Recipe: Sweet Potato and Broad Bean Risotto

Ahh sweet potatoes! They are simply so good for you and so full of flavour that they don’t need much fiddling about with in order to make a delicious meal out of them.  Sweet potatoes pack a punch in the nutrient stake too; providing energy like a typical carbohydrate but containing the nutritional density of a vegetable, making them a wise choice for those adopting a healthy diet this summer!

Paired the season’s best broad beans, this risotto is an easy, filling and nutritious recipe, perfect for all the family. My two small people devoured this and then asked for seconds! Happy mummy 🙂

Serves 4 hungry people.


200g arborio rice (I used the quick cook kind)

1 medium sweet potato, peeled and diced

1 cup broad beans (mine were frozen!)

1 onion, finely chopped

2 cloves garlic, crushed

A small handful of fresh sage leaves (or 1 tsp dried)

A couple of pints of good quality veg stock

2 tbsp cider vinegar (or 1/2 glass white wine!)

Salt and pepper to taste


1. Get your stock going in a small pan and leave to simmer quietly.

2. In a heavy-based pan, gently fry your onions and garlic in a knob of butter (or your choice of oil)





3. Add the rice and sweet potato and fry gently with the onions and garlic (if you’re not using quick cook rice add the sweet potato later)



IMG_4706 IMG_4707

4. After a minute or so, add the chopped sage leaves, broad beans and cider vinegar and reduce down a little.



5. Begin to add your hot stock (keeping it simmering gently is the trick to risotto rice that cooks efficiently!) stir each glug of stock in well until the rice begins to absorb it and then add another until all the liquid has gone, or the rice is tender.

6. Season to taste and if desired, swirl in some natural yoghurt or top with your favourite cheese.



This is a very simple dish so feel free to play with this recipe! I just love pairing fresh sage (I have a huge plant growing in the veg patch) with hearty vegetables such as sweet potatoes or butternut squash, but equally, change the herb to your own taste. A grating of nutmeg into this risotto would make it even yummier!

Don’t forget to share your tips and tricks below!

Jaime xx


Share this!

Salad Jar tutorial recipe

The Ultimate Salad Jar Tutorial

“Have you seen the amount you’ve spent on snacks this month?” I caught myself berating my hard-working husband again when looking over our account for the month.  Truth is, who could blame him? As a commuter he works long hours and several of those are spent navigating Kent trains and London tubes, leaving before the sun is up and returning in the dark- no wonder he needs to pick up snacks along the way. My full time job as a teacher at my children’s school not only means I’m often too busy or tired to make my husband lunches for the next day (And part of me wonders why  should I suppose, when I work full time too) but also, my children and I get fed very well during the week; hearty cooked lunches at midday, plus the little ones eat ‘afternoon tea’ at 4pm.  Yes, afternoon tea! When the girls and I get home during the week we often only need a bowl of porridge or a slice of toast to fulfill any enduring hunger. If we do cook during the week, it’s usually once the girls are in bed and always something light and easy – omelettes, baked potatoes, soup. These weekday suppers are nearly always vegetarian (Suits me, and even my carnivorous husband can’t be bothered to prepare, cook and clean up after a meat dish on a late Wednesday evening!) I began to worry though, that a clammy sandwich (If we’d bothered to make any the night before) and a simple supper in the evening were not enough to sustain my tall, meat-eater of a husband.  As a non-vegetarian, he clearly wouldn’t be getting the nutrients he needed to stay healthy and strong – as he wouldn’t be making the right choices for his diet in the way that a conscious vegetarian or dieter would; he’d already lost weight and so I needed a way to fill him up, with maximum nutrients and some meat to sustain him during the working week.  And that’s when I stumbled across the salad jar idea!

I can’t take any credit for this original idea – I stumbled across the first tutorial on the amazing website Organize Yourself Skinny, but a quick search on pinterest reveals a plethora of mason jar food ideas.  These salad jars enable me to make five lunches ahead of time and pack in a full spectrum of the vital food groups; vegetables, carbohydrate and protein, meaning that at the end of the week I can be sure my hard-working husband has eaten well and we’ve saved money on cafe snacks at lunchtime. Its now been two weeks since I began making these (Hubby even had a go!) and we’re so impressed with the results.  My husband tells me he eats “like a king” everyday and is the envy of the office at lunchtime.

