How to Make the Perfect Green Juice

As a I’ve been turned onto drinking green juice for a few years now. I strive to drink one green juice a day and I must admit, it can be a little pricey {shopping locally cuts down on the cost} and time consuming, the clean up process can be a total pain and the taste – eh, not always the best. BUT I drink it for the health benefits, for what it does for my body and my mind.

In the last year of moderately adding homemade green juice into my already, pretty well-balanced, health conscious lifestyle, I’ve lost 13 pounds. But I want to be clear. I’m not making the claim that by drinking green juice it’ll automatically results in weight loss. I’m just saying that when you drink green juice you flood your body with chlorophyll.


Cholorphyll, yep the stuff you learned about in 6th grade Earth Science class, is the green stuff that makes up plants. Which is said to increase red blood cell count, improve circulation, calm inflammation, oxygenate the body and counteract those harmful free radicals that are lurking about. And I have good news! Dark leafy greens and other vegetables are plentiful in the spring and summer, so now is that time to dust off the juicer you have hiding in your kitchen cupboards.

Since juicing removes the fiber, which slows down your digestion + absorption rate, you’ll want to avoid a too sugary juice, which will spike your blood sugar, raise insulin, and promote fat storage. Concentrate on mostly vegetables and lots of greens, a good rule of thumb is 70% green vegetables, 30% fruit. The base of your juice should be leafy greens and then other low-sugar veggies like cucumbers and celery. Keep in mind that root veggies like beets {side-note, beet juice is harsh on your liver, juice in moderation} and carrots have a naturally high sugar content. I prefer to use apple and citrus to sweeten my juice, works like a charm and doesn’t break the sugar bank!

How many of you juice daily? Has green juicing radically changed your life? Drop a comment below and share your story.

The Perfect Green Juice

{yields about 15 ounces of juice}


  • 5 leaves of curly or lacinato kale, ribs and all
  • 1/2 cucumber
  • 4 stalks of celery
  • 1/2 apple
  • 1/2 lemon {peeled}
  • 1/2 lime {peeled}

One by one run each ingredient through your . Serve immediately or store in an airtight container in your refrigerator for up to 12 hours. 

This is my classic green juice recipe, my go-to, my old faithful. This recipe is the base of almost all my juices. Feel free to experiment. If you are new to juicing, be advised kale is a powerful green to start with. Instead try using I half a head of romaine in place of the kale. Feel free to add in more or less citrus, I like mine tart.

Fresh ginger and turmeric are also good to go wild with, great for fighting inflammation and improving your digestion.



Solution offered with some feasibility with major claim 2 points

Leave a Reply

Your email address will not be published. Required fields are marked *