Fresh Juices Recipe

Prep

Wash spinach thoroughly. Peel and chop half a cucumber. Core and chop the green apple. Juice the limes.

Blend

Add spinach, cucumber, green apple, lime juice, and 1/2 cup cold water to a high-speed blender. Blend on high until completely smooth, about 45–60 seconds. If mixture is too thick, add up to 2 tbsp more water to reach desired consistency.

Sweeten & Chill

Taste and add honey or agave if desired (start with 1 tsp). Add 1 cup ice and blend 15–20 seconds until frosty and well combined.

Serve

Pour into a chilled glass, garnish with a thin lime wheel if available, and serve immediately. Makes about 12–14 fl oz.

Prep

Peel and chop carrots and pineapple into pieces suitable for your blender or juicer. Juice an orange and peel and grate fresh ginger.

Juice or Blend

If using a juicer: feed carrots and pineapple through the juicer, then stir in the orange juice and grated ginger. If using a blender: place carrots, pineapple, orange juice, ginger, and 1/4 cup cold water in the blender and blend until smooth (about 60 seconds). Strain through a fine mesh sieve if you prefer a smoother juice and press solids to extract liquid.

Finish & Chill

Add 1 cup ice and pulse or stir to chill. Taste and adjust ginger or add a splash more orange juice if needed.

Serve

Pour into a tall glass over fresh ice, garnish with a lemon wedge, and serve immediately. Makes about 12–14 fl oz.

Prep

If using raw beet, peel and chop small beet. If using roasted beet, chop into pieces. Rinse berries if fresh and core the red apple.

Blend

Place beet, mixed berries, red apple, lemon juice, and 1/4 cup cold water in the blender. Blend on high until smooth, about 45–60 seconds. For a thinner texture, add up to 2 tbsp more water.

Strain (optional)

If you prefer a smoother juice, strain the blended mixture through a fine mesh sieve or nut milk bag, pressing to extract as much liquid as possible. Discard or reserve pulp for smoothies or baking.

Chill & Serve

Add 1 cup ice to the juice and stir or briefly pulse in the blender to chill. Pour into a glass, garnish with mint leaves if desired, and serve immediately. Makes about 10–12 fl oz.