The Ultimate Salad Jar Tutorial

I opted for 1L Kilner jars from my local budget store at £3 each, which is a fair price for these preserving jars. They have the typical metal seal and screw lids which keep everything inside really fresh and crisp.

You will need:
5 x preserving jars
500ml vinaigrette (approx)
Hearty vegetables of your choice: tomatoes, cucumbers, carrots, peppers
Less hearty vegetables: mushrooms, peas, avocado, fruits
Grains: pasta, noodles, cous cous or rice (Cooked and cooled)
Protein: Meat, fish, eggs, beans (Cooked and cooled)
Greens: lettuce, spinach, watercress, light cabbage such as pak choi
Extras: such as chopped chilli and herbs to increase flavour


First, mix up your dressings – I like to vary the flavours to make it more interesting. This week I did a honey/mustard, an oriental sesame oil/soy and a Mediterranean balsamic/olive oil dressing and paired them with chicken, prawns and tuna respectively.


Add any ‘extras’ to your dressings and let them sit, covered. Next wash dry and chop any vegetables. I like to leave them chunky – especially the baby plum tomatoes which I leave whole. The larger the chunks of veg, the better they will keep and the more nutrients you will retain.


Chop your meats or eggs and have your grains ready.


Layer 1 – around 100ml of vinaigrette


Layer 2 – Hearty vegetables
Layer 3 – Less hearty vegetables


Layer 4 – grains


Layer 5 – protein

IMG_3735Layer 6 – Finally, add your greens of choice.

The layering process is really significant to the longevity of your preserved salad. The vegetables at the bottom of the jar ‘pickle’ slightly by the end of the week in the dressing and act as a barrier to the grains, which in turn act as a barrier to the meat and greens, which you really don’t want sitting in any moisture. The salads will keep for at least 5 days in the fridge – we’ve not tested them after this but I’d even suggest they could be stretched to 7 days, based on the freshness on day 5. The jars are strong and will withstand a perilous commute across counties in a rucksack, although do try to keep the jar upright! To serve, tip out on to a plate where the dressing will cover the salad or, eat straight from the jar with a fork – just give it a good shake first and voila! Lunch is served!

I hope you enjoy this tutorial – let me know what you think of the salad jars and add any variations or suggestions in the comment box below.

Jaime xx


Share this!

Homemade flapjacks.

Recipe: Coconut & Honey Flapjacks

Making homemade flapjacks is a great way of filling up family members during the busy working week and although they can be fairly sweet, making them with honey as in this recipe, adds to the nutirtional content and lessens the sugar impact.  Oats are a well-known superfood and as well as containing multiple nutrients; they are easy to digest, can help to control insulin and even lower cholestrol! With the addtion of nuts and dried fruit, homemade flapjacks really can provide a healthy, but satisfying snack.

This recipe makes around 18 small flapjacks, which you can wrap individually so they are ready to grab-and-go or leave unwrapped in a cake tin (Just hide said tin from the children as in my experience they don’t last long!)


200g coconut oil
200g honey (Or half honey/half maple syrup)
300g whole oats (Not ‘quick’ oats)
100g chopped nuts
100g dried fruit of your choice (Chopped if necessary)
1 tsp cinnamon


  1. Preheat the oven to 165° C/gas mark 3 or 150° C (fan assisted)
  2. Grease a large rectangular baking dish or line with greaseproof paper.
  3. Heat the coconut oil and honey in a large saucepan and stir together until hot, but not boiling. Set aside.
  4. Mix the oats, nuts, cinnamon and raisins in a large bowl.


    Chopped walnuts.

  5. Pour over the coconut oil and honey mixture and mix until well combined.
  6. Pour the mixture into the baking dish and distribute it evenly, pushing down firmly with the back of a spoon to create a smooth surface.


    Use a spoon to create a smooth surface.

  7. Bake in the oven for 25 minutes or until the oats are golden brown.
  8. Remove from the oven and let it cool completely in the baking dish.
  9. Once the flapjack is cooled down lift it onto a board and cut into rectangles.


    Leave to cool in the baking dish.

Wrap thr flapjacks individually for tasty lunchbox treats or snacks on the go! But remember – hide the tin! Please feel free to comment below with tips, questions or  suggestions.

Jaime xx


Share this!

