A couple of weeks ago I posted a video about a my morning routine. In it, I showed the stock of green juice that I store in my fridge. Everybody (ok, not everybody, but a lot of people!) sent me notes asking for the recipe, so here it is. Originally I got this from Doctor Oz and then I adjusted it a little to my taste and dietary needs. To be totally honest, I store a week’s worth in the fridge at a time, but Cortnee told me I’d start World War III if I mentioned that because apparently hardcore juice fanatics believe that the nutrients deplete if it isn’t fresh. I don’t know about that guys because it’s hard to fathom that a cup full of salad isn’t nutrient filled, so if you’re in league with Cortnee on this one then just make your green juice daily.
I sort of eyeball the amount of each ingredient, but I’ll do my best to write specific amounts for you guys. But seriously, it’s green juice, you can’t really mess this up!
Begin by adding some of the ingredients, little by little, into your juicer. A good tip I just learned is that you add a few of the bigger fruit and vegetable pieces and then alternate between the smaller leafy parts going in. That way your machine can juice everything evenly.
Once everything has been added, give it a good stir or whisk to break down some of that foam that sits at the top.
- 4 cups kale (chopped without stems)
- 4 cups baby spinach leaves
- 1 medium cucumber
- 1 small red apple
- 1 bunch parsley
- 4 celery stalks
- 1 lemon, juiced
- 1 tablespoon apple cider vinegar
- Throw everything into the juicer, little by little, alternating between the smaller and large vegetables and fruit.
- Give it a good stir and then pour into cups and serve.