Hello hello. I’ve been drinking a lot of green juice recently. That’s the understatement of the year, which isn’t super-impressive since it’s only February 1. But you know what? It FEELS pretty impressive. And that’s something. 🙂

This is my favorite basic green juice recipe, and it’s been doing a lot of heavy lifting around here for the past month. And my go-to green juice recipe when I’m just sort of casually flirting with juice is this one. As the name strongly suggests, it’s balanced in flavor. All of that is great. But sometimes — like when you’ve been juicing all of the things all of the time — it’s nice to change it up and go a little extreme. The other day I was really craving some serious tang in my green juice, so I went for it with the turmeric, lemons and limes. 

This lovely emerald lady was exactly what I craved.

This recipe makes a lot — about seven cups of juice. Share it or keep it in the fridge for up to three days if you’ve got a masticating juicer, which preserves nutrients longer than centrifugal juicers. The citrus will keep it tasting fresh. Alternatively, it’s a great recipe for a day when you want to flood your body with micronutrients while taking it easy on the eating. Maybe tote this around with you until it’s gone and see what you feel like after that.

All righty then. Talk to you soon. xx

Carolyn

Psst…This gorgeous glass is from the equally gorgeous Isabella Sparrow in Chestnut Hill, PA.

Tangy Green Juice Recipe

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Preparation 00:20 Total Time 0:20

Yields About 7 cups     adjust servings

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.

Ingredients

• 1 bunch lacinato kale
• 1 bunch cilantro
• 4-inch piece ginger
• 2 pieces fresh turmeric
• 2 lemons
• 3 small green apples
• 3 limes
• 2 medium cucumbers
• 1 bunch celery

Instructions

Chop ingredients as necessary for your juicer, then feed through the juicer in the order listed. Stir, strain through a fine-mesh sieve if you like, and pour into glasses to serve.

by Carolyn

Recipe Notes

 

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