Low in calories and high in water, these juices fill you up without weighing you down. Most are cucumber or watermelon based, and all of them keep the sugar in check. Cabbage, cucumber and apple is the one to make if you want something to drink when you are hungry rather than thirsty. Grapefruit and apple is the sharper of the two. The newest addition is tomato, celery and carrot, which is the savoury one of the set: about 70 kcal and 9 g of sugar a glass, with roughly 800 mg of potassium, so it is what I make when I want something that tastes of food rather than fruit.
All our weight-loss juices
Cucumber Mint Lime Juice
A light, hydrating juice that comes in under 100 calories a glass, with mint and lime making it taste like a proper treat.
Check out this recipe
Watermelon Ginger Lime Juice
Cooling watermelon with a ginger kick, low in calories and high in water to keep you full and hydrated.
Check out this recipe
Celery Cucumber Lemon Juice
Celery, cucumber and green apple with lemon and a nub of ginger. Light, cold and crisp. This is the one I reach for when I want something clean that still tastes like an actual drink.
Check out this recipe
Raspberry Cucumber Apple Juice
A light, bright-pink juice made with raspberries, cucumber and green apple that lands around 100 calories a glass.
Check out this recipe
Tomato Celery Juice
A savoury, low-sugar juice that tastes like a fresh Bloody Mary base. Ripe tomatoes, celery, a little carrot and a squeeze of lemon, on the table in ten minutes.
Check out this recipe
Grapefruit Cucumber Juice
Pink grapefruit, cucumber and a little fresh ginger, nothing else in the way. It's tart, clean and properly thirst-quenching, with roughly half the sugar of a standard orange juice. Ten minutes from fruit to glass.
Check out this recipe
Watermelon Strawberry Juice
Just watermelon and strawberries, nothing playing a supporting role. It pours out a deep pink, sweet but never sickly, and the berries give it a clean tart edge so it does not taste flat. Two minutes in a juicer and you have the real thing instead of something from a carton.
Check out this recipe
Grapefruit Celery Juice
Grapefruit and celery sounds like an odd pairing on paper and it works far better than it should in the glass. The grapefruit is sharp and pink, the celery is green and savoury, and the two of them together make something cold, clean and easy to drink. The ginger is there to stop it tasting like a salad.
Check out this recipe
Cabbage, Cucumber and Apple Juice
Cabbage juice that tastes like something you would actually choose. Cucumber waters it down, two green apples bring the sweetness and half a lemon keeps it sharp. Four ingredients, five minutes, about 118 calories a glass. This is what I make on a heavy afternoon when I want volume without sugar.
Check out this recipe
Grapefruit Apple Juice
Pink grapefruit is too severe on its own first thing, so two sweet apples and a squeeze of lemon come in to soften it. Sharp, clean and light, this is the glass I reach for after a heavy few days of eating.
Check out this recipe
Pineapple Grapefruit Juice with Ginger
Grapefruit on its own is bracing, almost savoury, and I cannot face a full glass of it first thing. Ripe pineapple and a knuckle of ginger sort that out, so it ends up tasting like something you would order rather than something you are making yourself drink. Three ingredients, about ten minutes, roughly 90 calories a glass.
Check out this recipe
Lettuce, Cucumber and Apple Juice
Lettuce is the last thing most people think of putting through a juicer, and romaine is the one to start with. It is nearly all water, so the glass stays light instead of turning thick, the cucumber keeps that going, and two green apples stop it tasting like a lawn. Ten minutes for two glasses, and this is the one I make the morning after a heavy meal.
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Kohlrabi, Apple and Lemon Juice
No vegetable has surprised me in the juicer as much as kohlrabi. I bought my first one thinking it was a funny looking turnip, and it turned out to be a swollen stem, the same family as cabbage and broccoli, that presses into a soft, faintly sweet green juice tasting somewhere between a broccoli stalk and a cucumber. Two bulbs, one sharp green apple and a lemon is all it needs, and the lemon earns its place because kohlrabi on its own can taste a little flat. It pours a pale green and it is one of the lightest glasses on the site, which is why it lives on the weight loss shelf rather than anywhere else.
