This Green Juice recipe couldn’t be simpler!
Seems like juicing is the new make-your-own-kraut craze in the paleosphere, huh?
Should You Juice?
Juice shouldn’t replace how you consume all your fruits and vegetables. Juices contain no fiber and the act of chewing sends powerful signals to your brain that eating is in progress…
But as a occasional way to add in variety, I’ve been making this tasty Green Juice blend.
Feel free to experiment with other fruits and veggies – carrots come to mind because they add sweetness. You’ve got to remember that this Green Juice won’t be “sweet” in the way that you may be used to.
However, so don’t run for the honey or maple syrup. Think of it as more of a tonic than a treat.
Tips for Making the Best Green Juice
- Refrigerate the juice prior to drinking for best flavor.
- If you make your juice in advance, it’s best to consume as soon s you can and to store it in a tightly covered container. (Mason jars work great for this).
- You can eat the pulp if you’re feeling adventurous.
- If you don’t have a juicer, a high-powered blender like a Vitamix will do the same job.
Green Juice Recipe (Plant-Based)
- 1 apple
- 1/2 lemon
- 3 kale leaves
- 1/2 inch ginger peeled
- 1 English cucumber small
- 1 handful parsley
- Roughly chop the fruits and veggies so they’ll fit in the blender or juicer.
- If using a juicer, run it all through and you’re done.
- If using a Vitamix or similar: Add the ingredients into the pitcher, cover with about ½ cup water (or more depending on how dilute you want the juice to be), and use the tamping tool to push everything down into the blades. Start on low / variable speed then gradually increase, and let it run on high for about 1 minute.
- Pour the juice / pulp through a wire strainer or cheesecloth, catching the pulp and allowing the juice to percolate out.
Drink right away or store in the refrigerator for up to 2 days.
My recipes are all in a meal planner. Check it out!