3 Juice Recipes to Get Started with Juicing
These nutrient-packed juices also pack a punch.
Servings: 2 –4
Equipment
- Juicer
Ingredients
Beet Carrot Pineapple Orange Juice
- 1 large or 2 small beets peeled
- 4 large carrots
- ½ pineapple do not remove core
- 2 medium oranges peeled and seeds removed
Minty Cucumber Melon Juice
- ½ medium cantaloupe rind and seeds removed
- 1 large English cucumber peeled if waxed
- 1 large bunch fresh spinach about 4–5 cups, stems included
- 1 small bunch fresh mint leaves and tender stems
- 2 limes rind removed
Mean Green Juice
- 6–8 kale leaves, washed well and end of stems trimmed
- 4 celery stalks
- 2 green apples, peeled if waxed
- 1 lemon, seeds and rind removed
- 3–4 inches fresh ginger, peeled
Instructions
- Juice according to manufacturer directions. Serve immediately. Makes about 15–20 ounces of juice.
Notes
Some juicers can’t handle big pieces of fruit or veggies, so it becomes necessary to chop the vegetables before juicing, which will add a little more prep time.