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Red Pepper, Cucumber and Lemon Juice
Red peppers carry more vitamin C than oranges by weight, which is the whole reason this glass earns its place. Cucumber keeps it light and low in sugar and the lemon stops it tasting like a salad. It lands at about 70 calories a glass with roughly 9 g of sugar, which is genuinely low for a juice, though straining does lose the fibre you would get from eating them whole.
Check out this recipe
Cauliflower, Cucumber and Apple Juice
Cauliflower is the quiet one in the juicer. On its own it is mild to the point of being almost tasteless, closer to a watery cabbage than anything else, which is exactly why it works so well as a base: it lets you build a genuinely low-sugar green juice without the glass turning into a fruit bowl. Half a head of florets with a cucumber, one green apple, a lemon and a knob of ginger comes out as a pale green, clean tasting drink that carries about 14 g of sugar, roughly half of what the same glass of straight apple juice would give you. It is not a cleanse and it will not do anything dramatic, but as an everyday glass that is not a sugar hit, it is one I come back to.
Check out this recipe
Celeriac, Apple and Cucumber Juice
A light green juice led by celeriac, the knobbly celery root, sweetened with apple and freshened with cucumber and lemon. Celeriac is nearly 90 per cent water, so this one stays around 17 g of sugar a glass, which is low for a juice that still tastes sweet. Think of it as a cool cucumber juice with a soft, faintly nutty root note underneath.
Check out this recipe
Bitter Gourd, Apple and Cucumber Juice
A green juice that does not pretend the bitterness is not there. Bitter gourd, the pale green knobbly vegetable sold as karela, leads this one, and the apple, cucumber and lemon are what make it drinkable. It is the lightest glass on the site, roughly 95 kcal with most of the sweetness coming from one apple. Cold, sharp and clean, closer to a bitter green tea than to a fruit juice.
Check out this recipe
Strawberry, Apple and Lemon Juice
Strawberries are the lowest-sugar fruit in the bowl, about 5 g per 100 g against 16 g for grapes, which is the reason this glass needs no sugar at all and the reason every other strawberry juice recipe is wrong to add it. One apple gives it body, half a lemon stops it being flat, and that is the lot. The one thing to get right is the order you feed the juicer, because strawberries are soft and turn to puree against a dry basket, so the apple and lemon go through first.
Check out this recipe
Tomato, Celery and Carrot Juice
Tomato juice from a carton tastes mostly of salt. Made fresh from tomatoes that actually taste of something, with celery for the savoury backbone, one carrot for sweetness and half a lemon for sharpness, it is a different drink altogether. The only fiddly part is the straining, and that takes two minutes.
Check out this recipe
Cucumber Mint Lime Juice
A light, hydrating juice that comes in under 100 calories a glass, with mint and lime making it taste like a proper treat.
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
- 1 green apple cored
- 1/2 lime peeled
- 1 handful fresh mint leaves
- 1 stalk celery
- 1/2 inch ginger peeled
Instructions
Juicer method
- Wash everything and core the apple.
- Juice the cucumber, celery and mint first, then the apple, ginger and lime.
- Stir and serve over ice straight away.
Blender method
- Blend everything with a splash of water until smooth.
- Strain through a nut milk bag and serve chilled.
Notes
Cucumber and celery are nearly all water, which is what makes this so light. The mint and lime do the work of making it taste like a treat rather than a chore. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 70kcalCarbohydrates: 17gProtein: 2gSodium: 35mgPotassium: 400mgFiber: 4gSugar: 11gVitamin A: 1500IUVitamin C: 20mg
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Watermelon Ginger Lime Juice
Cooling watermelon with a ginger kick, low in calories and high in water to keep you full and hydrated.
Equipment
- 1 Juicer or blender and sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 3 cups watermelon, cubed
- 1/2 inch ginger peeled
- 1/2 lime peeled
Instructions
Juicer method
- Cube the watermelon and peel the ginger and lime.
