Description
A quick and easy green juice recipe packed with fresh celery, green apples, romaine lettuce, cucumber, spinach, lime, and optional ginger for a healthy, energizing beverage perfect for any time of day.
Ingredients
Vegetables
- 4 stalks celery
- 2 heads baby romaine lettuce
- 1 cucumber
- 2 cups spinach
- ½ thumb fresh ginger root (optional)
Fruits
- 2 green apples
- 1 lime
Instructions
- Prep the Produce: Wash the celery, green apples, baby romaine lettuce, cucumber, and spinach thoroughly under running water to remove any dirt or residues. Cut the apples into quarters and, if preferred, remove the seeds. The apples can also be juiced whole if your juicer allows it.
- Prepare for Juicing: If using a juicer with a wide opening, like the Nama J2 Cold Press Juicer, add all the ingredients except the lime in at once. For other juicers, chop the ingredients into smaller pieces to fit the chute, and add them one by one as the juicer operates. This ensures a smooth juicing process.
- Add Lime Juice: Press the juice from the lime into the juicer directly, or peel the lime and add the pieces to the juicer along with other ingredients for a tangy and zesty flavor boost.
- Juicing Process: Turn on the juicer and let it extract the juice from all the ingredients. Watch as the juice collects in your container, capturing all the fresh flavors and nutrients.
- Serve and Enjoy: Pour the freshly extracted green juice into glasses or jars over ice cubes if desired. Enjoy immediately for the best taste and maximum nutritional benefits.
Notes
- This recipe yields approximately 750 mL (3 cups) of juice, suitable for about 3 small servings or 1-2 large servings.
- Fresh ginger is optional but adds a nice spicy kick and health benefits.
- Using a cold press juicer is recommended for maximum nutrient retention and flavor.
- The juice is best consumed immediately after preparation for freshness and nutrient quality.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverages
- Method: Blending
- Cuisine: International
