This juice made with parsley, an apple and grated fresh ginger is bright and invigorating. The apple and parsley blend very nicely for a crisp flavor with an extra kick of ginger. Add more or less of the ingredients to suit your taste. I usually add more ginger, and also add some mint.
This recipe is slightly adapted from Seamus Mullen's cookbook, Hero Food
Servings: 1 - 12 oz drink
/ 59 g fresh Italian parsley
stems and all
medium green apple
7 oz / 95 g
peeled and grated fresh ginger
A few mint leaves
Wash the parsley very carefully to make sure there is no sand and dirt clinging to the leaves. Set aside on a clean kitchen towel, (there is no need to spin it to dry). Core the apple and cut into wedges. (If you are using an immersion blender grate the apples, skin and all, and chop the parsley.)
Add all the ingredients into a blender or the bowl of a food processor with 1/4 cup of cold water and 2 ice cubes, (smash the ice cubes if you are using an immersion blender.) Process all the ingredients until it becomes a liquid and you reach your desired consistency. Because of the apple this juice will seem thick and pulpy. You can add a little more water if you want to thin it out but careful not to make it too runny. Drink immediately or keep chilled in the refrigerator for an hour or so.
The blender is the best tool for making vegetable juices. I have good results using a food processor and an immersion blender. It takes a little longer, but you still get good results. If you use an immersion blender, blend all the ingredients in the container the immersion blender comes with or a quart size soup take out container. It is helpful to grate the apple and chop the parsley before mixing in a food processor or an immersion blender.