Weeknight · 15–30 min

JC's Acid Neutralizing Green Juice

Name: JC's Acid Neutralizing Green Juice
Prep time: 25 min
Total time: 25 min
Ingredients: 1 lemon juice, whole lemon, peeled; start with 1, up to 2 if you like it tart; 1 whole cucumber; ⅓ bunch fresh parsley; 1 head celery; 1 thumb-sized piece fresh ginger, fresh, to taste; 2 apples, washed, skin on, seeds and core removed

JC Ortiz-Roman makes this green juice all the time and calls it a favorite that's not even close. It's celery and cucumber at the core, with parsley, apple, lemon and ginger to round it out.

Hands-on: 25 min
Hands-off: None
Total: 25 min
Dishes: 3

4gprotein169cal42gcarbs1gfatper serving · $2.71

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SkillNo cooking

Method

1
Set up your juicer with the pulp collector attached and a large container or 32-ounce jars ready to catch the juice.
2
Peel the lemon and drop the rinds into the pulp collector. Cut the lemon in half lengthwise, then into quarters, then chop it into small pieces so the juicer handles it easily.
3
Trim the ends off the cucumber, cut it in half lengthwise, then cut each half into quarters. Chop the pieces small.
4
Finely chop the parsley, then mix it with the cucumber and lemon pieces. The wet pieces carry the herbs through the juicer so they don't bunch up.
5
Feed the lemon, cucumber and parsley mix through the juicer. Empty the juice container whenever it fills up.
6
Lay the celery stalks down flat, hold them firmly and slice them very thin. Thin cuts are easier on the juicer and give more juice.
7
Slice the ginger into small, thin pieces. If you are new to ginger, use less and build up from there.
8
Cut the top and bottom off each apple core and discard the core and seeds. Cut the rest of the apple into small pieces.
9
Mix the celery, ginger and apple together. Feed them through the juicer, alternating juicy apple with celery to keep it running smoothly, and empty the container as needed.
10
Keep going until all the produce is juiced. Serve fresh and cold, or pour into jars filled close to the brim and refrigerate.

Storage

Fill jars close to the brim, seal and refrigerate. Best enjoyed within 2 days.

Good to know

Start with 1 lemon, since 2 can taste too tart for some people.
Juice soft items like parsley first, then follow with juicy ones like cucumber to push everything through.
Go easy on apples, about 1 to 2 per 32 ounces of juice, just enough to make it taste good. On a centrifugal juicer, use a slow speed for soft items and a fast speed for firm ones.