- Juice the watermelon, then the ginger and lime.
- Stir and pour over ice immediately.
Blender method
- Blend the watermelon, ginger and lime until smooth.
- Strain through a fine sieve if you want it thinner, and serve cold.
Notes
Watermelon is about 92 percent water, so a glass of this fills you up for very few calories. It's best in summer when watermelon is cheap and sweet. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 90kcalCarbohydrates: 22gProtein: 2gSodium: 10mgPotassium: 400mgFiber: 2gSugar: 18gVitamin A: 2500IUVitamin C: 30mg
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Celery Cucumber Lemon Juice
Celery, cucumber and green apple with lemon and a nub of ginger. Light, cold and crisp. This is the one I reach for when I want something clean that still tastes like an actual drink.
Equipment
- 1 Juicer or a high-speed blender
- 1 High-speed blender for the blender method
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 4 celery stalks, trimmed
- 1 large cucumber, roughly chopped
- 2 green apples, cored and quartered
- 1 lemon, peeled
- 1 inch fresh ginger, peeled
Instructions
Juicer method
- Wash everything. Trim the ends off the celery, top and tail the cucumber and cut it into chunks, core the apples and cut them into wedges, then peel the lemon and the ginger.
- Feed the celery, cucumber, apple, lemon and ginger through the juicer, finishing with the apple to push everything through.
- Stir, pour into two glasses over ice if you like, and drink straight away.
Blender method
- Wash everything, then prep it the same way: trim the celery, chop the cucumber, core and wedge the apples, and peel the lemon and ginger.
- Add everything to a high-speed blender with 100ml of cold water.
- Blend on high for 30 to 45 seconds until completely smooth.
- Pour through a nut milk bag or fine-mesh sieve into a jug, squeezing the pulp to get the last of the juice, then serve.
Notes
Celery and cucumber are mostly water, so this stays light and low in sugar, and the green apple does the sweetening without tipping it over into dessert territory. The blender method keeps more of the fibre, so it comes out thicker. Thin it with a splash of cold water if you prefer it lighter.
Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 120kcalCarbohydrates: 28gProtein: 2gSodium: 60mgPotassium: 380mgFiber: 1gSugar: 20gVitamin A: 350IUVitamin C: 25mg
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Raspberry Cucumber Apple Juice
A light, bright-pink juice made with raspberries, cucumber and green apple that lands around 100 calories 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
- 2 cups raspberries fresh or frozen both work
- 1 cucumber roughly chopped
- 1 green apple cored
- 1/2 lime peeled
Instructions
Juicer method
- Wash everything and core the apple.
- Juice the cucumber and apple first, then the raspberries, then the lime.
- Stir and serve over ice straight away.
Blender method
- Blend everything with a splash of cold water until smooth.
- Strain through a fine sieve or nut milk bag, then serve chilled.
Nutrition
Serving: 1glassCalories: 100kcalCarbohydrates: 24gProtein: 1gSodium: 8mgPotassium: 230mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 28mg
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Tomato Celery Juice
A savoury, low-sugar juice that tastes like a fresh Bloody Mary base. Ripe tomatoes, celery, a little carrot and a squeeze of lemon, on the table in ten minutes.
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
- 4 medium ripe tomatoes, quartered
- 2 stalks celery
- 1 small carrot, scrubbed
- 1/2 lemon, peeled
To finish
- 1 pinch sea salt optional, to taste
- 1 pinch black pepper or cayenne optional, for a little heat
Instructions
Juicer method
- Wash the tomatoes, celery and carrot. Quarter the tomatoes and peel the lemon.
- Feed the tomatoes, celery and carrot through the juicer, alternating the celery with the softer tomato so nothing gets stuck.
- Stir in the lemon juice. Squeeze the peeled half over the finished juice, or feed it through the juicer with the rest.
- Season with salt and a pinch of black pepper if you like, then serve over ice.
- Store any leftovers in an airtight bottle in the fridge and drink within 24 hours. Shake well before drinking.
