Pressed Juicery Green Juice Recipe

Wash and prepare produce

Thoroughly wash kale, spinach, cucumber, celery, apple, lemon, ginger, and mint under cold running water. Remove kale stems and discard. Core the apple and cut into quarters. Peel the cucumber if the skin is waxed; cut into chunks. Trim celery and cut into 2-inch pieces. Peel the lemon, removing as much of the white pith as possible. Peel the ginger and slice into pieces that will feed easily into your juicer or blender.

If using a hydraulic or centrifugal juicer, feed the kale and spinach alternately with apple, cucumber, celery, lemon, and ginger. Rotate ingredients so leafy greens are pushed through with wetter items (apple, cucumber, celery) to extract more liquid. Collect juice in a clean container. For a smoother, more extract-like texture, pass the juice through a fine mesh sieve or cheesecloth and press gently.

Adjust and finish

Taste the pressed juice and, if desired, stir in a pinch of sea salt to brighten flavor. If you want a slightly sweeter profile, blend in mint leaves by briefly pulsing them with 1/4 cup of the juice in a blender, then combine. For added nutritional boost, whisk in spirulina powder until dissolved. Serve immediately over ice or chill for up to 24 hours in an airtight container.

Add the kale, spinach, cucumber, celery, apple, lemon, ginger, and 1 cup cold water to a high-speed blender. Pulse on high until completely liquefied (30–60 seconds). Pour blended mixture through a fine mesh strainer or several layers of cheesecloth into a bowl, pressing with a spatula to extract as much liquid as possible. Discard the pulp or save for smoothies/compost.

Finish after blending

Proceed as with juiced version: taste and add a pinch of sea salt if desired, whisk in spirulina or pulse mint with a small amount of juice and combine. Chill or serve over ice.