The Only Green Juice Recipe You’ll Need.
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Work smarter, not harder. Words to live by, especially when you are (what feels like) 80 weeks pregnant (only 31 weeks, if you want to get technical). I never knew how much work pregnancy was, and how much I would miss the little things: climbing a flight of stairs without huffing and puffing, sleeping on my stomach, wine (oh, how I miss the wine).
The whole pregnancy hasn’t been all bad, there are some really amazing moments (aside from feeling the baby move): unapologetically ordering a hamburger without even considering “something healthy”, doctor-ordered naps and the cravings.
While I’ve had plenty of unhealthy cravings (hello, Ben & Jerry’s) I’ve also craved healthier things like strawberries, carrots and grilled chicken. I’ve also had a really strong hankering for green juice, which (depending on who you ask) is a no-no if unpasteurized. Well, the kind of green juice I was craving is definitely unpasteurized. I wanted the freshly pressed, bright green kind. And while I was OK ordering one now and then from locations I trust, making it at home was the best option. Then KitchenAid® reached out to me earlier this year to see if I would be interested in working with them to test out their new blender from their Pro Line® series. I was waiting for just the right opportunity to test this bad boy out, so I thought I’d see if this blender could produce enough juice in one sitting for four people, or just one very thirsty pregnant person.
First off, the KitchenAid® Pro Line® Series Blender is BIG. Not big like it won’t fit in my cabinets huge, but BIG in that I got a pitcher of green juice in one sitting. Or to translate to terms that currently apply to me: enough to satisfy a mid-afternoon craving, with a glass waiting for me in the fridge at 3am.
Since this recipe is incredibly simple and only requires a few ingredients, I thought I’d save myself the frustration of a fridge lacking green juice, by prepping a few mason jars with all of the ingredients measured and ready to be tossed in the blender. Pro tip, because I’m using apples in the juice, I squeezed a bit of lemon juice on them to prevent them from going brown too quickly. I’ve found the mason jars last for about a week in the fridge.
- 4 large Kale leaves – washed and ripped from the stalks
- 1 Lemon – peeled and roughly chopped
- 1 Apple – skin on, core removed, roughly chopped
- 2 sprigs of Mint
- 1″ knob Ginger – peeled and roughly chopped
- 1-2 cups of water
Multiply this recipe by 4 if you want make more than 1 serving.
1.Place all ingredients—starting with the most dense (ginger) and finishing with the lightest (kale)– in blender and mix until smooth
2.Pour juice through a sieve to remove pulp (there are a million things you can make with the pulp. From compost to meatloaf, seriously.)
And you’re done!
Look for more simple make-ahead recipes for the blender I tried out in my new KitchenAid® Pro Line® Series Blender over the next couple of months.