Cold-pressed Juices Recipe

Prepare produce

Wash all greens and produce thoroughly under cold running water. Remove kale ribs and roughly chop leaves. Chop cucumber, celery, and green apple into pieces sized to fit your juicer’s feed chute.

Assemble juicer

Set up your cold-press (masticating) juicer according to the manufacturer’s instructions. If using a centrifugal juicer, ensure it is clean and dry.

Juice ingredients

Feed the kale, spinach, cucumber, celery, and apple through the juicer slowly, alternating firmer and softer items to help extraction (for example: apple -> kale -> cucumber -> celery -> spinach). Add the small piece of ginger to the feed for a spicy note.

Finish and adjust

Collect the juice in a clean glass. Stir in the fresh lemon juice. If the juice is too thick, add up to 2 tablespoons cold water and stir. Taste and adjust lemon or ginger as desired.

Strain (optional) and chill

For an extra-clear juice, pour through a fine mesh strainer or nut milk bag into a second container, pressing gently to extract liquid. Add ice cubes if serving immediately or chill the juice in the refrigerator for up to 48 hours in an airtight bottle.

Prepare produce

Wash carrots and scrub to remove any dirt. Peel and segment oranges. Peel turmeric root. Core and quarter the half apple.

Assemble juicer

Prepare your juicer as above. For best yield with a masticating juicer, feed harder items like carrots first.

Juice ingredients

Feed carrots and apple through the juicer, followed by orange segments and turmeric. Alternate to keep the juicer moving and to mix flavors.

Season and finish

Stir in the juice of half a lemon to brighten the flavor. Add a small pinch of black pepper to the finished juice to aid turmeric absorption and enhance flavor. Serve over ice or refrigerate in a sealed container up to 48 hours.

Prepare produce

Wash and scrub the beet and carrot thoroughly. Trim ends and cut into chunks sized to fit your juicer. Core and quarter the apple. Peel and slice ginger if using.

Assemble juicer

Set up the juicer. Because beets are dense, feed them slowly and with alternating softer produce (apple) to prevent clogging.

Juice ingredients

Juice the beet and carrot first, alternating with apple pieces. Add the small piece of ginger toward the end so its flavor stays bright.

Finish and serve

Stir fresh lemon juice into the collected juice. If the flavor is too earthy or thick, add 1 tablespoon filtered water and stir. Strain if you prefer a smoother texture. Chill or serve over ice; store airtight up to 48 hours.

Yield and servings: Each recipe makes about 12–16 fl oz (350–475 ml) of juice—one serving. Exact yield depends on produce size and juicer efficiency.

Keep things cold: Cold-pressed/masticating juicers preserve more nutrients when produce and equipment are cold. For best freshness, refrigerate finished juice immediately and consume within 24–48 hours. Shake gently before serving.

Balancing flavors: If a juice is too bitter or earthy, add a small sweet apple or more lemon to brighten. For more body, include a half avocado blended in a blender (note: this makes a hybrid juice/smoothie and reduces shelf life).

Cleaning: Clean the juicer immediately after use to prevent staining (especially from beet and turmeric) and to maintain performance.