Your liver filters everything you take in, and it needs the right nutrients to keep up. These juices lean on beetroot, cucumber, celery, leafy greens and ginger to support it, lightly and without the faddy stuff.
All our detox juices
Green Revitalizer Juice
A clean, cucumber-forward green juice with ginger and lemon that tastes like a reset in a glass.
Check out this recipe
Kale Kiwi Grape and Cucumber Juice
A mellow green juice where sweet green grapes smooth out the kale, with cucumber keeping it light.
Check out this recipe
Apple Beetroot Carrot Juice
The classic ABC juice: apple, beetroot and carrot working together to support your liver.
Check out this recipe
Pineapple Spinach Juice
Sweet pineapple with a big handful of baby spinach, sharpened up with lime and lightened with cucumber. The pineapple does the talking, the spinach just quietly tags along with the vitamins. Ten minutes, two glasses, and the easiest way I have found to get greens in before lunch.
Check out this recipe
Broccoli Apple Juice
Broccoli has a reputation in juice that it does not deserve once two sweet apples get involved. Celery adds a savoury edge, lemon and ginger keep it bright, and ten minutes later you have two cold green glasses and no broccoli left in the drawer.
Check out this recipe
Green Revitalizer Juice
A clean, cucumber-forward green juice with ginger and lemon that tastes like a reset in a glass.
Equipment
- 1 Juicer or blender and nut milk bag
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 1 cucumber
- 3 stalks celery
- 2 green apples cored
- 1/2 lemon peeled
- 1 inch ginger peeled
- 1 handful parsley
Instructions
Juicer method
- Wash everything and chop the cucumber and apples to fit your juicer.
- Juice the celery, cucumber and parsley, then the apples, lemon and ginger.
- Stir and serve over ice.
Blender method
- Blend all ingredients with a splash of water until smooth.
- Strain through a nut milk bag and serve chilled.
Notes
Cucumber and celery are mostly water, which makes this the lightest juice in the bunch and a good one for an afternoon reset. Parsley adds chlorophyll and a clean, green note. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 110kcalCarbohydrates: 27gProtein: 2gFat: 1gSodium: 120mgPotassium: 700mgFiber: 6gSugar: 18gVitamin A: 4000IUVitamin C: 60mg
Tried this recipe?Let us know how it was!
Kale Kiwi Grape and Cucumber Juice
A mellow green juice where sweet green grapes smooth out the kale, with cucumber keeping it light.
Equipment
- 1 Juicer or blender and nut milk bag
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 cups kale stems removed
- 2 kiwi peeled
- 1 cup green grapes
- 1/2 cucumber
- 1/2 lemon peeled
Instructions
Juicer method
- Wash everything, peel the kiwi and lemon.
- Juice the kale and cucumber first, then the grapes, kiwi and lemon.
- Stir and serve chilled.
Blender method
- Blend all ingredients with a little water until smooth.
- Strain through a nut milk bag and serve.
Notes
Green grapes are the secret weapon here: they round out the kale without piling on sugar like mango or pineapple would. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 130kcalCarbohydrates: 32gProtein: 3gFat: 1gSodium: 70mgPotassium: 650mgFiber: 6gSugar: 22gVitamin A: 7000IUVitamin C: 160mg
Tried this recipe?Let us know how it was!
Apple Beetroot Carrot Juice
The classic ABC juice: apple, beetroot and carrot working together to support your liver.
Equipment
- 1 Juicer or blender and sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 1 apple cored
- 1 beetroot scrubbed
- 2 carrots scrubbed
- 1/2 lemon peeled
- 1/2 inch ginger peeled
Instructions
Juicer method
- Core the apple, scrub the beetroot and carrots.
- Juice the beetroot, carrots and ginger first, then the apple and lemon.
- Stir and serve immediately.
Blender method
- Chop everything and blend with a little water.
- Strain through a fine sieve and serve.
