Chereen Dupuis
Serves 2 – 4 (makes about 5 cups)
1/2 orange, juiced or peeled and coarsely chopped
1 1/2 teaspoons freshly squeezed lemon juice
3 – 4 cups chopped kale leaves
1/2 apple, cored and chopped, or 1/2 small cucumber, peeled and chopped
1/4 cup fresh herbs, packed (such as basil, cilantro, dill, or parsley)
1 1/2 tablespoons light miso
1/2 green onion, coarsely sliced (optional)
1/4 red jalapeño chilli with seeds, or pinch cayenne
1/2 clove garlic
3/4 cups water, hot or cold
1/4 cup sunflower seeds, soaked for 1 hour, then rinsed and drained
1/4 cup mung bean sprouts or pumpkin seeds (optional), for garnish
Put the orange juice and lemon juice in a blender. Add the kale, apple, fresh herbs, miso, optional green onion, chilli, and garlic. Add the water and process until smooth. Add the sunflower seeds and process again until smooth. Garnish each serving with the mung bean sprouts. Serve immediately.
Variations: Use a variety of vegetables instead of or in addition to the kale, such as celery, cucumber, romaine lettuce, spinach, sweet pepper, tomato, or zucchini. (Many other variations and nutritional information are available in the book).
Taken, with permission, from Becoming Raw by Brenda Davis, RD and Vesanto Melina, MS, RD
Contributed by Chereen Depuis