Photos by Maxwell Tielman. Juice glasses from .
A couple months ago, I could no longer stand the guilt I felt when I looked at my expensive juicer, so I decided to commit to juicing every morning. It was actually easier than I thought. After two full months of juice for breakfast, I can say that my skin has never looked better. Aside from the superficial benefit, I also feel energized, and it’s good to know that even if I have pizza for lunch, I at least got some veggies in the morning. My juice recipe had been getting a little boring, so I asked the folks at for juicing suggestions, and they sent us three great recipes. Both Grace and I have done full juice cleanses with Blueprint when we felt we needed an extra health boost, and the ladies have published if you’d like to attempt juicing on your own. — Amy Azzarito
See all three juice recipes after the jump . . .
One morning last week, Max came over, and we put my juicer to good use making the Green with Apple Juice (recipe below). It’s my favorite kind of standard green juice — lots of greens, some apple for sweetness and a little lemon for an extra kick. We both agreed it was pretty tasty.
Greens with Apple Juice
- handful (3 ounces) spinach
- 3 medium stalks (3 ounces) kale
- 2 Golden Delicious apples
- 1/2 large cucumber
- small handful (1/2 ounce) parsley, long steams removed
- 1 lemon
Wash all the ingredients. Cut the peel from the lemon, quarter and core the apples and cut the cucumber into pieces that will fit through a juicer. Run the ingredients through the juicer, and run any wet pulp back through the juicer. Scrape off the foam and serve. For an apple/ginger variation, add a 1-inch piece of peeled ginger when juicing.
- small handful (1–2 ounces) spinach
- 1 pint (10 ounces) blueberries
- 1 Granny Smith apple
- 1 lemon
Wash spinach, blueberries and apple. Core the apple and cut it into quarters. Cut the peel away from the lemon. Run all the ingredients through the juicer. Run any wet pulp back through the juicer. Scrape off the foam and serve.
- 3 medium carrots
- 2 Granny Smith apples
- 1- to 2-inch piece of ginger (according to taste)