Lemon Ginger Green Juice

Prep Time: 10 minutes Total Time: 10 minutes Yield: 2 servings (approx. 16 oz / 475 ml total) This Lemon Ginger Green Juice is a vibrant, zesty, and mildly spicy way to flood your body with living nutrients. Unlike sugary fruit juices, this green elixir focuses on leafy greens, crisp cucumber, and celery, while lemon provides vitamin C and ginger

Equipment

• Centrifugal or masticating juicer (recommended) OR a high-speed blender + nut milk bag or fine-mesh strainer
• Cutting board and knife
• Glass jar or pitcher for serving
• Fine strainer (optional, if you prefer pulp-free juice)

Ingredients

• 2 large handfuls fresh spinach (about 2 cups / 60g) or substitute kale for a earthier flavor
• 1 medium cucumber (about 8 inches / 20cm), washed no need to peel if organic
• 3 celery stalks, with leaves if possible
• 1 medium green apple (e.g., Granny Smith), cored
• 1 medium lemon, peeled (leave some white pith for bioflavonoids)
• 1 inch (2.5 cm) fresh ginger root, unpeeled but scrubbed
• Optional: ¼ cup cold water (if using a blender instead of a juicer) ezstandalone.cmd.push(function () { ezstandalone.showAds(118); });

Instructions

Step 1: Prepare Your Produce

1. Wash all vegetables and fruits thoroughly. Cut the cucumber, celery, and apple into pieces that will fit comfortably into your juicer’s feed chute. Peel the lemon (the peel is bitter) but leave a little white pith. Scrub the ginger root but do not peel it — many nutrients are just under the skin.

Step 2: Juice in Order (Critical for Yield)

1. If using a juicer:
2. Start with the spinach (leafy greens produce more juice when pushed by harder ingredients). ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });
3. Follow with cucumber and celery — their water content helps flush through the spinach.
4. Add the green apple and ginger together.
5. Finish with the lemon . Lemon helps preserve the juice’s color and adds brightness.
6. Pro tip: Push each ingredient through slowly. If your juicer jams, reverse the auger (if available) or switch to a harder vegetable like celery to clear it.

Step 3: Blender Method (No Juicer)

1. If you don’t own a juicer:
2. Combine all ingredients in a high-speed blender with ¼ cup cold water.
3. Blend on high for 60 seconds until completely liquefied.
4. Pour the mixture into a nut milk bag or a fine-mesh strainer lined with cheesecloth set over a large bowl.
5. Squeeze or press with a spatula to extract all liquid. Discard the pulp (or compost it). ezstandalone.cmd.push(function () { ezstandalone.showAds(124); });

Step 4: Serve Immediately

1. Pour the juice into two glasses. Stir gently (it may separate slightly — that’s natural). Drink within 15 minutes for maximum enzyme activity. If storing, fill a glass jar to the very top (no air) and seal tightly. Consume within 24 hours.