A Recipe For — A Morning Juice

“Spring is the ideal time to integrate green juices into your routine,” explains nutritional therapist Kat Chan. “They are a delicious way to enhance digestion, boost energy, ameliorate inflammation and support the body’s natural detoxification processes.”

Kat begins with a celery base to ground her juice with vitamins and minerals, then adds lemon and ginger for digestive support and a satisfying zing. For added flavour, consider ingredients such as herbs, like fresh parsley or mint. For greens “kale or spinach works wonders”, and for sweetness, “fennel or an apple are great options”.

For those prone to bloating, Kat recommends room temperature juice (no ice), so the body can digest more efficiently.

1 bunch of celery
A handful of fresh parsley
1 lemon
1 knob of ginger
1 fennel bulb
1 large cucumber
1 large apple (optional)

Rinse all produce thoroughly under cold water.

Depending on your juicer, you may need to cut the ingredients into smaller pieces.

Once the ingredients are juiced, give it a stir.

Taste. For more sweetness, add a little apple or fennel, or lemon for extra tang.

Pour and enjoy – or, decant into an airtight glass container, store in the fridge, and use within 3 days.