food
Aojiru (Japanese Kale Drink)
This drink would fit right in at any new, hip juicing bar ... though it was actually developed by a Japanese doctor in the 1940's, who knew then what people know now: these ingredients are a nutrient powerhouse.
food
Aojiru (Japanese Kale Drink)
This drink would fit right in at any new, hip juicing bar ... though it was actually developed by a Japanese doctor in the 1940's, who knew then what people know now: these ingredients are a nutrient powerhouse.
Supplies
- 1 bunch washed Komatsuna leaves
- 1 bunch washed Kale leaves
- Clippings from 1/2 container of young barley or wheat grass
- 1 inch piece of ginger
- 1/2 peeled lemon
- Tools: Breville Juicer, Thin glass cups, scissors or knife to cut wheat
- *Ingredients should be kept in the refrigerator a few hours before making, as it will lend to a better flavor.
Steps
- Wash and trim ends off the komatsuna.
- Wash kale.
- Cut barley grass.
- Turn juicer on high speed.
- Roll up barley grass in some kale leaves. This helps the barley leaves not fly around in the juicer.
- Push down all the greens.
- Add ginger and peeled lemon.
- Serve cold.