Green Detox Juice

Prep Time

20 minutes

Prep Notes

Use organic ingredients whenever possible to avoid toxin exposure.

Cooking Time



2 servings


1 bunch of kale, 1 cucumber, 3 celery sticks, 1 green apple (cored and seeded), 1 lemon (peeled and seeded), 1-inch piece of ginger root, 1 handful of cilantro, 1 handful of parsley.


1. Wash and chop all vegetables into bite size chunks.

2. Using a juicer (mine is the Omega 8006), process vegetables from the softest to the hardest. 

3. Pour into glasses and sip slowly. 

4. If you have any leftover, make sure to store in a glass jar with a lid, filled all the way to the top, and keep it refrigerated for 24h.


Green juice helps your body detoxify and makes it more alkaline (disease-free). It instantly brings oxygen and nutrients into your blood, like a vitamin shot. Feel free to use the greens of any vegetables that you might throw to the compost bin (carrot greens, beet  greens, parsley stems, radish greens, fennel fronds, etc.).   

I like to drink it when I know I won’t be eating optimally on a given day or as a vitamin shot, but I certainly don’t recommend drinking your vegetables on a daily basis. You also need to eat the fiber and chew your food to produce digestive enzymes. Make sure to sip and “chew” your green juice as if it was food. It is not water!

Gluten-free, Paleo, Vegan, Vegetarian.


Alexandra Le Ny Health Coaching