Green juice. I. Love. It. After years of sipping the green sauce, two decided favorites have emerged – juices that I make again and again. The Greenest Green and a Cucumber Cooler.
The first is a classic, very green and everything you expect and want from a green juice; it’s fresh and smooth, grassy, vegetal, and bright, a little spicy and rounded out with a gentle sweetness from the apple. The second is refreshing and light, sweet and approachable, a great introduction for the first timer and a cooling sipper for the hottest summer days. Both juices are a great way to squeeze some extra vegetables into your day for a boost of beneficial vitamins and minerals. Michael is the official sponsor of juicing at yummy & kind, thanks to him, we now have a centrifugal juicer (Breville’s Juice Fountain Plus) and a masticating juicer (Omega’s Nutrition Center 1000). While both types of juicers work well for these green juices, the masticating juicer is superior at extracting juices from the leafy greens, though it is a slower juicing process than my centrifugal juicer and requires some produce to be cut into smaller pieces for processing, like the cucumber and apple. I prefer to pour my juice through a fine mesh sieve after juicing and press any additional juice from any strained solids, it’s not necessary but I like my juice as smooth as possible. If you like heat, try stirring in a few dashes of cayenne pepper to The Greenest Green juice.
Tip: I always core my apples before juicing to remove all the seeds – apple seeds contain amygdalin, which is a chemical compound that degrades into cyanide in your gut. While you’d need to consume many, many apple seeds to get sick and your juicer will likely filter the seeds out, I prefer to enjoy my Green Juice without the worry about microdosing cyanide.
Green Juice
Ingredients
The Greenest Green
1 bunch of curly green kale
4 oz baby spinach
½ bunch of flat leaf parsley
1 stalk/head of celery (about 8-10 ribs)
1 cucumber
1 granny smith apple, cored and sliced
1-inch segment of fresh ginger root, peeled
1 lime, halved
Cucumber Cooler
2 cucumbers
1 stalk/head of celery (about 8-10 ribs)
1 granny smith apple, cored and sliced
2-inch segment of fresh ginger root, peeled
1 lime, halved
How to make Green Juice
For either recipe, process cleaned produce, except lime, through a centrifugal or masticating juicer. If using a masticating juicer, process softer produce first. Pour juice through a fine mesh sieve, if desired. Using a handheld citrus juicer, squeeze lime juice into juice and stir well to combine. Green juice is best fresh and cold, so I recommend serving immediately over ice and storing any remaining juice in an airtight container in the refrigerator to drink within 24-48 hours. Each recipe makes approximately 32 ounces of juice.
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