"But you can have a concentrated boost of greens and fruits for a healthful diet, if you're into that, without it tasting like green gasoline. Greens are leafy, friendly, fun foods that should bring joy in any form, just like chocolate or cotton candy but with the exact opposite in nutritional value. And this is how I take mine: a tangy Mexican-style jugo verde that contains greens along with seasonal green fruits, herbs, a few watery vegetables and fresh citrus juice."
"Most of your time here is spent on trimming and slicing. (I feed all my organic raw food trimmings to my boisterous composting system.) The only nonnegotiable ingredient is the Opuntia cactus, or prickly pear cactus paddle. You can get it in Latin supermarkets like Northgate and Vallarta, or at many corner stores with produce or carnicerías. Increasingly, some mainstream markets sell cactus as well. Look for raw, de-thorned paddles; sometimes the nopal is sold sliced."
Green juices can be flavorful rather than unpleasant by combining leafy greens with seasonal green fruits, herbs, watery vegetables, and fresh citrus into a Mexican-style jugo verde. The recipe emphasizes trimming and slicing; save organic raw trimmings for compost. The only required ingredient is raw Opuntia cactus (nopal) paddles, available at Latin markets and some mainstream stores—look for raw, de-thorned or pre-sliced paddles. Do not use the darkest, toughest greens (kale, chard), lettuce, cooked or pickled nopales, non-green stems, or seeds. Store the juice in jars in the coolest refrigerator area up to three days; do not freeze.
Read at Los Angeles Times
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