A facebook memory popped up from 7 years ago and I was celebrating the Spring Equinox with my Nature Kids class and later, again toasting with friends over dinner with this delicious green juice. Using Spring “weeds” you can throw all of this in a blender and have a yummy, healthy treat. The combination of herbs provide liver support and lymphatic fluid stimulation. Spring time calls for shifting from a more stagnant period of winter hibernation into more fluid movement that comes with longer days, warmer weather, and lots of blossoming. This drink is perfect for your Spring cleanse or detox. Those words are loaded, but traditionally, our ancestors knew what their bodies needed. They were foraging these delicious edibles and increasing their physical movement. In our modern society, we aren’t foraging for the bulk of our meals, missing out on these vital nutrients and plant medicine supports for our bodies’ detoxification systems. And we certainly aren’t physically moving our bodies like our ancestors. So we need the support, even more, of these herbs that get things circulating and moving in our body. This Spring Weedies Green Juice is PERFECT. And you don’t need a fancy juicer, just a blender.
Suggested plants: cleavers, chickweed, violet flowers & leaves, dandelion flowers & leaves, sassafras leaves, plantain, purple dead nettle, stinging nettles, dichondra. Small amounts of the following (taste wise, they are not as good as the others): henbit, prickly ash leaf (1-2 leaves tops!), wild geranium leaf, ground ivy
SPRING WEEDIES GREEN JUICE RECIPE
3-4 CUPS OF WILD WEEDS
1/2 CUP OF PARSLEY OR CILANTRO (EVEN A FEW MINT OR BASIL LEAVES TO THE MIX)
1 LEMON, JUICED
1 1” KNOB OF GINGER
1-2 TBSP OF HONEY
1-2 CUPS OF SPRING WATER
ADD ALL INGREDIENTS TO YOUR BLENDER AND BLEND UNTIL VIVID GREEN. STRAIN AND DRINK UP!