Cabbage Kale Detox Juice (Printable Version)

Nutrient-packed green juice with cruciferous vegetables, ginger, and lemon for a refreshing daily cleanse.

# What You Need:

→ Vegetables

01 - 1 cup green cabbage, chopped
02 - 1 cup kale leaves, stems removed, chopped
03 - 1 small cucumber, peeled and chopped
04 - 1 stalk celery, chopped

→ Fruit

05 - 1 green apple, cored and chopped
06 - Juice of 1 lemon

→ Flavorings

07 - 1 inch piece fresh ginger, peeled
08 - 1/2 cup cold water, optional for blending

# Directions:

01 - Rinse all vegetables and fruit thoroughly under cool running water to remove dirt and impurities.
02 - Chop cabbage and kale into bite-sized pieces, peel and chop cucumber, slice celery, core and chop apple, peel ginger, and extract lemon juice.
03 - Feed cabbage, kale, cucumber, celery, apple, ginger, and lemon juice through juicer in succession. Stir the extracted juice well before serving.
04 - Add all prepared vegetables, fruit, ginger, lemon juice, and cold water to blender. Blend until completely smooth. Strain mixture through fine mesh sieve or nut milk bag to remove pulp if desired.
05 - Pour juice into serving glasses immediately and add ice if preferred. Consume fresh to maximize nutritional benefits.

# Expert Tips:

01 -
  • It tastes nothing like punishment, which is honestly the biggest surprise most people have when they try it.
  • Ready in ten minutes, which means no excuses about being too busy to take care of yourself.
  • Your body actually feels the difference, not because of some detox myth, but because you're genuinely nourishing it.
02 -
  • Ginger burns on the way down if you use more than you think you need, so start conservative and taste as you go—you can always add more but you can't take it back.
  • A high-powered blender makes thicker juice than you might expect, and that's actually fine; you're drinking vegetables, not juice, and the nutrition stays in the glass either way.
03 -
  • Room temperature juice tastes more vibrant than ice-cold because the cold numbs your palate and hides the subtle flavors of fresh vegetables.
  • Save your pulp if you blended instead of juiced; it makes excellent vegetable broth base or can be mixed into soups for texture and nutrition you'd otherwise waste.
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