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Green Juice Recipe
Say hello to your new favorite Green Juice Recipe – a quick, homemade detox drink that’s as refreshing as it is nutritious, bursting with spinach, kale, cucumber, and a zesty splash of lemon and ginger.
I’ve always loved starting my morning with a bright green sip. This homemade green juice is the perfect blend of fresh veggies and fruits, designed to give you a gentle cleanse without feeling like a chore. With seasonal spinach and kale, cooling cucumber and celery, plus a touch of green apple for sweetness, this vegan concoction has become my go-to pick-me-up. It’s low in sugar, high in fiber, and loaded with vitamins A, C, and K (according to USDA data, one cup of spinach delivers over half your daily vitamin A). I first whipped it up when I wanted a simple, no-fuss detox after the holidays—and it stuck. Whether you’re squeezing it into your daily routine or enjoying it as a weekend treat, you’ll find it both nourishing and delightfully fresh.
Why You’ll Love This Recipe
- No oven needed—just a juicer or blender.
- Ready in about 15 minutes, start to finish.
- Perfect for a quick detox or regular cleanse routine.
- Vegan, gluten-free, and dairy-free (ideal for many dietary needs).
- Packed with nutrients—iron, antioxidants, and natural enzymes.
- Easily tweak the sweetness or spice level to suit your taste.
- Cold and refreshing—a real perk on warm days or after a workout.
- Great way to sneak more greens into your kids’ breakfasts (mine love it!).
Ingredients
- 2 cups packed fresh spinach (organic if possible—spinach is on the “Dirty Dozen.”)
- 1 cup chopped kale leaves, stems removed (Tuscan kale is tenderest)
- 1 medium cucumber, chopped (peel if it’s waxed; English cucumber works well)
- 2 celery stalks, including leafy tops (the leaves add extra zing)
- 1 green apple, cored and sliced (Granny Smith for a tart note; substitute Fuji for sweetness)
- 1-inch piece fresh ginger, peeled and sliced (or use ¼ teaspoon ground ginger)
- Juice of 1 lemon (about 2 tablespoons—fresh-squeezed for best flavor)
- ¼ cup fresh parsley leaves (optional, but parsley boosts iron absorption)
- 5–6 fresh mint leaves (a cooling twist; swap for basil if you like)
- ¼–½ cup cold water or coconut water (adjust to desired thickness)
- Ice cubes (optional, for extra chill)
Tip: Rinse all produce under cold water and pat dry. Chilling veggies ahead gives you an ultra-refreshing result.
Directions
- Prep your produce. Give the spinach, kale, cucumber, celery, and parsley a good rinse. Chop the cucumber, apple, and ginger into pieces small enough to fit your juicer chute or blender.
- Juice or blend. If you’re using a juicer, feed the greens, cucumber, celery, apple, ginger, and parsley through a masticating or centrifugal juicer. If you’re working via blender, add all solid ingredients plus ¼ cup water or coconut water.
- Blend until smooth. For the blender method, secure the lid and blend on high speed for about 30–45 seconds. Look for a smooth, even texture—little green flecks are fine.
- Strain if desired. Pour blended juice through a fine-mesh strainer or nut milk bag into a pitcher. Use a spatula to press out every last drop of that vibrant green liquid. If you like pulp, skip this step!
- Stir in lemon juice and mint. Add the fresh lemon juice and toss in mint leaves. Give it a gentle stir or a quick whirl in the blender.
- Taste and adjust. Give your green juice a sip—if you crave more sweetness, stir in a slice of apple or a drizzle of honey or agave (skip honey for strict vegan). If you want it spicier, grate a touch more ginger.
- Serve over ice. Pour into glasses, top with ice cubes, and garnish with a sprig of mint or a thin cucumber ribbon. Enjoy immediately for maximum nutrients.
Servings & Timing
Yield: Approximately 16 ounces (2 cups), serving 1–2 people, depending on appetite.
Prep Time: 10 minutes (plus 5 minutes for washing produce).
