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My Favorite Green Juice Recipe: Jill Blakeway


YinOva Center director Jill Blakeway uses fresh garden veggies to make seasonal green juice concoctions, including the basil-ginger Verdessence.

YinOva Center director Jill Blakeway has lots of wellness secrets up her sleeve—and it turns out green juice is one of them.

Blakeway uses fresh vegetables from her garden in Chatham, New York, to blend her seasonal concoctions. “My husband Noah jokes that we never have two juices that taste the same,” Blakeway said.

And Blakeway swears by her 25-year-old Champion juicer that once belonged to her husband’s mother. “Even though they’re a little slower, I like masticating juicers that grind, like the Champion or the Omega,” Blakeway said. “The alternative are the centrifugal juicers, which are speedy but don’t extract as much juice from leafy vegetables like kale.”

For fall, Blakeway adds ginger for warmth and combines really juicy vegetables (cucumber) with more nutrient dense ones (kale). —Jamie McKillop

Verdessence

1 apple
1 small cucumber
4 sticks celery
1 bunch kale
1 small handful basil (in summer) or 3/4″ knob ginger (in winter)

Juice and taste. Add water to dilute if needed and a squirt of lemon.
Makes 2 glasses.