If you’re new to juicing, you’ll need a few easy options to get comfortable with. Once you get your feet wet, then you can experiment a bit.
It’s only natural to focus on taste at first, but be careful!! You don’t want too much fruit! No more that 20-30% fruits – otherwise you’ll be getting too much concentrated sugar. Keep the rest 70-80% veggies.
AND….always wash your fruits and veggies well before juicing!!
“CORE” RECIPES
First, lets look at a few “core” recipes that you can get started with. These will have just a few ingredients and will give you an idea of how to mix and match different ingredients.
As a rule of thumb, always juice the harder veggies first. This depends on the type of juicer you’re using – but mostly for centrifugal style juicers (like the Breville Juice Fountain) – it’s best to do the veggies first (hard to soft) and do the fruits last. This also helps you stick to a routine that saves you time as you juice more often.
You should expect about 1 liter (32 Oz) from these recipes.
Carrot, Apple, Lemon
Using a carrot juice recipe as the base – and apple and lemon to sweeten – this is a perfect core recipe. Later you can add more veggies – especially greens!
- 3-4 large carrots, or 8-10 small carrots
- 1 inch sized piece of GINGER (optional)
- 1 apple – chopped into 1/4 pieces (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
Cucumber, Apple, Lemon
Instead of carrots we’re using cucumber juice – less sweet but more liquid than carrots…
- 1 large cucumber or 4-5 smaller cucumbers
- 1 inch sized piece of GINGER (optional)
- 1 apple (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
The “Next Level” Recipes
From the core recipes we’re adding in more ingredients and even customizing them to our needs.
Carrot, Ginger, Celery, Spinach, Apple, Lemon

- 2-3 large carrots or 4-6 small carrots
- 3-4 stems of celery
- 1 inch sized piece of GINGER
- 2-3 bunches of spinach (be sure to “bunch it up” tightly as you put it through the juicer – this helps to get more juice from leafy greens)
- 1 apple (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
Carrot, Ginger, Cabbage, Spinach, Apple, Lemon

- 2-3 large carrots or 4-6 small carrots
- 1 inch sized piece of GINGER
- 1/4 of head of cabbage – chopped into small chunks or shredded
- 2-3 bunches of spinach (be sure to “bunch it up” tightly as you put it through the juicer – this helps to get more juice from leafy greens)
- 1 apple (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
Note: cabbage and ginger are especially good for the digestive tract and stomach – serve as a good recipe for acid reflux and digestion disorders.
Carrot, Ginger, Celery, Kale, Cilantro, Apple, Lemon

- 2-3 large BEETS or 4-6 small BEETS
- 1 inch sized piece of GINGER
- 3-4 stems of celery
- 2-3 bunches of KALE (“bunched” tightly as you put through the juicer – to get more juice from leafy greens)
- 1 large bunch of CILANTRO
- 1 apple (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
Note: Cilantro is excellent for detoxing – especially heavy metals!
Beet, Carrot, Ginger, Kale, Apple, Lemon

- 1-2 large BEETS or 2-3 small BEETS
- 1-2 large carrots or 2-3 small carrots
- 1 inch sized piece of GINGER
- 2-3 bunches of KALE (“bunched” tightly as you put through the juicer – to get more juice from leafy greens)
- 1 apple (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
Note: Beets are a dark red juice, be careful you don’t splash it on your clothes – wear an apron!
Beet, Ginger, Cucumber, Kale, Apple, Lemon

- 2-3 large BEETS or 4-6 small BEETS
- 1 inch sized piece of GINGER
- 1 large cucumber or 4-5 smaller cucumbers
- 2-3 bunches of KALE (“bunched” tightly as you put through the juicer – to get more juice from leafy greens).
- 1 large bunch of CILANTRO
- 1 apple (core, seeds and skin is OK)
- 1/2 large lemon, or 1 small lemon
General Notes:
- Kale, Swiss Chard, Spinach juice, (leafy greens) are pretty much interchangeable. You can juice them all together – but to stretch out your supplies – one leafy green will do.
- Cucumbers produce a ton of juice, they can be the core to any recipe – replacing carrots.
- You can skip the apple and use only a lemon.
- You can always skip ALL FRUITS – just stay with veggies.
- Cabbage can be very bitter, depending on the season and especially towards the heart.
- Broccoli stems are great to juice – but tend to be a little bitter.
- Banana, Kiwi, Strawberry produce very little juice – not worth it!
- Watermelons are great to juice – even just the rind can go in!
- APPLE & LEMON together can mask just about any bitterness from veggies.
- Remember the ratio of of 70-80% veggies and no more than 20-30% fruits.
Don’t worry if you can’t do these recipes exactly. Use them as a general guide and make to your liking!