Cold-pressed Juice Recipe

Wash all produce thoroughly under cold running water. Scrub the apples and cucumber to remove wax or residues. Trim celery and remove kale stems. Peel the lemon and ginger; remove seeds from the lemon.

Core the apples and cut them into pieces that fit your juicer chute. Slice the cucumber, celery, and lemon into similar-sized pieces. Roughly chop kale, spinach, parsley, and ginger if the chute is small.

Assemble and prime

Assemble the cold-press or masticating juicer according to the manufacturer's instructions. Place a large bowl or the juicer's juice container beneath the spout to collect juice.

Order of ingredients

Feed ingredients in this order for best extraction: apple pieces first (to help push leafy greens through), then celery, cucumber, kale and spinach, parsley, lemon, and finish with ginger. Pause to push produce gently if necessary, but avoid forcing.

Collect the juice in the bowl or jug. If you have pulp output, empty it periodically to maintain extraction efficiency.

Follow the same produce order but chop ingredients into smaller pieces that fit the chute. Because centrifugal juicers extract less from greens, collect the raw juice and pass it through a fine mesh strainer or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. For best yield, run leafy greens with firmer items (apple, cucumber) and push through repeatedly.

Taste the freshly extracted juice. If it’s too strong or concentrated, add up to 1 cup filtered water and stir to reach desired consistency. Add a small pinch of sea salt if you want to brighten flavors (start with a tiny pinch and adjust to taste).

If serving immediately, pour juice over ice or chill 10–15 minutes. For a smoother texture, you can strain once more through a fine mesh strainer.

If storing, transfer juice to an airtight glass bottle, fill as much as possible to minimize air exposure, and refrigerate. Consume within 24–48 hours for best flavor and nutritional value; shake gently before serving.