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Juicing Recipes


Juicing is one of the best ways to incorporate fruits, vegetables and herbs into your diet.  To properly juice, you'll need a juicer machine to extract the juice from the fiber.  If you have questions, visit our Top 10 juicing questions.  

These recipes taken from the Juice Lover's Big Book of Juices paperback by Vanessa Simkins.  If you want to know more about juicing or would like more recipes, consider this book.  You can also find juicing information on our juicing site, All About Juicing.com.

 

 JUICING TIPS

  1.  Don’t be afraid to experiment with produce combinations. Juicing is like cooking. Sometimes your creations turn out tasty and sometimes they don’t--and that’s okay. It takes time to develop a palate for some juices.
  2. When making your own recipes, use a 3:1 ratio. If you’re confused about making your own tasty recipes, use the three vegetables to one fruit recipe formula. In most cases, this will ensure a well-balanced juice that neither too sweet nor too “green” tasting.
  3. Consume juice on an empty stomach. Consuming juices with meals dilutes the stomach’s natural digestive acids. For optimal digestion and absorption, drink juice alone. It’s also great to have juice first thing in the morning to support natural detoxification.
  4. When juicing greens, wrap the leaves around harder produce. Leafy greens are not the easiest thing for a juicer to juice. The best way to extract juice from them is to roll them in a cylinder or roll them around juicier, harder produce like apples, pears, and carrots.
  5. Don’t juice hard seeds and pits and remove peels from all citrus except for lemons and limes.

Green Fix

This amazing juice tastes like a green lemonade and really gives you a “juice high.” You’ll never detect the greens as you drink it.

 Makes 12 to 16 ounces

  • 1 medium cucumber
  • 1 pear
  • 1 lime
  • 2 large romaine lettuce leaves
  • 1 cup spinach
  1. Cut the cucumber into spears. Core the pear and cut it into slices. Leave the peel on the lime but cut it in half.
  2. Juice the cucumber, pear, lime, romaine, and spinach together, alternating the different kinds of produce as you juice. Serve immediately.

Strawberry Lemonade

The classic strawberry lemonade is not like the powdered mix you had as a kid. It’s fresh, tart, and sweet. Serve this one to your friends and they won’t be disappointed.

Makes 12 to 16 ounces

  • 1 large lemon
  • 1 medium apple
  • 1 cup strawberries
  • 1/2 cup cold water
  1. Cut the lemon into wedges. Leave the peel on, or remove the peel if you don’t like your lemonade on the tart side. Core the apple and cut it into slices.
  2. Juice the lemon, apple, and strawberries together. Mix with the water. Serve immediately, over ice, if desired.

 Scarlet Sizzle

This red beauty will make you pucker and swoon at the same time. Feel free to add in some beet greens, if you like.

Makes 12 to 16 ounces

  • 1 grapefruit
  • 1 apple
  • 1 beet
  1. Cut the peel off of the grapefruit and cut it into wedges. Core the apple and cut it into slices.
  2. Juice the grapefruit, apple, and beet together. Serve immediately.

Veggie Starlet

Get the glow from the inside out with this skin-nourishing combination.

Makes 12 to 16 ounces

  • 2 apples
  • 1 beet
  • 4 carrots
  • 2 celery stalks
  • 4 sprigs of fresh parsley 
  1. Core the apples and cut them into slices. Cut the beet into quarters.
  2. Juice the apples, beet, carrots, celery, and parsley together, alternating the different kinds of produce as you juice. Serve immediately.