Lemon Ginger Green Juice
Today’s recipe for lemon ginger green juice is my go-to, all-time, make me feel like a million bucks favorite.
I have an important announcement! I was recently in Los Angeles and made a surprising observation: raw juice bars now outnumber the Starbucks (at least by my finger and toe tally). I’m a little scared, a little excited, and feeling a little like I might be dreaming. Now, I’m not a HUGE advocate for full-on juice cleanses and I’m also not anti-Starbucks …but I get excited when it’s easier to find a jalapeno beet “medicine man” shot than a vanilla latte. It makes me think our priorities as consumers are shifting.
Juice bars are fun! You can cram all of your favorite fruits and veggies into a handy-dandy sippy cup and feel like you just gave your body a big healthy “I love you” hug.
Juice bars are also no fun. They can be darn expensive! I fully support their pricing strategies and juicing expertise, but if I plan on enjoying more than 2 juices a week, I need to find a way to make it at home. Otherwise, my shoe budget gets cut …and that’s just not an option.
That’s where today’s post comes in! We’re going to DIY some healthy, healing lemon ginger green juice.
Because I don’t seek out juice as a meal-replacement, I don’t need the extra sugar present in the fruit-based options. I prefer my juice to be vegetable-based and packed FULL of beneficial plants. I keep it in a pitcher in the refrigerator and enjoy over ice for a refreshing afternoon drink.
One batch of this lemon ginger green juice makes enough for 5 days of flavorful pick-me-ups. Even better, the cost of what you can make at home vs. what you can purchase out is 5:1. That’s a lot of money saved! Bonus: you can keep the leftover pulp for making weird green crackers – a recipe I’ll share as soon as I’ve got it perfected.
If you don’t own a juicer, click here to see the one that I own. Mine is a model from about 10 years ago and still works great!
Some of you might also be thinking, “don’t you lose a lot of the nutrients when you juice?” The answer to your question is YES. Yes, you do! This is why I like to save the pulp and turn it into crackers. If you’d rather drink Lemon Ginger Green Smoothie (allowing you to drink everything together), I included a recipe for you too.
Lemon Ginger Green Juice10 minutes 0:10 5 servings
Lemon Ginger Green Juice (makes 5 servings)
- 10 cups kale, chopped and densely packed
- 2 cups cilantro, chopped and packed
- 2 inches fresh ginger root, peeled
- 5 lemons, cut into quarters (not peeled)
- 6 cucumbers (may substitute with 3 cups water)
Lemon Ginger Green Smoothie (makes 1 serving)
- 1 cup kale, chopped and densely packed
- 1/4 cup cilantro, chopped and packed
- 1/4 inch fresh ginger root, peeled
- 1 lemon, cut into quarters (not peeled)
- 1 cucumber (may substitute with 1-2 cups water)
Lemon Ginger Green Juice
- Using your home juicer, put all the ingredients through, saving the cucumber for last as it will help wash out the machine.
- Note 1: I like to just cut my lemons whole and put them in with the peel on. The bitters found in the peel are really beneficial, but feel free to peel them if you like.
- Note 2: you can substitute the 6 cucumbers with filtered water. Just add the water to the rest of the juice and stir to combine.
- Stir and drink right away or store in the refrigerator.
- Note 3: the juice will separate as it sits - this is normal! Just give it a stir before you pour a glass. It will last for up to 5 days in the refrigerator.
- Note 4: if it breaks your heart to throw away all the veggie pulp, put it in a freezer-safe plastic bag to save for making crackers in the future.