Green Juice Recipe
This homemade Green Juice Recipe is your go-to for a fresh, vegan detox drink that’s healthy, refreshing, and ready in minutes.
Full Recipe Introduction
Ever since I discovered how a simple blend of leafy greens could brighten my mornings, this green juice has been my kitchen companion. It’s a no-fuss, homemade cleanse that feels like a spa treatment in a glass—packed with fresh spinach, kale, cucumber, celery, apple, ginger, lemon, parsley, and mint. At fifty, I’m all about recipes that deliver big nutrition without big effort, and this one has become my daily ritual. Whether I’m craving a post-walk refresher or a mid-afternoon pick-me-up, this nutritious juice never disappoints.
Why You’ll Love This Recipe
- No cooking—just wash, chop, and juice
- Ready in 10 minutes flat (really!)
- Naturally vegan, gluten-free, and dairy-free
- Loaded with antioxidants, vitamins A, C, and K
- DIY detox without fancy cleanse kits
- Refreshing zing from fresh ginger and lemon
- Perfect pre- or post-workout refresher
- Kid-friendly when you sneak in the apple
Ingredients
- 2 cups fresh spinach (packed; organic if possible)
- 1 cup curly kale leaves (stems removed and torn)
- 1 medium cucumber (English, chopped; peel if not organic)
- 2 stalks celery (chopped; choose crisp, pale-green ribs)
- 1 green apple (cored and quartered; Granny Smith or Gala)
- 1-inch piece fresh ginger (peeled; adjust for spice)
- ½ lemon (peeled, seeds removed)
- A handful parsley (flat-leaf, for a citrusy pop)
- 6–8 mint leaves (for a cooling finish)
- ¼ cup cold water or coconut water (for extra electrolytes)
(Tip: Swap parsley for cilantro if you love a zesty twist, or sneak in extra spinach for a milder flavor.)
Directions
- Rinse thoroughly: Give all produce a good soak and quick rinse—especially leafy greens to wash away grit.
- Chop for ease: Cut cucumber, apple, and celery into chunks that fit your juicer chute without jamming.
- Juice the greens first: Feed spinach and kale through the juicer to start, creating a smooth green base.
- Add crunchy veggies: Follow with celery and cucumber for hydrating goodness.
- Layer in sweetness and zing: Juice apple, then ginger, then lemon—alternating ensures a clean, even mix.
- Stir in herbs: Pour the juice into a pitcher and swirl in parsley and mint so they infuse gently.
- Adjust consistency: If it’s too thick, stir in cold water or coconut water to your liking.
- Taste and tweak: Fancy more zing? Add a splash of lemon juice or an extra grate of ginger.
(Tip: Pop your glasses in the freezer for five minutes before pouring to keep your juice icy-cold, no ice cubes needed.)
Servings & Timing
Yield: 2–3 servings (about 20–24 ounces)
Prep Time: 10 minutes
Chill/Rest Time: Optional 5-minute chill
Total Time: 10 minutes
Variations
- Tropical twist: Swap water for pineapple juice and add mango chunks.
- Green smoothie style: Blend with banana and avocado, then strain if you like it pulp-free.
- Spicy cleanse: Add a pinch of cayenne pepper for a metabolism boost.
- Herb swap: Use cilantro instead of parsley for taco-inspired vibes.
- Citrus punch: Replace lemon with half a pink grapefruit.
- Superfood boost: Stir in a teaspoon of spirulina or wheatgrass powder at the end.
Storage & Reheating
- Store in airtight glass jars in the fridge up to 48 hours—shake before drinking.
- Freezing full juice can alter texture; instead, freeze in ice cube trays for spritzers or mocktails.
- No reheating needed—serve straight-up cold.
- Make-ahead tip: Chop produce the night before and stash in mason jars; juice first thing in the morning.
Notes
I’ve tweaked this recipe over months, and here’s what I’ve learned:
- Juicing leafy greens first prevents them from wrapping around the auger.
- If your juice tastes bitter, trim kale stems close to the leaf and blend in more apple.
- For an ultra-smooth finish, blitz the juice in a blender and strain through a nut-milk bag.
FAQs
Q: Can I use a blender instead of a juicer?
A: Definitely—blend everything with water, then strain through a fine mesh sieve or nut-milk bag.
Q: Why is my green juice foamy on top?
A: Foam’s natural from juicing greens; let it settle for a minute, then skim off if you prefer clarity.
Q: How can I make this juice less bitter?
A: Increase the apple ratio or skip the kale stems—spinach-only also works beautifully.
Q: Is it okay to drink on an empty stomach?
A: For most folks, yes—but if you have a sensitive belly, pair it with a small snack like nuts or a piece of toast.
Q: Can I add protein powder?
A: Sure—stir in a scoop of vanilla or unflavored vegan protein after juicing for a post-workout boost.
Q: Will this help with detox?
A: It’s loaded with vitamins and antioxidants that support your body’s natural cleansing, but it’s not a cure-all.
Q: Can I double the batch?
A: Absolutely—just work in batches to avoid overloading your juicer.
Q: What’s the benefit of ginger here?
A: Ginger adds anti-inflammatory compounds and aids digestion, giving that nice spicy warmth.
Conclusion
This Green Juice Recipe is a fuss-free way to sip your greens, boost nutrients, and feel rejuvenated—no fancy gadgets or hours in the kitchen required. Give it a whirl tomorrow morning, drop a comment below to share your tweaks, and don’t forget to explore my immunity-boosting turmeric shot next!
If you love this, you might also enjoy my Berry Smoothie Bowl or Homemade Hummus recipes—click here to keep your healthy eats rolling.
Green Juice Recipe
Ingredients
- 2 cups fresh spinach packed; organic if possible
- 1 cup curly kale leaves stems removed and torn
- 1 medium cucumber English, chopped; peel if not organic
- 2 stalks celery chopped; choose crisp, pale-green ribs
- 1 green apple cored and quartered; Granny Smith or Gala
- 1-inch piece fresh ginger peeled; adjust for spice
- handful parsley flat-leaf, for a citrusy pop
- 6-8 leaves mint for a cooling finish
- 1/4 cup cold water or coconut water for extra electrolytes
Instructions
- Give all produce a good soak and quick rinse—especially leafy greens to wash away grit.
- Cut cucumber, apple, and celery into chunks that fit your juicer chute without jamming.
- Feed spinach and kale through the juicer to start, creating a smooth green base.
- Follow with celery and cucumber for hydrating goodness.
- Juice apple, then ginger, then lemon—alternating ensures a clean, even mix.
- Pour the juice into a pitcher and swirl in parsley and mint so they infuse gently.
- If it’s too thick, stir in cold water or coconut water to your liking.
- Fancy more zing? Add a splash of lemon juice or an extra grate of ginger.
