A fresh, green juice with a gentle garlicky kick from foraged wild garlic leaves, balanced by sweet kiwi, apple and pear. A great way to put your Cooks Professional Juicer to good use this spring.
2 servings
Ingredients
- 3 kiwi, peeled
- 3 apples, cored
- 0.5 cucumber
- 1 handful of spinach
- 2 pears, cored
- 1 handful of wild garlic leaves
- 1 cups ice cubes, to serve
Steps
1. Start by washing your produce. Place all your ingredients into a strainer and give them a good rinse under cold water, especially the wild garlic leaves as they're foraged.
2. Next, core the apples and pears and chop the rest of the ingredients into pieces that will comfortably fit into your Juicer's feed chute.
3. Feed a handful of spinach and wild garlic leaves through your Cooks Professional Juicer. Make sure to juice your greens first to ensure all the leaves are pushed through cleanly and not clinging to the sides.
4. Follow with the kiwis, apples, pears, and cucumber, alternating between softer and firmer produce to keep the juicer running smoothly.
5. Give the juice a quick stir to combine, then serve in a tall glass over ice. Best enjoyed straight away while it's fresh.
Notes
Wild garlic is in season from roughly March to June. Look for young, tender leaves and always forage from an area you trust to be unpolluted and correctly identified. If wild garlic isn't in season, a small garlic clove or a handful of rocket makes a good substitute for that peppery edge.