Jj's Organic Juices Recipe

Prep

Wash kale and apple thoroughly. Remove kale stems. Core the apple and cut into pieces that fit your juicer or blender feed chute. Peel lemon and ginger. Peel and cut cucumber into chunks if using a blender.

Juicing with a juicer

Feed kale, cucumber, apple, lemon, and ginger through a cold-press or centrifugal juicer one ingredient at a time, alternating firmer and softer items (apple, cucumber, kale) to help extract juice efficiently. Collect juice in a clean pitcher.

Blender method (if no juicer)

Place kale, chopped cucumber, apple pieces, lemon, ginger and 100 ml cold water into a high-speed blender. Blend on high 45–60 seconds until very smooth. Pour the blended mixture through a fine mesh strainer or nut milk bag over a bowl, pressing or squeezing to extract all juice. Discard solids or save for compost.

Finish

Stir the juice, taste and add ice cubes if desired. Serve immediately chilled. Yields about 2 small glasses (approximately 400–450 ml).

Prep

Scrub beets and carrots well to remove dirt. Trim root ends. Peel the orange and half the lemon. If using fresh turmeric root, peel a small piece. Cut beets and carrots into pieces that fit your juicer or blender.

Juicing with a juicer

Run beet pieces, carrots, orange, lemon and turmeric through your juicer, alternating firmer (beet, carrot) with softer (orange) items. Collect juice in a separate pitcher. Add a pinch of sea salt and stir to round flavors.

Blender method (if no juicer)

Combine chopped beet, carrots, peeled orange, lemon, turmeric and 100 ml cold water in a high-speed blender. Blend until completely smooth (60–90 seconds). Pour through a fine mesh strainer or nut milk bag, pressing to extract liquid. Stir in a pinch of sea salt to enhance the sweetness.

Finish

Taste and adjust: add more lemon for brightness or a little more turmeric for earthiness. Serve over ice and consume within 24 hours for best nutrient retention. Yields about 2 small glasses (approximately 350–400 ml).

Prep

Peel oranges and grapefruit, removing as much pith as possible to avoid bitterness. Scrub and trim the carrot. Peel the ginger. Cut fruit and carrot into pieces that fit your juicer or blender.

Juicing with a juicer

Juice the oranges, grapefruit (if using), carrot and ginger. Combine juices and taste. If you'd like it sweeter, stir in 1 teaspoon honey or agave. Add 75 ml cold water if the juice is too thick or strong.

Blender method (if no juicer)

Place oranges, grapefruit, carrot, ginger and 75 ml cold water in a high-speed blender. Blend until smooth (45–60 seconds). Strain through a fine mesh sieve or nut milk bag, squeezing to extract as much liquid as possible. Stir in honey/agave if desired.

Finish

Serve chilled over ice. Keeps well refrigerated in a sealed container for up to 24 hours. Yields approximately 400 ml (about 2 small servings).