This green juice recipe is not what you’re use to; it branches out beyond the ordinary, and emerges with a flavor profile you’ve likely never experienced. Bottoms up!
I’ve been drinking green juice each and every morning for the past ten years. It’s a ritual I cannot do without. But, every so often, I get bored with the basic ingredients, which always include cucumber, celery, greens, apple, lemon, and ginger. I can do better, and so can you.
In fact, for your health’s sake, it is crucial that you change the mix regularly, particularly when it comes to green leaves. Green leaves are extraordinarily healthy, but each kind contains its own set of micro-toxins that are meant to ward of pests and bugs. However, these micro-toxins can build up in the body if the same leaves are consumed over and over again, without variation. By rotating the greens in your juice (and your salads), you avoid the buildup of toxins in your system and are healthier because of it.
But don’t just rotate your greens, rotate all your vegetables and fruits. Provide your body with new and exciting flavors on the regular. The more you switch it up, the better you’ll mind, body, and spirit will fare.
The following Thai-inspired green juice recipe is a fun mix that will motivate your trek to more exciting green juice flavor combinations. Enjoy!
Thai Green Juice Recipe
- Large handful fresh basil
- Large handful fresh cilantro
- 1-inch nob fresh ginger root
- 1 lime
- 2 scallions
- 1 stalk lemongrass, outermost layer removed
- 4 stalks celery
- 1 large cucumber
Put all the ingredients through the juicer chute in the order they are listed. Serve and enjoy!