The other day I went to check out this new Papaya spot in my neighborhood on a tip from a friend. I ordered their “All Green Juice” and it was ALL bad.
I will be the first person to admit that I have a sugar addiction, and that’s one of the main reasons I started making my own juices and smoothies – I needed a whole foods alternative to simple and processed sugars. But I can drink up some green juice, when it’s done right.
So, naturally, I decided to rework their recipe and see if I can do it better.
A green juice needs the right combination of ingredients and tastes better cold.
I don’t remember what all went into their recipe, but the major “greens” were collard, parsley, and celery.
I forgot to measure how much water I added, but I got exactly a quart, minus the foam (I’m getting really good at eyeballing how much liquid I need).
Green Juice #1
3 leaves collard greens, with stems
1 stalk celery
3 sprigs parsley
1 lime, peeled (leave on some of the pith)
ginger to taste, optional
water
Add all ingredients to blender and start with 2 cups of water. Start blending on low and gradually work up to High.
Blend for 2-3 minutes.
Collard greens are pretty tough, so you’ll need to give it a bit more time.
Blending for this long will also warm the juice, so feel free to add ice if you need to.
I put my Mason jar in the freezer after blending.
I added just enough water to cover half the collards that I stuffed into the container but did not tear up too much.
I also did not peel the skin off the ginger.






