Because juicing mixes together active enzymes and oxygen, it is better to make and drink this raw juice immediately for optimum vitamin intake. Many commercial energy drinks are either pasteurised or pressure-treated. This gives them a longer shelf-life but renders the enzymes useless. Buying whole almonds and toasting them makes a world of difference when compared to using ground almonds, although the latter obviously make life rather easier.

While smoothies can often get the rep of somehow being ‘hard work’, in this case taste and nutritional value are not mutually exclusive. Just remember you reap what you sow, so produce that is in-season, locally-grown and free from nasty pesticides are best.

Yield: Serves 1


  • 30g whole, skin-on almonds, roughly chopped

  • 100g swiss chard, stalks removed and roughly chopped

  • 400ml coconut water

  • 100g fresh pineapple, cubed

  • 1 tablespoon honey



Heat a dry frying pan and when hot toast the almonds until lightly coloured.

Cool slightly and place everything in a blender.

Pulse until completely smooth.

Pour over ice.

This recipe originally appeared in FOOD&WINE Magazine, April 2017

Recipe credit: Hugo Arnold