Naturally Sweet Green Detox Juice

Naturally sweetened green juice recipe with apple, spinach, parsley and lemon, plus soothing ginger and cucumber. Rich in iron, vitamin C and essential minerals! Jump to the Green Detox Juice recipe or read on for our tips on how to do it.


We fell in love with making vegetable juices at home and already shared how we make one of our favorite juices with beets, lemon and ginger. Think of juicing as a quick way to get lots of vitamins and nutrients into your body. We do not do juice cleanses or use juice as a meal replacement. Instead, we like to make some vegetable juice and enjoy it with our (usually high-fiber) breakfast or lunch.

Most of the time, we stick to veggies when juicing because adding a lot of fruit will skyrocket the sugar content. Our favorite veggies for juicing so far are beets and carrots — they’re already naturally sweet and don’t really need much help from fruit to make the juice taste amazing.

For this easy green juice recipe, we combine highly alkalizing spinach with green apple, cucumber, parsley, ginger and lemon. The spinach tastes sweet and is packed with nutrients, the lemon and ginger add zest, the cucumber adds mineral-rich water, and the apple balances it all with some sweetness.


Here’s how to make our favorite green detox juice

We use an Omega juicer and love it. Most juicers on the market fall into two camps: slow/cold press juicers (also called mashing) and juicers. Basically, this simply means that the cold-pressed variety slowly presses the fruit or vegetable until all the juice is extracted and the now-dried, stringy pulp falls into another container. A centrifugal juicer extracts the juice by rapidly shaking the spoiled vegetable or fruit until the juice separates from the pulp.

Centrifuges are usually cheaper. It is debatable whether the rotating mechanism generates heat that can eventually break down the enzymes. More importantly for us, juicers are not as efficient at extracting as much juice from produce, which means product costs can go up.

Our juicer is a slow cold juicer. We couldn’t be happier. If you want to check it yourself, You can read all about this topic here.

When it comes to juicing vegetables, the Omega Juicer is at the forefront. When juicing at home you can sometimes do without a juicer – we will tell you how to make our beet juice with a blender. For vegetables, it is best to use a good quality juicer; a blender will not work.


A juicer makes quick work of veggies and everything else. The juice comes together in less than 10 minutes.

YOU MAY ALSO INTEREST: These three immune-boosting ginger recipes are perfect for busy mornings or a quick boost. Learn how to make Lemon Ginger, Carrot Ginger, and Green Apple Ginger Shots.

Health benefits and benefits of this green drink.

I love discovering all the benefits of veggies, so let’s chat a little, ok?

  • Green apple is our favorite sweetener for green juices. It’s cheap and balances out the bitterness or earthiness of the vegetable well. Apples pressed with the skin are an excellent source of vitamin A, vitamin C and potassium. Apples help eliminate toxins, lower cholesterol, and aid in digestion. Add the apples with their skins on, but do not squeeze out the core. Apple seeds may not be the best for us.
  • Parsely It’s a powerhouse of antioxidants and is high in vitamins and minerals like potassium, iron, magnesium, vitamin A, vitamin B, vitamin C, vitamin E, and vitamin K. The flavor of parsley juice is strong, but only leaves a handful of stalks and leaves the juice with a light green color and a fresh taste. It’s well balanced with lemon, cucumber and apple.
  • spinach it is rich in iron (almost twice as much as other green vegetables). Because spinach is readily available and inexpensive, it’s our green choice for juicing. The taste is very mild and goes well with other vegetables and fruits. Spinach is alkalizing and rich in several essential vitamins and minerals. A real powerhouse!
  • cucumber It is rich in vitamin A, B complex, vitamin C and folic acid. It helps with cell hydration, regulates body temperature and reduces inflammation. Its high silica content also helps with skin problems, hair loss and strengthens nails. We love adding cucumber to our juices – it has a mild flavor and adds lots of mineral-rich water. There is also a lot of research on the anti-cancer properties of cucumbers. We prefer to use the thinner-skinned cucumber varieties – hot or English cucumbers are perfect.
  • Lemons They are rich in vitamin C, which stimulates the immune system, and help with potassium and vitamin B6. They are highly alkalizing and are widely known for their detoxifying and antioxidant properties (hello beautiful skin). Oh, and if you’re like me (a little anemic), all that vitamin C helps absorb some of the iron found in green veggies.
  • Ginger is a powerhouse in juicing. Thanks to gingerols, ginger has strong anti-inflammatory effects, aids digestion and relieves gas. The ginger does not need to be peeled before adding it to the juice. Clean it, cut off a piece and then press it through your juicer. If you are sensitive to the warm/spicy quality of ginger, add a smaller amount first and go from there.

More healthy juice and smoothie recipes

Naturally Sweet Green Detox Juice

In this green juice, the spinach has a mild flavor and the parsley has a fresh flavor. The lemon and ginger add zest, and the cucumber adds mineral-rich water. Apples are naturally sweet, so we don’t add any additional sugar or fruit apart from a lemon. If you find the juice too tart, consider squeezing some extra carrots or an apple through the juicer. If you are sensitive to the warm/spicy quality of ginger, add a smaller amount first and go from there.

Makes about two servings

will need

2 cups of packaged baby spinach

A handful of parsley leaves and stalks.

1 medium green apple, cored and rinsed

1 large seedless cucumber (greenhouse or English), rinsed

1 piece fresh ginger 1 inch long, cleaned

1 medium lemon


  • prepare the vegetables
  • Cut the apple, cucumber and ginger into pieces thin enough to easily run through the juicer.

    Cut the yellow zest off the lemon, leaving most of the white skin and lemon pulp. Cut into slices and remove all seeds.

    • make juice
    • Reserve about half the lemon. Turn on the juicer and squeeze everything, alternating the veggies and the firmer cucumber, the apple, and the lemon. When you’ve squeezed everything but the reserved lemon, stir the juice and taste for sourness. Add the remaining lemon if you feel you can handle it. Or if the juice is too tart, consider adding some grated, unpeeled carrots or another cored apple.

Advice from Adam and Joanne

  • Be Prepared: Fresh vegetable juice is best enjoyed shortly after juicing, but you can make it a day or two in advance. Store in airtight glass containers. If you’ve used a cold-pressed juicer, it should last a little longer.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 66 / carbohydrates 16 grams / total sugar 9 grams / total fat 1g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

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