Green Juice
- PREP 10min
- TOTAL 10min
This is our go-to green juice recipe. The apple balances the veggies nicely. We love a little warmth and spiciness from fresh ginger, but you can reduce or omit it if you are sensitive to it.
You Will Need
1 medium green apple, such as Granny Smith, cored
1 large seedless cucumber, such as a hothouse or English cucumber, rinsed
1 (1-inch) piece fresh ginger, scrubbed
1 small lemon, organic if possible
2 cups baby spinach (about 2 ounces), packed
1 handful flat-leaf parsley leaves and stems
Directions
1Cut the apple, cucumber, and ginger into pieces thin enough to fit through your juicer’s feed tube. Remove the yellow peel from the lemon, keeping as much of the white pith as possible. Slice the lemon and remove all seeds. Set half the lemon aside.
2Turn on the juicer. Feed the ingredients through, alternating between the leafy greens (spinach and parsley) and the firmer ingredients (apple, cucumber, ginger, and half of the lemon).
3Stir the juice and taste. If you prefer more pop, juice the remaining half of the lemon. If the juice is too tart, juice an additional apple to balance the flavor. Serve immediately.
Adam and Joanne's Tips
- Fresh vegetable juice is best the day you make it, but you can keep it in the fridge for up to 2 days. Store in glass, airtight containers. If you have used a cold pressed juicer, it should last a little longer.
- The nutrition facts provided below are estimates.