I’ve been juicing vegetables for a while now and I must say that the following green juice recipe probably ranks high up there as one of my top 3 favorites.  

It’s one that my kids love too so it has to be good right?

If you’re not a fan of vegetables or don’t get in enough raw vegetables in your diet, having a green juice every day can definitely help fill in the nutritional gap.    

When is the best time to drink the juice?

I prefer to have them in the morning or mid-afternoon for the simple fact that too much liquid close to bedtime will disrupt my sleep with late-night trips to the bathroom.

But anytime is a good time to include more fresh, raw vegetables and fruits into your diet so the choice is yours.

If you’re a beginner, you may opt to sweeten your juice with more fruit and gradually lessen the amount of fruit over time once your taste buds begin to appreciate more natural flavors.

If time is a concern, you can prepare the juice in the evening and store it in a sealed glass jar at the back of your fridge until you’re ready to consume it the next day.  

It is best to consume the freshly pressed juice immediately because it begins to oxidize and lose nutrients with time, but it is still OK to drink the juice within 24 hours.

And if you really don’t have the time to juice in the evenings or early mornings before work, then head to a juice bar and order a green juice from there.

You can also look into juice delivery services such as Detox Delight if you fancy something fancier. 🙂

So without further ado, I’d like to present the amazing green juice recipe you’ve all been waiting for.

Please remember to use organic ingredients whenever possible.

Ingredients:

Spinach, 1 big handful (frozen or fresh)

Parsley, small bunch

1 Celery

4 Cucumbers

4 Broccoli florets (big pieces)

1 Green zuchini (I use the arabic “Koussa”)

1 Sweet apple

2 Nectarines, sweet

1 Orange, peeled

1 Knuckle of fresh ginger, peeled

1 Small lemon (or lime), peeled  

Directions:

1. If using frozen spinach, place several pieces into a sealable plastic bag and place the bag in warm water to defrost. (By the time I’ve prepared all of the other ingredients, the spinach has defrosted.)

2. Wash and rinse all of the ingredients and cut them up into pieces to fit your juicer.  I like to wash my produce in water, baking soda and vinegar.  

3. Juice your vegetables by alternating between a hard ingredient and a soft ingredient.  I usually wrap my parsley around the celery or cucumber, and be sure not to juice the ginger last.

Enjoy all that goodness!

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