Blender method
- Roughly chop the tomatoes, celery and carrot and add to a blender with a splash of water.
- Blend on high for 45 to 60 seconds until completely smooth.
- Strain through a nut milk bag or fine-mesh sieve, pressing down to get every drop of liquid out.
- Stir in the lemon juice, season and serve over ice.
Notes
Use the ripest tomatoes you can find. Pale, hard ones make a thin, watery juice with no flavour. If yours are on the firm side, leave them on the counter for a day or two first.
A handful of fresh basil blended in works well if you want a more herby, Italian-style drink.
Black pepper does more than add heat. Your body takes up more lycopene from tomatoes when there is a little fat and pepper around, so don't skip it entirely.
Nutrition figures are an estimate per glass and will vary with your exact ingredients.
Nutrition
Serving: 1glassCalories: 70kcalCarbohydrates: 14gProtein: 2gFat: 0.5gSodium: 210mgPotassium: 520mgFiber: 2gSugar: 9gVitamin A: 900IUVitamin C: 28mg
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Grapefruit Cucumber Juice
Pink grapefruit, cucumber and a little fresh ginger, nothing else in the way. It's tart, clean and properly thirst-quenching, with roughly half the sugar of a standard orange juice. Ten minutes from fruit to glass.
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 for the blender method
Ingredients
Juice base
- 2 pink grapefruits peeled and roughly chopped, about 450g of flesh; leave a little of the white pith on if you like the bitterness
- 1 cucumber ends trimmed, cut into chunks, about 300g
- 15 g fresh ginger roughly chopped, no need to peel
- 150 ml cold water only if using the blender method
Instructions
Juicer method
- Peel the grapefruits and cut the flesh into chunks small enough for your feed chute. Leave a little white pith on if you want the proper grapefruit bite. It juices fine, and it's where much of the bitter naringin lives.
- Trim the cucumber and cut it into pieces that fit the feed chute.
- Feed the grapefruit and cucumber through the juicer in turns, dropping the ginger in about halfway so it all gets pulled through.
- Stir the juice, pour it over ice and drink it straight away. The bitterness builds the longer it stands, so this is very much a make-and-drink juice.
Blender method
- Peel the grapefruits and take off most of the white pith, because blending it in turns the whole drink bitter. Chop the flesh into chunks.
- Rough-chop the ginger, trim and chop the cucumber, and tip everything into a blender with the cold water.
- Blend on high for 45 to 60 seconds until completely smooth.
- Strain through a nut milk bag or a fine-mesh sieve, pressing down on the pulp to get the last of the juice out. Serve over ice.
Nutrition
Serving: 1glassCalories: 120kcalCarbohydrates: 28gProtein: 2gSodium: 2mgPotassium: 520mgFiber: 2gSugar: 20gVitamin A: 2600IUVitamin C: 75mg
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Watermelon Strawberry Juice
Just watermelon and strawberries, nothing playing a supporting role. It pours out a deep pink, sweet but never sickly, and the berries give it a clean tart edge so it does not taste flat. Two minutes in a juicer and you have the real thing instead of something from a carton.
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
- 500 g watermelon flesh rind removed, cut into chunks, about a quarter of a small melon
- 300 g strawberries hulled, about 18 medium berries
Instructions
Juicer method
- Cut the rind off the watermelon and chop the flesh into chunks that fit your feed chute. Leave the seeds in, they get pushed out with the pulp.
- Hull the strawberries and feed them through after the watermelon.
- Juice everything together. Watermelon gives up a lot of liquid on its own and carries the strawberries through with it.
- Give the glass a stir. Drink it straight away, or pour it into a bottle and keep it cold for up to two days.
Blender method
- Chop the watermelon flesh and hull the strawberries, then put both in the blender.
- Blend on high for about a minute, until there are no lumps of fruit left.
- Pour it through a nut milk bag or a fine sieve over a jug. Squeeze the pulp to get the last of the juice out, then bin the pulp.
