Green juice

Blend cucumber, celery, spinach, a little apple and a squeeze of lemon with a splash of cold water, then strain through a fine sieve or clean muslin. For a thicker drink, skip the straining.

Use baby spinach rather than mature leaves, and balance bitter greens with cucumber, a small piece of apple and lemon juice. If using kale, strip out the tough central ribs before juicing.

Pour it into a clean, sealed bottle and refrigerate it promptly at 5°C or below. For the freshest flavour, drink it within 24 hours; shake it before serving if it has separated.

Yes. Freeze it soon after making, leaving a little room in the container for expansion. Thaw it in the fridge and drink it that day; the texture may separate, so shake well.

Have it alongside toast with eggs or a bowl of porridge rather than as your whole breakfast. If it contains fruit juice, the NHS advises limiting fruit juice and smoothies to a combined 150 ml a day and having them with a meal.

Green juice is made by extracting liquid from fruit and vegetables, while a smoothie blends the ingredients together. Straining juice removes some of the pulp; smoothies usually keep it in.

Yes. Remove the tough ribs and use a smaller amount of kale at first, as its flavour is stronger than spinach. Cucumber, apple and lemon help balance it.