I reveal How To Make A Green Juice using common kitchen greens and one unexpected ingredient that helps rethink the usual approach to juicing.

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I started making this green juice after a few sluggish mornings, mostly because I wanted something that actually tasted like a wake up call. Cucumber brings a cool, clean base and fresh ginger gives it a spicy little push that surprises every time.

Its bright, almost tangy notes make you do a double take, not the heavy grassy stuff some expect. Between reading about Juice Cleanse Drinks and trying quick Green Juice At Home experiments I kept tweaking until the balance felt right.

It’s simple, not preachy, and honestly kinda addictive—makes me wonder why I waited so long to try it.

Ingredients

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Cucumber: Mostly water, super hydrating, light flavour, adds crisp refreshing base
Celery: Low calorie, good fibre for digestion, slightly salty vegetal note and green bitterness
Green apple: adds sweet and tart flavor, natural sugars and bright crisp body
Kale or spinach: Packed with iron and fibre, earthy notes, more nutrients per sip
Parsley: Bright herbal punch, vitamin C rich, helps freshen and lift flavors
Lemon: adds sour tang and vitamin C, balances greens and makes it zing
Ginger: Warm spicy bite, anti inflammatory edge, cuts through vegetal sweetness
Pineapple or pear: Adds juicy natural sweetness, tropical or mellow fruity notes

Ingredient Quantities

2 medium cucumbers about 12 ounces total

4 stalks celery about 8 ounces

2 medium green apples

1 cup packed kale or baby spinach

1/2 cup fresh parsley packed

1 medium lemon

2 inch piece fresh ginger

1/2 cup cold water or coconut water

1/2 cup fresh pineapple or 1 small ripe pear optional for sweetness

Ice cubes optional

How to Make this

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1. Wash everything good: 2 medium cucumbers (about 12 ounces), 4 stalks celery (about 8 ounces), 2 medium green apples, 1 cup packed kale or baby spinach, 1/2 cup packed fresh parsley, 1 medium lemon, 2 inch piece fresh ginger, and if you like sweetness add 1/2 cup fresh pineapple or 1 small ripe pear; ice cubes and 1/2 cup cold water or coconut water are optional.

2. Prep produce: scrub cucumbers and apples, core the apples, peel the lemon and ginger (peel the lemon if you dont want bitter rind), remove big stems from kale or parsley, chop into pieces that fit your juicer or blender.

3. If using a juicer feed produce in this order: cucumbers and celery first to get the flow going, then kale/spinach and parsley, then apples and pineapple or pear for sweetness, and finally ginger and the peeled lemon. Alternate harder and softer items so the juicer extracts better.

4. If you dont have a juicer put everything into a blender with about 1/2 cup cold water or coconut water and blend on high until completely smooth.

5. For blender method strain the mix through a fine mesh sieve, cheesecloth or a nut milk bag into a pitcher, press or squeeze the pulp well to get all the juice out. Save the pulp for smoothies, soups or compost.

6. Taste and adjust: add more pineapple or another apple if you want sweeter, or a little water if it feels too thick. dont add refined sugar.

7. Serve over ice cubes if you want it cold and refreshing, or drink straight away at room chill.

8. Store leftovers in an airtight mason jar filled nearly to the top in the fridge; best within 24 hours but okay up to 48 hours, shake before drinking.

9. Cleanup tip: rinse juicer parts or blender right away to stop stains and make cleaning easy, and save that pulp for baking or veggie stock so nothing goes to waste.

Equipment Needed

1. Cutting board, big enough for cucumbers and apples
2. Sharp chef’s knife plus a small paring knife for peeling and coring
3. Vegetable brush to scrub cucumbers and apples clean
4. Juicer, or a high speed blender if you dont have one
5. Measuring cup for water or coconut water
6. Fine mesh sieve, cheesecloth or nut milk bag to strain blender juice
7. Pitcher or large mason jar to catch and store the juice
8. Spatula or wooden spoon to press and scoop the pulp, and an ice tray if you want it cold

FAQ

Q: How long will this juice stay fresh in the fridge? A: Best within 24 hours for flavor and nutrients. You can keep it up to 48 hours but it will lose brightness and some nutrients over time. Keep in a sealed glass jar and fill it to the top to reduce air.

Q: Can I use frozen pineapple or pear? A: Yes. Frozen works fine and chills the drink, but thaw slightly so it blends evenly. If frozen pieces are large, add a little extra water to help the blender.

Q: Do I have to peel the lemon and ginger? A: I usually peel the lemon because the pith is bitter. For ginger you can leave the peel on if it’s well washed and organic, but I often peel it for a cleaner flavor.

Q: Is it better to juice or blend? A: Juicing gives a lighter, more drinkable juice with less fiber. Blending keeps the fiber so it’s more filling. If you blend, strain if you want the lighter mouthfeel of juice.

