Healthy Juice Recipe

Wash all produce thoroughly under cold running water. Scrub the apple, carrot, and cucumber to remove any dirt or residues.

Core the apple and cut into quarters. Peel the orange and separate into segments. Peel the carrots and cut into pieces that will fit your juicer or blender. Trim cucumber ends and cut into chunks. If using ginger root, peel and grate or thinly slice enough to measure about 1 teaspoon grated. Roll the lemon firmly on the counter then cut and juice it; set aside.

Using a Centrifugal or Masticating Juicer

Feed the apple, carrots, cucumber, orange, spinach, and ginger through the juicer in batches. Alternate firmer items (apple/carrot) with softer items (spinach/orange) to help extraction. Collect juice in a pitcher. Stir in lemon juice, a pinch of sea salt, and cold water if the juice is too strong. Taste and add honey or maple syrup if additional sweetness is desired. Serve over ice if using.

Using a High-Speed Blender

Place apple pieces, carrot pieces, cucumber chunks, spinach, orange segments, grated ginger, lemon juice, and 1 cup cold water in the blender. Blend on high until completely smooth, about 45–60 seconds. If too thick, add an additional 1/4 cup water and blend briefly. Taste and add honey or maple syrup if desired. To strain (optional): pour the blended mixture through a fine-mesh sieve or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. Discard or save the pulp for another use. Serve juice over ice if desired.

Stir the juice, pour into two glasses, and garnish with a thin cucumber slice or a small mint sprig if desired. Consume immediately for maximum nutrient retention. Refrigerate any leftover juice in an airtight container and consume within 24 hours.