📝 About This Recipe
Known as 'liquid gold' in the wellness world, this vibrant green shot is a concentrated burst of chlorophyll, enzymes, and essential nutrients. This recipe elevates the traditional earthy profile of wheatgrass by incorporating a hint of citrus and a spicy ginger kick to balance the natural sweetness of the blades. It is the ultimate morning ritual for those seeking a clean, revitalizing energy boost that awakens the senses and nourishes the body from the inside out.
🥗 Ingredients
The Green Base
- 4 ounces Fresh Wheatgrass (tightly packed, freshly harvested or store-bought flats)
- 2 tablespoons Filtered Water (ice-cold, only if using a high-speed blender)
The Flavor Balancers
- 1/2 piece Organic Lemon (peeled, to cut through the grassy bitterness)
- 1/2 inch Fresh Ginger Root (peeled, provides a warming finish)
- 1/4 piece Green Apple (optional, for a touch of natural fructose)
Service & Garnish
- 4 wedges Orange Slices (as a palate cleanser)
- 1 pinch Cayenne Pepper (optional, for a metabolic kick)
👨🍳 Instructions
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1
Harvest your wheatgrass by using sharp kitchen shears to cut the blades about half an inch above the soil line. You want approximately two large handfuls for four shots.
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2
Thoroughly rinse the wheatgrass in a colander under cool, running filtered water to remove any soil particles or dust.
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3
Pat the wheatgrass dry with a clean lint-free kitchen towel or a paper towel to ensure the juice is not diluted by excess tap water.
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4
If using a masticating (slow) juicer, which is the preferred method for leafy greens, feed the wheatgrass into the chute in small, tight bunches.
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5
Alternately feed the lemon flesh and ginger root between the bunches of wheatgrass to help push the fibrous blades through the auger.
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6
If using a high-speed blender instead of a juicer, place the wheatgrass, lemon, ginger, and 2 tablespoons of ice-cold filtered water into the carafe.
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7
Pulse the blender on high for 30-45 seconds until the grass is completely pulverized into a thick, bright green pulp.
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8
If blended, place a fine-mesh nut milk bag or a double layer of cheesecloth over a glass bowl and pour the mixture in.
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9
Squeeze the bag firmly with clean hands, extracting every possible drop of the dark green liquid until the pulp inside the bag is bone dry.
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10
Skim off any excess foam that may have formed on the surface of the juice for a cleaner, smoother texture.
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11
Pour the extracted juice into 2-ounce glass shot bottles or small espresso cups.
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12
Add a tiny pinch of cayenne pepper to the top of each shot if you desire an extra boost for the digestive system.
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13
Serve immediately while the enzymes are at their peak activity level.
💡 Chef's Tips
Always use a masticating juicer if possible, as centrifugal juicers generate heat that can oxidize the delicate chlorophyll. If the flavor is too intense for beginners, dilute the shot with 1 ounce of fresh coconut water. Drink the shot on an empty stomach, ideally 20 minutes before breakfast, for maximum nutrient absorption. Never store wheatgrass juice for more than 15-30 minutes; the nutritional value degrades rapidly once exposed to air. To avoid a 'nauseous' feeling sometimes associated with wheatgrass, always follow the shot with a slice of orange or a sip of water.
🍽️ Serving Suggestions
Serve alongside a fresh orange wedge to bite into immediately after drinking. Pair with a hot cup of lemon and honey water to soothe the palate. Enjoy as a 'pre-workout' boost before a morning yoga session or run. Follow with a handful of raw almonds to provide healthy fats that help absorb fat-soluble vitamins. Serve in chilled glass vials over a small bowl of crushed ice for a high-end spa presentation.