Because I know you weren’t drinking milk and water all weekend.
As much as we complain about Mondays, I’ve always thought that a new week brings the opportunity for a fresh start.
Whether your fresh start this week involves more positive thoughts, getting back into running daily, or simply detoxing from a fun holiday weekend, kick up your day with this slightly spicy take on green juice. It’s my go-to for when I need a little boost to get into my morning.
And, bonus: it’s perfect if you happen to have mint left over from last Friday’s Mint Juleps!
I use a juicer for this recipe, but you can blend everything as well if you have a powerful blender – though it may turn out a bit thicker.
Start by gathering your ingredients. This might look like a lot, but trust me: you’ll need more greens than you think you do! Feel free to adjust the blend to suit your taste. I find arugula to be fairly bitter, so I usually stick to a spinach and kale blend with a few dandelion greens thrown in (just a few, as they’re also bitter, but packed with vitamins).
Don’t forget the mint for this one!
Once you have everything in front of you, start prepping! I find it’s easiest to have everything already prepared for my juicer so I don’t have to stop along the way. This means washing the greens, cutting the apples, de-seeding the jalapeño, and partially supreming the lemon.
“What? You what with the lemon?”
Turns out, juicers don’t get along with citrus peels. Rather than tear the peel off with your fingers (and discover every paper cut you didn’t know you had), try this instead!
While your greens are drying, take the time to finish cutting up the rest of your ingredients. You’ll need a piece about 1.5in long of ginger, an optional 1in piece of turmeric, one sweet apple cut into quarters, and one whole jalapeño.
For the jalapeño, here’s an easy trick to remove the seeds without losing any of the good spicy outside. Instead of cutting it lengthwise, slice off each “edge,” adjusting as you go to avoid the seeds. Toss the seeds and stem when completed.
How easy was that?
Now that you have everything ready, let’s get on to juicing!
Mix up the order of your ingredients to keep your juicer running smoothly, but otherwise go ahead and add everything in.
Quick shout-out here to my Breville juicer: thank you for accommodating my nonstop juice habit, and also being (mostly) dishwasher safe. You’re the best.
After you’ve juiced or blended to your heart’s content, top with a sprig of mint and a few chia seeds, and you’re on your way. … And I don’t mean in a ‘detox to retox’ way, although the weird thing about weekends is that they just keep happening. So however you choose to enjoy your week(end), start by doing yourself a favor and making this juice. It’s like working out in the morning, except way more delicious.
Mint Jalapeño Green Juice
- ~4 sprigs Mint (small handful)
- ~2-3 packed cups spinach (two large handfuls, ~2-3 packed cups)
- 1 bunch kale
- 5-6 stems dandelion greens (small handful)
- 1 sweet apple (Pink lady or Jazz work well)
- 1.5in piece of ginger
- 1 jalapeño
- 1 lemon
- Optional: 1in piece of turmeric
- Prepare your ingredients:
- Wash and dry all of your greens.
- Wash and cut your apple into quarters
- De-seed and de-stem your jalapeño
- Supreme or otherwise de-pith your lemon
- Put all ingredients into a juicer or powerful blender. If blending, consider adding a bit of water to achieve desired consistency.
- To serve, top with chia seeds and a sprig of mint for funsies.
What do you do to start your week off on the right foot?