This blended juice was my husband’s improvised creation. Anyone who knows our family understands that this can be a tricky situation. He has always maintained a love-hate relationship with cooking: he loves to eat but doesn’t like the process of getting it to his plate! He has generally lived by the mantra cook high, cook fast, done when smoke alarm sounds! He tries but must be supervised at all times especially if you are the one he’s cooking for: an ambulance once made an appearance when he added 2 heaped teaspoons of ground black pepper to pasta sauce instead of basil and I collapsed on the first mouthful.
He does, however, make our juices every morning, but strictly according to Jason Vale’s recipes, and, apart from the occasional beetroot explosion, these turn out well. Improvisation is not encouraged and I approached this morning’s juice with some trepidation.
We generally use cheaper organic Gala apples for juicing and save the larger, tarter apples for eating on their own or as desserts. Today we had run out of Galas and so HB used one of my favourite large Pink Lady apples. Sacrilege in my book, so he didn’t ask first. It did, however, make quite a difference to the flavour of the juice.
I loved it. He is very proud of himself.
All ingredients are organic, if the lemon is not organic, pare thinly to leave as much pith as possible. Pears are best used for juicing before they ripen.
1 Large Pink Lady Apple
A Thick Slice of Unwaxed Lemon
1 Celery Stalk, chopped
1 Small Carrot
1 Kiwi Fruit, peeled
2″ Broccoli Stem
Handful of Spinach
Third of a Ripe Avocado
Juice all fruit and veg except avocado, then blend with chopped avocado for about 30-45 seconds in a high speed blender until creamy smooth.
Add ice if liked.
P.S. HB vetted this before it was published!
Copyright: Chris McGowan