Cous Cous Salad

Recipe: Roast Beetroot, Walnut and Feta Cous Cous Salad

Eating the Ayurvedic way means that crisp, cold and raw salads are not always the best way to get your five-a-day.  Raw foods can be difficlt to digest and according to Ayurveda, cool salads should be reserved for the heat of the Summer months, when we will benefit most from the crunchy, refreshing goodness. Luckily for me I LOVE warm salads and adding cooked ingredients and healthy grains can really improve what can sometimes be quite a boring meal option.  Salads are the ultimate customisable meal so ditch the lettuce-cucumber-tomato combo and look to more inspiring ways to enjoy salads.  Healing Foods talks about food variety being of optimum importance when eating for wellness and that adding dressings, chutneys and spices to your dishes increases the molecular variety of the food your body digests, thus increasing the health benefits.

“Including more spices and herbs in your food can also boost it’s flavour and nutritional density: adding a handful of chopped fresh herbs to lettuce in a salad, for example, can add upp to 75 percent extra antioxidants to the food.”

– Neals Yard 2013:13

This recipe is perfect as a vegtarian main or as a filling accompanying dish to meat (For my carnivorous husband!) and works great as a nutritious packable lunch too.

Roast Beetroot, Walnut and Feta Cous Cous Salad

Serves 4 as a sidedish or 2 as a main.


1 cup uncooked Cous Cous
1 1/4 cup hot vegetable stock (I use a kallo organic stock cube)2 medium beetroots, peeled and chopped into 1cm cubes
1 cup spinach leaves, washed
A handful of walnuts, chopped and toasted slightly
A handful of fresh chives, chopped
100g feta or goat’s cheese, chopped into 1cm cubes
2 tbsp rapeseed oil, plus extra for drizzling
1 tbsp balsamic vinegar


  1. Preheat your oven to gas mark 4, 180 or 160 (fan assisted)
  2. Place your chopped beetroot onto a baking tray, season and drizzle over 1-2 tbsp of rapeseed oil. Mix well and spread into a single layer. Roast for around 15 mins until tender, checking regularly.
  3. Meanwhile, place the cous cous into a large glass bowl and pour over your hot stock. Cover with a plate or tea towel and allow to sit for around 10 mins, until tender. Stir in the spinach leaves and cover for a further 5 mins to allow the spinach to wilt slightly.
  4. Once the beetroot is nice and tender stir into the cous cous and add the chopped feta, toasted walnuts and chives.
  5. Give it all a good mix and drizzle over a glug of rapeseed oil and balsamic vinger, season to taste. Serve onto warm plates and enjoy!

This recipe keeps really well in the fridge and is so versatile.  Use any nut you like and why not substitute the beetroot for other root veg such as carrot, squash or parsnip? Supplement the spinach with any of your favourite greens – just adjust the method by lightly cooking hardier greens such as kale, prior to adding to the cous cous.

Question about this recipe? Feel free to comment below with your questions, suggestions and tips.

Jaime xx

Share this!

Recipe: Shredded Sprouts and Tofu


I love my Abel and Cole Cookbook. It’s full of wholesome, hearty recipes which work with the seasons (and therefore the ingredients in my weekly veg box!) So today, when deciding to use up a bag of organic sprouts languishing in post-Christmas asylum, this book was my go-to guide for some wintery inspiration. Now of course, the wonderful recipe writers at Abel and Cole land aren’t all vegetarian and so I am used to getting creative when not wanting to miss out on a beautiful dish, but this recipe Shredded Brussels and Bacon appeared to challenge us veggies directly:

“If you’re vegetarian and thinking about moving over to the dark side”

The blurb read arrogantly (But with a good enough dollop of tongue-in-cheek honesty, to allow me to refrain from offence) I did feel challenged though. Opening the fridge, I spotted a pack of smoked tofu that really needed using and considered if this would be enough to match the succulence of fried bacon. Perhaps not in texture but paired with the sweet maple syrup I had to hand, I thought I’d give it a go! So often with meat, it’s the sauces, flavourings and texture we in fact crave, not the taste of the plain meat itself. I also had some Indian ghee (clarified butter) to use up, and with its high smoke point (making it incredibly stable in molecular structure when cooking) it would be perfect for browning and adding much lusted-after flavour to the tofu.

Ok so here goes; a simple, healthy and seasonal vegetarian recipe inspired by Abel and Cole’s meaty one; where I switched bacon for smoked tofu, soy sauce for maple and butter for ghee. The original recipe also includes carrots, which I didn’t use – as I didn’t have, but I’d say feel free to experiment with/increase the variety of vegetables to your liking/as the season dictates.

