Whether you’re drinking green juice to support weight loss or simply because you enjoy it, this bright, approachable recipe brings fresh flavor and plenty of nutrients. Below you’ll find what to buy, how to make it, and a few tips to get the best results from your juicer.
Why we love this recipe
This green juice is one of my go-to blends: it uses a short list of fresh, easy-to-find ingredients that are low in sugar and high in vitamins and flavor. A low-sugar juice like this can be a satisfying part of a weight-loss plan or just a delicious way to add more vegetables to your day.
Highlights:
- Fresh, clean, and vibrant taste
- Balanced flavor that’s easy to enjoy
- A touch of sweetness from green apple without excess sugar
- Works well with most types of juicers
Note: I’m not a doctor; this is a simple, tasty recipe rather than medical advice.
What you’ll need
These are the basic ingredients I use for this recipe. I recommend organic produce when possible since you’ll often use the skins and a lot of volume.
- Flat-leaf (Italian) parsley — milder than curly parsley and very juicy when you include the stems. It acts like a leafy green here, adding nutrients and fresh flavor.
- Green apple (small, e.g., Granny Smith) — provides balanced sweetness and tartness with relatively low sugar impact compared to sweeter fruits.
- Lemon — adds bright acidity. Trim off the peel and pith before juicing.
- Cucumber — mild and hydrating. Use unwaxed or garden varieties so you can include the skin.
- Fennel — adds a subtle, nuanced flavor and a lot of volume. Use the bulb, stems, and fronds.
- Celery — a juicer staple that contributes volume and a mild flavor. Run it through last to flush the machine and capture leftover juice.
- Lacinato kale (optional) — nutrient-dense and typically yields more juice than other kale varieties; include the stems if you use it.
- Ginger and/or turmeric (optional) — strong, distinctive flavors. Add an inch or so if you like a spicy, warming note; no need to peel.
How to make it
Every juicer is a little different, so follow your machine’s instructions for cutting and feeding produce. The steps below apply to most juicers and will help you get the best yield and flavor.
- Prepare the produce: wash everything well and cut into sizes recommended by your juicer’s manufacturer.
- Feed ingredients through the juicer a little at a time. For fennel, juice both the bulb and the fronds; for parsley include stems. Collect juice and pulp separately.
- Run watery items such as celery through the juicer last; they help flush remaining juice from the machine.
- Optional: strain the juice through a fine-mesh sieve into a clean jar for a smoother texture.
- Stir and serve immediately, or refrigerate in an airtight container.
Expert tips and FAQs
Both masticating (slow) and centrifugal juicers work. Masticating juicers extract juice by crushing and pressing produce, which tends to preserve nutrients and reduce oxidation, so juice can keep for a couple of days if stored properly. Centrifugal juicers are fast and fine if you plan to drink juice right away, but they introduce more air and can reduce shelf life.
With a masticating juicer, you can make larger batches and store juice in an airtight jar in the refrigerator for two to three days. With a centrifugal juicer, drink it soon after making it for best flavor and nutrient retention. Freezing is possible but may change texture once defrosted, as solids can separate and settle.
More green juice resources
If you want to dive deeper into juicing basics, look for beginner-friendly guides that cover equipment, produce selection, and storage tips. Experiment with the ingredient list above to find the balance you enjoy.
Here are a few common variations you might try at home: add more apple for sweetness, include a small knob of ginger for spice, or swap in different leafy greens to vary the nutrient profile and flavor.
Green Juice for Weight Loss
Print Recipe
Ingredients
- 4 large leaves lacinato kale, optional (see notes)
- 1 bunch flat-leaf (Italian) parsley (about 4 ounces/113 grams), including stems
- 1 large cucumber, about 12 ounces/340 grams, including skin
- 2 medium lemons, peel and pith removed
- 2 small green apples, about 8 ounces/227 grams total
- 1 large bulb fennel, about 20 ounces/600 grams, including fronds
- 1 bunch celery, including leaves (about 1 pound/454 grams)
Instructions
- Cut fruits and vegetables to the size recommended by your juicer.
- Feed ingredients through the juicer in the order listed for best yield.
- Strain through a fine-mesh sieve if you prefer a smoother juice.
- Stir and serve immediately or refrigerate in an airtight jar.
Notes
- Masticating (slow) juicers generally preserve nutrients longer and allow you to store juice for a couple of days in the fridge. Centrifugal juicers are fine for immediate consumption.
- If using kale, feed it through the juicer first for the best yield.
- Store juice in an airtight container in the refrigerator for up to two to three days if made with a masticating juicer. Freezing is possible but can affect texture after thawing.
Nutrition
Nutrition information is an approximation.