All you need to know to make the perfect green juice + my favorite go-to recipe
I’ve been juicing on and off for seven years, but with all that’s going on in the world right now, I find myself craving healthy rituals, such as a starting the day with a green juice, more than ever.
If you’re new to juicing or you cringe at the price of a store-bought version, this post is for you. Not only am I going to share my favorite, go-to recipe that I make each morning but also how you can experiment and perfect the process yourself.
The good news is, juicing is really simple once you know the basics. And in my opinion, all you need to know is:
You don’t need a top-of-the-line juicer to make a great juice. If you’ve never juiced before and don’t know where to start or what to look for, just get one that’s affordable. There are several great entry level options out there, like the Breville Juice Fountain Plus Juice Extractor, which I’ve been using happily for the last seven years.
Formula is more important than an exact recipe. All juices need a moisture-rich base, typically celery stalks or cucumber, which adds to the volume of the juice. Then, a cup or two of leafy greens such as spinach or kale for color and a nutrient boost. Followed by some fruit such as an apple or pear (if you prefer your juices to have a touch of sweetness), and then lemon or ginger, which gives you that tart flavor and additional immune-boosting benefits.
That’s all you really need to know before you start experimenting. As is the case with anything cooking related, playing around with ingredients and formulas is all part of the fun and trying new things is where your confidence will really kick in.
But if you do want a killer green juice recipe, full of flavor and healthy ingredients, here’s one I can’t get enough of lately.
The Perfect Green Juice
Ingredients:
1 lemon, peeled
1 fennel (bulb and stems), roughly chopped
2 cups of leafy greens (such as kale, spinach or romaine)
1 small apple (or half a large one), roughly chopped
4 celery stalks
2 inch knob of ginger, peeled
Directions
Remove peels from ingredients such as lemon and ginger, and roughly chop all ingredients to ensure they fit through your juicer’s feeder.
Put each ingredient through the feeder, alternating between moisture rich ingredients (such as celery, apple and lemon) and non-moisture rich ingredients (leafy greens, ginger). The last ingredient used should be moisture rich, to help push the fruits and vegetables that are tougher to juice through the blade.
Drink right away or store in the fridge to get cold for a few hours.
If you liked this article, be sure to sign up for my newsletter to receive this type of content and more delivered to your inbox every month!
