If you love green juice but cringe at the price of store-bought, this homemade recipe + guide is for you. We’ve been juicing for years now, and in the process have perfected this tart-sweet green juice recipe.
Our go-to green juice is packed with easily-digestible nutrients and is ideal for using up leftover produce from the week. Rich in potassium, folate, vitamins K and C, and more, it’s the perfect drink when you’re seeking some potent nourishment.
Plus, it’s ready in just 25 minutes with 7 ingredients and a juicer. But fear not if you don’t have a juicer, because you don’t even need one to make it. Let’s do this!
How to Make Green Juice
Our Green Juice Formula – We like to use moisture-rich celery and cucumber as a base, then add super greens like parsley and kale for pungent green color. Apple (or orange) adds a touch of sweetness, while ginger and lemon add tart flavor and an immune-boosting kick!Wash, peel, and chop – Our Hurom instructions recommend chopping vegetables into pieces small enough to fit easily down the chute. They also recommend peeling all citrus fruits as they can be difficult for the machine to process, which inhibits them from being fully juiced. Juice! Turn your machine on and run all ingredients through the juicer, using your tamper as needed. We recommend starting with celery, then cucumber, then herbs, then greens, and finishing with ginger, apple, and lemons. The apples and lemons seem to make a final pass through the juicer and push out any stubborn remnants that may have gotten lodged or stuck.
Juicing Tips
Before you get started, buy a high-quality juicer (see notes for recommendations) or use our Juice Without a Juicer Method. If buying a juicer, we recommend a slow masticating juicer (like this Hurom), which better preserves the nutrients.Be sure to buy organic produce whenever possible. If you cannot find organic produce, be sure to wash thoroughly and peel the skin when possible.Chop produce into small pieces that easily fit down your juicer chute. And don’t rush the juicing process by cramming too much produce down the chute at once, which can overwhelm the juicer and stress the motor / clog the machine.Enjoy juice fresh or within 24 hours for best flavor / nutrient content (store leftovers well-sealed in the refrigerator).Save the leftover pulp for use in things like crackers, breads, and cakes (results will vary depending on the type of pulp you have).
We hope you LOVE this juice! It’s:
Refreshing
Tart-sweet
Nutrient-rich
Customizable
Quick & easy
& Delicious
More Nourishing Recipes
Nourishing Curried Lentil & Sweet Potato BowlLemon Ginger Turmeric Wellness ShotsHealing 3-Ingredient Turmeric Tonic
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Green Juice Recipe + Juicing Tips
Our favorite green juice recipe, just 7 ingredients required! Incredibly refreshing, nourishing, and delicious. Plus, juicing tips, go-to methods, and juicer recommendations. Print SAVE SAVED
from votes Prep Time 25 minutes Total Time 25 minutes Servings 2 (Servings)Course BeverageCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 24-48 Hours
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Ingredients
US Customary – Metric1/2 head celery, chopped1 organic cucumber, chopped1 handful organic parsley, chopped in half1/2 bundle organic kale, chopped in thirds1 3-inch piece ginger, chopped1 small organic green apple, stem removed, sliced1 medium lemon, peeled and sliced (reserve peel for 3-Ingredient Turmeric Tonic)
Instructions
Note: If you don’t have a juicer, reference this How to Make Juice without a Juicer post. Also see notes for juicer recommendations.Rinse and dry your produce. Then prep for the juicer. Our Hurom instructions recommend chopping vegetables into pieces small enough to fit easily down the chute. They also recommend peeling all citrus fruits as they can be difficult for the machine to process, which inhibits them from being fully juiced.Turn your machine on and run all ingredients through the juicer, using your tamper as needed. We recommend starting with celery, then cucumber, then herbs, then greens, and finishing with ginger, apple, and lemon. The apples and lemons seem to make a final pass through the juicer and push out any stubborn remnants that may have gotten lodged or stuck.Enjoy immediately or transfer to a jar, seal well, and refrigerate up to 24 to 48 hours. Nutrients are most potent when consumed as soon after juicing as possible. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with the fiber reduced by half as some is removed in the juicing process.
*JUICER RECOMMENDATIONS: The two juicers we’ve used are: Hurom and the Jack LaLanne Power Juicer. If you’re short on time, the Jack LaLanne model makes juice a lot faster, but it’s not slow masticating, so it heats the produce to a higher temperature, which arguably decreases some of the vitamin and mineral content. However, it also largely fits in the dishwasher, so it’s quite convenient to clean. And while we love our Hurom for quality, it does take time to prep, juice, and clean. This Breville also seems to have great reviews and is relatively affordable (but we have not personally tried it).
Nutrition (1 of 2 servings)
Serving: 1 servings Calories: 114 Carbohydrates: 25.8 g Protein: 3.6 g Fat: 0.9 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.26 g Monounsaturated Fat: 0.09 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 113 mg Potassium: 799 mg Fiber: 3.3 g Sugar: 12.9 g Vitamin A: 3560 IU Vitamin C: 58.06 mg Calcium: 122 mg Iron: 1.57 mg