Juices, smoothies and shakes have become hugely popular, but I’ve noticed that most recipes contain a lot of natural sugars, usually in the form of fruit (fresh or dried) or sometimes added syrups. The recipes here are mostly veg, which means they’re much healthier and won’t give the body an anti-youthing sugar shock. Juices are highly nutritious. And don’t throw away the veg waste; you can use it in stews and curries!
Flow all the ingredients through the juicer, then drink at once (but slowly) to get the optimum nutritional and youthing benefits. These recipes here and overleaf all serve one, except where specified.
NOTE
The gram weight is of the vegetable or herb before it is juiced. Weigh veg (such as a courgette) to find out if you need to use it all or just a fraction of it. If you’re allergic to honey or bee stings, don’t use bee pollen.
4 medium carrots
1 beetroot
130g cucumber
115g cabbage
leaves from 1 large Baby Gem lettuce
juice of 1 lime
100g courgette
10g root ginger
100g spinach
200g daikon
150g fennel
25g parsley
80g spinach
juice of 1 lemon
30g root ginger
170g daikon
320g carrot
30g root ginger
juice of 1 lime
¼ cucumber
1 beetroot
70g spinach
1 apple
MAKES 2 GLASSES
½ banana (50g)
20g pumpkin seeds
25g almonds
1 tsp bee pollen (optional)
250ml filtered water
50g sweet potato
250g carrot
100g red pepper
juice of 1 lime
½ tsp ground turmeric
The spicy, comforting tastes of midwinter are all here. Add a star anise or a clove for an extra mulled effect.
30g root ginger
100g apple
a little ground cinnamon (optional)
1 Juice the ginger and apple and pour 150ml of boiling filtered water on top. Add ground cinnamon for an extra taste of cold weather comfort, if you want, which will also stabilise your blood sugar.
You can buy spirulina and chlorella in powder form (add them to any of your juices for an extra bit of green goodness!). This particular drink is fabulous if you’re in a rush and haven’t time to make a blended juice.
½ tsp spirulina powder
½ tsp chlorella powder
10ml aloe vera juice
250ml filtered water
1 Put the powders in a cup and mix in a little of the juice to form a paste. Now gradually stir in the remaining liquids until blended.
Drink this when you need a recuperative cuppa; it’s anti-inflammatory and antioxidant. I particularly like this spice mix, but add in any flavours you like, such as turmeric, ginger, cloves, even a few black peppercorns. MAKES 4 CUPS
4 cardamom pods
400ml filtered water
4–5 black tea bags or 3–4 tsp loose leaf black tea
1 star anise
1 cinnamon stick
2 Medjool dates, pitted and chopped
350ml nut or Hemp milk
1 Press the cardamom pods until they crack. Bring the water, tea, star anise, cinnamon, dates and cardamom to the boil for three to five minutes until the tea is black and has reduced to about 350ml. Strain.
2 Add the nut milk and stir until hot. Place the used cardamom pods in the cups, if you want, for more flavour (but warn the drinkers!).
This deliciously smooth and alkalising milk is youthing and versatile. Use it in curries, soups, ice creams, on breakfast cereals or generally as a milk substitute. If you can get young coconuts it will taste even better. If you would like this milk less creamy, you can add more water. Or, if you want coconut cream, use less water. MAKES ABOUT 1 LITRE
3 organic coconuts, to give 250g coconut meat
1 Blend the coconut flesh with one litre of filtered water for about three minutes. You can cover and store this for three days in the fridge, or freeze it in portions and take it out as you need.
This milk is deeply nutritious, antioxidant and high in anti-inflammatory omega-3s. It also has a great malty, nutty flavour that works very well on breakfast cereals or grains and in general cooking, but is a bit spooky in your tea or coffee! MAKES ABOUT 1 LITRE
250g unhulled hemp seeds
2 tsp vanilla paste (optional)
1 The night before, soak the unhulled hemp seeds in plenty of filtered water. Leave overnight to soften the hulls, then drain.
2 Put the hemp, one litre of filtered water and vanilla (if using) in a blender and whizz for about two minutes if you have a Vitamix (it could take a bit longer with a less powerful blender).
3 Place a nut bag or muslin-lined sieve over a large bowl. Slowly pour the milk out of the blender, giving the cloth time to drain the liquid. Give the bag or muslin a little squeeze to get out all the liquid. Cover and keep cold in the fridge. The hemp grinds can be given to the chickens, if you have them!
