Pure Greens Lg Recipe

Wash all produce thoroughly under cold running water. Pat dry or spin in a salad spinner to remove excess water.

Trim ends from celery and zucchini. Remove tough ribs from romaine and kale. Coarsely chop cucumber, celery, romaine, zucchini, kale, and spinach so they fit easily into the juicer or blender chute.

Peel and roughly chop the ginger. Juice the lemon until you have about 2 tablespoons (reserve any extra).

Assemble and run

Assemble your cold-press or centrifugal juicer according to manufacturer instructions. Feed cucumber, celery, romaine, zucchini, kale, spinach, and ginger through the feed chute in batches. Collect juice in a pitcher. Stir in lemon juice, salt and a pinch of black pepper. If the juice is too intense, add up to 1/4 cup cold water or coconut water and stir. Serve over ice if desired.

Taste and adjust: add more lemon for brightness, more ginger for spice, or a tiny pinch more salt to amplify flavors. Serve immediately for best freshness.

Blend to smooth

Add chopped cucumber, celery, romaine, zucchini, kale, spinach, chopped ginger, lemon juice, and 1/4 cup cold water or coconut water to a high-speed blender. Add ice cubes if you want a chilled, frothy drink. Blend on high until completely smooth, 45–75 seconds depending on blender power.

Strain for a smoother juice (optional): pour blended mixture through a fine-mesh sieve, nut milk bag, or cheesecloth into a bowl or pitcher, using a spatula to press out as much liquid as possible. Discard or save the pulp for smoothies, soups, or baking. Stir in salt and a pinch of black pepper. Taste and adjust lemon, ginger, or water to reach the desired balance and consistency.

Serve immediately over ice if desired. Fresh green juice is best consumed within 24 hours when refrigerated.