Disclosure: I received Ellie’s Bigger Better Nut Milk Bags free for recipe development and review purposes. As always, my opinions are all my own!
For the longest time, I have wanted a juicer. Numerous things have stopped me from buying one. 1) a good quality juicer is expensive. 2) I have heard they are a nightmare to clean. 3) they are rather large and I don’t really need another appliance taking up space in my kitchen.
So, what’s a girl to do if she doesn’t want to buy 10 dollar fresh juices at the grocery store, but still wants all of the benefits of healthy, green juice? Make my own juice in a blender. If you want to try this out, you literally only need two things: a high-powered blender (which most people are more likely to have than a juicer) and a nut milk bag. I use Ellie’s Bigger Better Nut Milk bag and it’s priced under 10 dollars. To get your own, follow the link and use the code “busygirl” at checkout for 10% off! You can also use these bags to make any type of nut milk you want (almond, cashew, etc.) as well as cold brew coffee. I recommend the three pack so you have one for each purpose!
So here is what you’re doing to do to make fresh juice in a blender:
- Decide on which juice recipe you want to try out. I included a recipe for a basic green juice, but you can make juice in a blender with just about any ingredients. The only modification I make is when using citrus fruits, I squeeze the juice into the blender and do not include the rind.
- Cut up the fruits and veggies into large chunks and throw them into your blender. Add any herbs and spices.
- Process on high speed until completely smooth.
- Pour into the nut milk bag placed over a large bowl and squeeze the juice from the bag until all that remains in the bag is the pulp.
- Transfer the fresh juice into glass milk jars or mason jars and store in the refrigerator for up to three days.
Basic Green Juice
Makes 3, 8 oz. servings
1 cup tightly packed kale
2 stalks of celery
1 apple (green has less sugar, but red makes the juice a little sweeter)
juice of 1 lemon
½ cup loosely packed parsley
½ inch ginger root
1½ cups water
(see directions above)