Here’s something for you. A basic green juice recipe that’s easy to love. It’s fresh-tasting and mildly flavored and full of all sorts of gentle goodness. If you’re new to juicing, you might also like my post about Juicing for Beginners.
Around here we embrace a wide variety of green juice personality types, from assertive but well-balanced to mellow (oh, hi!) to a seriously tangy version. We also like green smoothies, from chill (that’s a great one for beginners and aficionados alike) to cheeky to tangy. (I need to get out more, I know. It’s fine.)
What’s in green juice
Our basic green juice recipe has a handful of clean, fresh ingredients that are low in sugar and high in nutrients. You’ll need:
- Green apple
- Ginger and turmeric, totally optional
How to make basic green juice
You’ll get to know the ins and outs of your individual juicer and how it processes fruits and veggies simply by using it. But here are the basic steps you’ll use to make green juice, regardless of your juicer. Watch the video in this post to see it in action.
- Cut up fruits and vegetables. Some juicers require quite small pieces, some require hardly any cutting.
- Pass individual ingredients through the juicer little by little.
- For vegetables like fennel, you’ll juice both the stemmy parts (bulb) and the leafy parts (fronds).
- You’ll be left with juice and pulp. You can compost/discard the pulp or google ways to use it (from dehydrating into crackers to adding to baked goods). We discard our pulp.
- A watery ingredient like celery should go though the juicer last to flush out all the other ingredients and ensure you make the most of your juicing efforts.
- Strain the juice through a fine-mesh strainer into a clean jar.
How long can you keep green juice?
This depends on what type of juicer you’re using. With centrifugal juicers, it’s best to drink the juice right away, since nutrients will break down faster.
With masticating juicers like the one you see in the video, you can juice in batches and store the juice for three to four days in a very cold fridge.
Finding the best juicer for you
As for juicers, I have the Kuvings Whole Slow Juicer. It’s a masticating juicer (which I will remind you means CHEWING, you perv), so named to my great chagrin because it kinda chews up your fruits and vegetables before sending the juice through a strainer. This, as opposed to centrifugal juicers, which win the award for least terrible name but most terrible nutrient retention. Both kinds of juicers are totally great if you’d like to drink your fresh juice right away, but masticating juicers are better at preserving nutrients for up to a few days, in case you like to juice in batches. I like to juice in batches because cleaning either type of juicer is definitely a royal PITA and the worst part of the process.
Okay. I think I should go before we see whether this conversation could get even worse.
Talk to you soon.
- 4 large leaves lacinato kale, optional
- 1 bunch parsley
- 1 large cucumber
- 2 lemons, peel and pith removed
- 2 small green apples
- 1 bulb fennel, including fronds
- 1 bunch celery
- Feed all ingredients through juicer in the order listed.
- Strain juice through a fine-mesh sieve if you like.
- Stir and serve, or keep in the fridge for up to three days if you use a masticating juicer.
I use the Kuvings Whole Slow Juicer, a masticating juicer that juices pretty efficiently and preserves nutrients for a longer period than centrifugal juicers. You can make this recipe with any juicer.
Serving Size:1 cup
Amount Per Serving: Calories: 81Total Fat: 0.7gCarbohydrates: 9.4gFiber: 0gProtein: 2.8g