Smoothie bowl, soup bowl, avocado gaspacho – call it what you will. This will blow your socks off. It’ll also fight free radicals, alkalise your blood, make your skin glow, provide you with long lasting energy, assist brain power, relieve depression, help you sleep more soundly and boost immunity.
Believe me, I used to be a total salad dodger. I hated all vegetables, bar mashed potato with butter oozing through it. I never thought I’d be the sort of person juicing bok choy. But I love life this way.
1 large lebanese cucumber
2 cloves of garic
Tamari soy sauce or Braggs soy sauce
A pinch or 2 of Himalayan sea salt
Half a head of broccoli
1 stalk celery
1 baby bok choy
1 small wedge of a green cabbage
2 -3 tbs of fresh mixed herbs – whatever you have on hand
A sprinkling of poppy seeds, linseeds, sunflower seeds, sesame seeds, and uncooked quinoa – or again, whatever you have on hand
Using your juicer, juice the celery, bok choy, parsnip, cabbage, broccoli and cucumber.
Transfer to a blender or using your handheld blender, blend through until smooth the avocado, soy sauce, salt and fresh herbs.
Ladle this in a bowl (or glass) and sprinkle with extra fresh chopped herbs, seeds and quinoa. This keeps well in the fridge for 24 hours.