Of which 2 g sugars and 0.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Chlorophyll (wheatgrass) · Iron (spirulina)
Allergens none
Wheatgrass and spirulina shot
The greenest shot on the list, for anyone unafraid of a seaweedy taste.
Ingredients
- 1 handful of fresh wheatgrass (30 g / 1 oz)
- ½ tsp spirulina powder (1 g)
- 2 tsp lemon juice (10 g)
- 2 tbsp cold water (30 g / 1 oz)
Method
- Run the wheatgrass through the juicer to extract the juice (or blend it with the water and strain it through a fine cloth).
- Add the spirulina and stir well until dissolved — it won't be completely smooth.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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