This refreshing green breakfast juice is packed with nutrients and flavor. It's a perfect way to kickstart your day with a healthy dose of fruits, vegetables, and a hint of spice. The combination of green apples, celery, parsley, and ginger creates a vibrant and energizing drink. Serve it chilled with...
Ingredients
green apples7
celery1bundle
coriander1tbsp
parsley1cup
cucumbers (skin peeled off)2
lemon (keep the skin on)1
thumb ginger1
cayenne pepper1/2tsp
Nutrition (per serving)
Calories
26.8kcal (1.34%)
Protein
2.1g (4.2%)
Carbs
5.2g (1.87%)
Sugars
1.6g (3.3%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Green Breakfast Juice
- Step 1
Place all ingredients into a juicepress.
- Step 2
Press the ingredients to extract the juice.
- Step 3
Serve the juice with ice cubes.
Nutrition (per serving)
Nutrition (per serving)
Calories
26.8kcal (1.34%)
Protein
2.1g (4.2%)
Carbs
5.2g (1.87%)
Sugars
1.6g (3.3%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a sweeter juice, you can add an extra green apple.
Ensure the cucumbers are peeled to avoid any bitterness.
Serve immediately to enjoy the freshest flavor and maximum nutrients.
FAQS
Can I use a blender instead of a juice press?
Yes, you can use a blender. Blend all the ingredients and strain the mixture using a fine mesh sieve or cheesecloth to separate the juice from the pulp.
Can I store the juice for later?
It's best to consume the juice immediately for maximum freshness and nutrients. However, you can store it in an airtight container in the refrigerator for up to 24 hours.
Can I substitute cayenne pepper with another spice?
Yes, you can use a pinch of black pepper or omit it entirely if you prefer a milder flavor.
Is it necessary to keep the lemon skin on?
Keeping the lemon skin on adds a zesty flavor and extra nutrients, but you can remove it if you prefer a milder taste.
Can I use dried parsley instead of fresh parsley?
Fresh parsley is recommended for the best flavor and nutrients, but you can use dried parsley in smaller quantities if fresh is unavailable.
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Private Chef Anna
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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