Makes 2 servings (one for you, one to share, or one for later!)
6 leaves of kale
1 big handful of spinach
1 cucumber, peeled
1 grapefruit, peeled
1 thin slice of ginger root (dime size)
1/2 green apple (optional)
½ orange, peeled (optional)
Directions: Push each ingredient through the juicer one at a time (alternating ingredients for best results). Catch with a large glass container or measuring cup, to make it easy to pour.
Green Energy Smoothie
1 cup of one of these: water, coconut water, almond milk, or cashew milk
2 bunches organic kale
½ – 1 frozen banana
½ – 1 cup *blueberries
2-3 organic pitted dates
2 TBSP chia or flax seeds
2 TBSP Vegan protein powder (optional)
Directions: Pour liquid into blender. (I recommend a NutriBullet or Vitamix to ground leaves and seeds.) Add remaining ingredients and blend on low 20 seconds, then increase to top speed. Blend until smooth.
*Blueberries change the color from green to purple which you (or your kids) might prefer.
Want to eat your veggies?
1 16-oz. can garbanzo beans (also known as “chickpeas”)
1/3 cup Tahini (found in the ethnic food aisle or near the almond butter)
2-3 cloves garlic, peeled and chopped
Juice of 1-2 lemons
1 tsp ground cumin
½ tsp ground coriander
Sea salt and pepper to taste
Directions: Blend all ingredients in a food processor until smooth and creamy. Scoop into a bowl and serve as a dip with fresh veggies — carrots, celery, squash, zucchini, string beans, red and yellow peppers, cucumber, broccoli, cauliflower, cherry tomatoes, etc.