Green Blender Juice

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By Emily Maxson

Green blender juice

 

When I am craving a green juice, but I don’t want to pull out my juicer, I make this Green Blender Juice. It is easy to make and requires less clean up than my juicer. This simple juice is refreshing and delicious. This method also has the added benefit of retaining the fiber from the fruits and vegetables.

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Green Blender Juice

Green Blender Juice

  • Total Time: 5 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

1/2 cup water

2 oranges, peeled

1 cup peeled and chopped cucumber

1 1/2 cups chopped kale

1 1/2 cups spinach

1/2 cup broccoli

Instructions

  1. Place the water and 2 oranges in a high-speed blender and blend until combined.
  2. Add the remaining ingredients and blend until smooth.
  3. Pour into glasses and serve.
  • Author: Emily Maxson
  • Prep Time: 5 min
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eat · heal · thrive

I develop simple, nutrient-rich recipes to share with anyone who is looking to improve their health through food. While most of my recipes are designed to focus on gut health, they were created for anyone who wants to eat delicious, easy-to-prepare food and feel great. I believe that cooking at home is one of the best things you can do for your overall well-being, and it doesn't have to be complicated.

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order your signed book today.

With 134 recipes and information on how to read labels, new cooking tips and tricks, Emily’s favorite daily tools and a list of real food ingredients, “Real Food. Every Day.” is a wonderful addition to your healthy kitchen.

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Grain-Free
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Paleo
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SCD
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eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

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Pre-order your signed book today.

“Real Food. Every Day.” has an extra emphasis on fiber-filled, plant-based foods that help foster a healthy gut microbiome. Many of the main-dish recipes offer a plant-based option in addition to the traditional animal-based version.

Book Ships October 21st

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