Fresh Juice Recipe

Wash and prepare produce

Thoroughly wash all fruits and vegetables under cold running water. Peel the oranges and quarter them. Core the apple and quarter it (leave the skin on). Scrub the carrots and trim the ends; cut into pieces if using a blender. Trim celery stalks and cut into 2–3 inch pieces. Peel a 1-inch piece of fresh ginger and slice it. Halve the lemon.

If using a juicer

Feed the oranges, apple, carrots, celery, spinach/kale, ginger, and lemon through the juicer, alternating firmer items (carrot, apple) with leafy greens to help push everything through. Collect juice in a pitcher. Taste and, if desired, add 1 tsp honey or agave for extra sweetness and stir to combine. If the juice is very pulpy, strain through a fine-mesh sieve into another container and press with the back of a spoon to extract more liquid.

If using a blender

Place oranges (remove seeds), apple, carrots (cut into small pieces), celery, spinach/kale, ginger, and the juice of the halved lemon into the blender. Add 1 cup cold water to help blend. Blend on high until completely smooth (about 45–90 seconds). To remove pulp, pour the blended mixture through a fine-mesh sieve or nut milk bag into a bowl or pitcher, pressing/straining until only dry pulp remains. Taste the strained juice and add 1 tsp honey or agave if desired; stir to combine. Chill or add ice as preferred.

Fill glasses with ice if using. Pour the fresh juice over ice and serve immediately for best flavor and nutrient retention. To store, transfer juice to an airtight container (preferably glass) and refrigerate for up to 24–48 hours; shake gently before serving as separation is natural.