I have always been a cold pressed juice fan. When I moved back to Georgia I left behind my favorite juice bar in Virginia. For my birthday the next year my Mom gave me a juicer and I have been an avid juicer ever since. Here is my favorite green juice recipe.
Juicing is not the same as blending. Juicers have blades or gears that grate and grind produce. Blenders still have a blade, but the similarities end there. A juicer spins or squeezes your juice out of the produce pulp. The pulp is separated from the juice. The two main types of juicers are centrifugal and masticating. Without getting too in depth, the centrifugal slices the produce and the masticating chews the produce. When you hear the term “cold pressed juice” it is from a masticating juicer. My mom did a ton of research and determined the masticating juicer was the one for me.
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My Organic Green Juice Recipe:
This is the juice that I make 90% of the time, I try to drink 16oz of this juice four to five days a week. My green juice is packed full of nutrients and is my favorite post-workout drink. I am going to share the recipe for a single serving but I typically make my juice in batches of 4-5 servings since it can be time-consuming to chop and clean up.
First, I wash and dry all of the produce. I use all organic produce and still wash it well. If you do not use organic protein make sure you use a fruit and veggie wash. After I was I gather the ingredients on my cutting board for a single serving: two cups of spinach or kale, two Fuji apples, three miniature cucumbers or one regular sized cucumber, four celery stalks, one lime (peeled), one inch of fresh ginger. Next, I begin the chopping. The produce must be chopped small enough to fit through the juicer's opening.
After all of the ingredients have been chopped, just put them through the juicer in no particular order. I like to mix it up and put in a little spinach, then a little apple, then maybe a carrot or two. It really doesn't matter because it's all going in the same jar.
Sometimes you have to press the juice through the mechanism with a plunging type tool.
After all of the produce has been pressed through the juicer, store the juice in 16 oz glass mason jars. You can store the juice in the refrigerator for 4-5 days after pressing.
I use the pulp to hide veggies in muffin recipes or soups, but most of the time I feed it to my goats and chickens because they LOVE it. It's their favorite weekend treat.
- 2 cups of spinach or kale
- 2 fuji apples
- 3 miniature cucumbers or 1 regular sized cucumber
- 4 stalks celery
- 1 lime
- 1 inch of fresh ginger
Press all of the produce through the juicer.
Store refrigerated in glass mason jars for up to 4-5 days.
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