19seventies girl has been drinking juices and green concoctions off and on, since the late 70’s. The recipes and equipment has changed somewhat, but I have always felt the benefits of fresh vegetable juices more than any vitamin supplement could ever dish up.
It’s now very hip to be into the green smoothies and many a café and juice bar has them on offer to meet the growing trend. I have seen girls walking down the street with their nutri bullet containers drinking green smoothies and in cafes having their latte on the side with their smoothie. I prefer to have mine first thing in the morning in my kitchen.
In the late 70’s, I often had a fresh carrot juice and in the early 80’s bought my first juicer that separated the fiber of fruit and vegetables from the juice. As a busy working mum, there were times when I felt a bit flat…. the juicer would come out and I would try and drink 2 glasses a day for about 2 weeks. This always seemed to revive me and help me get back on track. The mix then, included raw spinach, beetroot, celery, carrot, parsley, ginger, the outside dark leaves of lettuce and some apple. Making juice this way required a huge fruit and vegetable shop and had a lot of wastage.
Now we have the high speed blenders that seem to liquefy whatever you put in them making them efficient and economical with no wastage. 19seventies girl would like to share her “go to smoothie” that has evolved over the decades and most importantly, still makes me feel great. Mr 70’s is yet to be convinced and has never been a convert to the juices, though this recipe does not have the bitterness of my 70’s mix, it may take some getting used to!
makes 3 glasses, I usually make enough for 2 days. I use a nutri bullet and this amount, makes one large and one of the smaller containers of juice.
1 good handful washed baby spinach leaves or equivalent of shredded kale
1 long stalk celery, leaves on, washed and diced
1 green apple
1 piece ginger chopped, about 1 tablespoon
1/2 tablespoon chopped fresh turmeric
1/2 cup fresh herbs such as parsley, basil, mint or coriander, washed
flesh of 3/4 avocado
Juice and zest of one lemon optional
Option: add dark green outside lettuce leaves if you have them
Divide the ingredients between your blender containers.
Add liquid, up to the line on the liquid container. Use a 1/2 water and 1/2 coconut water
Blend for about 30-45 seconds
Store in sealed containers in the fridge
Use within 2 days