I’ve been wanting to give you this recipe for a really long time. I even made the juice several times but then never got around to actually photographing it and instead just drank all the juice uncontrollably.
But hey, here it is! (finally.)
I have an up and down, love/ hate kind of relationship with my juicer. By that I mean that I hate having to clean it and when I put it on the shelf, it’s often months before I get it back down again. I’ve debated selling it and using the money for the endless amount of camera gear that I want. However, I’ll instantly regret it if I do. SO. Here we are.
I have THIS juicer that my mom got me (thanks mom!!). I’ve had it for about 2 years and it’s been very good to me (minus the whole cleaning thing. Can I buy one that cleans itself? OH, do they have houses that auto clean themselves [for free]?? I digress.)
This is my favorite go-to Green Juice recipe:
If you’re new to juicing, I recommend finding a few recipes and trying those to start out with. BUT THEN, I highly recommend experimenting with your juices. For example: you might find that you hate ginger in a juice (or like me, LOVE it). I personally need a good bit of sweetness in all my juices, hence the whole apple and lemon that go in this recipe. One simple piece of fruit goes a long way in sweetening a juice.
Before I juice, I always get all of the ingredients ready first.
Before the juicer I have now, I had a $50 juicer from Walmart. That juicer was okay but it required me to really chop everything up first. The Breville I have now is a lot easier in that it requires a lot less preparation. Now, I’ve heard varying opinions on this but, for me, I find it works great to just throw it all in there.
Meaning: I don’t peel oranges or lemons. I don’t de-stem the kale. I don’t touch a knife at all really unless, for example, the apple is slightly too large and I need it a bit smaller to fit in the juicer.
I just make sure everything is clean and throw it all in the juicer!
There’s really no logical reason for it but I save the leafy greens for the end.
The smell of juiced parsley is oddly one of my favorite smells ever! It’s kind of like freshly mowed grass, but BETTER! I bet somewhere I can find a “Freshly juiced parsley” candle!
Once I have everything juiced, I give it a good stir, a quick taste, and add anything if necessary. I decided that I wanted a bit more carrot in this, mainly because I had a lot of them. So, a bit more carrot was added.
All of the juice is poured into mason jars (or other jars that can be closed up real tight).
I typically split this recipe up into ~4 servings which I drink for breakfast and as a snack over the period of just a couple days.
OH and all that pulp?
Here’s a great recipe that utilizes some of the pulp to make Juice Pulp Muffins. What? Great idea, huh? I haven’t tried it yet but I’m going to soon!