I'm on a bit of a ginger bender — 'tis the season for colds, after all — and any recipe that calls for it makes it to the weekly menu. Many Lao dishes use ginger, so it's a flavour my family is already familiar with and likes.
Several months ago I received a text from my brother reading, "Start making this juice for the family STAT." He's kind of bossy, but I love him anyway. A popular green juice that's been touted for all kinds of health benefits inspired the recipe he sent me. All I know is it provides another source of vegetables for my children and it packs an energy punch.
Will your kids love it the first time they taste it? Maybe. Or maybe not. It's sweet, but not too sweet and tart, but not too tart. But you know what? Tastebuds become accustomed to familiar flavours. The adults surveyed love it and the kids — my brother's and mine — have all learned to like it, even those who weren't super fans from the beginning. My children are old enough to understand when maman tells them we're incorporating something new into our daily lives for its health benefits, they don't argue. Much.
I usually make it in the morning, but anytime of day will do. Just drink it.TM
Wash all fruits and vegetables.
Peel the lemon and cut lemon and apples into pieces to fit the juicer.
Alternate dryer ingredients — kale — with ones that contain more water — cucumber — and add water at the end.
Stir and serve.
Refrigerate any leftovers. Juice is best consumed the same day, but keeps well for one to two days.
Makes 5 cups or enough that four people can each drink a large glass.
Quantities will vary slightly depending on the type of juicer used. This amount is based on using a masticating juicer, which squeezes the guts out of anything I throw at it or in it, even red cabbage.
Recipe adapted from Reboot with Joe.