The canteen of the present moment by Victoria Werlé: Green juice

- through Fabrice Groult

Published on

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Smart, tasty and eco-responsible fooding.

This month, a recipe to sip!

Green juice

Preparation time: 5 minutes

For 4 glasses

2 sprigs of kale
½ cucumber
1 handful of baby spinach
3 granny apples
1 fennel bulb
1 stalk of celery
3 cm fresh ginger

photo of author

Fabrice Groult

Fabrice Groult is an adventurer, photographer and Buddhist who has traveled the world since a young age. After studying Buddhism in India, he embarked on an eighteen-month journey through Asia that took him to the Himalayas, where he discovered his passion for photography. Since then, he has traveled the world capturing images of Buddhist beauty and wisdom. He was a guide for ten years, and is now a journalist with Buddhist News.

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