It’s my mum’s birthday today so my morning juice is in her honor (I’m sorry to mix Australian and US English in this sentence but I can’t quite bring myself to type ‘mom’, it doesn’t feel right!) She started juicing a lifetime ago and does it religiously every morning… even since she moved to Vietnam – if only I could be so good. When I was younger and stayed with her she’d make it for me, and while it took a while to get used to things like beetroot and parsley in a drink it always made me feel great. It’s a magically refreshing, re-energizing way to start your day. It’s also why she doesn’t get sick very often even though she’s a school principal.
This is a fairly simple recipe but really fresh. Also, if you’re new to juicing, you may want to use less parsley and spinach and have more of the apple shine through. No point juicing and not liking the outcome just for the sake of following recipes!
Ingredients (for about 32 oz):