Juicing/Blending Time: 5 minutes.
Total Time: 15 minutes – a fast, healthy boost before breakfast or as an afternoon refresher.
Variations
- Tropical Green: Swap water for coconut water and add ½ cup fresh pineapple chunks.
- Spicy Zing: Include a small jalapeño (seeds removed) for a metabolism kick.
- Smoothie-Style Juice: Blend with half a banana and ½ cup almond milk for creaminess.
- Superfood Shot: Stir in a teaspoon of spirulina or wheatgrass powder.
- Citrus Blast: Replace lemon with lime and toss in a few orange segments.
- Berry Green: Add a handful of blueberries or raspberries for antioxidant power.
Storage & Reheating
Store your juice in an airtight jar or bottle. In the fridge, it stays bright and fresh for up to 24 hours—beyond that, nutrients gently degrade (USDA data suggests vitamin C drops after a day). Freeze any extra servings in ice cube trays for up to two weeks; thaw in the fridge before sipping. There’s no reheating, but a quick shake before drinking helps remix any separation. For a make-ahead option, prep and chop all produce the night before, store in sealed freezer bags, and juice in the morning.
Notes
• Always choose organic for leafy greens to cut down on pesticide residue—spinach and kale rank high on pesticide lists.
• Pulp isn’t waste: toss it into soups, vegetable stock, or homemade crackers for a fiber boost.
• If you test this with kales from different seasons, you’ll notice winter kale is sweeter and less fibrous.
• Over time, ginger will intensify; if you like a milder warmth, start with half the amount and add more later.
• I learned the hard way that peeling cucumbers with a dull peeler can bruise the flesh—you want crisp, not mushy.
• For extra sparkle, add a splash of sparkling water right before serving.
FAQs
Q: Can I use frozen greens?
A: Yes—thaw them briefly and drain any excess water before juicing or blending.
Q: Is it okay to keep pulp in the juice?
A: Absolutely, keeping the pulp adds extra fiber and makes your drink more filling.
Q: Can diabetics enjoy this juice?
A: The sugar content is low thanks to leafy greens; just watch the apple portion or swap for green pear.
Q: What’s the best kind of juicer?
A: A masticating juicer yields more nutrients and less foam, but a centrifugal juicer works fine if you’re short on time.
Q: How often should I drink this for a cleanse?
A: Many people sip one 16-ounce glass daily for up to five days; listen to your body and eat balanced meals alongside.
Q: Can I add supplements like protein powder?
A: Sure—vegan protein or collagen powders blend right in; just mix after juicing so you don’t gum up your machine.
Q: Will it stain my blender or juicer?
A: Greens rarely stain, but clean your equipment immediately; a drop of dish soap and water usually does the trick.
Conclusion
This green juice recipe brings together simple, fresh ingredients into a wonderfully detoxifying, nutritious drink that’s ready in minutes. It’s vegan, packed with vitamins, and perfect whether you’re craving a morning boost or a midday refresh. Give it a try, drop a comment below to tell me how it turned out, and don’t forget to explore more of my homemade juice and smoothie recipes for even more healthy inspiration!
Green Juice Recipe
Ingredients
- 2 cups packed fresh spinach organic if possible
- 1 cup chopped kale leaves stems removed
- 1 medium cucumber chopped peel if waxed
- 2 celery stalks including leafy tops
- 1 green apple cored and sliced
- 1-inch piece fresh ginger peeled and sliced
- 1 lemon juiced
- 1/4 cup fresh parsley leaves optional
- 1/4-1/2 cup cold water or coconut water adjust to desired thickness
- ice cubes optional
Instructions
- Rinse and chop all produce into suitable sizes.
- Juice or blend all ingredients.
- Blend until smooth and even textured.
- Strain the juice if preferred.
- Add lemon juice and mint leaves, stir.
- Adjust sweetness or spiciness to taste.
- Serve in glasses over ice cubes and enjoy.
