Juicy Details


I've been making veggie and fruit juices on and off for a couple years now. It all started in 2015 down in Mexico where I had the pleasure of helping a friend whip up a big batch of delicious green juice for the first time. Before that trip I had always been a fan of the bottled veggie and fruit juices at the grocery store but found that they are way too expensive to purchase on a regular basis, nowadays I only spend the money on bottled juice when traveling or in a bind. After learning to make it myself I realized it’s quite fun, easy and far more cost effective to make it at home! Once I landed back in the states I bought a juicer and got to work experimenting. Following a lot of trial, error, and taste testing, these are two of my favorite recipes and a few quick tips to help you along the way.

Green Goddess 

2 Large Bunches of Kale
3 Cucumbers
4 Oranges
1 Lemon

Citrus Carrot Sunrise

15-20 Large Carrots
3 Oranges
2 Lemons
1 Green Apple

Quick Tips:

  • Pre-chop all of your ingredients and place them in a large bowl for easy grabbing
  • Chop your produce into large-medium sized chunks, don’t worry about making small or perfectly even pieces, as long as they are small enough to fit into the juicer you are all set
  • Lemons are almost always a great addition to any juice combination
  • Extra lemon in your juice also adds citric acid that may help preserve your juice
  • Use a toothbrush to clean the removable pieces of your juicer, especially if it has a lot of small pieces like mine, to make sure you don't miss any leftover veggie or fruit fibers
  • It is best and you receive the most health benefit by drinking juice immediately, but storage is an option
  • Store your juice in mason jars with airtight lids
  • Maximum refrigerated storage time is 48 hours
  • Label your juice with the date and ingredients for your convenience later on
    Devon Watson