For the past few months, I’ve been toting in bottles of green juice to work to enjoy deskside before the chaos of my work day begins. Subsequently, I’ve been getting a lot of questions about said green juice. Namely — Is it good? (Yes!), Where did you get it? (Chateau Stephanie), Why? (Because it’s like, really good?!) So, I’ve decided to dedicate this post to my elixir of choice – green juice!
After months of biting the bullet and spending $9 a pop for my juice fix, I took the plunge and invested in my own juicer . The results have been AWESOME. At first, I went crazy juicing everything in sight– strawberry orange , mint cantaloupe, grapefruit orange, all greens, pineapple orange apple, etc. Now I don’t play around with it AS much, but I am pretty consistent about one in particular: the green stuff. The recipe is pretty simple, and I don’t use exact measurements, but the below yields about 16 ounces, or enough to fill up a standard clear plastic bottle. Here’s how I make it:
- 2 small green apples, quartered
- big handful of spinach
- half a cucumber
- a few leaves of romaine
- half a lemon, peeled
- a few stalks of celery (celery isn’t my favorite, so I so easy on it.)
- Wash all the fruit!
- When everything is juiced, bottle it immediately. The longer the juice is exposed to air, the quicker it oxidizes (see: turns brown aka gross).
- On that same note, if pouring into a bottle, fill it up as high as possible so that no air is in the bottle. I’m talking the very very VERY top, and seal it tight.
- Best served cold.