- 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)
- cold water
- Add the prepped produce to a high-speed blender, adding greens last so they’re on top.
- Pour cold water over the produce until produce is just covered and blend until completely puréed. 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.
Extra Servings. Once you get the hang of this method, you can make two large servings at once. Fill the blender with the green juice ingredients (eyeballing ingredients above and/or using what you have!) to the max fill line and then cover the produce with cold water – don’t go above max fill line with the water or the produce. Then proceed with the recipe and divide the juice between two large jars. Makes about 6-8 liquid cups.
Keywords: blender juice, blender green juice, juice without a juicer