My Go-to Green Juice
Back in my late teens, my motivation to start making cold pressed green juice was rooted in a desire to support my dad's battle against skin cancer. In 2015, life took another turn when a friend and co-worker, who later became my husband, faced ongoing health challenges that led to hospitalizations. Determined to help him and my family members, I committed to creating nourishing juices five days a week. It was a personal mission driven by the belief that fresh juices could be a source of vitality and wellness.
Today, I continue to craft these rejuvenating blends whenever life/budget/time allows. I firmly believe that incorporating cold pressed green juice into your routine can be a transformative step towards enhancing your overall health, particularly when dealing with gut-health and digestion issues.
Favorite Green Juice Recipe
Supplies
Cold Press Juicer
Sifter
Pitcher
Mason Jars or Glass Bottles (lids with seals)
Ingredients
3 Celery Stalks
3 Apples, sliced
3 Cucumbers, peeled
1 Knob of Ginger, peeled
1-2 Lemons, peeled
4-5 Cups of Spinach
Optional Additions: Knob of Turmeric, Pineapple, Grapefruit, or Orange
Instructions
Slice and peel ingredients according to your particular juicer needs. Some juicers require smaller pieces. Sift the juice as you pour it into your pitcher. Mix the juice before dispersing it evenly into jars/bottles. Do not leave a lot of air at the top of juice before sealing, this will keep it fresh longer. Keep in fridge for up to 5 days if your juicer is cold pressed. The sooner you drink it, the better.
