Green Juice Recipe

Wash and prepare produce

Thoroughly wash cucumber, apple, kale, and spinach under cold running water to remove dirt and residues. Pat dry with a clean towel or spin in a salad spinner.

Trim the ends of the cucumber and, if the cucumber has a thick skin or wax, peel it. Cut into chunks roughly 1-2 inches so they feed easily into your juicer or blender.

Core the apple and cut into quarters. Leave the skin on for extra nutrients. If using a blender, chop into smaller pieces.

Strip the kale leaves from their central stems and discard the thick ribs. Roughly chop the leaves. Measure 1 cup packed leaves. If stems are tender, you may include a small amount.

Measure 1 cup packed baby spinach. No need to chop.

Roll the lemon firmly on the counter to loosen juices, halve it, and juice half a lemon (about 1/2 lemon) into a small bowl, removing seeds.

Feed cucumber chunks, apple quarters, kale, and spinach alternately into the juicer. If using ginger, feed it in small pieces between softer items to help push through.

Collect the juice in a container. Stir in the freshly squeezed lemon juice. Taste and add 1 tsp honey or agave if you prefer a sweeter juice. If juice is too strong or thick, stir in up to 1/2 cup cold water to reach desired consistency.

Pour juice over ice cubes into a glass, stir briefly, and serve immediately. Fresh juice is best consumed within 24 hours if refrigerated in a sealed container.

Place cucumber chunks, apple quarters, kale, spinach, and optional ginger into a high-speed blender. Add 1/2 cup cold water to help the blades run and cover with the lid.

Blend on high until completely smooth, about 30–60 seconds, stopping to scrape down sides if needed.

Strain the blended mixture through a fine-mesh sieve, nut milk bag, or cheesecloth into a bowl or pitcher, using a spatula or by gently squeezing to extract as much liquid as possible. Discard or compost the remaining pulp (or reserve for smoothies or baking).

Stir the extracted juice with the lemon juice. Taste and add honey/agave if desired and mix. If too concentrated, add up to 1/2 cup cold water to adjust consistency. Serve over ice.

Garnish with a thin cucumber wheel or small kale leaf, if desired. Serve immediately for best flavor and nutrient retention.

To store, pour juice into an airtight glass bottle, leaving minimal headspace. Refrigerate and consume within 24 hours for best quality; shake well before serving.