Making your own juice takes a little practice, and above all learning to spot the two or three ingredients that give a glass its character. Here it's ginger, lemon, cucumber and fennel: the cucumber gives the juice its body, the fennel adds an aniseed note that softens the leafy greens, the ginger brings the bite, and the lemon's acidity ties everything together. Kale or collard greens provide the clean green base, while coriander or parsley add an extra herbal layer. A slow masticating juicer gives the best results with leafy greens, and the recipe makes about a litre — enough for a glass in the morning with the rest kept for the afternoon.
Daily Green Juice: Cucumber, Fennel, Kale and Ginger
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Ingredients
- 1 large cucumber (peeled if not organic)
- 1 medium fennel bulb
- 6 to 8 cups of kale or collard greens
- 1 cup coriander or parsley
- 1 large piece of ginger (about 5 cm long and 2.5 cm thick)
- 1 piece of fresh turmeric (about 1 cm thick and 5 cm long)
- 1 peeled lemon
Preparation
- Run all the ingredients through the juicer.
- Drink immediately, or keep half in the fridge if you're using a slow masticating juicer.
Tip
This recipe makes about a litre. Cut the vegetables to fit your juicer's feed chute: slow masticating juicers often have a narrow opening, and a piece that's too big will jam the auger instead of feeding through.
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FAQ: your questions about masticating juicer green juices
What is the best juice to make with a masticating juicer?
The one you'll actually drink every day, which rules out anything too bitter or too complicated. In practice, the best juices rest on a neutral, watery base — cucumber, celery, fennel — for volume, one or two strong notes — ginger, lemon, turmeric — and a touch of natural sweetness if needed, an apple or a pear. A slow masticating juicer produces a denser, less oxidised juice than a centrifugal one, with a better yield from leafy greens.
What's the recipe for making vegetable juice with a masticating juicer?
The principle is always the same: wash, cut to fit the feed chute, and alternate leafy greens with firmer vegetables. Leaves on their own tend to wrap around the auger; interspersed with cucumber or apple, they get pulled through and yield much more juice. Finish with a watery ingredient to push out any residue left in the auger. And drink it quickly: green juice loses its colour and flavour within a few hours.
How should you use turmeric and ginger?
These two roots work very well together and lend themselves to the same uses. In a juicer, one piece of each is enough to give a litre of juice real character: the ginger adds heat, the turmeric adds colour and smooths things out. In cooking, they're grated into a dressing, a cold soup or a sauce, and turmeric works best paired with a fat, which helps its pigments diffuse. Be careful with fresh turmeric though: it stains boards and hands for days.
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