JuicesAmericanEasy

Homemade Green Juice

Name: Homemade Green Juice
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 large (about 12 oz) (340 g) English cucumber, scrubbed, ends trimmed, cut lengthwise into spears that fit the feed chute, chilled; 4 large stalks (about 8 oz) (225 g) celery stalks, rinsed, base trimmed, cut into 4-inch (10 cm) lengths, chilled; 4 cups, loosely packed (about 4 oz) (115 g) fresh baby spinach, rinsed and drained; 2 medium (about 12 oz total) (340 g) Granny Smith apples, washed, cored, cut into wedges about 1 inch (2.5 cm) wide, skin on; 1 medium (100 g) lemon, peeled, white pith removed, halved (or juiced by hand if using a centrifugal juicer); 1 inch piece (about ¼ oz) (10 g) fresh ginger, scrubbed, unpeeled, cut into thin coins (optional)

From the MyKitchenBank Kitchen

A bright, refreshing green juice made with cucumber, celery, spinach, green apple, lemon and a little fresh ginger. It's crisp and lightly sweet, with a clean citrus finish, and it takes about 15 minutes with a centrifugal or cold-press juicer.

Prep: 12 min
Cook: —
Wait: 30 min
Total: 42 min
Makes: About 2 cups (480 ml), 2 servings of 1 cup

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Ingredients

2 servings

1 large (about 12 oz) (340 g) English cucumber, scrubbed, ends trimmed, cut lengthwise into spears that fit the feed chute, chilled
4 large stalks (about 8 oz) (225 g) celery stalks, rinsed, base trimmed, cut into 4-inch (10 cm) lengths, chilled
4 cups, loosely packed (about 4 oz) (115 g) fresh baby spinach, rinsed and drained
2 medium (about 12 oz total) (340 g) Granny Smith apples, washed, cored, cut into wedges about 1 inch (2.5 cm) wide, skin on
1 medium (100 g) lemon, peeled, white pith removed, halved (or juiced by hand if using a centrifugal juicer)
1 inch piece (about ¼ oz) (10 g) fresh ginger, scrubbed, unpeeled, cut into thin coins (optional)

Equipment (5)

Centrifugal or cold-press (masticating) juicer
Chef's knife and cutting board
Fine-mesh sieve (optional)
2 serving glasses, 12 oz (350 ml) each
Large colander for rinsing produce

Steps

Before you start

Chill all produce in the fridge for at least 30 minutes so the juice is cold without ice, which would dilute it.
Wash all produce well, even if it is organic. Rinse the spinach in a colander under cold running water.
Check your juicer's feed chute size. If it is narrow, cut the produce into smaller pieces than described here.
Have two glasses and a fine-mesh sieve ready. Straining is optional but gives a smoother juice.

1
Chill and wash produce
- Make sure the cucumber, celery, and apples have been chilled for at least 30 minutes.
- Rinse everything under cold running water, scrubbing the cucumber and apple skins with your hands.
- Drain the spinach in a colander and shake off excess water.
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Ready when: Produce feels cold and crisp to the touch
Tip: Skip ice: it dilutes the juice and dulls the flavor.
2
Cut the produce
- Trim the cucumber ends and cut it lengthwise into spears.
- Cut the celery into 4-inch (10 cm) lengths.
- Core the apples and cut into 1-inch (2.5 cm) wedges, leaving the skin on.
- Cut the peel and white pith from the lemon, then halve it.
- Cut the ginger into thin coins.
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Ready when: All pieces are small enough to slide easily down the feed chute
Tip: Leave the lemon pith on and the juice will taste bitter, so remove it.
3
Set up the juicer
- Assemble your juicer and place a glass or pitcher under the spout.
- Put the pulp container in place and, if you like, add a little of the cut apple to the empty chute area to start.
- Set a centrifugal juicer to high speed, or a cold-press juicer to its normal setting.
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Ready when: Juicer is assembled securely and the pulp container is in place
4
Juice the spinach
- Pack the spinach into a loose handful and push it through with the first piece of apple or cucumber behind it.
- Leafy greens yield the most juice when sandwiched between watery, firm produce.
- Sandwich the spinach between 2 to 3 apple wedges or cucumber spears.
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Ready when: Green juice flows steadily and the pulp coming out looks fairly dry
Tip: Don't push hard on the plunger. Let the machine pull the produce in.
5
Juice the remaining produce
- Alternate the remaining cucumber, celery, apple wedges, and ginger coins, ending with the lemon halves.
- Alternating hard and soft items keeps the juicer from clogging and extracts more juice.
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Ready when: All the produce is juiced and the spout has stopped dripping; you should have about 2 cups (480 ml)
Tip: If the pulp looks wet, run it through the juicer again to recover more juice.
6
Stir and strain
- Stir the juice well, since it separates quickly.
- For a smoother texture, pour it through a fine-mesh sieve into a pitcher.
- Taste it and, if it is too tart, add another apple wedge's worth of juice, or add a squeeze of lemon if it is too sweet.
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Ready when: Juice is a uniform bright green with a light foam on top
Tip: Skim the foam off with a spoon if you don't like it.
7
Serve right away
- Divide the juice between two 12 oz (350 ml) glasses and drink straight away for the best flavor and nutrient quality.
- Serve over ice only if you like.
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Ready when: Juice is cold and vivid green
Tip: Fresh juice starts to separate and lose flavor within 20 to 30 minutes.

Good to know

Tips

Alternate soft leafy greens with hard, watery produce when juicing to extract the most juice and prevent clogging.
Keep the apple skin on for more fiber and flavor, but wash it well.
For a milder juice, peel the cucumber if it is waxed or not organic.
Clean the juicer right after use. Dried pulp is much harder to remove.

Make ahead

Juice up to 24 hours ahead. Pour into a glass jar filled to the very top to limit air, seal tightly, and refrigerate. Shake well before drinking.

Storage & reheating

Best fresh. Refrigerate in a full, tightly sealed glass jar for up to 24 hours (flavor and color fade after that). Freeze in ice cube trays or freezer-safe jars (leave 1 inch of headspace) for up to 2 months; thaw overnight in the fridge and shake before drinking. Don't heat.

Substitutions

fresh baby spinach → Kale (lacinato, stems removed) or romaine. Kale gives a stronger, earthier flavor; use about 2 packed cups (60 g).
Granny Smith apples → Pear or a sweet apple such as Fuji. The juice will be sweeter and less tart; reduce the lemon slightly if you like.
lemon → Lime. Use 1 medium lime for a slightly sharper, more floral flavor.
fresh ginger → Fresh mint leaves, ½ cup (10 g). Gives a cooler, fresher taste instead of warm spice.