I’ve been juicing for a few months now. My favorite juices are vibrant green, sweetened with an apple or pear, full of spinach and kale, a pop of ginger, and a spritz of lemon. I have them for breakfast or take them in a mason jar to work and sip between tasks. They are super healthy, give me energy, and generally make me feel good about what I’m pouring into my body.
Recipes for juicing, I quickly discovered, are just general sketches of what can be thrown together. When I first started juicing, I wanted specifics, but now I scour the farmer’s market and then my home fridge for ingredients. On a weekend morning (or an ambitious weekday), this is my juice of choice. Because of the number of ingredients, all of which need to be washed and prepped, it takes longer to make then a simple kale-cucumber-apple type juice, but the extra effort is worth it.
- 1 Bosc pear
- 1 apple (or half an apple if you don’t want the juice to be quite so sweet / full of sugar)
- Several leaves of kale (3? Up to you)
- A healthy handful of spinach
- 3 stalks celery (leaves on)
- A cucumber (or just half, again, up to you)
- A plentiful palmful of parsley
- A nub of ginger (cut off peel)
- A lemon (peeled)
Throw everything into your juicer. Serve with a few ice cubes.
A note about the greens: I usually run the spinach and kale through the juicer first, empty the fiber-catch basket back into the juicer, and run the pulp through a second time before adding everything else.