Q: Can I add spinach instead of kale? A: Yes. Baby spinach is milder and less bitter so it’s a great swap if you don’t like strong green flavors.

Q: How can I make it less bitter? A: Use more cucumber or apple, add pineapple or pear, or reduce the amount of kale and parsley. A little extra lemon also brightens the flavor and masks bitterness.

Healthy Home Made Green Juice Recipe Substitutions and Variations

Cucumbers (2 medium, ~12 ounces): swap with peeled zucchini, same weight. Zucchini gives the same watery, mild base so your juice stays light, just peel if the skin tastes bitter sometimes.
Kale or baby spinach (1 cup packed): use Swiss chard or romaine lettuce instead, same cup measurement. Chard keeps the iron and hearty green flavor, romaine makes it milder and extra juicy if you want less “leafy” taste.
Fresh parsley (1/2 cup packed): replace with cilantro or fresh mint, about 1/3 to 1/2 cup. Cilantro adds a bright citrusy pop, mint gives a cool, fresh lift, use a bit less if the herb is strong.
Fresh pineapple or pear (1/2 cup optional): swap for ripe mango or seedless green grapes, same volume. Mango brings tropical sweetness and body, grapes add quick natural sugar without overpowering the greens.

Pro Tips

1) Taste as you go, dont just toss everything in at once. Add sweet fruit slowly, a little at a time, so you dont end up way too sweet. A tiny pinch of salt makes flavors pop, but dont overdo it.

2) If you want cold juice without watering it down, freeze some of the finished juice in ice cube trays and use those instead of plain ice. That way your drink stays chilled and still tastes full.

3) Ginger is potent so start small, you can always add more. Peel it with a spoon, grate or finely chop it so the flavor disperses, and strain if you hate the fibrous bits.

4) To keep leftovers brighter and fresher, fill jars almost to the top to limit air, squeeze a little lemon over the surface and refrigerate. Use within 24 hours for best taste, and save the pulp for muffins, soups or smoothies so nothing gets wasted.

Healthy Home Made Green Juice Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I reveal How To Make A Green Juice using common kitchen greens and one unexpected ingredient that helps rethink the usual approach to juicing.

Servings

servings

Calories

191

kcal

Equipment: 1. Cutting board, big enough for cucumbers and apples
2. Sharp chef’s knife plus a small paring knife for peeling and coring
3. Vegetable brush to scrub cucumbers and apples clean
4. Juicer, or a high speed blender if you dont have one
5. Measuring cup for water or coconut water
6. Fine mesh sieve, cheesecloth or nut milk bag to strain blender juice
7. Pitcher or large mason jar to catch and store the juice
8. Spatula or wooden spoon to press and scoop the pulp, and an ice tray if you want it cold

Ingredients

2 medium cucumbers about 12 ounces total
4 stalks celery about 8 ounces
2 medium green apples
1 cup packed kale or baby spinach
1/2 cup fresh parsley packed
1 medium lemon
2 inch piece fresh ginger
1/2 cup cold water or coconut water
1/2 cup fresh pineapple or 1 small ripe pear optional for sweetness
Ice cubes optional

Directions

Wash everything good: 2 medium cucumbers (about 12 ounces), 4 stalks celery (about 8 ounces), 2 medium green apples, 1 cup packed kale or baby spinach, 1/2 cup packed fresh parsley, 1 medium lemon, 2 inch piece fresh ginger, and if you like sweetness add 1/2 cup fresh pineapple or 1 small ripe pear; ice cubes and 1/2 cup cold water or coconut water are optional.
Prep produce: scrub cucumbers and apples, core the apples, peel the lemon and ginger (peel the lemon if you dont want bitter rind), remove big stems from kale or parsley, chop into pieces that fit your juicer or blender.
If using a juicer feed produce in this order: cucumbers and celery first to get the flow going, then kale/spinach and parsley, then apples and pineapple or pear for sweetness, and finally ginger and the peeled lemon. Alternate harder and softer items so the juicer extracts better.
If you dont have a juicer put everything into a blender with about 1/2 cup cold water or coconut water and blend on high until completely smooth.
For blender method strain the mix through a fine mesh sieve, cheesecloth or a nut milk bag into a pitcher, press or squeeze the pulp well to get all the juice out. Save the pulp for smoothies, soups or compost.
Taste and adjust: add more pineapple or another apple if you want sweeter, or a little water if it feels too thick. dont add refined sugar.
Serve over ice cubes if you want it cold and refreshing, or drink straight away at room chill.
Store leftovers in an airtight mason jar filled nearly to the top in the fridge; best within 24 hours but okay up to 48 hours, shake before drinking.
Cleanup tip: rinse juicer parts or blender right away to stop stains and make cleaning easy, and save that pulp for baking or veggie stock so nothing goes to waste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.