- 1 green apple, quartered
- 2 celery stalks, roughly chopped
- 1/2 cucumber, roughly chopped
- 1-inch piece of ginger (more or less to taste!)
- 2 handfuls of leafy greens (kale, baby spinach, spring mix)
- 1 cup of cold water, plus more if needed
- Add the prepped produce to a high-speed blender, adding greens last so they’re on top.
- Pour 1 cup of water over the produce and blend until completely pureéd. You might need to stop the blender and give everything a quick stir and/or add a bit more water to get everything moving.
- Place a nut milk bag (or cheesecloth: see notes) over a large bowl and pour the juice mixture into the bag. Carefully squeeze out all the juice into the bowl, leaving behind the pulp.
- Transfer the juice from the bowl to a large glass (or a pitcher if you want to save some for later). The juice is best consumed right away but will last up to 4 days in the fridge. I like to add a squeeze of lemon to the juice to brighten it up!
Using cheesecloth? Place a large piece of cheesecloth over the bowl so that all sides are covered (you may need to layer the cheesecloth a few times, depending on the size of the mesh, so that the pulp doesn’t seep through the holes). Slowly pour the juice mixture from the blender into the bowl lined with cheesecloth. Pick up the sides of the cheesecloth and bring it up to form a ball around the pulp. Gently squeeze out the juice.
Keywords: blender juice, blender green juice, juice without a juicer