If you’re trying to get in shape, consider replacing a meal with a smoothie (packed with plant-based protein of course!) and start your day off with a tall green juice. I like to drink my juice chilled and over ice, but drink them as they suit you. Considering cutting your green juice with water if the flavor is too bitter, or grassy for your liking. Finally, here is a sample recipe that comes from Carly Brien of the famed Los Angeles based Press Juicery. Try it for some fresh squeezed green juice inspiration.
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Pressed Juicery’s Green Juice
- Total Time: 10 mins
- Yield: 12 1x
Description
Here is a sample recipe that comes from Carly Brien of the famed Los Angeles based Press Juicery. Try it for some fresh squeezed green juice inspiration.
Ingredients
- 1 head romaine
- 2 pieces of celery
- 5 stalks kale (or other leafy greens)
- 1 to 2 Fuji apples
- 1 lemon
- 1 Tbsp ginger
- 1/2 bunch of watercress
- 1 dash of cayenne pepper
Instructions
- Roughly chop fruit and vegetables, making sure to remove lemon peel. Place ingredients in juicer, alternating between different types so that they blend together well. Add cayenne and stir.
- Prep Time: 10 mins
Frequently Asked Questions
Do I need a cold-press juicer for this green juice?
A cold-press juicer gives you the cleanest, least foamy result and extracts the most liquid from the kale, romaine, and watercress. A centrifugal juicer works fine and is faster, though the yield is slightly lower and the juice oxidizes a bit quicker. If you only have a blender, blend everything with about half a cup of water and strain through a fine mesh sieve or nut milk bag. The flavor will be similar, but the texture is different. Drink it immediately either way, before it separates.
Can I substitute the kale with other greens?
Yes. Spinach is the easiest swap and produces a milder, less bitter juice. Swiss chard works well and adds a slight earthiness. Collard greens are more fibrous and will reduce your yield a little. The recipe already combines kale with romaine, celery, and watercress, so the green flavor is layered. If you pull the kale entirely, lean on the watercress and add a little extra romaine to keep the volume up. The Fuji apple and lemon in the recipe do a lot to balance any bitterness from whatever greens you use.
How much cayenne pepper should I add and can I skip it?
A single dash is all you need, which translates to roughly 1/16 of a teaspoon or just a few light taps from the jar. It does not make the juice spicy, it just adds a faint warmth at the back of the throat that cuts through the grassiness of the greens. Skip it if you prefer a cleaner flavor. If you want more heat, add a small knob of fresh ginger beyond the tablespoon already in the recipe, which gives warmth without sharpness.
Do you have the greens 3 recipe?