This juice is enthusiastically savoury, forget the apples and bananas.   Buy or grow plenty of extra arugula in season and freeze it for the dark months — this juice is even better from frozen.  It’s a great way to get not only a LOT of green goodness, but also all the good stuff in flax and pumpkin seeds without even noticing,  A Vitamix, Ninja, or other commercial quality blender works best to synthesize the greens into tiny unnoticeable specks.   

Makes a little over 3 cups. Prep. time 12 minutes including cleanup.  The recipe can be tripled; it  keeps pretty well in fridge for 24-36 hours, just not as bright green and will need to be shaken up. I usually make the triple batch so it’s one less thing to do every day.

Assemble into blender:

2 cups, tightly packed  greens  —  1½ cups arugula and ½ cup parsley*, plus some coarsely torn cilantro is ideal, but  all arugula is perfectly good. Straight from freezer is fine and enhances the exhilarating quality.

⅓ cup fresh lemon juice (If in a rush, squeeze the lemon juice into the green juice after blending, skipping the time needed to strain out the seeds before whipping.)

2 tsp. olive oil (it mellows any harshness)

1 tsp. one-year miso 

dash of. salt

2 cups cold water

1 T ground flax seed 

1 T  ground raw pepitas  (buy raw pepitas, easily grind a bunch in blender, and keep in freezer, just like flax seed)

Start on low and slowly increase to highest speed, so that leaf pieces aren’t all plastered to the blender cover. Continue for 20 – 40 seconds on high, until the mix is smooth and bright green.

If you find this too strong (especially if the arugula was mature), add more of any or all: lemon, water, salt.  

* Chop or break parsley into maximum 2” lengths, otherwise the stems may wind around the blender shaft.

 

Large Green Vessel, oil on paper, 44 x 31″

Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik. For more about her how her life experience brought her to develop time-saving ways to eat as much nutrient-dense food from her local environment as possible, see this previous post

Goodhart lives in upstate NY and continues her work as a professional artist and avid home gardener. Since 2007 she has devoted most of her studio time to an extensive body of work collected under the concept, Remnants And Residents Of A Lost Sanctuary Of Aphrodite.

Laurie can be reached through her website, lauriegoodhart.net