For St. Patrick's Day, I juiced freshly picked kale from my garden. The sun kissed kale is such an anti-oxidant powerhouse of a vegetable.
This is the green drink I made: To soften a healthy handful of kale to make a rather full cup, I cooked it for a few minutes and saved the liquid and added water to measure 1 and 1/2 cups.
I finely chopped celery to make about 3/4 of a cup along with 1/4 cup of finely chopped parsley and topped this off with a handful of chopped spearmint.
To this mix, I added a coarsely grated apple (Granny Smith), squeezed the juice of a small lemon, chopped some of the peel, and added to the fruit.
In my blender I juiced the kale and water, celery, parsley, mint, apple, and lemon with some of the peel. I used my hands to squeeze the emerald green concoction into a sieve over a small bowl.
The final result was two servings of juiced kale that I poured over ice in crystal glasses so that my husband and I could make a green cheer for St. Patrick.
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