A small bag of Brussels Sprouts
A 225g packet of smoked tofu, cubed (I find that Clear Spot’s has a very good firmness)
1.5 tbsp of ghee (or a good quality oil)
A good glug of maple syrup
Salt and black pepper
1 tbsp fresh chopped sage (optional)
Brown rice (to serve)
Vegetarian hard cheese, grated (optional)


1. First get your rice simmering in water and then begin preparing the sprouts. You’ll need to cut a few millimetres off the bottom of each sprout (depending on size of stalk) and remove the outer leaves, before slicing in half and then shredding lengthways, with each slice around 2mm wide.

2. Heat 1 tbsp of ghee in a heavy-bottomed pot and begin to fry the tofu cubes until golden and beginning to crisp on each side. Do this gently, but don’t allow it to stew. I find a medium-high heat, plenty of ghee, with as little stirring as possible the best method here.


3. Add the shredded sprouts and half the chopped sage. Splash in a good glug of maple syrup, give it all a good stir and then leave it to cook for between 5 and 10 mins. After which, taste and season accordingly, adding more maple syrup if required.


4. Serve on a mound of rice, with the sprouts having kept a slight bite and sprinkle over the rest of the sage and some vegetarian hard cheese for extra richness and flavour.

This recipe can easily be adapted for vegans, just switch the ghee for a good quality oil (one with a high smoke point like rapeseed would work well here) and omit the cheese or switch for a dusting of nutritional yeast.

I hope you enjoy this healthy, wintery treat, my children aged 7 and 3 cleared their plates and asked for more! An unequivocal Brussels Sprout result in my book!

Happy New Year!

Jaime xx

Share this!

Purple Healing Juice

I love this time of year. The world around us is filled with the colours, sights and sounds of Autumn and best of all, we are reeping the rewards of the Summer’s vegetable harvest. With the change in seasons however, come some familiar battles. Our skin and hair may begin to suffer as the sunlight wanes and central heating clicks on for those chilly, misty mornings. Colds and viruses too, cling on and linger in the cool, damp air and chesty coughs can seem to last forever. I always feel tired this time of year, the heat and fun of Summer are a distant memory as we begin to wake up in the dark and plan for the coming festive season.

Diet plays a huge part in how we feel, so in addition to your hearty vitamin-packed soups, fresh local fruit and plenty of water; I’ve created a fabulous seasonal juice recipe to heal and refuel this Autumn.

Pomegranates are incredibly high in vitamin C and potassium. Pomegranate juice is also high in three different types of polyphenols, a potent form of antioxidant. The three types – tannins, anthocyanins, and ellagic acid – are present in many fruits, but fresh pomegranate juice contains particularly high amounts of all three.

As well as all the vitamins, beetroot juice has been proven to have beneficial effects on blood pressure and fitness output. So instead of your usual caffeine hit, feel energised, refuelled and refreshed with the juice of this beautiful Autumn vegetable.

As a natural anti-inflammatory, a large dose of ginger is the perfect antidote to the lingering coughs and colds of Autumn and will help to soothe the worst of the seasonal aches and pains away. I love ginger and try to drink it steeped in warm lemon water as much as possible, but here it makes an appearance in another delicious juice recipe.

You will need:
1 pomegranate
1 – 2 medium sized beets
Minimum 1/4 inch piece of Ginger
1 carrot
1 apple
A large handful of dark leafy greens (spinach, chard, kale or cavolo nero all provide excellent nutrition and a large boost of chlorophyll)

To Prepare:
1. Wash and soak your greens.
2. To open your pomegranate; cut a circle at the top of the fruit about an inch wide around the brown ‘nib’, remove this lid. Then, make five or six (depending on the size and shape of your pomegranate) cuts down each ridge on the main body of the fruit, but take care not to break the plump seed pods contained inside. Carefully remove all the seed pods and pop in the juicer. (For a clear step-by-step on preparing your pomegranate, click here, for a handy fact sheet by Waitrose.
3. Wash, top and tail your beetroot and carrot and add to the juicer.
4. Pop the soaked greens and slice of ginger into the juicer and juice, finishing with your apple to push through any remaining pieces.

Drink fresh and feel revived!

*Tip: For maximum output, I always rehydrate my leafy greens (especially if they’re pre-cut) in a bowl of cold water for around 15 mins prior to juicing.

