Green Velvet Juice

Silky green goodness!

This is my Green Velvet juice💚 kale 🥬 , celery, 🍋 , raspberries, 🥑 , spinach,🍎 & 🍐
The ⭐️ of this juice is the kale 🥬. When its cells are damaged by chewing (or juicing), the enzyme myrosinase mixes with glucoraphanin to produce sulforaphane – part of the plant’s defence system. In our cells, it has a hormetic effect as a mild stressor. Sensing the stressor, the KEAP-1 (Kelch-like ECH-associated protein 1) molecule releases the Nrf2 (nuclear factor erythroid 2-related factor) molecule from its clutches. And once free, it can move into the nucleus and bind to the Antioxidant Response Element region of the DNA to induce the production of protective proteins such as NQO1 (NAD(P)H: quinone reductase) and GSTs (glutathione-S-transferases).
Isn’t food amazing?

For 2 glasses

A healthy handful of kale leaves; tough stalks removed

2 celery stalks – with leafy tops too

A healthy handful of spinach leaves

1 lemon

1 apple – coreless

A healthy handful of raspberries

1 pear – coreless

½ an avocado 

  1. Grate the organic lemon peel before peeling it.
  2. Juice the apple, pear, kale, spinach, lemon and celery.
  3. Pour into a blender before whizzing in the avocado and raspberries.
  4. Sprinkle over the grated lemon zest
  5. Enjoy!

MOLECULES for DINNER is now available in paperback and ebook:


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