Broccoli, Kale and Cabbage
BROCCOLI, KALE AND CABBAGE
2 broccoli florets, chopped
4 kale leaves
1/2 cabbage head (red or white), chopped
4 kale leaves
1/2 cabbage head (red or white), chopped
A deep green juice for anyone who likes savoury juice rather than sweet. It's also a good way to use up broccoli stalks and the outer leaves of a cabbage.
Makes: about 1 glass (around 300ml). Prep: 10 minutes.
How to make it
- Wash the broccoli, kale and cabbage well.
- Cut the cabbage into wedges and the broccoli into florets and pieces of stalk.
- Roll the kale leaves into tight bundles.
- Feed the kale in between the broccoli and cabbage so the harder pieces push the leaves through.
- Stir and serve chilled.
Tips and swaps
Red cabbage turns the juice purple, white keeps it green. If the taste is too strong, add a green apple or half a cucumber.
Which Fridja juicer to use
The f1900 Whole Fruit Juicer. Its slow press gets more juice from leafy greens like kale than a fast centrifugal juicer.
Storing it
Best drunk fresh. It keeps in a sealed glass jar in the fridge for up to 24 hours.
TOP 3 NUTRITION HIGHLIGHTS
BONES
Kale and broccoli are a source of vitamin K, which contributes to the maintenance of normal bones.
Kale and broccoli are a source of vitamin K, which contributes to the maintenance of normal bones.
IMMUNITY
Broccoli and kale are high in vitamin C, which contributes to the normal function of the immune system.
Broccoli and kale are high in vitamin C, which contributes to the normal function of the immune system.
FOLATE
Broccoli is a source of folate, which contributes to normal blood formation.
Broccoli is a source of folate, which contributes to normal blood formation.
