Tuesday, September 20, 2011

Spinach energizer

Life can be a marathon and a sprint, so when you need a fuel injection, reach for your juicer.
Ingredients:
50 g (2 cups) baby spinach leaves
1 large cucumber
3 apples, stalks removed
3 celery stalks
1 baby fennel
10 g (½ cup) parsley

Method:
Juice the spinach, cucumber, apples, celery, fennel and parsley through a juice extractor. Stir to combine. Make 2 large glasses. 

Tummy calmer

Butterflies can flutter at any time. Soothe them away with this calming tonic.
Ingredients:
50 g (2 cups) spinach leaves
400 g (14 oz) cabbage
4 apples, stalks removed

Method:
Juice the spinach, cabbage and apples through a juice extractor. Stir to combine. Make 2 small glasses. 

Cucumber, apple and dill juice

Don’t be a dill – revive and survive with this smart concoction.
Ingredients:
2 large cucumbers
9 apples, stalks removed
2 tablespoons dill
1 lemon, peeled
ice cubes, to serve

Method:
Juice the cucumbers, apples, dill and lemon through a juice extractor. Stir to combine and serve over ice. Make 2 medium glasses. 

Warm carrot and ginger shots

Instant winter warming with a zing of ginger and a healthy dose of vitamins.
Ingredients:
2 kg (4 lb 8 oz) carrots
4 cm piece ginger
1 tablespoon lemon juice
large pinch ground cinnamon
large pinch ground cumin
natural yoghurt, to serve, optional

Method:
Juice the carrots and ginger through a juice extractor. Transfer to a saucepan with the lemon juice, cinnamon and cumin. Stir over medium heat until just warmed through, then pour into shot glasses and top each with a small dollop of yoghurt. Make 8 shot glasses or 2 large glasses. 

Cool as a cucumber

Enhance your cool factor with a chilled shot of cucumber.
Ingredients:
3 large cucumbers
3 limes, peeled
20 g (1 cup) mint leaves
1 ½ tablespoons caster (superfine) sugar

Method:
Juice the cucumbers, limes and mint through a juice extractor. Stir through the sugar. Make 2 large glasses. 

Gazpacho in a glass

A classic Italian soup is transformed into this spicy drink.
Ingredients:
6 vine-ripened tomatoes
1 red capsicum (pepper)
1 lemon, peeled
2 large cucumbers
10 g (½ cup) parsley
1 garlic clove
dash of Tabasco
ice cubes, to serve
extra virgin olive oil, to serve, optional

Method:
Juice the tomatoes, capsicum, lemon, cucumbers, parsley and garlic through a juice extractor. Stir through the Tabasco, to taste. Serve over ice with a drizzle of extra virgin olive oil, if desired. Make 2 large glasses. 

Green machine

Even the meanest machine needs the occasional tune-up.
Ingredients:
6 celery stalks
2 apples, stalks removed
125 g (4 ½ oz) alfalfa sprouts
10 g (½ cup) flat-leaf parsley
10 g (½ cup) mint leaves

Method:
Juice the celery, apples, alfalfa sprouts, parsley and mint through a juice extractor. Stir to combine. Make 2 medium glasses. 

Cold killer

Be a killer queen with this potent concoction and shoot down those germs in style.
Ingredients:
4 celery stalks
1 kg (2 lb 4 oz) carrots
2 garlic cloves
10 g (½ cup) flat-leaf parsley
2 teaspoons honey

Method:
Juice the celery, carrots, garlic and parsley through a juice extractor. Stir through the honey. Make 2 medium glasses.