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A New York City chef’s recipe that can win over green juice doubters

green juice recipes“This is the blend that won over my husband into becoming a green juice drinker,” says Soa Davies. “He’d never been a fan of the ‘strange concoctions’ before.”

Lucky for him, his wife had a professional knack for whipping up delicious blends—Davies is the executive chef at Maple, the downtown food delivery service backed by huge food-world names like David Chang (and before that was the director of research and development for Eric Ripert’s consulting company and Le Bernardin).

“This green juice is a refreshing balance of hydrating cucumber and green goodness of kale and spinach with just a hint of spice from the ginger,” she says. “It’s a great way to energize and re-charge.”

While Davies may have won her significant other over with her juicing skills, now she’s going for a bigger audience. Last week, Maple added her green juice, made with all organic produce, to its daily menu options, so Wall Street dudes can now sip spinach alongside their Roasted Tofu & Soba Noodle Bowls.

And in case you’re outside of the very limited delivery range (sorry!), we got her recipe so you can blend it up at home. —Lisa Elaine Held

green juice recipe_MapleMaple “So Many Vegetables” Green Juice

1 organic English cucumber, cut up
2 stalks organic celery
4 ounces (1/2 bunch) organic green kale
3 ounces organic spinach leaves
1/2 organic Granny Smith apple, cut up
1/2 organic lemon, peel and pith removed
1-inch piece organic fresh ginger

Put all ingredients through a juicer.

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