Even though I haven’t drunk coffee for over 10 years, I swear this juice tastes just like a mug of sweet coffee.
The earthiness of the carrots, combined with the sweet of the apples, the salty of the celery and the bitterness of the kale really work together to create a flavoursome, comforting way to start your morning.
So if you’re looking for a replacement for your morning coffee, maybe it’s time to dig out your juicer.
If you like your raw coffee juice a bit sweeter, just use less kale.
And if you can handle a more bitter brew, you can throw in some extra kale, but be careful not to overdo it.
Either way, it’s a fantastic way to kick-start your day.
And there’s no side-effects. Except an awesome buzz.
- 3/4 cup (60g or 2-3 leaves) kale, roughly sliced
- 1 1/4 cup (400g or 3 med) carrot, in chunks
- 3/4 cup (200g or 3 stalks) celery (without leaves), roughly sliced
- 1/2 cup (200g or two med) apple (with skin), in chunks
- Juice all ingredients, putting small amounts of each through in the order shown above.
- Depending on your juicer, if the pulp comes out wet, you can feed it through again.
- Pour into a glass and drink.
- For "iced coffee", serve your finished juice "on the rocks" (put a couple of ice-cubes in a glass, and pour the juice onto the ice).
During:10 mins (prep) + 15 mins (juicing) + 15 mins (cleanup)
- To keep your juice cool while juicing and to preserve maximum nutrition, you can keep your produce in the fridge until you’re ready to use it.
- I use the entire kale leaf in my juice – stalk and all. It’s easier and faster that way, I haven’t noticed any particular difference in taste, and it means I’m throwing less away.
- I don’t bother topping and tailing my carrots, but I do take the cores out of my apples, just so the seeds don’t damage my juicer.
- I recommend taking the leaves off the celery, because they can be very bitter, and I wash (most of) the dirt off the stalks before slicing them up.
- I’ve found that anything fibrous, like celery stalks and wheatgrass, goes better through my juicer if I chop the fibres up lengthwise. They still get stuck in the juicer, but not as badly.
- Most of the preparation time is actually chopping up the food to fit into the juicer, and cleaning up afterwards.
- I strain my juice afterwards, because I want a really fine texture to my juice, and also because the Juicepresso does make quite a pulpy juice. But then, so does the Champion juicer.
- You can leave the extra pulp in if you like, for a bit of extra “chewiness”. Or you can make it into biscuits (I’m too lazy). Or feed it to the worms (in your compost bin), which is what I usually do.
Because my Juicepresso juicer works at such a slow speed, I can do a little preparation and clean-up while it runs. It does take a little longer to juice everything, but I love the results, so it’s worth the wait. And I love the more relaxed approach to juicing.
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Have an awesome day!
~ Nikki, Eating Vibrantly