Purists insist that you should go green with juices, to minimise the blood sugar spikes that fruit and sweet veg such as carrots and beets give you. A happy medium would be to make the majority of the juice ingredients from the following cruciform : kale, Swiss chard, pak choi and lettuce – organic romaine lettuce is one of the best juicing green vegetables – then include something to lift the taste a bit – carrot, apple or kiwi. A squeeze of lemon helps liven up any green drink, and the addition of herbs such as mint and basil mask unpleasant tastes such as spirulina or, in my case, celery!