Feed ingredients through a cold-press masticating juicer in this order: cucumber, celery, apple, spinach, kale. Alternate harder and softer items to ensure consistent extraction.

If the juice extracts too slowly or is too thick, add up to 2 tablespoons cold water and continue extracting.

Stir in 1 tablespoon fresh lemon juice, pour over ice if desired and serve immediately chilled.

Beet Bright Cold-Pressed Juice (per 1 serving)

Wash and peel beets and carrots. Cut into pieces that fit your juicer.

Peel the orange and cut into segments. Peel and grate or slice ginger.

Juice beets and carrots first, then follow with orange and ginger to help clear the juicer. If extraction is slow, add 1 tablespoon cold water.

Stir in 1 tablespoon fresh lemon juice, taste and adjust by adding a bit more orange or lemon for brightness. Serve over ice.

Strawberry-Banana Smoothie (per 1 serving)

Place frozen strawberries and frozen banana in a blender.

Add yogurt, milk, honey (or maple syrup) and vanilla if using.

Blend on high until smooth, pausing to scrape down the sides once if needed. If too thick, add 1–2 tablespoons milk and blend again.

Pour into a chilled glass, garnish with a strawberry or banana slice and serve immediately.

Tropical Green Smoothie (per 1 serving)

Place spinach, frozen mango, pineapple, banana, coconut water and lime juice in the blender.

Blend on high until completely smooth and bright green. If texture is too thick, add up to 2 tablespoons coconut water and blend again.

Taste and adjust sweetness with a small amount of honey or maple syrup if desired. Serve immediately over ice or chilled.

Fresh Drinks Station Setup (per ~10 servings)

Set up a clean station with juicer(s), blender(s), cutting board, knives, bins for washed produce, ice bins, and serving glassware.

Pre-wash, peel and cut produce as needed and store chilled in covered containers to maintain freshness throughout service.

Label each beverage with name and key allergens (e.g., dairy in yogurt). Keep juices chilled and smoothies on ice or in a refrigerated dispenser and make-to-order to preserve flavor and nutrients.

Provide garnish bowls with lemon/lime wedges and extra straws and napkins for guests.