Since it is easter and the time for epic indulgence (if you have a family anything like mine) and overdosing on the chocolate and hot cross buns, I wanted to share a fresh springtime juice to take the edge off.
It is not really like me to share a juice recipe, because lets face it, there isn’t much too it. You put a bunch of fresh ingredients through a juicer and hey presto. Well this one is a little bit different. It is also an excuse for me to road test my new mega piece of kitchen kit, the amazing Veto V-3000 cold press juicer.*
Despite the name this juice is not made from daffodils, not at all. It is named after springtime’s first sunshine coloured blooms because like them, this juice is joyous, happy-making and beaming, blooming yellow.
The reason I love this juice so much (aside from its fresh taste) is that it contains a whole host of beneficial ingredients to stimulate good digestion and the natural probiotics in the gut. As someone who suffers with IBS keeping gut flora happy is an absolute must. In this recipe the key three being pineapple, ginger and mint. For anyone sensitive to fodmap containing foods, omit the apple
Pineapple contains bromelain, a natural anti-inflamatory and beneficial enzyme for breaking down proteins in the gut. Perfect if you have been hitting the roast lamb and are feeling a little bit blocked. Ginger is also a potent digestion healer, which helps with absorption and stimulates digestion. Mint is the final hitter in the power trio. It’s a wonderful digestive soother, helping ease bloating, nausea and cramps. Certainly ideal if you have over done it on the chocolate easter eggs.
Daffodil Juice Recipe
This also makes a wonderful smoothie with a few ice cubes and the addition of the flesh from a ripe young coconut.
- 1/2 large pineapple
- 2 apples
- 1/2 lemon
- a knob of ginger
- a handful mint leaves
Peel both the lemon and the pineapple. Slice the pineapple into chunks. Wash the apples and mint throughly before using. Turn on the juicer and press through each ingredient, one at a time.
If the pulp is still wet after juicing, throw in the pulp into the juicer and run through again until the vegetable/fruit pulp is dry.
Drink juice immediately, or store in an air tight bottle or jar in the fridge. The juice will keep for 24 hours
*A bit about cold press juicing: For anyone a little bit of a novice to juicing, using a cold press juicer is best. The extraction method is done by hydraulically pressing the juice out of the fruit or vegetable in a way that does not heat or alter it in anyway. These types of juicers yield not only the most juice, but also the most nutrition too.