Freshness in your glass, this smoothie/juice blend seems like the perfect nutritional boost, especially after a spate of rich (delicious) holiday meals. The ginger gives great flavor but also some spicy heat, so go easy on it until you see how much you like. If you want a thicker texture, try freezing the spinach and kale leaves the night before. Adapted from Matthew Kenney’s “Green Juice” recipe in the New York Times.
½large Granny Smith apple with skincored, cut into several pieces
½very ripe pearcored, skin discarded if it is tough and mealy
1-inchpiece of fresh gingerpeeled and cut into 3 pieces
¼ to ½cupfresh parsley
½of a trimmed large fennel bulbtough small core discarded, cut into several pieces
1rib celerycut into 3 or 4 pieces
1cuppacked baby spinach or baby kale leavesor a mix
Method
Place ingredients in this order in a blender. Process, stopping and scraping down the sides often, until smooth. Serve immediately or cover and refrigerate for up to 24 hours.