This naturally sweet green detox drink recipe includes cucumber, apple, ginger, lemon, spinach, and parsley. It is rich in vital minerals, iron, and vitamin C!
I adore this recipe for green detox juice. It tastes fantastic and is packed with fresh, healthful ingredients! Although our bodies already perform an excellent job of detoxifying, the additional nutrients in this green juice may help in the process.
Not only is this green juice wonderful, but it’s also quite simple to create! I adore these amazing ginger shots and this naturally sweet beet juice with lemon for more juice recipes!
Important Components
This green juice can be thought of as a concentrated form of nutrients. Even though I don’t juice cleanse or use juices to substitute meals, I still like to make a small, veggie-rich juice to have with our typically high-fiber breakfast or lunch.
- My preferred sweetener for green juice is a green apple! It’s reasonably priced and adds just enough sweetness to counterbalance the earthy notes of the greens.
- Parsley: Adds a vibrant green color. A tiny amount goes a long way because of its powerful flavor.
- Spinach: Because it’s inexpensive and widely available, spinach, which is high in iron, is my number one pick for a juice. Its subtle flavor goes nicely with other veggies and fruits.
- Cucumber: Cucumber is so refreshing and hydrating that I often use it in my juice recipes. I adore making juice from English cucumbers, which have thin skins.
- Lemons: Fresh lemon gives green juices a zesty, revitalizing taste. In addition, your body can better absorb iron from greens like spinach thanks to the vitamin C in lemons.
- Ginger: Juices taste great with fresh ginger added! I adore the spice since it can help with digestion and is anti-inflammatory. Peeling is not necessary; just wash, cut, and add to your juicer. My fave ginger shots are made using fresh ginger as well!
Read Also: GREEN JUICE RECIPE
How to Prepare Juice for Green Detox
If you own a juicer, you’ll enjoy running everything through it! I take off my apple’s core and the lemon’s skin and seeds.
I adore my Omega slow/cold press juicer (which I own; it’s not an endorsement). It works incredibly well for juicing leafy greens, such as the green juice in this recipe.
Use a powerful blender to mix the ingredients for 60 to 90 seconds if you don’t have a juicer. Before drinking, pass it through a strainer with fine mesh.
Innately sweet green juice
Ingredients
- Two cups of tightly packed baby spinach leaves
- A handful of parsley stalks and leaves
- One medium green apple, core removed and washed
- One large, washed, seedless cucumber (English or hothouse kind)
- A fresh ginger slice, one inch long, thoroughly cleaned
- One little lemon with the seeds taken out
Instructions
- Slice the cucumber, ginger, and apple thinly enough for them to pass through the juicer.
- Remove the lemon's yellow peel, leaving the lemon's flesh and most of the white pith behind. Slice, taking care to remove any seeds; set aside approximately half of the lemon.
- Juice everything through the machine, starting with the greens and working your way down to the firmer cucumber, apple, and lemon.
- Juice all the ingredients except the lemon that was set aside, then stir the mixture and check its tartness. If you think it can handle it, squeeze in the remaining lemon.
- Should the juice be very sour, contemplate incorporating a few cleaned and peeled carrots or an additional cored apple.
Advice from Adam and Joanne
- Plan ahead: Although you can prepare fresh vegetable juice a day or two ahead of time, it is best consumed shortly after juicing. Keep in sealed, glass containers. It ought to last a little while longer if you used a cold-pressed juicer.
- The following dietary data are approximations.
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