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Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Fountain of Youth Juice
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My All-Time Favorite Veggie Juice

Fountain of Youth Vegetable Juice

I love to juice and I keep thinking I should vary my veggie juice but when I do, I’m reminded at how much I prefer this recipe.

Fountain of Youth Juice
 
Author:
Yield: 8 cups or 2 qts
 
Ingredients
  • 10-12 Carrots
  • 2-3 Apples
  • 1 bunch Kale or Spinach
  • 2-3 Beets, medium size, red (orange beets are milder to start with)
  • 1-2 Cucumbers
  • 4-5 Celery stalks
  • 1 inch Ginger root
  • 1 Yam or Sweet Potato (optional)
  • 1 Pear (optional)
  • 1 Tbsp Lemon Juice, hand pressed (optional)
  • Crushed Ice (optional)
Instructions
  1. Buy organic fruits and veggies. If that's not available or in the budget, put all produce in a clean sink filled with water and 1 cup vinegar. Let them soak for 10 minutes and then rinse off.
  2. Put everything except the lemon through a juicer machine. I find it best to alternate the kale or spinach greens and celery in-between the harder produce. My juicer machine will jam up with too much celery and greens inserted at one time.
  3. Squeeze the lemon by hand or a lemon squeezer unit.
  4. If you like it cold, add crushed ice and blend in a blender.
  5. Drink immediately.
  6. Pour the remaining juice into mason jars. If planning to drink it within 8-12 hours, fill all the way up to the brim and seal with the lid to keep as much oxygen out of the jar as possible. Place in the coolest part of the refrigerator. The sooner you drink it the fresher and more nutritious it is.
  7. If you can't drink it within 12-24 hours you can freeze it for later, fill the mason jar with juice leaving 1– 1½ inch from the top to allow for expansion when it freezes. Once frozen, plan to defrost it in advance by removing it from the freezer and placing it in the refrigerator for 8-9 hours to thaw out. This works great over-night so you have juice for breakfast.

Best Vegetable Juice recipe

Photos by: Sam of Photographicsam

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