I have a very ‘on and off’ relationship with juicing. I love green juice, and I really love how it makes me feel. But… I struggle to make time to actually juice. And I know I’m not alone in this because everyone I know feels the exact same way. Juicing sounds great and all, but really… it’s hard to make it happen.
So this year, instead of unrealistic goals such as, ‘I’m going to juice everyday this year!’. I’m going with a more relaxed approach of making it a priority to juice once a week. I figure once a week is better than where I’m at right now, which truthfully is more like almost never.
I have a overly dramatic ‘all or nothing’ type of personality, so embracing realistic goals and habits is a serious struggle for me. But I truly believe it’s a struggle worth fighting for the rest of my life because ‘all or nothing’ is so unattainable. And I’m figuring that consistency even if it’s a small amount, is always more effective than sporatic attempts at good habits.
Today’s green juice is one that’s stood the test of time from when I first got into juicing around 6 years ago until now. I really like the combination of flavors, and I also love how it’s mostly vegetables. So many fresh juices are primarily made up of fruit juice, with a small amount of anything veggie thrown in. But this recipe is mostly veggie, with just enough fruit to give it a delicious flavor that keeps you coming back for more.
You can use any mix of greens you’d like or even one single green. Any kind of apple will also be great in this juice as long as you love the flavor of it. I happened to have Pink Lady’s around, and I love their flavor in juices.
I also like to add a combination of ginger and fresh lemon juice to pretty much every green juice I make because I love the flavor. Ginger and lemon also have lots of added benefits as well which is a win win! Lemons are alkalizing, packed with Vitamin C, can improve your hydration, and so many other benefits, it’s really too numerous to mention. And ginger is thought to help with all sorts of stomach problems, as well as having anti-inflammatory properties.
Once you have all your ingredients in order, it’s time to juice them. If you have a juicer, simply run the ingredients through your juicer according to the manufacturer’s instructions.
Tip: If you don’t have a juicer, you can still make juice in your blender. First chop up all your ingredients, then place them into the blender, and blend with enough water to be smooth, (I’d only recommend doing this with a high powered blender). Then strain your mixture through a nut milk bag or very fine cheesecloth to create juice.
And finally it’s also worth noting that fresh juices are best consumed right away, although cold pressed juices can be kept refrigerated for up to 3 days. For more juice recipe inspiration, try my Get the Glow Carrot Beet Juice.Print
- 1 bunch of lacinato kale, or 1/2 bunch each spinach and kale, 7 ounces total, see notes
- 2 cucumbers, 1 pound 6 ounces
- 2–3 apples, I used Pink Lady, 1 pound 8 ouces
- 1 small thumb of ginger, about 2“, 1/4 ounce to taste
- 1 lemon, juiced
- Wash the greens, and set them aside in a colander to drip dry while you prepare the rest of the ingredients.
- Prepare the rest of the ingredients accordingly for your juicer. I like to juice my lemon separately with a reamer rather than peel it and run it through the juicer.
- Juice all the prepared ingredients through the juicer according to the manufacturer’s instructions.
- If you don’t have a juicer, you can still make juice in your blender. First chop up all your ingredients, then place them into the blender, and blend with enough water to be smooth, (I’d only recommend doing this with a high powered blender). Then strain your mixture through a nut milk bag or very fine cheesecloth to create juice.
I like a lot of greens in my green juice, but if you’re new to green juices, try starting with less and working up to as much as you like. Better to add a bit more than not be able to take it away.