Liquid Health: Recipes for Delicious Green Juices

Green Juices: Key To Juice Cleanse Success

Anybody who regularly cleanses knows that the so-called "green juices" are the most important juices in the cleanse. Pure fruit juices provide lots of healthy vitamins and sugars, and nut milks provide valuable fat and protein needed for healthy body functioning, but the vegetable-dense green juices are the powerhouses of a juice cleanse.

Green juices provide even more concentrated servings of essential vitamins and minerals than fruit juices, and they are more detoxifying thanks to all their chlorophyll. Not all green juices are necessarily green, but classic ingredients in green juices include kale, spinach, celery, parsley, garlic, cucumber and chard. It's the chlorophyll that's so valuable. It is particularly detoxifying and is so good for your liver. Some say it can even improve the quality of your blood and repair tissue damage.

Many cleansers, particularly those new to juice cleanses, find the green juices gnarly and literally tough to swallow. It is true that they can be pulpier, and they aren't as sweet as the fruit-based juices. Some green juices are more palatable than others, and the more advanced you become at cleansing, the more green juices you will work into your cleanse — and the more you may even enjoy them.

Greens And Apple

  • 3-4 ounces spinach
  • 3 stalks of kale
  • 2 golden delicious or gala apples
  • 1/2 cucumber, skin on
  • 5-7 sprigs of parsley
  • 1 lemon

Put all the ingredients through your juicer. Run the pulp by-product back through the juicer to extract all the liquids.

Should make about 2 cups.

Simple Green Juice

  • 4 ounces spinach
  • 3 stalks of kale
  • 1 handful parsley
  • 1/2 cucumber
  • 2 celery stalks
  • 1 one-inch cube of ginger

Wash all ingredients. Run them through a juicer. Any pulp should be run through the juicer a second time to extract all juice from the vegetables. Serve and drink.

Source

Antioxidant-Packed Green Juice

In this recipe, antioxidant-rich blueberries turn the green juice purple, and add a fruity sweetness.

  • 1 cup spinach
  • 1.5 cups blueberries (If you use frozen blueberries, make sure they are thawed)
  • 1 Granny Smith apple
  • 1 lemon
  • 1/2 cucumber

Wash all the ingredients. Run them through a juicer. Take the expelled pulp and run it back through the juicer a second time to extract all liquid. Serve and drink.

Carroty Green Juice

2 stalks celery, including tops

4 ounces spinach

1/3 cucumber

2 carrots

1 Granny Smith apple

Wash all the ingredients. Run them through a juicer. Take the expelled pulp and run it back through the juicer a second time to extract all liquid. Serve and drink.

Massive Green Juice

  • 3 stalks kale
  • 1/2 cucumber
  • 1/2 lemon (rind removed; you can leave the white stuff)
  • 1 Granny Smith apple
  • 1 cup spinach
  • 2 stalks celery with tops
  • 1/4 romaine lettuce
  • 1/4 bulb fennel
  • 1 one-inch cube ginger
  • 1 clove garlic

Wash all veggies and run them through the juicer. Run the pulp back through the juicer a second time. Serve and enjoy.

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Comments 5 comments

cottontail profile image

cottontail 5 years ago from Los Angeles, California

I love green juices! well done!


s.carver profile image

s.carver 5 years ago from San Francisco Author

Thanks. Some say green juices are an acquired taste, but I find that some are really sweet and frankly delicious.


wellnessguidesja profile image

wellnessguidesja 4 years ago

Thanks. Loved the one with the spinach and blueberries. Will try.


s.carver profile image

s.carver 4 years ago from San Francisco Author

Thanks! I also like the one with grapes. They make it very sweet!


AhmstFamus 2 years ago

I'm on day 6 of a 15 day cleanse and was SO happy to find this page - thank you!

It seems that many of the green veggies I love to eat are, sadly, not going down so easily in juice form. As a result, I haven't been incorporating enough of the green juices into my daily menu; I look forward to trying these recipes.

One question - when you say "stalks" of kale, do you really mean leaves? Or are we talking full stalks here?

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