Mab & Stoke was inspired by a personal discovery about the power of plants to soothe and heal our bodies. For me, there was one juice – my daily green juice – that lit the match. I started making it about three years ago to help reduce pain and inflammation in my back, and have been pressing some version of this juice almost every day since.  

Aside from its anti-inflammatory properties, my daily green juice is a major immune booster and tastes incredible. I was thrilled, of course, when our friends at The Butcher’s Daughter thought to add an herbal tea to make it taste even better! I had just been using water before that, but the subtle notes of the tea add a delicacy to the juice that it was missing before. Plus, they made things extra happy by donating $1 from the sale of each of the Immunity Juices to No Kid Hungry, a fantastic organization working to end child hunger in America. Swing by one of their locations in NYC or LA to pick one up if you can, and if you can’t, try making your own. Tart and spicy with a hint of sweetness, it will keep in your fridge for up to 3 days.

Immune Juice Ingredients (2-3 servings):
2 inches fresh ginger
2 inches turmeric
4 large celery stalks
½ large cucumber
1 green apple
1 handful of fresh mint
Juice of 1 lemon
Agave, honey or stevia (optional)
Herbal tea like lemongrass, orange zest or chamomile

Directions for those with a Juicer:
Rinse and process the ginger, turmeric, celery, cucumber, apple and mint through a juice presser.  No need to peel or chop things up, but do avoid the leafy bits on the celery stalks since they can be quite bitter. Squeeze the lemon juice and add to the other juiced ingredients. Add honey or stevia to taste. Fill about ⅓ of a mason jar with juice and then fill the remainder of the jar with herbal tea.  Shake it up and enjoy!

Directions for those without a juicer:
If you don’t have a juicer, you can also make this juice in a blender with a teeny amount of extra effort.  Roughly chop and add all of your juicer ingredients to the blender. POur about 16 ounces of the herbal tea of your choice on top and blend. Strain through cheesecloth into 3 pint jars. Squeeze the lemon juice and divide amongst the jars. Add your sweetener of choice.  Top with herbal tea, shake and enjoy!