Recipes Courses Beverages A Simple Green Juice Recipe By Cathy Wong facebook twitter Cathy Wong is a nutritionist and wellness expert. Her work is regularly featured in media such as First For Women, Woman's World, and Natural Health. Learn about our editorial process Cathy Wong Updated on March 20, 2020 Print WayUp Productions/Getty Images (37 ratings) Total Time: 20 min Prep Time: 20 min Cook Time: 0 min Servings: 4 Nutrition Highlights (per serving) 43 calories 0g fat 10g carbs 2g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 Amount per serving Calories 43 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 35mg 2% Total Carbohydrate 10g 4% Dietary Fiber 3g 11% Total Sugars 5g Includes 0g Added Sugars 0% Protein 2g Vitamin D 0mcg 0% Calcium 64mg 5% Iron 1mg 6% Potassium 357mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Green juice, made by extracting the juice from fresh green vegetables like kale, spinach, cucumber, and celery, has become popular as a way to get nutrients and antioxidants from a generous number of vegetable servings. Although drinking green juice isn't equal to eating whole vegetables (juicing removes the bulk of fiber and can be high in calories and sugar), it can be an important part of a healthy eating plan, especially if you're short on time. The Recipe Whether you're new to juicing or are a seasoned pro, you'll love this easy, mild-tasting green juice recipe. Try to use organically-grown produce when possible, but if it's not available, soak and wash everything thoroughly. Ingredients 1 cup of spinach 2 celery stalks 1 cup of kale (approximately 3 leaves) 2 cups of romaine (approximately 3 leaves) 1 cucumber 1 green apple 1/2 lemon (or lime, peeled) Preparation Wash the vegetables and apple thoroughly and dry them well. Cut the cucumber, apple, and lemon (or lime) into pieces small enough to fit into your juicer. Process the ingredients, one by one, in a juicer. Larger leaves with a firm stem, such as kale and romaine, can be rolled up along the stem before being juiced. Enjoy! Juice can be stored for up to 24 hours in an airtight container in the refrigerator. Although the serving size depends on the individual, this juice is enough for approximately 4 to 6 small servings. If you like beets, try this beet, carrot, apple, and ginger juice recipe. Tips Keep your serving sizes small. While the green juice that is available in stores and juice bars often comes in 16-ounce bottles, the amount of juice that you drink at any time should be comparable to the amount of whole vegetables and fruit you would comfortably eat in a meal. Try using the pulp that is left behind in the juicer in soup, muffins, or other recipes so that the fiber isn't thrown away. Precautions Oxalate is a naturally-occurring compound found in some foods, and it's also produced in the body as a waste product. Foods high in oxalate include many common ingredients in green juice such as spinach, beet greens, celery, collard, dandelion, kale, escarole, parsley, swiss chard, carrots, beet root, and berries. People with certain conditions, such as kidney disorders (including chronic kidney disease and kidney stones), gout, rheumatoid arthritis, and certain types of vulvodynia, should avoid an oxalate-rich diet. Don't rely on juice to replace whole vegetables in your diet. Cruciferous vegetables (such as cabbage, broccoli, kale, watercress, radishes, and collard greens) are common ingredients in green juice. When raw, they contain glucosinolates that may inhibit iodine intake and interfere with thyroid function. Green juice may not be right for you if you have or are at risk for diabetes due to the sugar content in many juices. If you're considering making green vegetable juice a regular part of your diet, it's wise to consult your health care provider to ensure that it's appropriate for you. Green juice is delicious and widely available at home and in stores, but it's not right for everyone. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit Article Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Holmes RP, Assimos DG. The impact of dietary oxalate on kidney stone formation. Urol Res. 2004;32(5):311-6. doi:10.1007/s00240-004-0437-3 Felker P, Bunch R, Leung AM. Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism. Nutr Rev. 2016;74(4):248-58. doi:10.1093/nutrit/nuv110 Additional Reading Getting JE, Gregoire JR, Phul A, Kasten MJ. Oxalate Nephropathy Due to 'Juicing': Case Report and Review. Am J Med. 2013 Sep;126(9):768-72. doi: 10.1016/j.amjmed.2013.03.019. Epub 2013 Jul 3.