Thursday, September 20, 2018

Hydrating Green Juice {No Juicer Needed}

You've probably assumed that making fresh juice at home requires some high-powered juicer contraption. And, if you've ever purchased good-quality fresh juices - with legit, real ingredients - at juice bars or cafes, you know just how expensive they can be. So, I was intrigued when I came across versions of this Green Juice on Instagram {thank you, Life Is But A Dish and Eating By Elaine}. I've enjoyed several batches over the past few weeks, and wanted to sneak this post in here on the blog before everything turns to pumpkin spice, casseroles and cozy soups as we are set to welcome fall.


This juice is so simple and quick to make. Whether you make a batch to simply sip on during these final warm days of summer or want to hydrate after a good workout, this recipe/method to making juice at home is worth checking out.

Even though you don't need a juicer, a good-quality blender is needed. And, you'll need an avenue in which to drain the juice and get rid of the pulp after blending. I used a few coffee filters and a fine mesh sieve. The gals who inspired me to make this recipe use nut milk bags. They can be ordered online and would probably work even better. But, if you don't want to make the investment {or wait}, my method did the trick.

The foundation of the juice is celery, green apples, cucumber and lemons. From there, you can add in greens, fresh herbs, spices, etc. I like a little sprinkling of cayenne pepper in mine and, also, tried some agave added in for a little extra sweetness once. It's all about figuring out what you like as you experiment with making this.

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Yields 2  - 3 servings.


Ingredients:

10 - 12 stalks celery, cut into chunks {leaves can be included}
3 green apples, cored and cut into chunks
1 small or 1/2 large cucumber, cut into chunks
1/2 cup cold water
Juice from 1 lemon
Ice

{Add-in Options:  Kale, Parsley, Mint, Cayenne Pepper, Spinach, Melon, Agave, Fresh Ginger}

Directions:



Blend celery, apples, cucumber and water until smooth.


Strain through sieve with the help of coffee filters {or use a nut milk bag} into medium bowl.


Squeeze in juice from lemon. {NOTE: Here is where I add in cayenne pepper - just a pinch.}

Serve immediately over lots of ice or store in sealed pitcher for up to one week.




1 comment :

  1. This is so freshing! I've left the pulp in too, adding a little yougurt for a green smoothy. Great combination, and the filters work well to make a pulpless version. Just another of your recipes that have become a favorite!

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