Jaime x

Image Credit: The Jolly Beetroot

Share this!

Recipe: Damn Good Damson Jam

Ahh scrumptious September! It’s that time of year when the fruit of the summer sun’s labour really comes to light and hedgerows are filled with free sweet delights to see us through the onset of Autumn. Ours is unseasonably warm this year and while writing this blog the girls are at the park enjoying a warm dusk and the windows of my home are flung open wide to entice in the cooling late summer breeze.

We are luckily enough to live very close to lots of productive foraging sites; as well as the usual nettles and dandelions we are lucky to have blackberries, rose hips, and of course, damsons, just a short stroll away and we are accustomed now to bringing an array of baskets and bowls with us whenever we walk, for the acquisition of the ripest of nature’s sweets.


Damsons are a relation of the plum, although they are much much smaller (about the size of a very large grape) and are recognisable by their beautiful dark indigo colouring, which is usually covered in a white ‘pith’ which rubs away with the oils of your hands. Damsons contain a single small stone and should have a fairly pale amber flesh. They have a very tart taste when eaten off the tree and a juice that will cut through grease and clear your palate. I just love damsons, and this damson jam recipe will bring the essence of a hazy Indian summer into your darkening mornings as Winter sets in.

This recipe makes about six jars.

1kg damsons
1.25kg preserving sugar
400ml water

*De-stoning the fruit:
There are two options here and in my most recent batch I used the method detailed below, but another way to ensure a stone free jam is to cut the fruit in half and remove each stone before using them. Time consuming, but ultimately worth it!



Put the fruit and the water into a big high-sided pan and simmer until the skins are soft and the liquid has reduced by a third. As the fruit is softening, press it against the side of the pan to release the stones and remove with a slotted spoon. (Turn the heat off if this process is taking a while – you don’t want to burn the fruit)


Take the pan off the heat and add the sugar, stirring gently until it’s all dissolved. (It can help if you warm the sugar first, by putting it in the oven for 10 minutes)

When the sugar has dissolved, return the pan to the heat and boil it rapidly until the setting point is reached. Take the pan off the heat and let it sit for 15 minutes. Skim off any scum that has formed, then pot up into sterilised* jars and store in a cool dark place until ready for use.

Why not tie ribbons around some of the jars and give them out as Christmas presents this year? There are some fab editable and printable labelling tools online, give it a go!

*to sterilise your jars simply wash them and put them through the dishwasher (alternatively use a microwave) on its hot setting while you’re making the jam. Spoon the mixture into the still-warm jars and seal immediately with a lid. The heat of the mixture and the jar will enable it to seal effectively and prevent any bacteria from disturbing your beautiful batch of jam.

Share this!

Recipe: Spring Squash and Sprouting – A Vegan Curry


I adore receiving my weekly Abel and Cole Box and today I decided to use some of the beautiful white sprouting broccoli; the perfect spring posy in my hand you see above. Lucky me!

I also had a smallish butternut squash and some gorgeous red onions, which really are purple aren’t they? So purple onions in-tow and a posy of broccoli in hand, I had the makings of the perfect mid-week family meal.

Recipe: Spring Squash and Sprouting Curry
Serves 4

300g brown rice, rinsed
2 tbsp coconut oil
1 butternut squash, peeled and chopped into 1 inch pieces
A large handful of white sprouting broccoli (or similar), ends trimmed
1 red (or purple!) onion, sliced thinly
2 cloves of garlic, crushed
1 tin coconut milk
Small piece of fresh ginger, chopped
A selection of your favourite curry spices or a spoonful of paste. I used a mix of turmeric, cumin, ground coriander, paprika and cayenne chilli power.
A handful of fresh coriander
The juice of 1 lime
Salt to taste


Put a large pan of water on to boil and cook rice according to packet instructions.

Melt coconut oil in a large heavy-bottomed pan. Combine squash pieces with some of the melted oil, chopped ginger and your curry spices.


Sauté the sliced onions gently in the warmed pan until slightly golden and translucent. Add garlic.


Add the squash and spice mixture and sauté for a few minutes to allow the spices to cook and the squash to soften slightly. Add the broccoli and combine before adding the coconut milk and simmer for around 20minutes, or until the squash is tender.


Once cooked, remove from the heat, season with salt to taste and stir through half the coriander. Finish with a generous squeeze of lime, serve on top of a mound of brown rice and with the remaining coriander sprinkled on top.


