Beet, carrot, mustard greens and celery juice

The hot spiciness of the mustard greens removes the necessity for adding salt or spices to this juice. The mustard heat sensation is first felt on the tip of the tongue, spreading throughout the mouth. This quickly mellows to an aftertaste of carrot and beet.

Beet, carrot, mustard greens and celery juice

Ingredients:

1 small beet, approximately 4 cm. (1.5 in.) in diameter

2 celery sticks

2 carrots

2 - 3 mustard green leaves, stalks removed

Beet, carrot, celery stalks and mustard greens

Preparation:

1. Wash all the vegetables. 

2. Slice the mustard greens into strips. Cut the celery stalks into small chunks. Pulp all in a juicer. 

Mustard greens and celery juice

3. Slice carrots into chunks. Pulp in the juicer.

Mustard greens, celery and carrot juice

4. Cut beet into chunks. Pulp in the juicer. Decant the juice into a glass. 

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Swiss chard and mustard greens smoothie

You'll find this chard smoothie has a predominant pepper flavour. It provides a light, cooling break from your yard work. It's just in time to bring relief from the mid-afternoon temperatures that have begun to feel spring-like. 

Swiss chard and mustard greens smoothie

                                               Yield: 1 smoothie

Ingredients:

2 white Swiss chard leaves, stalks removed

2 - 3 large mustard green leaves, stalks removed

1 - 2 handfuls seedless green grapes, stems removed

1 - 2 stalks clery

¼ cup cold water

Garnish: 3 green grapes

Swiss chard, mustard greens, celery, and seedless green grapes

Preparation:

1. Clean the fruits and vegetables.

2.  Place 1 - 2 handfuls of seedless green grapes and ¼ cup water into the blender. Puree.

3. Slice the leaves of chard and mustard greens into 1 cm. (½ in.) slices.  Add to the blender contents. Puree.

4. Cut the celery stick(s) into 2.5 cm. (1 in.) chunks. Add to the blender. Puree.

5. Pour into a glass. Garnish with seedless grapes.*

* In summer, wash and freeze grapes before blending them. This smoothie becomes very cooling and slurpy-ish.

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