If you’re a health freak, the concept of having to drink your greens should come as no surprise.
Whether it’s cold-pressed or smoothies, green juices are extremely popular going by the sheer number of dedicated shops and kiosks all over the country selling these healthy concoctions.
Typically, green juices and smoothies are packed with fruits and vegetables, predominantly of the green variety although not necessarily so.
However, in this green apple ulam smoothie, the vegetables are minimal, so newbies won’t get freaked out at the prospect of having to drink their vegetable juice.
Plus, instead of popular green juice ingredients like spinach, cucumber or broccoli, this recipe comes with a local twist as it uses common Malaysian herbs.
These can pack quite a punch, so once you’re down with the flavour, feel free to add more.
Ingredients: Makes two medium glasses
- 400g (3) green apples, cored and cut into cubes
- 2 tsp coriander
- 2 tsp ulam raja (wild cosmos)
- 1 lemon, juice only
- 46g (5 cubes) frozen ginger juice (see below on how to make this)
- 50g (2 tbsp) honey
- 320ml soda water
Making ginger ice cubes
- Peel and blend ginger with water at a ratio of 1:3.
- Pour the blended ginger using a strainer to remove any fibrous parts.
- Pour ginger liquid into ice cube trays and freeze overnight.
Making the green apple ulam smoothie
- Put all ingredients into a blender, except the soda.
- Blend until smooth. If necessary, add a little soda water to aid in the blending process.
- Pour the blended green apple and ulam into a couple of large glasses or a few smaller glasses and top up with equal amounts of soda water.
- Serve while still cold.
- Green apple ulam smoothie does not make a great party drink because the apple juice will oxidise when it’s exposed to the air and turn the juice brown.
- Make extra ginger ice cubes and add to other drinks for a little oomph.
This article first appeared in butterkicap.com
Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places