How to Make Green Juice (And Enjoy It!)

The key to making a tasty green juice is to think about a proper balance of flavors. There's nothing wrong with tasting the vegetables, but adding sweetness from fruit and acidity from citrus is key. If you're a fan of spice, a hot pepper is also an excellent addition, though it's a good idea to remove the seeds and white ribs to prevent the heat from overpowering the other flavors. While it's not essential, I recommend using organic produce whenever possible to avoid consuming harmful chemicals. Regardless of whether organic or conventional produce is being used, wash everything very thoroughly.

Most of the produce does not need to be peeled; it can go directly into the juicer. However, the zest and pith from citrus fruits can have a very overpowering and bitter flavor, especially when juiced, so it is best to peel those. Also, keep in mind that pits need to be removed, though no pitted fruits are being used in this tutorial.

While the produce technically doesn't need to be peeled, some ingredients (root vegetables in particular) require extra scrubbing. Beets are wonderful in fresh juice (note that the entire beet can be used including the greens). To clean dirty vegetables, use either a vegetable scrubber and a mild vegetable soap, or if you prefer, simply peel them.

All juicers have a tube at the top where produce is fed through. Some ingredients like carrots and cucumbers will fit right in. Larger ingredients, such as apples, need to be halved or quartered. It is best to juice smaller, thinner ingredients such as greens and berries at the same time as more substantial ingredients such as carrots and cucumbers.

Have everything ready to go so all of the ingredients can be juiced at once. Some juicers have low and high settings so that firmer vegetables, such as beets, can be juiced on the high setting while more delicate ingredients, such as citrus, can be juiced on low. Separation and foam will occur naturally; simply stir the ingredients once everything has been juiced. The juice is best when consumed immediately, though it is possible to store it in the refrigerator for 24 to 48 hours. Note that oxidation and separation will occur.

It might be possible to incorporate some of the leftover pulp into baked goods or even salads, but the flavors will vary dramatically depending on what was juiced so there's no definitive recipe that works across the board. Lining the juicer's pulp container with a disposable bag makes cleanup fast and easy.

Most juicers are dishwasher-friendly and only need a quick rinse. The disk comes with a cleaning brush, and it helps to quickly scrub out any embedded pulp before placing it in the dishwasher.