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Liquid Iron

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant green juice is a refreshing way to incorporate more leaf-fresh nutrients into your daily routine. Combining the earthy flavours of red Swiss chard, purple kale and spinach, this liquid iron tonic is balanced with a delicate infusion of green tea. It offers a clean, crisp taste that feels revitalising at any time of day, making it an ideal choice for those following a healthy plant-based lifestyle.

As a simple vegan drink, this recipe is perfect for batch-preparing in a large jug to keep in the fridge for a morning boost. The inclusion of dark leafy greens provides a natural source of iron and vitamins, while the green tea adds a gentle lift. Serve it chilled over ice for a hydrating and healthful alternative to shop-bought juices.

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Ingredients for Liquid Iron

  • 2 stalks red Swiss chard, chopped

  • 1/4 cup chopped spinach leaves

  • 1/4 cup chopped purple kale

  • 1 teaspoon loose green tea leaves

  • 6 cups still water

How to make Liquid Iron

  1. Place the chard, spinach, kale, and tea leaves in a blender with 240ml the water. Puree until fairly smooth, for about 1 minute.

  2. Strain through a fine-mesh sieve into a large pitcher, using a ladle or rubber spatula to extract as much juice as possible. Add the remaining water, stir gently, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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