Broccoli Apple Juice
Broccoli has a reputation in juice that it does not deserve once two sweet apples get involved. Celery adds a savoury edge, lemon and ginger keep it bright, and ten minutes later you have two cold green glasses and no broccoli left in the drawer.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 250 g broccoli, florets and stem, roughly chopped one small head; peel the woody outer layer of the stem first
- 2 medium sweet apples such as Gala or Pink Lady, cored the sweeter the apple, the less you taste the broccoli
- 2 celery sticks, scrubbed
- 1/2 lemon, peeled peel it properly; the pith turns juice bitter
- 15 g fresh ginger, peeled about a thumb-sized piece
Instructions
Juicer method
- Wash the broccoli and celery. Cut the broccoli into florets, peel the woody outer layer of the stem and chop it, core the apples, and peel the lemon and ginger.
- Push the celery through the juicer first, then the apples. The wet pulp helps pull the broccoli through after it.
- Feed the broccoli through a handful at a time, alternating with the lemon and the ginger so nothing jams the chute.
- Stir the juice well, pour into two glasses and drink straight away. It settles as it sits, so give it a swirl if you put it down.
Blender method
- Prep everything the same way, then roughly chop the broccoli, celery and apples so the blender does not labour.
- Tip everything into a high-speed blender with 150ml of cold water and blend on high for 60 to 90 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, add a splash more water if it is thicker than you like, and serve over ice.
Notes
Broccoli is at its sweetest from late summer through autumn, but this works all year. If the glass tastes at all sharp, the usual culprit is lemon pith, so peel the lemon rather than just halving it.
Sulforaphane, the compound broccoli is best known for, forms when the plant's cells are damaged, which chopping and juicing does plenty of. The research on what it does in the body is still being worked out, so treat this as a pleasant green top-up rather than a promise.
Nutrition
Serving: 1glassCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 1gSodium: 90mgPotassium: 800mgFiber: 2gSugar: 21gVitamin A: 1500IUVitamin C: 125mgCalcium: 60mg
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