When you’re looking for a quick, healthy way to give your body a boost, fresh juice is hard to beat. This green anti-inflammatory juice recipe mixes leafy greens, crisp cucumber, sweet apple, and a kick of ginger for a powerhouse drink.
It’s such an easy (and tasty!) way to do something good for yourself!
Since we got our new Blendtec blender, my green-eating life has leveled up in the most delicious way! I’ve been making fresh juices and smoothies on repeat, like key lime, blueberry-raspberry, and chocolate peanut butter.
If I had known how much fun (and how fast) it would be to mix up and enjoy these drinks, I would have made the investment years ago.
Why You’ll Love This Juice
This juice is fresh, vibrant, and filled with anti-inflammatory ingredients that can help your body feel its best. I love it, and I’m sure you will too!
The mix of greens, ginger, and lemon delivers a burst of antioxidants and vitamins, while the apple adds natural sweetness. It’s a quick, easy way to boost your daily nutrients and support your immune system! All you need are a few simple ingredients from your grocery store or farmer’s market and a good blender.
What you’ll Need
Here are the ingredients and equipment to gather. (Find shoppable affiliate links below.)
Lemon Juice One lemon should do the trick. It adds brightness and balances the earthy greens. Limes work too if that is what you have on hand.
Apples Use your favorite kind! I usually go with Honeycrisp. Green apples add tartness, while red ones bring more sweetness. These days, I use just one apple to keep the carbs lower, since I don’t need as much sweetness anymore.
Parsley Just wash and use the whole bunch, stems included. I usually choose flat-leaf parsley. It adds a fresh, clean flavor that balances the stronger flavors of the greens. No parsley? No problem—I still make the juice and it tastes great!
Ginger It’s really good for you, but if you’re new to this juice, start small and taste as you go. Ginger can easily take over the flavor. I usually use a cube about 1 inch square. It adds a gentle kick and warmth that can help settle your stomach.
Celery Choose the freshest you can find. You can peel it if you want, but I usually don’t. Celery is naturally hydrating because of its high water content and electrolytes.
Spinach and Kale Pre-washed bags make these super easy to use. I usually grab both at Target and use about a cup of each. They’re packed with nutrients and give your juice a rich green color. Both have a mild flavor, though kale is a bit more earthy. Just remove the thick kale stems and any wilted or soggy spinach leaves.
Cucumber I usually peel about half to balance the taste and make chopping quicker, but feel free to experiment and see what you like best. Cucumber adds a refreshing hint and lots of hydration for a light, thirst-quenching juice.
Equipment A good high-speed blender like my Blendtec is key. You’ll also need the usual kitchen basics: a sharp knife, a cutting board, measuring cups, and a strainer if you want your juice extra smooth.
Variations
Carrot adds sweetness and beta-carotene
Turmeric (fresh or powdered) lends an anti-inflammatory boost
Chia or flax seeds add fiber and omega-3s (if blending)
A Pinch of Cayenne gives a little kick and may stimulate metabolism
Pineapple adds extra sweetness and a tropical flavor
Swap the spinach/kale for Swiss chard and get a different mix of vitamins
Turmeric root will provide an extra anti-inflammatory boost
Fresh mint leaves brighten and freshen the flavor of your juice
How to Make It
Making this juice is quick and easy, and you’ll be sipping in just a few minutes!
1 Prep your produce
Give everything a good rinse, then chop the apples, celery, and cucumber into blender-friendly pieces. Peel the ginger, but don’t stress about removing every little bit of skin. And the parsley can also be used as is, with stems. You could peel veggies a little or a lot, but I don’t. 😉
2 Blend it up
Add the spinach and/or kale, cucumber, apples, celery, ginger, lemon juice, parsley, and water to your blender. Blend on high until everything looks smooth and beautiful, bright green.
3 Strain (optional), pour & enjoy!
If you like a silky-smooth juice, pour the mixture through a fine mesh strainer or nut milk bag. I usually skip this step and enjoy it as is for the extra fiber. Serve over ice if you like, and drink it fresh while all those nutrients are at their best. If you have leftovers, store them in the fridge. They’re still tasty for a day or two.
