Kale, Celery & Pineapple Juice with Multi-Seed Crackers

Made with a Sage Nutri Juicer


For the kale, celery & pineapple juice (serves 2)

  • 40g kale
  • 4-6 sticks celery
  • 350g pineapple

For the multi-seed crackers

  • 120g chia seeds
  • 110g flax seeds
  • 60g linseeds
  • 60g pumpkin seeds
  • 50g kale and celery pulp
  • ½ tsp black mustard seeds
  • Juice of 1 lemon
  • Pinch salt
  • 100ml cold water


  1. Feed the kale and celery into a juicer and set aside the pulp.
  2. Feed the pineapple into a juicer and serve the juice as soon as possible
  3. Preheat the oven to 120°C/250°F and line the baking sheet with a non-stick liner.
  4. Mix all the ingredients together in a bowl, tip out onto the baking sheet and spread out evenly to approx. 3mm thick. Cut into 24 before baking.
  5. Bake for 2½ hours until firm to touch. Cut the crackers again if the markings have disappeared during cooking and leave on the sheet to cool completely.

Tip: These crackers can be kept for up to a week in an airtight container and are delicious served with hummus and lemon wedges.