Yield: 1 cup, 1 serving

Citrus juice from the store has been pasteurized, so vitamins and enzymes are lost. Freshly squeezed citrus juice takes just minutes to make, packs in a full day’s supply of vitamin C, and tastes great.

Ingredients

• 2 oranges, cut in half crosswise
• 1 grapefruit, cut in half crosswise
• 1/2 lemon

Equipment

• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer

Extract the juice from all the fruit with a citrus juicer or reamer. Serve immediately.

Per serving: calories: 185, protein: 4 g, fat: 1 g, carbohydrate: 40 g fiber: 8 g, sodium: 3 mg

Note:The nutritional values for this recipe are based on the whole-food ingredients, before juicing.

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Yield: 5 cups, 2 large servings

You can increase the antioxidant content of green juice by adding multiple greens and broccoli stalks. But don’t worry about a bitter taste—the celery, cucumbers, and romaine lettuce keep this juice gentle.

Ingredients

• 1 head celery
• 12 leaves (about 1 small bunch) kale or collard greens
• 2 cucumbers, unpeeled and sliced lengthwise
• 4 cups spinach leaves, firmly packed
• 1 head romaine lettuce, sliced lengthwise to fit your juicer
• 1 cup coarsely chopped broccoli stalks
• 2 granny smith apples, unpeeled and cut into chunks
• 2 tablespoons freshly squeezed lemon juice (1 lemon)

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring spoons
• juicer
• citrus juicer or reamer

Juice the celery, kale, cucumbers, cucumbers, spinach, romaine lettuce, broccoli stalks, and apples. Stir in the lemon juice. Alternatively, peel the lemon and put it through the juicer with the vegetables. Serve immediately, or store in the refrigerator to drink throughout the day.

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Yield: 2 cups, 1 serving

Carrot juice blends are excellent sources of beta-carotene.

Ingredients

• 1 large carrot
• 4 stalks celery
• 1 beet, cut into chunks
• 2 apples, cut into chunks (optional)
• 1 lime, peeled (optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• juicer

Juice all the ingredients and serve immediately.

Variation
For Carrot-Celery-Cucumber Juice: Omit the optional apples and lime. Use 2 carrots and replace the beet with 1 cucumber.

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Yield: 1 1⁄2 cups, 1 serving

This juice detoxifies the body while providing needed nutrients and energy. It is a health promoting daily breakfast and an energizing mid-afternoon snack. To save time, wash and cut the vegetables the night before. For a spicier juice, add the optional ginger and radish. Thank you to Keyvan Golestaneh for this recipe.

Ingredients

• 2 celery stalks
• 1 carrot
• 1⁄2 cup chopped green or red cabbage
• 1⁄4 cucumber
• 1/4 beet, cut into chunks
• 4 kale or collard leaves
• 15 parsley sprigs
• 1⁄4 cup coarsely chopped broccoli stalk (a 4-inch piece)
• 1/4 Granny Smith apple, optional
• 1 small red radish, or 1 (1-inch) piece daikon radish (optional)
• 1 (1⁄4-inch) piece fresh ginger (optional)
• 1 1⁄2 teaspoons fresh lemon juice (1⁄4 lemon; optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• juicer
• citrus juicer or reamer

Juice the celery, carrot, cabbage, cucumber, kale, parsley, broccoli stalk, and the optional radish and ginger. Stir in the lemon juice, if desired. Alternatively, peel the lemon and put it through the juicer with the vegetables. Serve immediately.

 

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This juice is a nutritional powerhouse, providing vitamins, calcium, and trace minerals. It is also low in calories and sugars, making it an ideal weight-loss drink. When I’m in need of a detox, I’ll make this juice in the morning and have one serving for breakfast, and 1 for lunch, followed by a light dinner.

Yield: 5 cups, 2 large servings

Ingredients

• 1 head celery
• 1 small bunch kale
• 2 cucumbers, sliced lengthwise
• 1/2 bunch parsley 
• 1 lemon, peeled

Equipment

• cutting board
• chef’s knife, 8-inch
• juicer

Juice the celery, kale, cucumber, parsley, and lemon. Stored in glass jars, Large Batch Green Juice will keep for 24 hours in the refrigerator.

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