Citrus / Fruit / Healthy Choices / Low Fat / See Hatsie Cook / Vegetables / Vegetarian

Cook: Super Green Juice


I’ve officially jumped head first into juicing.  I love it.  I bought this juicer and decided if I was going to juice, I wanted to jump right in and go for it.  Green juice: mostly vegetables, lots of leafy greens, the color of kermit.

Verdict?  I love it.  I’ve been juicing for lunch every day and it’s amazing the jolt of energy I feel all afternoon.  There’s no slump, I don’t need a 3pm cup of coffee, and I don’t feel hungry like I thought I would.  I’m not full-on cleansing yet; I eat a high protein breakfast, juice for lunch, and enjoy my regular dinner, which sometimes includes pizza.  Hey, moderation, right?

But here’s how I know that I’ve completely bought into the hype: yesterday morning, after a night of pizza and some wine and not near enough water during the previous day, I woke up with a killer headache.  In fact, the headache is what woke me up before my alarm ever had the chance.  Instead of reaching for meds, I woke up thinking about juice.  Juice!  I switched it up and had my green juice for breakfast and just like that, the headache was gone.

I’m a convert, is what I’m trying to tell you.


My favorite so far is something I’m calling Super Green Juice.  It’s what I’d imagine is inside of that spinach can that Popeye chugs.


Which is not a coincidence since it’s full of spinach.

This juice has spinach, kale, some cucumber for freshness and because they’re amazing for you, carrots and celery, an apple for sweetness, a lime for tartness, and ginger for a little hint of spice.  I like to add some herbs; this time parsley, but mint is my favorite.


My juicer has an auger that squeezes the juice out of the vegetables and produces a pulp that is completely dry, but I’ve found that it does matter the order in which you juice.  I like to juice greens, then follow it with a little carrot, because the carrot seems to push all the good stuff out of the greens.  So it goes greens, carrot, greens, a little cucumber, greens, an apple, greens, lime, etc…  Basically don’t just save your greens for last.


I like to make a big batch of juice and then keep it in mason jars in the fridge.  Cold juice is better than not-cold juice, trust me here.  It’s great because I just grab a jar in the morning and go!  I make 2-3 jars at a time so the juice is fresh.

Are you intrigued?  Are you nervous you won’t be able to stomach the greens?  But do you also still kind of want to try?  Do it!  Let’s swap recipes.  I’ll start.

Here’s the recipe.

Green Super Juice (makes 3 cups juice)


  • 2 cups packed spinach
  • 2 cups packed kale
  • 1 granny smith apple, sliced into 4 wedges
  • 1 1/2 cucumber, sliced in half and cut into 3 inch pieces
  • 3 large carrots, cut into 3 inch pieces
  • 1 lime, peeled and cut in half
  • 3 stalks celery, cut into 3 inch pieces
  • 1 handful herbs (I love mint!)
  • 1 inch pieces of ginger


  1. Prep all of your vegetables and have them ready to go.  Assemble your juicer and according to your manufacturers instructions, begin feeding the vegetables into your juicer.
  2. Begin with greens, then alternate greens and the other ingredients until all of the greens are done.  I like to end with carrot or the ginger.
  3. Once everything is juiced, take a very large cup and pour the juice back and forth from the canister it dispensed from to the cup to make sure everything is properly mixed.  Pour into jars, secure tightly with a lid, and let chill in the refrigerator for at least 3 hours, or overnight.  Shake very well before drinking.


2 thoughts on “Cook: Super Green Juice

  1. Pingback: Drink: #FancyDrinkFriday – Mango Pineapple Spritzer | See Hatsie

  2. Pingback: List: My 8 Favorite Recipes of 2014 | See Hatsie

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