A light, vegan curry for you to enjoy on these still-chilly Spring evenings! I hope you like it, do share your results!

Share this!

Go Green From the Inside out

Another reblog! I have been away this weekend minus my lovely new juicer and have really missed my fave green juice! I’ve just been out and bought lots of green goodies and can’t wait for a big healthy kick start tomorrow!

Share this!

Go Green From the Inside out

I have finally bought myself a juicer! Yes I know I am terrifically late, but the main cause of my almighty dithering was purely down to shopping. Yuk. I really do hate shopping and after reading hundreds of different reviews and searching every juicer under the sun online (£400 will get you the best at-home-juicer. Yes, £400!)  Bearing in mind the spinach and kale bill steadily mounting up (In line with my nutritional aptitude of course), I’m glad I wasn’t persuaded to go for this option just yet. In the end, last Sunday morning, I packed the family into the car and we went juicer shopping.  I just needed to go out, pick one and buy it.  In the end I went for a simple Philips centrifugal model, which is compact, smart and easy to clean.  Yes its pretty loud and the pulp isn’t as dry as it could be, but hey, its a juicer and so far, it’s great!

Who knew that the hardest part about juicing was getting set up in the first place?

So why juice? This was another major factor in my procrastination over juicing – I have a good diet which includes plenty of vegetables, so why do I need to juice them too?  Well the reality is that we are just not eating enough of the stuff and certainly not enough of the really special stuff.  Dark green leafy vegetables are nutritional superheroes packed full of vitamins, minerals and those all important phytonutrients which are associated with protection against the big four: cancer, diabetes, cardiovascular disease, and hypertension. They are also rich in chlorophyll, which alkalises the blood.  When was the last time you ate half a bag of raw kale?  That is what you get from juicing – all the goodness of the veg minus only the fibre, which you replace by either hiding some of that pulp in your meals (yup!) or if your not that brave, just ensure that the rest of your diet includes plenty proper sources of fibre like legumes, wholegrains and fresh fruit and vegetables.  For me, my frothy fresh green juice has become a daily, ‘extra’ which I take first thing in the morning.  It is by no means a meal replacement or part of any fad diet to lose weight.  This is just about balancing my body and filling it with the goodness it needs to be of optimum health.  Do ensure you are prepared to sit down for a moment or two after your first cup, to savour the moment yes, but also to steady the legs – I felt an extraordinary high after drinking mine!

A couple of tips to get you started:

1. This form of ‘juicing’ refers to the extraction of nutritional goodness from beneficial, largely dark leafy greens – not that thick, sweet, fruit smoothie shake you’ve been blending (Although those are of course awesome as a treat!)

2. SOURCE YOUR GREENS RESPONSIBLY! I cannot emphasise enough, how important it is that you use homegrown, local or organic produce in your diet – particularly in your juice which is super concentrated. Go find that farm shop!

3. Kit yourself out! Blenders and food processors are great but do try to pick up a juicer, there are brilliant options available for all budgets. It doesn’t have to be professional standard – a simple model will get you started and won’t blow the budget.

4. Drink your juice right away.  Unless you have a really expensive piece of kit, the juice produced from most at-home juicers needs to be consumed within 30 minutes before it starts to spoil.

5. Have fun with it! Try swapping in different fruit and vegetables to enhance the taste and nutrition of your juice.  You will find an apple in most green juice recipes – why not try swapping for a pear?  Remember, don’t overdo it with the sweet fruits – its all about the greens!

6. Top tip from my lovely local farm shop owner; soak your greens first to hydrate them which will not only flush out those pesky minibeasts (Caterpillar, anyone?) but will optimise the amount of juice you are able to extract.

My fave green juice recipe so far:

  • About six kale leaves, soaked
  • A large handful of spinach leaves
  • 1/3 cucumber
  • One medium size carrot, whole
  • One apple, whole
  • 1/2 a lemon, peeled
  • A 1 inch (or less!) chunk of ginger, peeled
  • A handful of mint leaves (Or any other flavoursome fresh herb!)



Start by juicing the greens, lemon and the ginger and then finish by pushing in the cucumber, carrot and apple. Give it a stir and pour into a clean glass to enjoy immediately!



This frothy green goodness tastes surprisingly delicious!

So have I convinced you?  Are you rushing out the door as we speak on a juice-kit pilgrimage? Or are you a pro with recipes to share? Please do 🙂

Share this!