Inger Smith, Head Chef | 1/6/18
People who are familiar with me know that I like to put green stuff into pretty much everything I make. It used to just be adding zucchini to my marinara sauce so that my family would have extra nutrients. Soon, I was adding greens to my clients sauces, smoothies and salad dressings. Nobody was aware I was doing this because of my stealth application...you couldn’t detect them at all! Once I told them what I had been doing they were surprised and appreciative. Believe it or not, I even put greens in a cookie for a client who didn’t want to eat veggies.
Now, back to my story...I began juicing a few years ago after watching an illuminating movie by my friend Joe Cross, aka Joe the Juicer, called “Fat, Sick and Nearly Dead”. In this film, which many of you have probably seen, Joe travels across the country documenting his experience with strictly juicing in order to heal some health problems he had been experiencing. Since the movie first came out, Joe has become one of the worlds leading experts on juicing and he travels all over the globe making friends and telling them of the great health benefits of adding freshly juiced fruits and vegetables to your diet.
Of course eating whole fruits and vegetables is very important in keeping your digestive system working well, however, there are many benefits to juicing. Juicing extracts the juice from fresh fruits or vegetables. The resulting liquid contains most of the vitamins, minerals and plant chemicals (phytonutrients) found in the whole fruit. Many proponents say that juicing, especially with lots of leafy greens, feeds the good bacteria in our gut, improves the condition of our skin, helps lower cholesterol and detoxify our bodies!
One thing to keep in mind is to only juice what you will drink in one or two days as freshly squeezed juice can develop harmful bacteria rather quickly. There are amazing Juice bars popping up all over so its easy to keep things super fresh and delicious.
My personal experience with juicing started with using only sweet fruits and vegetables like apples, carrots and beets. Even as a professional chef, the idea of drinking kale, spinach or especially cabbage juice was more than I could endure. Over time though I have become well versed in using green veggies in my juice and smoothies. If I remember correctly, the first green vegetable I used was Kale, then I added some spinach and the rest is history.
There are so many great juice recipes online and in cookbooks but here is one I make on a regular basis that combines my favorite fruits and vegetables in a unique, nutritious and tasty way. I hope you enjoy it!
Give this one a try:
1 Bunch Kale
2 Honey Crisp Apples 1 Stalk Celery
1 Large Cucumber
1 Bunch Italian Parsley 1/2 Lemon
1” Piece of Ginger
1” Piece of Tumeric
Make sure all your ingredients are washed thoroughly...push them through your juicer, strain and enjoy!