- Liquid from 1 young coconut
- 1 cucumber, juiced
- 2 celery stalks, juiced
- 2 apples, juiced
- 1 tablespoon spirulina
- 1 – 2 oz fresh wheatgrass juice
- Juice of 2 limes
- Pinch of Himalyan salt
- Small handful of ice
- Blend all ingredients together in a blender.
- Optional: Blend with an avocado for a creamier and more filling smoothie.
I like to keep this drink in a mason jar in the fridge and drink it throughout the day. It’ll need shaking every time before you drink it too, which is why the mason jar is so perfect. If you find the wheatgrass taste too overpowering, just start with 1/2 oz of it in the juice at first, then work up to it. Or when you drink this juice, do it as a shot, so it’s gone quickly!
Written by The Raw Chef
At the age of 28, Russell took a life-changing trip to Koh Samui, Thailand. It was during this time that Russell discovered raw foods .
Russell’s passion was ignited by vibrant meals he was able to create with raw food. Not only were these dishes creative and flavorful, the health benefits were amazing.
Through teaching classes, his drive was to share the abundant options that raw food brought. Whether it was raw sandwiches or show-stopping entrees, your meals could be amazingly healthy.
Today, Russell teaches raw food to thousands of people worldwide through his television show, podcasts, eBooks, live classes and online courses.
