When was the last time you gave your body a good ol' detox?

Every Sunday, usually while dinner is in the oven, I'll prepare two carafes' worth of "Mean Green" detox juice that my husband and I split for the week. Rather than torturing ourselves by eliminating ALL other food from our diet for multiple days at a time (which you totally can do if you choose!), we balance out our routine diet with a glass of juice every other day.

Made from an assortment of mostly green fruits and vegetables, this magical detox juice is jam packed with nutrients that help restore and heal your body, from boosting your metabolism and immune system ... to reducing inflammation ... to promoting eye and skin health ... to lessening your risk of certain types of cancer ... leaving you feeling healthier and more energized. Not to mention, all of the ingredients can be purchased package-free and the scraps can be recycled (celery ends for broth, lemon peels for cleaning) or composted.


Now some of you may be thinking, "Isn't juicing expensive?" 

I'll start off by saying juicing is not cheap, but it's not expensive either. Once you invest in a good juicer (the most expensive part), you're really only spending about $20 for two pitchers' worth of juice (about 6 servings). If you divide that up, that's about $3 a drink, which isn't much more than a bottle of soda. When it comes to the juicer itself, I'd highly recommend going with a higher quality one. When we first started juicing a few years ago, we purchased a cheap $50 juicer, which cracked within a few months from inserting a lemon. After the refund finally arrived in the mail, we upgraded to a Breville Fountain Plus juicer, which has worked wonderfully. 






  • 2 cucumbers

  • 6 celery stalks

  • 2-3 apples (depending on the size)

  • 16 kale leaves with stalks

  • 1 lemon

  • 2 in piece of ginger (or mix in a dash of ground ginger just before drinking)

    *This makes about 3 cups of juice. I typically double the recipe so we have enough juice for the week.


  1. Wash all produce well. I recommend using a wood brush to scrub the apples and cucumbers, especially if purchased package-free.

  2. Peel the lemon and core the apples.

  3. Cut the ends off the celery (you can freeze and save for vegetable broth later).

  4. Insert ingredients into the juicer, adding only a couple at a time.

  5. Pour into a sealed container and store in the refrigerator for up to a week (we use glass carafes and Mason jars).

  6. Repeat steps 1-5 for two servings.



While this post is not sponsored, it does contain affiliate links to products that I previously purchased and use often. When you shop these links, I may make a small commission from a sale. As always, all opinions are my own.