1 Hotel Seattle Green Juice Recipe

Wash & Trim

Thoroughly wash celery, spinach, cucumber, and apple. Trim celery ends and remove any damaged leaves from spinach. Core the apple and cut into pieces that will fit your juicer or blender. If using large cucumber, halve lengthwise and remove large seeds if desired.

Peel Ginger and Juice Oranges

Peel about 1 tablespoon of fresh ginger. Roll and cut one large orange in half and extract juice (about 1 cup). Measure optional lemon juice if using.

Feed the celery, apple, cucumber, spinach, and ginger through a refrigerated juicer in that order (firmer produce first), collecting juice in a pitcher. Add the fresh orange juice and stir to combine. Taste and add optional lemon juice if you want more brightness. If the juice is too thick, stir in up to 2 tablespoons of cold water or coconut water. Serve over ice or chilled.

Place celery, apple, cucumber, spinach, ginger, and the freshly squeezed orange juice into a high-speed blender. Add 2 tablespoons cold water (or coconut water) to help blend, plus ice if desired. Blend on high until completely smooth (about 45–60 seconds). To achieve a juice-like texture, pour the blended mixture through a fine mesh strainer or nut milk bag, pressing with a spatula to extract as much liquid as possible. Stir in optional lemon juice to taste and adjust dilution with extra cold water if necessary. Serve immediately over ice.

Pour into glasses and garnish with a small celery leaf or thin cucumber slice if desired. Best enjoyed immediately for maximum freshness and nutrient content. Refrigerate any leftover juice in a sealed container and consume within 24 hours.