My Go-To Green Juice

Today I thought I'd share my favourite green juice recipe.

Juicing really seems to help my Crohn's disease. One great thing about juicing is that a juicer removes quite a lot of the fibre, so I find I am able to digest juice a lot easier than smoothies, which just blends the fibre up.

Juicing with Crohn's or UC

If you are starting juicing, you might want to use a little more fruit in this recipe as your palate might not be used to it. The more vegetables you use the better. Remember, though, that too much fruit juice can cause a blood sugar spike.

If you're on the low residue diet, juicing is often suitable, too, but it's always worth checking with your doctor just in case. We're all different so don't feel you need to follow this recipe to the letter!

There are different types of juicer appliances. I use a  centrifugal juicer which is cheaper and quicker. A cold-pressed juicer takes a bit longer to make and is a bit of a hassle to clean, but it retains more of the nutrients. These are often more expensive so I'd recommend just starting with a basic model.

Serves 1

Ingredients for my go-to green juice

• 1 kiwi
• 1 courgette
• A small piece of ginger
• A handful of washed spinach leaves

Method for my go-to green juice

1. Wash all ingredients. There's no need to peel.
2. Chop depending on the size of your juicer's spout. Some juicers allow you to put the whole thing in.
3. Add to the juicer and serve.

Juice usually needs to be drunk within around 10 minutes or so as it doesn't last well for much longer. It starts to lose its nutrients and can lose its taste/start to go brown if left much longer.

Nutrition notes

Please note the nutrition facts below are based on the raw whole ingredients before juicing. The fibre of this is likely to be much much lower as the majority of the fibre is removed when juicing.