A Green Juice Recipe

green raw juice
WayUp Productions/Getty Images
  • Prep Time
    20 min
  • Cook Time
    0 min
  • Total Time
    20 min
  • Yield
    4-6 servings

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 a 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.


  • 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


1. Wash the vegetables and apple thoroughly and dry them well.

2. Cut the cucumber, apple, and lemon (or lime) into pieces small enough to fit into your juicer.

3. 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.


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.

Related: A Safe Way to Do a Juice Cleanse


  • 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.


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.


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.

Disclaimer: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, drug interactions, circumstances or adverse effects. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen.

Continue Reading