Green Juice Recipe
Cucumber and celery provide a mild, high-water base so the juice isn't overwhelmingly bitter, while a green apple and lemon balance the earthy spinach and kale without turning the drink sweet like a smoothie.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 2
Ingredients
- 1 large (about 12 oz) cucumber, roughly chopped
- 3 stalks celery stalks, roughly chopped
- 1 medium green apple, cored and quartered
- 2 cups, packed baby spinach
- 1 cup, packed curly kale, stems removed
- 1/2 lemon lemon, peeled
- 1 inch piece fresh ginger, peeled
Nutrition per serving
- Calories
- 98
- Protein
- 3g
- Carbs
- 24g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Wash all produce thoroughly, then chop the cucumber, celery, and apple into pieces small enough to feed through your juicer's chute.
- 2Roughly tear the spinach and kale leaves so they feed through more easily; leafy greens tend to clog a juicer if fed in whole.
- 3Run the cucumber and celery through the juicer first, since their high water content helps flush the leafy greens through afterward instead of letting them get stuck.
- 4Feed in the spinach and kale in small handfuls, alternating with the apple pieces to keep everything moving through the auger or blades.
- 5Juice the peeled lemon and ginger last.
- 6Stir the finished juice well, since the pulp and lighter components separate quickly, then pour over ice and serve immediately.
Tips & variations
- No juicer? A high-speed blender works too: blend everything with 1/2 cup water, then strain through a nut milk bag or fine mesh sieve, pressing to extract as much liquid as possible.
- If the juice tastes too bitter, add a second green apple or a few extra celery stalks rather than sugar or honey, the added water and sweetness balance the greens without a sugar spike.
- A small handful of mint or parsley added with the kale brightens the flavor without changing the color much.
- For a thicker, more nutrient-dense version, swap the juicer for a blender and don't strain it; you'll get a green smoothie instead of a clear juice.
Storage & reheating
Fresh green juice is best drunk within 15 minutes of juicing, when enzymes and vitamin C are at their peak. If needed, store it in an airtight glass jar filled all the way to the top (to limit air exposure) in the refrigerator for up to 24 hours; expect some separation and color dulling, and shake well before drinking.
Tips from the Tulo kitchen
- Freezing the cucumber and celery for 20 minutes before juicing makes the finished drink noticeably colder without watering it down with ice.
- Save the leftover pulp for vegetable stock or work it into muffin or pancake batter instead of tossing it.
FAQ
Can I make green juice without a juicer?
Yes. Blend the ingredients with about 1/2 cup of water until smooth, then strain through a nut milk bag or fine mesh strainer, pressing firmly to squeeze out the liquid and leave the fiber behind.
Why does my green juice taste bitter?
Kale and spinach both carry natural bitterness that concentrates once juiced. Increasing the ratio of cucumber, celery, and apple, or adding a squeeze of extra lemon, balances it out better than adding sugar.
How long does fresh green juice last in the fridge?
Up to 24 hours in a sealed jar filled to the top to minimize air contact, though the flavor, color, and vitamin content are noticeably better within the first hour or two.
Is green juice a good source of fiber?
No. Juicing removes most of the insoluble fiber found in whole vegetables, so green juice delivers vitamins, minerals, and some soluble fiber, but not the fiber content of eating the produce whole.
