Let’s be straight: if it grows and it’s green, it can be juiced – even pak choi. Not only is it full of vitamin C, vitamin K, calcium and antioxidants, it also has a subtle taste, making it perfect for first-time juicers. I remember drinking the best pineapple juice in Koh Samui and eating an amazing green curry, which together inspired this recipe.
- 2.5cm piece of fresh root ginger, peeled
- 1 lime, peeled
- a handful of coriander
- 1 head of pak choi
- ¼ of a pineapple, peeled and cored
- 2 pears
- ¼ of a cucumber
Wash all your ingredients and peel where instructed. Juice them one by one in the order they are listed and serve chilled or enjoy over ice.
Add a slice of lemongrass and a slice of chilli for extra Thai vibes.