FAQs
Fresh green juice is best enjoyed right away, but it can be stored in an airtight container in the refrigerator for up to 24 hours.
Ginger, leafy greens, lemon, and cucumber contain natural ingredients that can help reduce inflammation in your body.
Yes, you can add pineapple, pear, or extra apple to naturally increase the sweetness.
Tips for Best Results
Start Slow Start the blender on low speed for a few seconds to let the blades grab everything, then ramp up to high speed until smooth (usually 30–60 seconds).
Roll First Roll lemons on the counter before peeling to release more juice.
Choose Fresh Use fresh, high-quality produce – the fresher your ingredients, the brighter the flavor and more nutrients you’ll get.
Rinse Well Wash everything thoroughly even pre-washed greens can have dirt or grit.
Taste Often Check and tweak sweetness, acidity, or spice as you go.
Strain Optional For a smoother juice, strain through a fine mesh or nut milk bag.
More Healthy Recipes
Click the recipes below for more delicious ideas!
Keylime Pie Smoothie
Homemade Whipped Cream
Healthy Chocolate and Banana Shake
Sweet and Salty Protein Bites
No-Bake Brownie Bites
Chinese Style Sauteed Shrimp
Zoodle Salad with Spicy Thai Peanut Sauce
Gluten-Free Sugar Cookie
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Green Anti Inflammatory Juice Recipe (with Ginger)
Description
I love including this recipe in my weekly routine to get extra nutrients! This green juice is refreshing, hydrating, and perfect for a morning or afternoon pick-me-up. It blends leafy greens, veggies, and fruit with a bright citrus finish.
Ingredients
1/2 cup water
Juice of 1 medium lemon or 1 1/2 limes (about 2 tablespoons)
1 cup baby spinach, loosely packed
1 cup kale, shredded and de-stemmed
1/4 cup fresh parsley (flat-leaf; stems okay)
1 cucumber, sliced
3 celery stalks, sliced
2 apples, cored and sliced (green for tart, red for sweet)
1–2 inch piece fresh ginger, peeled (start small if you’re new to ginger’s kick)
Instructions
- Wash all produce thoroughly.
- Add the ingredients to your blender in the order listed above.
- Select the Whole Juice cycle. If your blender doesn’t have that button, use the Smoothie cycle or blend on high for 50–60 seconds.
- For an extra-smooth drink, strain through a fine mesh sieve or nut milk bag. (I usually skip this step!)
- If using a juicer instead, run the ingredients through your machine as directed.
- Taste and adjust: add more ginger or lemon juice for extra zing, or an additional half apple for sweetness.
- Serve chilled and enjoy right away for the best flavor and nutrients.
Notes
Parsley Prep No need to remove stems unless they’re especially thick. For easier blending, give parsley a rough chop first. Just a little goes a long way!
Citrus Juice amounts vary. One juicy lemon half may give up to 2 tablespoons. Adjust to your taste.
Cucumber Flavor If you’re sensitive to cucumber’s flavor, start with half a cucumber and add more if desired.
Sweetness Add an extra apple (or a small peeled carrot) if you prefer a sweeter juice.
Storage Best enjoyed fresh, but can be stored in the fridge up to 24 hours in an airtight container.
Please comment below on how you like your green juice! I’d love to hear from you. Be sure to subscribe or follow me on social media for more inspiration!
ox,
Cindy
Did you try this green juice?
I would love to hear all about it! Let me know how it went by leaving a comment below.
Thank you!
About Bloom
Cindy Munson is a lifelong sewer, pattern designer, and former graphic design studio owner. She shares approachable, stylish sewing projects through her blog, Be Brave and Bloom. Her mission is to help others discover the joy of making and live a more creative life. Cindy works from her sunny sewing studio in Minnesota, where she lives with her husband of over 30 years.
This recipe is so yummy! I’ve been making it almost every week this summer and love having it ready to keep me fueled and get my daily fruits and veggies. It’s way easier and cheaper than going to a juice bar, too!