It’s the 7 Day Juice Shot Challenge –  HERE WE GO!

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Before we kick off I strongly recommend you first read my article The Lowdown on Juicing. I’ve also created a recommended shopping list, but in truth you can substitute anything you like, (except with potatoes or onions!) and the quantities aren’t an exact science either. Whether you use my combinations or come up with your own, if you create (and drink) some juices or shots well done you!  Your cells will thank you for it!

If you’re new to this…

…or for whatever reason can’t face a litre of ‘shrek green juice’ having a shot is a great introductory way of building up to it, it’s also a great way of getting really strong nutrient dense stuff in, and there’s not much to drink!

Organic veg is best, but any veg is better than none!  If it is organic don’t worry about peeling ginger, apples, carrots etc (just wash) but if not organic you may want to peel.  With lemons and limes a lot of nutrition is contained in the skin, it will make the juice a little bitter though, so at first maybe peel ‘lightly’ so as to leave the pith intact.

As a general rule until your taste buds accommodate stronger tastes most juices taste better with a ‘sweet base’  Apple, pineapple, carrot and beetroot are all good sweet bases, obviously over time reduce the sweeter taste if you are drinking a large glass of juice.

Feel free to mess with the ingredients!

Juicing or Blending? Either is fine, with a blender you keep the fibre, but for shots I personally am happy to have the juice. If you use a blender then you will need to strain the liquid through a nut milk bag or sieve. You will probably need to add a little water to help blend. (Coconut water works well too)

Ginger needs to be ‘broken down’ so you may need to pause and use a spatula to scrape it down the sides, and then pour through the strainer and add a squeeze of lemon juice.

Greens can struggle in the blender, so do add water.

When juicing, if using a centrifugal juicer cut veg into largish pieces and alternate between pushing hard veg (apples carrots ginger) through with softer fruit and veg such as lemons spinach etc.

You may want serve over an ice cube or chill your shot glass in the freezer first (Then again probably only if you are currently in Summer!)

If you make bigger quantities don’t leave in the fridge as it will oxidate quickly.  If you are keeping for later store in a glass or stainless steel airtight flask.  The other option is to pour left over ‘shots’ into ice cube trays and then you have them ready to go, just thaw and serve!

 A tip about cleaning up

The worst thing about juicing (not so much blending) is cleaning the kit, my top tip is make the juice and rinse the bits of the machine out immediately, before the fruit and veg has time to get ‘welded’ on!

Pulp?

It can go in the compost or gather up the fresh stuff and use as a face mask, yes some of the nutrients are still intact and will work their magic on your skin!  (Just don’t answer the door wearing your shrek pulp mask!

Starter Kit…   

Before you get into anything fancy or move to shots, start by making simple ‘lemonade’ (Well apple-ade) tastes amazing – the perfect drink for a summers day.

Juice two small apples (Gala work well)

A chunk of lemon (roughly peeled, pith still on)

Serve over ice with a sprig of mint

Divine.

 

M

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