Lately it seems like everyone is obsessed with getting back into a routine. The crisp fall air tends to do that to us humans. If you’re one of the many hoping to put a little pep in your step this fall, you have to try these ice-cold wheatgrass morning shooters. Now, I know what you’re thinking – hell to the no! Wheatgrass is super expensive and the taste is most similar to, dare I say it – grass. But trust me on this, these wheatgrass shooters are totally refreshing and in their own unique way, oh so delicious. Plus, this recipe by Green Kitchen Travels uses wheatgrass powder instead of wheatgrass to save money and time in the kitchen. All you need is two good hands, a knife and a fine grater. Let’s get cleansing!
– What you’ll need –
1 inch Fresh Ginger
1 teaspoon Wheatgrass Powder
– Let’s get cleansing –
Put 2 shot glasses in the freezer for as long as you can. Slice the limes in half and juice them with a manual juicer or by hand. Pour the juice into a glass and set aside. Now, peel and grate the ginger using a zester or fine grater. I find it grates easier if it has been frozen and slightly thawed. Plus, storing the ginger in the freezer keeps it fresher longer. Add the grated ginger and the wheatgrass powder to the glass and stir. Remove the shot glasses from the freezer and fill em up! One for you and one for a friend. Bottoms up!
This recipe is identical to the one you will find in one of our all-time favorite clean eating cookbooks, Green Kitchen Travels by David Frenkiel and Luise Vindahl Andersen.