Green Juice
Ingredients:
- 300 g (1) cucumber
- 200 g (4 stalks) celery
- 360 g (2) green apples
- 60 g (2 cups) kale or spinach
- 100 g (1) lemon
- 15 g (1-inch piece) fresh ginger
Equipments:
- Juicer (or a blender and nut milk bag, see notes)
- Cutting board and knife
Features:
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
20 minutes or less
Gluten-Free
Nutrition:
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No juicer? Blend everything with 1/2 cup water until smooth, then strain through a nut milk bag or fine-mesh strainer for a similar, though slightly less silky, result.
Instructions:
- Prep the produce: Wash and roughly chop the 300 g (1) cucumber, 200 g (4 stalks) celery, and 360 g (2) green apples. Peel the 100 g (1) lemon and 15 g (1-inch piece) fresh ginger.
- Juice: Run all the ingredients through a juicer in this order: cucumber, celery, apple, 60 g (2 cups) kale or spinach, lemon, then ginger. Juicing the leafy greens between firmer produce helps push them through more efficiently.
- Stir and serve: Stir well, since the pulp settles quickly. Pour over ice if desired and serve immediately for the freshest flavor and most nutrients.
Common Mistakes: Skipping the lemon — it's not just for flavor; the acidity also slows oxidation, keeping the juice fresher and less brown. Letting the juice sit too long before drinking — fresh juice loses nutrients and flavor quickly, so aim to drink it within a few hours.
Notes: This ratio balances sweet (apple), hydrating (cucumber, celery), and bitter (greens). Add more apple for a sweeter juice, or more greens for a more bitter, detox-style juice.
Tips: Juicing leafy greens between firmer produce like cucumber or apple helps push them through the juicer more efficiently.
Storage: Best consumed immediately. If needed, store in an airtight glass container in the fridge for up to 24 hours — juice oxidizes and loses nutrients quickly.
Swaps: Spinach can replace kale for a milder flavor. Pineapple can replace the apple for a more tropical sweetness. Add a few mint leaves for extra freshness.
Cucumber and celery — a hydrating, mild base that makes up the bulk of the juice without overpowering the flavor.
Green apple — natural sweetness that balances the bitterness of the leafy greens.
Kale or spinach — the nutrient-dense green that gives this juice its name and much of its nutritional value.
Lemon and ginger — bright acidity and warmth that cut through the vegetal flavors and add a fresh kick.
Green Juice
Ingredients:
- 300 g (1) cucumber
- 200 g (4 stalks) celery
- 360 g (2) green apples
- 60 g (2 cups) kale or spinach
- 100 g (1) lemon
- 15 g (1-inch piece) fresh ginger
Equipments:
- Juicer (or a blender and nut milk bag, see notes)
- Cutting board and knife
Features:
Why These Ingredients:
Cucumber and celery — a hydrating, mild base that makes up the bulk of the juice without overpowering the flavor.
Green apple — natural sweetness that balances the bitterness of the leafy greens.
Kale or spinach — the nutrient-dense green that gives this juice its name and much of its nutritional value.
Lemon and ginger — bright acidity and warmth that cut through the vegetal flavors and add a fresh kick.
Prep:
No juicer? Blend everything with 1/2 cup water until smooth, then strain through a nut milk bag or fine-mesh strainer for a similar, though slightly less silky, result.
Instructions:
- Prep the produce: Wash and roughly chop the 300 g (1) cucumber, 200 g (4 stalks) celery, and 360 g (2) green apples. Peel the 100 g (1) lemon and 15 g (1-inch piece) fresh ginger.
- Juice: Run all the ingredients through a juicer in this order: cucumber, celery, apple, 60 g (2 cups) kale or spinach, lemon, then ginger. Juicing the leafy greens between firmer produce helps push them through more efficiently.
- Stir and serve: Stir well, since the pulp settles quickly. Pour over ice if desired and serve immediately for the freshest flavor and most nutrients.
