Move over flat whites. A drink with the colour and consistency of Labyrinth's Bog of Eternal Stenchis stealthily emerging as the nation's must-slurp beverage: green juice. Drinks made from leafy green vegetables are popping up on supermarket shelves (Sainsbury's, Waitrose and Whole Foods all now stock branded green juices), in juice bars such as Crussh, in recipe books (thanks Gwyneth Paltrow) and on Instagram, currently clogged with #greenjuice selfies. Meanwhile, New York is experiencing a "juice bar brawl" as a flurry of brands each claim their juice is the healthiest.
While vegetable juice is nothing new, with the likes of V8 and carrot juice doing the rounds for years, green juicing uses large quantities of leafy veg and brassicas such as kale, spinach, chard and broccoli. The other main difference between (fresh) green juice and traditional vegetable drinks is the technique - cold-pressing, where the juice is extracted by a method of crushing and pressing. Traditional centrifugal juicers, the type usually sold in Britain, use fast-spinning blades that heat up as they whir, thus, cold-press converts say, oxidising and therefore destroying some of the nutrients in the juice. Clare Neill, co-founder of juice company Radiance Cleanse, says juice from a centrifugal machine "oxidises faster because so much air has gone through the juice while it's being made."