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This healthy green juice recipe combines parsley, spinach, pears and celery to make a juice packed with bone-supporting vitamin K. No juicer? No problem. See the juicing variation below to make this green juice recipe in a blender.

Source: EatingWell Magazine, September/October 2013

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Recipe Summary test

total:
15 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Working in this order, process parsley, spinach, lemon, pears and celery through a juicer according to the manufacturer's directions. (No juicer? See Tip.)

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  • Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips

No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.

Nutrition Facts

about 8 ounces
91 calories; protein 1g; carbohydrates 20g; dietary fiber 1g; sugars 15g; fat 1g; saturated fat 0.1g; vitamin a iu 6131.5IU; vitamin c 50.9mg; folate 174mcg; calcium 135.5mg; iron 2.7mg; magnesium 70.8mg; potassium 409mg; sodium 192mg; thiamin 0.1mg.
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