf Juice
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Beverages
| Green Leaf Juice | |
|---|---|
| Category | Beverage recipes |
| Yield | 2 cups |
| Servings | 2 |
| Time | 10 minutes |
| Difficulty |  |
This blend of green leaf vegetables, fruits, and herbs makes a complexly flavored beverage. Increasing the citrus taste from the pineapple and the lime helps make the green juice more palatable. The ginger adds an additional layer of complexity.
Ingredients
[edit | edit source]- 120 mL (½ cup) freshly-squeezed lime juice
- 490 g (17 oz / ½ each) pineapple
- 238 g (8 oz / 6 leaves) Swiss chard or collard greens
- 124 g (4 oz / 1 bunch) fresh cilantro
- 26 g (1 oz / 1 piece) fresh ginger root
Equipment
[edit | edit source]- Juice extractor
- Knife
- Cutting board
Procedure
[edit | edit source]- Squeeze the lime juice into the container where the juice extractor dispenses the juice.
- Cut the pineapple, removing the outer spiny flesh, the top, the bottom and the pithy core.
- Cut the pineapple into long thin strips that can be easily inserted into the juice extractor. Run the pineapple through the juice extractor.
- Tear the greens into smaller pieces that can be put into the juice extractor easily. Run the greens through the juice extractor.
- Run the cilantro through the juice extractor.
- Run the ginger root through the juice extractor.
- Stir the juice mixture well, and serve the green juice over ice.
Notes, tips, and variations
[edit | edit source]- Kale can be used instead of chard or collard greens, but it is more bitter.
- Measurements are listed as exact but precise measuring is not needed.