Green Vegetable Juice With Apple Recipe

I love this green juice recipe because it feels like I’m sipping pure health in every gulp, giving me that energetic kickstart I crave in the mornings. Plus, the zing from the fresh ginger and lemon pairs perfectly with the refreshing crunch of the greens, making it both delicious and invigorating!

There’s nothing quite like beginning the day with an invigorating green vegetable juice that’s overflowing with nutrients. I combine fresh kale, spinach, and a satisfyingly crisp green apple for this vibrant juice that’s both stupidly delicious and ridiculously revitalizing.

I add cucumber and celery for a few more hydrating watts and a refreshing touch. As a final flourish, I toss in some fresh ginger and a drizzle of lemon juice for a little extra kick.

Celery, in particular, is a perfect component for using in green juices. Not only is it delicious (in a green juice kind of way), but it’s also incredibly hydrating.

Ingredients

Kale:
High levels of vitamins A, C, and K; offer fiber and are full of antioxidants.

Spinach:
Contains a high amount of iron and calcium; promotes health of skin and bones.

Green Apple:
Provides natural sweetness; is an excellent source of dietary fiber.

Cucumber:
Contains a large amount of water; is a good source of potassium and an excellent way to get hydrated.

Celery:
Low-calorie, aids in blood pressure management, and reduces inflammation.

Lemon Juice:
Contributes new acidic flavors; enhances the consumption of vitamin C, and helps in digesting food.

Fresh Ginger:
Aids in digestion and reduces nausea; spicy kick.

Ingredient Quantities

• 2 cups fresh kale leaves, stems removed
• 1 cup spinach leaves
• 1 green apple, cored and chopped
• 1 medium cucumber, chopped
• 1 celery stalk
• 1 tablespoon fresh lemon juice
• 1 inch piece of fresh ginger, peeled
• 1/2 cup water or coconut water (optional)

Instructions

1. Wash all the fresh greens, apple, cucumber, and celery in cold running water to remove any dirt or impurities.

2. Take the kale leaves and remove the stems. Next, chop the kale leaves roughly.

3. Put the kale, spinach, apple, cucumber, and celery into a blender.

4. Peel the ginger and add it to the blender with the fruits and vegetables.

5. Into the mixture in the blender, squeeze in the fresh lemon juice.

6. Add 1/2 cup of water or coconut water to the blender. This will allow the blades to do their thing and blend the ingredients smoothly.

7. Ensure that the lid is secured on the blender, and blend at top speed until the mixture is combined in a smooth and creamy way.

8. If required, taste the juice and modify with additional water or coconut water to achieve the desired thickness.

9. Pour the juice into a large bowl or pitcher so that it can be strained through a fine-mesh sieve or a nut milk bag. This will remove the pulp from the juice, which is a necessary step if you want to make a clear beverage. You may need to help the juice along with a spoon if you want to extract as much liquid as possible.

10. The green vegetable juice should be served immediately, perhaps over ice, or stored in the refrigerator and consumed within 24 hours if you wish it to be at its most refreshingly bright.

Equipment Needed

1. Colander or strainer (for washing the produce)
2. Cutting board
3. Knife
4. Blender
5. Peeler (optional, for the ginger)
6. Measuring spoons (for the lemon juice)
7. Measuring cup (for the water or coconut water)
8. Large bowl or pitcher
9. Fine-mesh sieve or nut milk bag
10. Spoon (for helping strain the juice)

FAQ

• Can I use a blender instead of a juicer for this recipe?Certainly! A blender can be used. Simply blend all ingredients, then remove the pulp by straining the mixture through a fine mesh strainer or cheesecloth.
• Is it okay to replace the ginger with something else?If the spiciness of ginger is not to your liking, you can either leave it out or substitute a pinch of turmeric for a flavor that is less bold.
• Can I store the juice for later?Drinking fresh juice right away is optimal, but if you must store it, keep it in an airtight container in the fridge and consume it within 24 hours.
• Is it necessary to remove the kale stems?Kale stems are best removed prior to juicing, as their toughness and slight bitterness can have an adverse effect on juice smoothness and flavor.
• What if I don’t have a green apple?You can substitute with a red apple, though it may slightly alter the flavor profile, making the juice a bit sweeter.
• Is the water or coconut water essential?Water or coconut water can be added; this is optional. They work to dilute the juice and make blending easier, but if you want to stick with the base ingredients, feel free to blend sans H2O.

Substitutions and Variations

Swiss chard or romaine lettuce can be used in place of spinach leaves and will result in a similar nutrient profile.
The pear can be substituted for the green apple, imparting a different sweet flavor.
Zucchini can be used in place of cucumber and will provide a similar texture and light flavor.
Fennel can be used instead of celery stalk for a slightly different flavor.
Lime juice can be used instead of fresh lemon juice for a citrus twist.

Pro Tips

1. For an extra boost of flavor and nutrients, try adding a handful of fresh herbs like mint or parsley to the blend. They pair well with the existing ingredients and can enhance the freshness of the juice.

2. If you prefer a slightly sweeter juice, consider adding a few pieces of ripe pineapple or a small amount of honey or agave syrup. This can balance the bitterness of the greens while keeping the juice healthy.

3. To enhance the overall health benefits, consider adding a tablespoon of chia seeds or a scoop of your favorite superfood powder, such as spirulina or matcha, after blending. Stir them in just before consuming.

4. Use a high-speed blender for the best results. This will ensure that all the ingredients are smoothly blended and you get the most juice out of the greens and fruits.

5. After straining the juice, don’t discard the pulp. Instead, save it for use in other recipes, such as adding to soups, stews, or even as a base for veggie patties. It’s full of fiber and nutrients.