I can honestly not tell you how long I have been a vegan. A couple of years, at least. I can tell you, however, that I was very late to the green juice bandwagon. A drink that I often feel is a vegan staple item.
Everyday, I would find someone on Twitter talking about their latest green juice recipe. Kale, this. Collard greens, that. I would see these concoctions and think that in no way, shape or form, could that be good!
Then I got a juicer. And, a good dose of clarity along with it.
I think I have had my juicer for four months and I have been green juicing everyday since. My energy has skyrocketed. My metabolism is on lightening speed. My immune system seems unbeatable (knock wood). I have great energy. I don’t know how I ever lasted so long having never known the power of micro-nutrients and the benefits of juicing.
I cannot say the same about some members of my family. They are not as keen on green juice as I am. But, I am tricky. I find ways to get them their greens in fun and different ways. Like this recipe.
Truth be told, I do not know how effective the greens are in this form (versus fresh from the juicer). But, it is eaten with joy and happiness, which does matter. The one thing I do know, it has to be better than the alternative, which is none at all.
I think any combination of your favorite green juice would work. I made a simple syrup to be added as the sweetener, chilled it for an hour or so and then stuck it in my ice cream maker for 20 minutes. I bet it easily could be done granita style, as well.
Just have fun and make things interesting and people will be willing to try!
Simple Syrup Ingredients:
- 1/2 cup water
- 1/3 cup vegan sugar
- Heat in a sauce pan until the sugar has dissolved. Remove from heat, set aside and let cool to room temperature.
Green Juice Ingredients:
- 6-8 kale leaves
- 3 cups packed spinach
- 3 lemons (skin removed)
- 2 green apples
- 2 cucumbers
- 2 inch chunk of ginger (skin removed)
- big handful of mint
Green Juice Preparation:
- Process all the greens into a juice using a juicer. Alternatively, you could use a high speed blender (like Vitamix), and then process through a cheesecloth to remove unblended bits.
- Add the simple syrup to the green juice and stir to combine. Put in an airtight container and place in refrigerator for at least an hour (no longer than just overnight).
Prepare ice cream maker. Place green juice mixture into ice cream maker and process per manufacturer’s instructions. (Note: mine took about 20 minutes to make a nice slushy consistency). Transfer to an airtight, freezer compatible container and let solidify for at least one hour.
Shelley Boyle: Formally educated in forensics and biochemistry, many people think a transition to the culinary world is an odd move. But, Shelley Boyle might disagree with you. Having left the biotechnology industry over 12 years ago, she has been making her way with jobs in restaurants, as a chocolatier, owning a small catering company and a small vegan cookie company, Just Ingredients. She spends her free time posting on her blog Rosewater and Thyme, where her two loves of photography and cooking can come to life. The rest of her free time is spent in Los Angeles with her boyfriend, their friends and family, but most importantly, with their two crazy animals.