My go-to green juice
I’ve been making green juices for the past 5-6 years and I’m sharing here the basic recipe I make the most often. It’s a recipe that’s not really a recipe (I never measure), but it’s a great base that you can easily adapt with the vegetables you have in your fridge and/or what’s in season.
Notes:
- I use the NC800HDS juicer from Omega Juicing. I bought it about 6 years ago and absolutely love it!
- Use this recipe as a guide; I never measure and will use what I have in my fridge and/or what’s in season. So feel free to adapt and use other vegetables, but I’d recommend not skipping the celery, lemon and ginger.:) I use a bit of apple to make this juice more balance and add a bit of sweetness, but I try to stay away from fruits in my juices as they have a lot of sugar, and use mostly vegetables. If you’re new to juicing, you might find you need to add a little more apple, but you’ll see that your palate will evolve with time and you’ll find yourself needing less and less (I typically never use more than a quarter of an apple, and sometimes even omit it altogether).
My go-to green juice
For 2 small or 1 large portion(s)
IngrEdients
4-5 celery stalks, cut into chunks (with leaves if they are still attached)
1/4 to 1/2 fennel, cut into chunks (with both the bulb and tops)
1 lemon, without the skin and white pit (if small, you’ll likely need a full lemon, if large, you might only need half of it)
1 small chunk of fresh ginger
2-3 leaves of kale and/or romaine (or spinach)
1/4 English cucumber, cut into large chunks
To taste: 1/4 to 1/2 apple (for sweetness)
Optional, to taste: a handful of fresh parsley, a small chunk of fresh turmeric root
Instructions
Wash your vegetables well before using. You can keep the skin of the ginger if it is clean and thin, otherwise remove it roughly with a small spoon.
Juice all of the ingredients in your juicer. Taste and adjust as needed by adding more lemon (your juice should be quite bright and lemony), ginger, or apple (if you’d like it a little sweeter).