Notes
Beetroot is rich in betaine, which supports liver function, while the carrot and apple bring beta-carotene and vitamin C. It's the kind of juice your skin thanks you for. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 150kcalCarbohydrates: 38gProtein: 3gSodium: 120mgPotassium: 700mgFiber: 7gSugar: 27gVitamin A: 9000IUVitamin C: 40mg
Tried this recipe?Let us know how it was!
Pineapple Spinach Juice
Sweet pineapple with a big handful of baby spinach, sharpened up with lime and lightened with cucumber. The pineapple does the talking, the spinach just quietly tags along with the vitamins. Ten minutes, two glasses, and the easiest way I have found to get greens in before lunch.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 300 g fresh pineapple, peeled and cored about half a medium pineapple; the riper the sweeter
- 60 g baby spinach a generous handful, washed and shaken dry
- 1/2 cucumber no need to peel
- 1 lime, peeled peel it first; the pith is what turns juice bitter
- 100 ml cold water only if you are using the blender method
Instructions
Juicer method
- Wash the spinach and shake it dry. Peel the lime, and cut the pineapple into chunks that fit your juicer feed tube.
- Run the cucumber through first, then about half of the pineapple.
- Follow with the spinach, the lime and the rest of the pineapple, feeding the leaves a few at a time so they do not spin around and clog the chute.
- Stir well, pour into two glasses and drink straight away. It settles as it sits, so give it a swirl if you put it down.
Blender method
- Prep everything the same way: pineapple chunked, lime peeled, spinach washed, cucumber roughly chopped.
- Tip it all into a high-speed blender with the cold water and blend on high for 60 to 90 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, thin with a splash more water if it is thicker than you like, and serve over ice.
Nutrition
Serving: 1glassCalories: 95kcalCarbohydrates: 24gProtein: 1gSodium: 20mgPotassium: 450mgFiber: 2gSugar: 16gVitamin A: 2800IUVitamin C: 90mgCalcium: 50mg
Tried this recipe?Let us know how it was!
Broccoli Apple Juice
Broccoli has a reputation in juice that it does not deserve once two sweet apples get involved. Celery adds a savoury edge, lemon and ginger keep it bright, and ten minutes later you have two cold green glasses and no broccoli left in the drawer.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 250 g broccoli, florets and stem, roughly chopped one small head; peel the woody outer layer of the stem first
- 2 medium sweet apples such as Gala or Pink Lady, cored the sweeter the apple, the less you taste the broccoli
- 2 celery sticks, scrubbed
- 1/2 lemon, peeled peel it properly; the pith turns juice bitter
- 15 g fresh ginger, peeled about a thumb-sized piece
Instructions
Juicer method
- Wash the broccoli and celery. Cut the broccoli into florets, peel the woody outer layer of the stem and chop it, core the apples, and peel the lemon and ginger.
- Push the celery through the juicer first, then the apples. The wet pulp helps pull the broccoli through after it.
- Feed the broccoli through a handful at a time, alternating with the lemon and the ginger so nothing jams the chute.
- Stir the juice well, pour into two glasses and drink straight away. It settles as it sits, so give it a swirl if you put it down.
Blender method
- Prep everything the same way, then roughly chop the broccoli, celery and apples so the blender does not labour.
- Tip everything into a high-speed blender with 150ml of cold water and blend on high for 60 to 90 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, add a splash more water if it is thicker than you like, and serve over ice.
Notes
Broccoli is at its sweetest from late summer through autumn, but this works all year. If the glass tastes at all sharp, the usual culprit is lemon pith, so peel the lemon rather than just halving it.
Sulforaphane, the compound broccoli is best known for, forms when the plant's cells are damaged, which chopping and juicing does plenty of. The research on what it does in the body is still being worked out, so treat this as a pleasant green top-up rather than a promise.
Nutrition
Serving: 1glassCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 1gSodium: 90mgPotassium: 800mgFiber: 2gSugar: 21gVitamin A: 1500IUVitamin C: 125mgCalcium: 60mg
Tried this recipe?Let us know how it was!
Perfect afternoon pick-me-up.
The grapes make this one nice and mellow.
Classic ABC, never gets old.