This is the best Green Juice Recipe! Made with kale, cucumber, lemon, celery, spinach, green apple, and ginger.
This is the best green juice!
Green juice is one of my favorite morning drinks. I don’t replace meals with juice or do juice-only fasts, but I’ve enjoyed adding fresh juice to my routine for years. If you want an easy way to increase your vegetable intake, juicing is a simple, delicious option.
I use juicing to get more nutrients than I usually eat in a day. A cold-pressed glass of fresh green juice makes me feel energized and refreshed.
I first got into juicing as a teenager and remember often drinking large quantities in the morning. Today I still reach for a glass when I want a quick, veggie-packed boost.
Ingredients to make green juice
These are the ingredients and how to prepare them before juicing.
- 1 bunch of kale: washed and stems removed.
- 1 lemon: peeled and quartered.
- 6 stalks of celery: washed.
- 1 large cucumber: peeled.
- 2 cups baby spinach
- 2 green apples: washed and cored.
- 1” piece of ginger: peeled.
How to make green juice
Step 1: Wash and prepare the produce. Core the apples so you don’t juice the seeds. I peel the lemon because the peel can be quite bitter. Peeling cucumber is optional, but many juicers handle peeled cucumber more smoothly.
Joy’s Tip
Peeling the cucumber can make it easier for some juicers to process, especially if the skin is thick.
The apple and lemon balance the strong vegetable flavors and make this juice approachable if you’re new to juicing. If the flavor is too intense at first, add an extra apple until you get used to green juice.
Step 2: Feed the prepared ingredients through your juicer. Serve immediately for the best taste, or refrigerate for later.
This recipe is ideal for beginners. It’s an easy way to add more fruits and vegetables to your day without spending much time.
How many calories are in a cup of green juice?
Calories vary by ingredients and quantities, but this green juice contains about 88 calories per cup.
What to do with leftover juicing pulp
If you prefer not to discard pulp, you can compost it or repurpose it in recipes such as vegetable stock, muffins, crackers, or garden mulch. Composting is an easy way to return nutrients to soil.
Is juicing or blending better?
Juicing and blending serve different purposes. Juicing removes most fiber, so it delivers nutrients in a concentrated, easy-to-drink form. Blending keeps the fiber and makes a thicker beverage or smoothie.
For me, juicing is a convenient way to consume a larger volume of vegetables and fruits quickly. I wouldn’t usually eat all these ingredients in one sitting, but I enjoy drinking them as juice.
This green juice suits people who are easing into vegetable juices. The lemon and apple create a bright, slightly sweet flavor that’s refreshing and easy to enjoy.
Storing
Fresh juice tastes best immediately, but you can store leftovers. Keep green juice in a glass or jar with an airtight lid in the refrigerator for up to 24 hours. For best freshness, fill the container to the brim before sealing.
I keep small glass jars (4, 8, and 16 oz) on hand to store portions for the next day.
More Juicing Recipes
- Cucumber Juice
- Spinach Juice
- Green Apple Juice
- Immunity Shots
- Carrot Orange Juice
- Kale Juice
- Vegetable Juice
- Carrot Juice
- Celery Juice
- Pineapple Cucumber Juice
Green Juice Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 bunch of kale, washed and stems removed
- 1 lemon, peeled and quartered
- 6 stalks of celery, washed
- 1 large cucumber, peeled and cut into long strips
- 2 cups baby spinach
- 2 green apples, cored and sliced
- 1 inch piece of ginger, peeled
Instructions
-
Wash and prepare the fruits and vegetables.
-
Add all ingredients to the juicer and process until smooth.
-
Serve immediately or store leftover green juice in an airtight glass in the refrigerator for up to 24 hours.
Nutrition
Like this recipe? Rate and comment below!