Bitsy Beet

Tag: green recovery juice

  • Crush Recovery Juice

    This Crush Green Recovery Juice is a chlorophyll-rich, anti-inflammatory green blend designed for post-game or post-training recovery, combining structured hydration, mineral-rich greens, and a calming tulsi tea base. It is built for athletes who need joint-friendly, gut-gentle support after heavy contact, high-volume training, or long clinical days on their feet.

    Best used or frozen within 36 hours.

    Ingredients

    • Baby kale: 15–20 g (about 1/2–3/4 packed cup)
    • Cilantro: 7–10 g (about 1/4–1/3 packed cup)
    • Watermelon rind, white/light green only: 325–350 g (about 1.5–2 cups chopped)
    • Cucumber: 110–125 g (about 3/4–1 cup chopped)
    • Celery: 90–100 g (about 1 cup chopped; ~2 small stalks)
    • Green apple: 105–115 g (about 3/4–1 cup chopped; ~1/2 medium apple)
    • Ginger root: 10–12 g (about 2 tbsp chopped)
    • Fresh turmeric root: 5–8 g (about 1 tbsp chopped, peeled)
    • Tulsi (holy basil) tea: 3.5–5 g loose leaf OR 2–3 tea bags, brewed in 400–450 ml (13.5-15.2 oz) water and cooled

    How to make it

    1. Wash all produce thoroughly under running water and scrub the watermelon rind before cutting.
    2. Brew the tulsi tea by adding 400–450 ml water to the Instant Pot, adding the tulsi (loose or bags), using Keep Warm or Yogurt for 6–8 minutes with no pressure, then turning it off, straining or removing the tea, and setting it aside to cool completely.
    3. Remove the red watermelon flesh to reserve for another use, leaving only the rind (white and dark green parts). Cut the rind into pieces about 1 inch wide and 3–4 inches long.
    4. Roughly chop the baby kale and place it in the bottom of the Nama J2 hopper.
    5. Roughly chop the cilantro and place it on top of the kale in the hopper.
    6. Place the cut watermelon rind on top of the cilantro in the hopper.
    7. Roughly chop the cucumber into 1–2 inch pieces and place them on top of the rind.
    8. Roughly chop the celery into 1–2 inch pieces and place them on top of the cucumber.
    9. Roughly chop the green apple and place it on top of the celery.
    10. Roughly chop the ginger and place it on top of the apple.
    11. Peel if desired and roughly chop the turmeric, then place it on top of the ginger.
    12. Close the lid, start the juicer, and run it until the pulp and juice stream slow down. Let it go a bit longer so the greens clear fully.
    13. Pour the fresh green juice into a container, then add enough cooled tulsi tea to reach a total of 32 oz. If needed, top with a little cold water, stir well, and chill before serving.