Green juice ingredients

Green juice ingredients

Introduction

Imagine the bright, herbaceous aroma of freshly crushed parsley and lemon hitting the air as you press the first sip of emerald green juice to your lips. It’s crisp, slightly tart from the green apple and lemon, with a cool vegetal silkiness from cucumber and spinach — the texture is light yet substantial, like drinking a garden. That first mouthful wakes your senses and feels like a reset: clean, hydrated, and quietly celebratory.

This green juice is perfect for brisk mornings when you want something light but energizing, for a post-workout boost, or as a revitalizing pick-me-up between meals. It also shines at brunches or wellness-focused gatherings where you want a bright, low-calorie option on the menu. Quick to blend and packed with nutrients, it’s the kind of recipe that turns everyday produce into a moment of small, delicious self-care.

Recipe Details

• Prep time: 10 minutes
• Cook time: 0 minutes
• Total time: 10 minutes
• Servings: 2 (about 16–20 fl oz / 475–600 ml total)
• Difficulty level: Easy — requires only a blender or juicer and a few simple tools

Nutrition Highlights

Estimated nutrition per serving (approximate):

• Calories: 100–110 kcal
• Protein: 3 g
• Carbohydrates: 23 g
  • Dietary fiber: 6.5 g
  • Total sugars: ~11–12 g (naturally occurring)
• Fat: <1 g
• Sodium: ~100–120 mg
• Vitamin C, Vitamin K, potassium and folate: high amounts (especially from spinach, kale, parsley, and lemon)

These nutrition estimates are calculated using standard food composition values from USDA FoodData Central and reflect whole-food ingredients (no added sugars or sweeteners). For context on recommended daily intake and the role of vegetables and fruits in health, see guidance from the CDC and Institute of Medicine (Mayo Clinic summaries are also helpful for understanding micronutrient roles).

Why You’ll Love It

• Clean, refreshing flavor profile: the interplay of tart lemon and apple with cooling cucumber and peppery parsley creates a balanced, drinkable juice that’s never cloying.
• Fast and easy: ready in under 10 minutes — ideal for rushed mornings or when you want a quick nutrient boost.
• Health-forward: keeps hydration high, supplies antioxidants, vitamin C and K, and a decent amount of fiber when you use a high-speed blender (or keep some pulp).
• Social and shareable: bright color and fresh aroma make it a lovely offering at brunches or wellness gatherings.

How to Make Green juice ingredients

Ingredients (yields 2 servings)

• 2 cups packed fresh spinach (about 60 g)
• 1 cup chopped kale, stems removed (about 67 g)
• 1 medium green apple, cored (about 180 g)
• 1 medium cucumber, peeled or unpeeled (about 200 g)
• 2 stalks celery
• Juice of 1 lemon (about 2 tablespoons)
• 1-inch piece fresh ginger, peeled (about 5 g)
• 1/4 cup fresh parsley (about 15 g)
• 1 cup cold water (or coconut water for a touch of sweetness)
• Ice (optional)

Optional ingredients and substitutions

• For more sweetness: add 1/2 ripe pear or 1/2 banana (note: adds sugars and calories).
• For extra creaminess: 1/4 avocado.
• For a citrus twist: substitute half the lemon with lime.
• For stronger herbal notes: replace parsley with cilantro or add a few mint leaves.
• To make it juicer-style (less fiber): strain through a fine mesh or nut milk bag and discard or reserve pulp for smoothies.

Step-by-step instructions

1. Wash all produce thoroughly. Remove large kale stems and core the apple.
2. Roughly chop the apple, cucumber, and celery so they blend evenly.
3. Add spinach, kale, parsley, apple, cucumber, celery, ginger, lemon juice, and water to a high-speed blender.
4. Blend on high for 45–60 seconds, until fully liquefied and smooth. Pause to scrape down the sides as needed.
5. Taste and adjust: if it’s too vegetal, add a splash more apple or a small pinch of salt; if too sweet, add more lemon or an extra handful of greens.
6. If you prefer a smoother, juicier texture, strain through a fine mesh sieve or nut milk bag into a pitcher, pressing to extract as much liquid as possible.
7. Serve over ice or chilled.

Practical tips

• If using a juicer, feed ingredients in this order: softer greens (spinach), herbs (parsley), then firmer items (apple, cucumber, celery), finishing with ginger and lemon.
• To preserve more fiber and fullness, keep the pulp and stir it back into a single serving.
• Avoid overblending fragile herbs for too long — it can make your juice slightly bitter.

Best Pairings

• Enjoy plain as a morning tonic or mid-afternoon refresher.
• Pair with a protein-rich breakfast, such as Greek yogurt with granola or a scrambled egg on whole-grain toast, to make it a more balanced meal.
• Serve alongside light brunch fare: avocado toast, smoked salmon on rye, or a frittata.
• For a cozy contrast, accompany the juice with a warm herbal tea like ginger-lemon or peppermint — the temperature contrast is delightful.
• Garnish serving glasses with a parsley sprig or thin cucumber ribbon for a polished presentation.

