Refreshing Green Garden Juice
Ingredients
1 large bunch Kale or Spinach (for that deep green color)
4-5 stalks Celery (natural electrolytes)
2 large Cucumbers (high water content for volume)
3-4 medium Green Apples (to balance the bitterness)
1 inch Fresh Ginger (for a spicy kick)
2 Lemons, peeled (to preserve the bright color and add Vitamin C)
Optional: A handful of fresh Mint leaves for extra freshness.
Preparation Instructions
Wash Thoroughly: Soak all greens and vegetables in cold water to ensure they are free of dirt and pesticides.
Chop: Cut the cucumbers, apples, and celery into pieces that easily fit into your juicer’s chute.
Juice: * Start by juicing the leafy greens (kale/spinach) and mint.
Follow with the ginger and lemon.
Finish with the cucumbers and apples; their high water content will help “flush” the remaining green pulp through the machine.
Strain: For a smooth consistency like the one in your photo, pour the juice through a fine-mesh strainer or a nut milk bag to remove any excess foam or pulp.
Bottle & Store: Pour into large, clean bottles.
Pro Tips
Storage: Fresh juice is best consumed within 24–48 hours. Because this isn’t pasteurized, it will oxidize (turn brown) if left too long.
Separation: As seen in your image, the juice will naturally separate. This is normal! Just give the bottle a good shake before drinking.
Cold Press: If you have a masticating (slow) juicer, you’ll get a higher yield and more nutrients than a centrifugal one.