One of the questions I’m asked most often is how to make fresh green juice. So, I made this short video to show you how I do it.
I use a Breville Multi-Speed Juice Fountain because it’s decently priced, easy to clean, and yields a good amount of high-quality juice.
There are differently types of home juicers on the market including centrifugal juicers, masticating (single- or twin-gear) juicers, and hydraulic presses. Most at-home juicers will fall into one of those categories.
I use a Breville Multi-Speed Juice Fountain, which is a centrifugal juicer. This type of juicer has a spinning blade and mesh basket inside that extracts that juice.
The pros are that it’s a good price, easy to clean and easy to use. The only con is that with this kind of juicer, you only want to make as much as you’ll drink when you make it as the spinning action of the basket can cause it to oxidize more quickly. So, don’t use this type of juicer to make huge batches to store.
You can check out the 3rd party studies on the Breville website to show that the juice made with this juicer retains a high density of nutrients and enzymes. I suggest drinking it within 30 minutes of making it to prevent oxidation–I usually finish mine in less than 10.
Back to the juice.
Here are some more juicing tips and tricks you should know:
Aim for at least a 3:1 ratio of veggies to fruit to keep the sugar content and glycemic index of your juice at reasonable levels. Apples and pears are great additions to juice to sweeten it up.
Get creative! Juicing is a great way to try new and different greens. Dandelion greens, kale, collard greens, beet greens, herbs–the options are endless.
Try different flavors, colors and types of fruits and veggies – you can make sweet or savory juice depending on your taste.
I almost always add an organic unpeeled cucumber to my juice; it’s sweet, mild, highly alkaline and its high water content provides a lot of juice.
Save soft things like bananas and avocados for blended smoothies – you won’t get a lot of juice out of these things so don’t stick them in your juicer.
Use what’s in season and a good price at your store. Juicing doesn’t have to be expensive if you are flexible with your ingredients.
Buy organic whenever possible to keep the pesticides and herbicides out of your juice. If you buy conventional, always peel your produce if possible.
Wash all produce thoroughly before juicing it, organic or not. You don’t know where it’s been since it left the farm. (Unless you grew it yourself – lucky!)
Save anything you cut away when making other recipes (e.g. broccoli stems, kale ribs) to put into your juicer the next day. You’ll save money but juicing every last bit of what you buy.
Never stick whole citrus into your juicer, the essential oils in the peel will upset your stomach. There’s one exception to this: a small lemon or lime is fantastic to add to your juice because the citric acid really “cuts” the bitterness of greens. Use a small lemon and cut off some of the colored rind to remove the bulk of essential oils; leave the white pith as it’s full of nutrients. A little bit of the peel is ok–I do leave some of it because it makes the juice taste better, but be careful of how much goes in. You’ll see how I do it in the video.
Clean your juicer right after you juice so it’s clean and ready to go. I made another short video so you can see how I easily clean my juicer – watch it here.
Here’s what I put into my juice in the video: Spinach, Kale, Cucumber, Apple, Lemon, Broccoli Stem, Ginger.
Have a yummy juice recipe that you love? Share it in the comments here for other readers to try.
GET MORE free healthy recipes, inspirations + expert wellness tips that actually work
You'll also receive your free copy of my Healthy Is Sexy Cheat Sheet: 10 Habits That Will Help You Slim Down, Feel Good & Glow From The Inside Out