Shelf Life & Storage

• Room temperature: Do not leave fresh juice at room temperature for more than 2 hours (perishable).
• Refrigeration: Store in an airtight container (glass preferred) and refrigerate immediately. Best consumed within 24–48 hours for peak freshness and maximal nutrient retention; up to 72 hours is acceptable if kept cold and sealed, but expect flavor and color changes.
• Freezer: Freeze in ice cube trays or airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator and stir or re-blend before drinking. Note: texture may change after freezing.

Pro Tips & Tricks

• Choose young kale or baby spinach for milder flavor and less bitterness.
• Use a tart green apple (Granny Smith) for brightness without too much added sweetness.
• Cold ingredients blend better — chill produce ahead or add a few ice cubes to the blender.
• If you’re new to green juices, start with more apple or cucumber and gradually increase the leafy greens.
• To boost absorption of fat-soluble vitamins (A, K), include a tiny fat source like 1 tsp olive oil or 1/4 avocado.
• Clean your blender immediately after blending: fill halfway with warm water and a drop of dish soap, blend, then rinse — much easier than dried pulp cleanup.

Creative Twists

• Ginger-Lime Detox: Swap lemon for lime and add an additional 1/2 inch of ginger for a spicier, metabolism-forward sip.
• Tropical Green: Replace 1/2 cup water with coconut water and add 1/2 cup pineapple chunks (or 1/2 mango) for sweetness and bromelain, creating a summery profile.
• Smooth Green Protein Boost: Blend in 1 scoop unflavored or vanilla protein powder and 1/2 avocado for a more filling post-workout drink.
• Immune Bright: Add 1/2 cup orange segments and a small knob of turmeric (or 1/2 tsp ground) for extra vitamin C and anti-inflammatory benefits.
• Low-sugar option: Replace the apple with 1/2 green pear or increase cucumber and celery to keep sugars lower.

Frequently Asked Questions

Q: Can I make this in a juicer instead of a blender?
A: Yes — feed the ingredients into your juicer. You’ll get a smoother, lower-fiber juice. Keep pulp for other uses (baking, composting).

Q: Is it okay to leave the pulp in?
A: Absolutely. Leaving pulp increases fiber and makes the drink more filling. If you prefer a lighter mouthfeel, strain it.

Q: How can I reduce bitterness from kale?
A: Use baby kale or reduce kale quantity, add more apple/cucumber, or massage kale into a small amount of lemon before blending to soften its edge.

Q: Can I drink this every day?
A: Daily consumption of vegetables and fruits is encouraged (see CDC recommendations). Rotate ingredients to ensure variety and avoid overconsumption of any single compound (like oxalates). If you have specific medical issues, check with a healthcare provider.

Q: What to do with leftover pulp?
A: Stir into oatmeal, add to muffins, mix into soups, or use as compost.

Conclusion

Give this vibrant green juice a try — it’s an easy, satisfying way to add extra vegetables and leafy greens to your day. If you want additional recipe ideas and variations to experiment with, check out this Allrecipes’ Healthy Green Juice Recipe and the Simple Green Juice Recipe + Tips from The Mediterranean Dish for helpful tips and inspiration. Share your results, tweaks, and photos — I love seeing how readers make the recipe their own.

Fresh Green Juice

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• Author: recipechangegmail-com
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegan, Vegetarian

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Description

A refreshing and vibrant green juice packed with nutrients from spinach, kale, and green apple. Perfect for energizing mornings or post-workout refreshment.

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Ingredients

Scale 1x2x3x

• 2 cups packed fresh spinach (about 60 g)
• 1 cup chopped kale, stems removed (about 67 g)
• 1 medium green apple, cored (about 180 g)
• 1 medium cucumber, peeled or unpeeled (about 200 g)
• 2 stalks celery
• Juice of 1 lemon (about 2 tablespoons)
• 1-inch piece fresh ginger, peeled (about 5 g)
• 1/4 cup fresh parsley (about 15 g)
• 1 cup cold water (or coconut water)
• Ice (optional)

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Instructions

1. Wash all produce thoroughly. Remove large kale stems and core the apple.
2. Roughly chop the apple, cucumber, and celery to blend evenly.
3. Add spinach, kale, parsley, apple, cucumber, celery, ginger, lemon juice, and water to a high-speed blender.
4. Blend on high for 45–60 seconds until fully liquefied and smooth. Pause to scrape down the sides as needed.
5. Taste and adjust the flavor as desired.
6. If a smoother texture is preferred, strain through a fine mesh sieve or nut milk bag.
7. Serve over ice or chilled.

Notes

If using a juicer, feed ingredients in the following order: spinach, parsley, apple, cucumber, celery, ginger, and lemon.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Beverage
• Method: Blending
• Cuisine: Healthy

Nutrition

• Serving Size: 1 serving
• Calories: 110
• Sugar: 11g
• Sodium: 120mg
• Fat: <1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 6.5g
• Protein: 3g
• Cholesterol: 0mg