One of the most common questions I’m asked is whether or not a juicer is really necessary to make green juice. But not everyone has space in their kitchens for dozens of gadgets, which is why I’m pleased to report that you don’t have to have a juicer for this job. You can watch me make the recipe below in this video, then test it out for yourself. Note: Quantities should be halved if you’re using a blender instead of a juicer.
- 2 big handfuls spinach
- 1/2 seedless cucumber
- 1/2 cup pineapple or mango
- 1/2 large navel orange, peeled
- 1/2 lime, peeled
- 1/4-1/2 cup water
If using a Vitamix or other high-powered blender:
- Chop cucumber, pineapple, orange, and lime into 1-inch chunks for easier blending.
- Place spinach in the blender jug. Add half the other ingredients and 1/2 cup water.
- Secure the blender lid and start off blending at moderate speed. Pulse if necessary to get things moving, then gradually increase speed to high. Once mixture is close to being fully pureed, add remaining ingredients and continue to blend. Only add additional water if necessary.
- If you want to strain your juice, refer to my straining with a pair of tights instructions, or do the same thing with a nut milk bag or fine mesh strainer and the back of a large spoon. Alternatively, continue blending until most pulp has disappeared. This may take a few minutes.
If using a juicer:
- Set up your juicer according to the manufacturer’s instructions and switch it on.
- Add all ingredients, alternating a bit of each at a time until everything is juiced. (I recommend bunching leafy greens into a tight ball, then pushing them down with a more solid fruit or veggie to help them pass through easier.)
- Pour into a tall glass and enjoy, or store it in an air-tight mason jar in the fridge. Consume within 8 hours for optimal freshness.