Green Juice Without a Juicer

Before you start

Green juice made in a blender is really a two-stage job. First you puree the produce with a little water until it is completely broken down, then you squeeze the pulp through a fine bag so only the liquid goes into the glass. The water is what lets a home blender move dense kale and celery; without it the blade spins in an air pocket and the leaves stay in shreds.

The balance comes from three groups: watery produce (cucumber, celery) for volume, a green apple for sweetness, and lemon plus ginger for brightness. Leafy greens carry the color and the grassy edge, so add them by the handful and taste. Strain thoroughly, drink it cold, and expect it to separate a little as it sits; a quick stir brings it back.

Ingredients

• 1 medium (about 300 g) cucumber — cut into chunks, peel only if waxed
• 2 stalks (about 120 g) celery — leaves included
• 1 medium (about 180 g) green apple — cored and quartered
• 2 packed cups (about 60 g) kale or spinach — kale stems removed
• ½ cup (about 10 g) flat-leaf parsley or mint — optional, loosely packed
• 15 ml (½ oz) fresh lemon juice — about half a lemon
• 1 thin coin (about 5 g) fresh ginger — peeled
• 120 ml (4 oz) cold water — plus more if the blender stalls

Method

1. Wash the produce well under running water, rubbing the celery bases and kale leaves where grit hides. Cut the cucumber, celery and apple into 3 to 4 cm (1½ inch) pieces so the blender can catch them.
2. Pour the water and lemon juice into the blender first, then add the cucumber and apple. Soft, juicy pieces at the bottom form a vortex that pulls the tougher greens down later.
3. Add the celery, ginger, greens and herbs on top. Start on low for 10 seconds, then run on high for 45 to 60 seconds, until the mixture looks like a smooth, bright green puree with no visible leaf flecks.
4. Set the nut milk bag inside a large bowl, or line a sieve with two layers of damp cheesecloth. Pour in the puree.
5. Gather the top of the bag and squeeze firmly with both hands, twisting as you go, until the pulp feels almost dry and crumbly. This takes a minute or two and gives you the bulk of the juice.
6. Taste the juice. Add a squeeze more lemon if it tastes flat or grassy, or a splash of water if it is too intense. Pour over ice or serve well chilled right away.

Tips for success

• Keep the produce in the fridge until you blend. Starting cold means the juice is pleasant to drink without ice watering it down.
• Rinse the nut milk bag immediately after squeezing; dried pulp sets like glue in the weave.
• If you have a small blender, work in two batches rather than overfilling it. A crowded jar heats the puree and leaves chunks.
• Save the pulp for soup stock or compost; it is mostly fiber and carries little flavor once squeezed.

Substitutions

Green apple

A ripe pear gives a softer, rounder sweetness. Half a cup of pineapple chunks makes the juice tropical and covers a lot of kale bitterness.

Kale

Spinach is milder and blends faster; romaine is the gentlest of all but makes a paler juice. Swiss chard adds an earthy, slightly salty note.

Nut milk bag

A clean, thin cotton tea towel works for squeezing. A plain fine sieve alone leaves a pulpy, smoothie-like juice because it cannot be wrung out.

Water

Coconut water adds sweetness and body in place of plain water. Avoid juice from a carton, which can mask the greens and make it sugary.

Variations

Pineapple green juice

Swap the apple for 1 cup of fresh pineapple and use mint instead of parsley.

Extra-zesty

Double the ginger and add a pinch of cayenne after straining. Taste before adding more; the heat builds.

Troubleshooting

The juice tastes bitter and grassy

Too many dark greens for the amount of apple and lemon. Cut the kale back to one cup, or add more cucumber and a few drops of lemon to lift it.

The blender keeps stalling

Not enough liquid at the bottom or pieces cut too large. Add water 2 tablespoons at a time, use the tamper, and make sure the juicy produce goes in first.

The juice is foamy on top

High-speed blending whips air into it. Let it rest for a minute and skim the foam, or blend on a lower speed for the last few seconds.

It is gritty or thick

The cloth is too coarse or the sieve was used alone. Strain again through a nut milk bag or doubled cheesecloth.

Storage

Drink it as soon as possible; color and fresh flavor fade within hours. If you must hold it, pour into a jar filled to the top, cover tightly, refrigerate and drink within 24 hours. Stir before serving because it separates.

Safety notes

This is raw, unpasteurized juice. FDA advises that fresh-squeezed juice can contain harmful bacteria, so pregnant people, young children, older adults and anyone with a weakened immune system should choose pasteurized juice instead. Wash all produce thoroughly before blending.