have always been a fan of juice when I was little. I always loved Juicy Juice that my mom bought in the oversized, aluminum. My tastebuds have evolved to use juices as cleanses and as nourishment. The green juice combines baby kale and baby swiss chards (power greens), green apple for a bright granny-smith flavor, and cucumber and ginger as the cleansing agents. I added flaxseed for a just a bit of nuttiness and bulk to the drink. The lemon juice keeps that bright green color when everything is whirled up in the Nutribullet.
As this was my second experiment with the Nutribullet, I found it very intuitive to use. The main components are the machine base, a two choice of blades and different cup sizes that screws on to the blade. The Nutribullet chopped, serated, and juiced all my ingredients into a frothy liquid. All the fiber in the vegetables and fruits were well incorporated into the juice that no straining had to take place. Additionally, the blade and cup could be rinsed off with hot water with no scrubbing and then air-dried. Overall, I would much rather invest in a Nutribullet and a few good ingredients than pay the $10-14 for one bottle Blue *** Juices.
- 1 cup of baby kale and baby swiss chard
- ½ cup rough chopped granny smith apple, skin on
- ¾ sliced English cucumber, skin on
- 2 tsp fresh lemon juice
- 1 tsp flax seeds
- 1 tsp rough chopped ginger
- ½ cup ice water
- Layer ingredients into the large Nutribullet cup starting with the baby kale and swiss chard.
- Screw on 4 arm blade.
- Overturn cup and screw into base.
- Pulse for 10 seconds until well blended.
- Squeeze a bit of lemon top and serve immediately.