Temperatures are rising and summer is in full swing in Manhattan, which means I can no longer walk around in a turtleneck and fleece vest and pretend such attire is totally normal and absolutely appropriate … and that it’s definitely not the type of weather in which one would wear, say, a bikini.
Denial, party of 1, your table is now ready.
There’s no use in sugar-coating it. It’s time for a brief caloric break from all the mozzarella-stuffed, guacamole-topped, chocolate-dipped goodness around these parts. And so I’m going green with a lean, mean glass of green juice loaded with kale, apples, parsley, cucumbers, celery, ginger and a squeeze of fresh lemon juice. Sound refreshing?
I’m new to the whole green juice scene. A few months ago, I signed up for one of those trendy 3-day juice cleanses. But $150 and a small cheese pizza later (I caved after 22 hours), I decided I’m a juice enthusiast, just as long as it’s part of a solid food diet. So I started treating myself to a weekly green juice from a local café. “Treating” being the key word there. Who knew a few pounds of liquified vegetables in a plastic cup could cost $6.85?
The sticker shock — in addition to your requests for a recipe after I posted a photo of the juice on Facebook — led to a DIY take on green juice that doesn’t require a fancy juicer or special attachment. This quick and easy recipe is made in a blender, giving you the option to strain the juice for a thinner consistency, or, just start slurping, hearty pulp and all. Here’s a quick video rundown of the process:
I will warn you that this caloric cleanse could be relatively short-lived. There may or may not be a recipe coming your way on Wednesday that involves cheesecake … and tortillas … and cinnamon and sugar. And did I mention a KitchenAid stand mixer giveaway? Drink up and check back on Wednesday to enter for your chance to win!
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- 1 1/2 cups water
- 2 cups kale
- 2 green apples, cored
- 1/2 cup parsley leaves
- 1 medium cucumber, quartered
- 2 celery stalks, roughly chopped
- 1 (1-inch) piece of ginger, peeled
- 2 Tablespoons lemon juice
- blender; fine mesh sieve (optional)
- Add all of the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest level setting, such as "liquefy," until the juice is well-blended. (It will be the consistency of a smoothie.)
- If you want to enjoy the pulp with your juice, pour the mixture into glasses and serve. If you prefer a thinner consistency, pour the mixture through a fine mesh sieve, and using a spatula, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and serve.
- I prefer my juice to be pulp-free, so to take it one step further, I like to strain the mixture through cheesecloth and wring out as much liquid as possible. Opt for whatever consistency you prefer, but of course there are additional hearty nutrients in all that pulp.
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Recipe by Kelly Senyei of Just a Taste.
Very simple & tastes as good as any store bought juice.
I’m thrilled you enjoyed the recipe, Wil!
Love this recipe. If you chose to remove the pulp and strain it, don’t throw it away, never throw it away. Its full of so many vitamins. Instead put it in a jar and freeze it(not a plastic bag, they are wasteful and unnecessary) then you can put it in muffins, pancakes, oatmeal really anything, or add it to a smoothie. If you making an carrot apple orange juice then make carrot cake with the pulp. It it prevents food waste. If you really can’t do anything with it compost it. I know some people live in apartments but there are tons of ways to compost in an apartment.
Great tips! I’m so glad you’ve been enjoying the green juice :)
Just tried making this for my family and it’s amazing! Thrilled to not need a juicer to make healthy juice at home. Thank you!
You are so welcome, Destiny! I’m thrilled you enjoyed the recipe!
Thank you so much for this recipe!
I used spinach instead of kale and it tasted just lovely (pulp included).
I actually left half in the blender and put it in the fridge overnight. In the morning I put a few ice cubes, berries, half a banana and vegan protein powder in it and reblended. Was amazing! Next time I might actually freeze 1/4 of in an ice cube tray and use in my smoothies!
Amazing! I’m so thrilled you enjoyed the recipe, Janine!
How long can it last in the fridge after I blend it? Before it’s not drinkable
Hi there! It’s definitely best fresh, but you could store it in the fridge overnight.
Its a good site
I’m so glad you’re enjoying Just a Taste, Tiann!
What do you do with the pulp?
Hi Edgar! I like to whip it into cream cheese to make veggie cream cheese. :)
I’m a newbie to juicing and alkaline diet. I did omit one apple and one celery. It came out like a smoothie and not a yucky taste. I also kept it the thick consistency and plup. I need all the extra vitamins I can get.
Thank you for this simple recipe.
You are so welcome, Lydia! I’m thrilled you enjoyed the recipe!
Can you store green juice right after blending it on Mason jars if so for long can it be refrigerated before having to dispose it?
Hi Glenda! It’s definitely best fresh, but you could store it in the fridge overnight.
May I add bok Choy?
I have been drinking this concoction for a week now. Love it! I have been drinking it strained through my mesh colander, which gives me a bit of pulp, not full on pulp. Do yo you have any information on a caloric intake # for a 12 oz. glass, which is what I have been drinking daily.
Hi Debra! Unfortunately I don’t have specific nutritional information for a 12-ounce glass, however, you can find the estimated nutritional info for one serving by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.
Thank you, I was looking for a simple recipe, without using a power.
Can you use frozen kale, or does fresh work better?
That should work!
Gotta grip of kale, swiss chard, and collard greens! Can’t wait to start juicing!
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