- Chill it for half an hour before drinking, or serve it over ice if you are in a hurry.
Notes
Chill the fruit first. Watermelon straight from the fridge juices cold, so you will not need ice, and ice only waters it down. If your strawberries are a bit sharp, use the ripest ones at the bottom of the punnet rather than adding sugar.
Nutrition
Serving: 1glassCalories: 123kcalCarbohydrates: 31gProtein: 3gFat: 1gSodium: 3mgPotassium: 510mgFiber: 2gSugar: 23gVitamin A: 1420IUVitamin C: 108mg
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Grapefruit Celery Juice
Grapefruit and celery sounds like an odd pairing on paper and it works far better than it should in the glass. The grapefruit is sharp and pink, the celery is green and savoury, and the two of them together make something cold, clean and easy to drink. The ginger is there to stop it tasting like a salad.
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 good value alternative
- 1 Budget blender a good value alternative
Ingredients
- 2 pink grapefruit about 400g, peeled and all the white pith removed
- 5 celery sticks about 200g, roughly chopped, leaves trimmed off
- 1 lemon peeled, white pith removed
- 15 g fresh ginger a thumb-sized piece, no need to peel
Instructions
Juicer method
- Peel the grapefruit properly. Get the skin and the white pith underneath it off, then pull the segments apart so they feed through the chute instead of sitting whole on top of the blades.
- Chop the celery into lengths that fit your juicer and peel the lemon. Leave the ginger as it is, because a lot of the heat sits right under the skin.
- Feed the ginger and lemon through first, then the celery, then the grapefruit. Grapefruit is the wettest thing here and it pushes the celery through rather than leaving it packed in the mesh.
- Stir it, pour it over ice and drink it straight away. It keeps for two days in a full airtight bottle in the fridge, though it separates as it sits, so give it a shake before you pour.
Blender method
- Peel and segment the grapefruit, peel the lemon, and chop the celery and ginger into rough chunks.
- Put the lot in the blender with 100ml of cold water and blend on high for a full minute, until there are no strings of celery left.
- Pour it through a nut milk bag or a fine sieve and squeeze the pulp properly, because that is where most of the juice still is. Work reasonably quickly, as grapefruit turns dull and flat the longer it sits about.
- Serve over ice, or bottle it and keep it cold for up to two days.
Notes
One thing to sort out before you make this a daily habit. Grapefruit changes the way the body breaks down a long list of prescription medicines, including statins, some blood pressure tablets and certain antidepressants. If you take anything regularly, ask a pharmacist whether grapefruit is safe for you. It is a genuine interaction, not a scare story, and it is the one bit of this recipe worth taking seriously.
The other thing is that it will not burn fat for you. Nothing in a glass does. What it gives you is a cold, low-calorie drink that tastes like something you would actually choose, which is more useful than it sounds if you are trying to cut back on squash and shop-bought smoothies. Celery brings about 80mg of natural sodium to a glass, so if you are watching your salt, count it in rather than pretending it is not there.
Keep the pulp if you have a use for it. It goes into a soup or a bit of soda bread better than it goes in the bin.
Nutrition
Serving: 1glassCalories: 90kcalCarbohydrates: 21gProtein: 1gFat: 0.5gSodium: 78mgPotassium: 550mgFiber: 1gSugar: 14gVitamin A: 800IUVitamin C: 70mg
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Cabbage, Cucumber and Apple Juice
Cabbage juice that tastes like something you would actually choose. Cucumber waters it down, two green apples bring the sweetness and half a lemon keeps it sharp. Four ingredients, five minutes, about 118 calories a glass. This is what I make on a heavy afternoon when I want volume without sugar.
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 if you make a double batch
- 1 Budget cold press juicer the cheaper option if you are just starting out
- 1 Budget blender works fine here, just strain it a little harder
Ingredients
- 220 g green cabbage about a quarter of a medium head, core removed
- 1 cucumber a long one, about 300g, peeled if the skin is waxed
- 2 green apples cored, skin left on
- 1/2 lemon, peeled pith removed
Optional
- 2 cm fresh ginger, peeled, optional a warm note under the cabbage if you find it too green
Instructions
Juicer method
- Cut the cabbage into wedges and slice out the hard core. You want about 220g of leaves, which is roughly a quarter of a medium head.
