I love this green detox juice recipe. It’s loaded with fresh, healthy ingredients and tastes amazing! Our bodies do a great job detoxing already, but this green juice delivers a boost of nutrients that may complement that process. This green juice is delicious, hydrating, and so easy to make! For more juice recipes, I love this naturally sweet beet juice with lemon and these incredible ginger shots!
Key Ingredients
I like to think of this green juice as a concentrated dose of nutrients. I don’t do juice cleanses or use juices as a meal replacement, but I still love making a small veggie-packed juice and enjoying it with our (usually fiber-rich) breakfast or lunch.
Green apple: My go-to sweetener for green juice! It’s affordable and adds a touch of sweetness that nicely balances out the earthier flavors of the greens. Parsley: Makes this super green. It does have a strong flavor, so a small amount goes a long way. Spinach: Packed with iron, spinach is my top choice for juicing because it’s readily available and budget-friendly. Its mild flavor blends well with other fruits and vegetables. Cucumber: I love adding cucumber to my juice recipes since it is super hydrating and refreshing. I love using thin-skinned varieties like English cucumbers for juicing. Lemons: Fresh lemon adds a refreshing flavor to green juices. Plus, the vitamin C in lemons can help your body absorb the iron from greens like spinach. Ginger: Fresh ginger is a fantastic addition to juices! I love the spice; it’s anti-inflammatory and can promote healthy digestion. There’s no need to peel, just scrub, slice, and add to your juicer. I also use fresh ginger to make my favorite ginger shots!
How to Make Green Detox Juice
If you have a juicer, you’ll push everything through it and enjoy! I remove the peel and seeds of the lemon and the core of my apple. I love my Omega slow/cold-press juicer (not sponsored, just what I have at home). It’s fantastic, especially for juicing leafy greens like in this green juice. If you don’t have a juicer, blend the ingredients in a high-powered blender for 60 to 90 seconds. Then, strain it through a fine mesh strainer before drinking. Just in case you aren’t aware, there are two main types of juicers:
Centrifugal juicers: These are generally more affordable. They use fast-spinning blades to separate the juice from the pulp. Some people worry that this process creates heat, potentially damaging nutrients and enzymes in the juice. They also tend to be less efficient, meaning you get less juice from your produce. Slow/Cold-press juicers (masticating juicers): These gently squeeze the juice out of your fruits and vegetables. They’re known for extracting the maximum amount of juice, which can offset the higher price tag over time. This is what I use and love.
Handful parsley leaves and stems 1 medium green apple, rinsed with core removed 1 large seedless (hothouse or English) cucumber, rinsed 1-inch length piece fresh ginger, scrubbed clean 1 small lemon, seeds removed 2Cut away the yellow peel from the lemon, leaving most white pith and lemon flesh. Cut into slices and remove any seeds—reserve about half of the lemon. 3Turn the juicer on and push everything through, alternating between the greens and the firmer cucumber, apple and lemon. 4When everything but the reserved lemon has been juiced, stir the juice and taste for tartness. Add the remaining lemon if you feel it can take it. 5If the juice is too tart, consider adding a couple of scrubbed, unpeeled carrots or another cored apple.
