Green Juice In A Blender

March 06, 2022

reading time: 2 min

Green juices are the bomb when it comes to nutritional value! However, I have never owned a juicer, and I'm actually not planning to get a juicer any time soon (mainly because they are expensive, especially when you are looking for a high-quality centrifugal juicer, and also because I really don't need any more large kitchen appliances). And I also refuse to by a cold-pressed juice for 10 € at a local hipster shop.

Instead, I make my green juices (and any other juices) in my blender. No fancy juicing equipment needed!

I don't own a Vitamix blender either, but I do have a Philips Innergizer high-speed blender which is high-performance enough to get those stringy leafy greens smooth.

This vibrant bright green juice is incredibly refreshing and revitalizing, great for post-workout, a light summer breakfast, a spring detox, or a mid-day snack to get in those greens!

I would suggest not omitting any of the listed ingredients, as they need each other to create a lovely balance of sweet and tart, tangy and dull, fruity and "green" 🌱

GREEN JUICE IN A BLENDER

Preparation time: 15 mins
Main ingredients: apples, cucumber, celery, pineapple
difficulty level: easy
makes: 1.5 litres (5 cups)
suitable for: vegan, lactose-free, gluten-free, soy-free, nut-free, low-fat, low-sugar

Ingredients:

1/2 an organic English cucumber

3 stalks of celery
1 cup green grapes

2 green apples (or Golden Delicious)
a large handful of fresh spinach leaves
a handful of fennel
a handful of mint leaves
a 1-inch piece of fresh ginger
2 cups water (or coconut water)
1 cup pineapple juice (or fresh or frozen pineapple)
1/2 lemon, squeezed

also:

a high-speed blender
a nut milk bag or cheesecloth
a bowl or jug

Instructions:

Chop all your fruits and vegetables into rough bite-sized pieces. Add the more watery ingredients, such as apples, grapes, cucumber and pineapple, to your blender first.

Next, dump in your firmer vegetables and leafy greens such as herbs, ginger, fennel, celery and spinach. Lastly, add your water and squeezed lemon.

Blend, blend, blend, for about 1 minutes, or until everything is nice and smooth.

Place a nut milk bag or cheesecloth over a clean bowl or jug, and pour the blender contents through the mesh.

Gather the bag or cheesecloth and squeeze tightly to strain the juice as you would with nut milk. Be careful not to squeeze to firmly (especially around the top of the bag) as this can cause the pulp to squeeze out the mesh.

Do this until all juice has come out and only pulp remains in the bag *. I like to hang my nut milk bag on the door handle of my kitchen cupboard so it can drip out by itself.

Transfer juice to glasses, and enjoy as is or over ice! I prefer my green juice to be refrigerated.

Store juice in glass bottles with tight-fitting lids for up to 3 days, or freeze in an ice cube tray for another time.

* Compost the pulp or feed to your chickens :) Or feel free to use in smoothies, soups or for homemade crackers.

NOTES:
- If you have a smaller blender, make this juice in two batches. Same goes for the nut milk bag: if it's on the small side, do the straining in batches.
- If you want to get all the benefits from this beverage, leave it unstrained and consume it as a smoothie with all the fibres instead!
- To increase the quality and nutritiousness of this juice, use as many organic produce as possible.