- Core the apples and leave the skin on. Peel the lemon and take the white pith off with it, because the pith is what makes a juice taste bitter.
- Feed the cabbage through the juicer in small handfuls, alternating with pieces of cucumber. On its own the cabbage clogs the basket, and the cucumber pushes it through.
- Follow with the apples and the lemon, stir, and pour into two glasses. Drink it within twenty minutes if you can.
Blender method
- Chop the cabbage, cucumber and apples, peel the lemon, and put everything into a blender with 150ml cold water.
- Blend on high for a full minute, until there are no cabbage shreds left and the mixture looks cloudy and even.
- Pour it through a nut milk bag or a fine sieve. Cabbage pulp is dry and hangs on to liquid, so press it hard with the back of a spoon rather than letting it drip.
- Divide between two glasses and drink straight away. The blender version comes out a little thicker and slightly more savoury.
Notes
Cabbage juice needs drinking fresh. It starts to smell sulphurous within about twenty minutes of being made, so make it to drink rather than to store. If you do want a bigger batch, fill an airtight glass bottle right to the top so there is no air gap, and drink it the same day.
Two things worth knowing. Raw cruciferous vegetables contain goitrogens, which can affect how your body uses iodine, so if you have a thyroid condition or take thyroid medication, ask your GP before making this a daily habit. Cabbage is also high in vitamin K, which matters if you take warfarin, because the amount you get needs to stay steady from week to week. Neither is a reason to avoid it, just a reason not to go at it blindly.
Nutrition
Serving: 1glassCalories: 118kcalCarbohydrates: 30gProtein: 3gFat: 0.5gSaturated Fat: 0.1gSodium: 20mgPotassium: 545mgFiber: 2gSugar: 19gVitamin C: 55mg
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Grapefruit Apple Juice
Pink grapefruit is too severe on its own first thing, so two sweet apples and a squeeze of lemon come in to soften it. Sharp, clean and light, this is the glass I reach for after a heavy few days of eating.
Equipment
- 1 Juicer masticating if you have one, it handles citrus and apple better
- 1 Budget cold press juicer the cheaper slow juicers do this one fine
- 1 High-speed blender for the blender method
- 1 Nut milk bag to strain the blended juice
- 2 Airtight glass bottles if you are making it a day ahead
Ingredients
Ingredients
- 1 large pink grapefruit peeled, all pith and membrane removed
- 2 apples sweet ones such as Gala or Fuji, cored
- 0.5 lemon peeled
- 1 cm fresh ginger optional, peeled, if you want it hotter
Instructions
Juicer method
- Peel the grapefruit properly. Take off the skin, then the white pith and the membrane around each segment, because that is where the bitterness lives and it also clogs the basket.
- Core the apples and cut them into wedges that fit your feed chute. Peel the lemon and the ginger if you are using it.
- Feed the apple through first, then the grapefruit, then the lemon. The apple coats the basket and stops the grapefruit pulp sticking to it.
- Drink it straight away. It separates if it sits, so give the glass a stir and finish it within the day.
Blender method
- Peel the grapefruit down to the flesh, removing all the pith and membrane, and cut it into chunks. Core the apples and cut them up too. Peel the lemon and the ginger.
- Tip everything into the blender with 100ml of cold water. Blend on high for 45 seconds until there are no solid pieces left.
- Pour the lot through a nut milk bag or a fine sieve over a jug, then squeeze the pulp with your hands to get the last of the juice out. Do not skip this bit, the pulp is bitter.
- Pour into two glasses and drink it the same day. It keeps in an airtight bottle in the fridge for 24 hours at most.
Notes
Grapefruit is the whole personality of this juice and it does not forgive a heavy hand. If your grapefruit is on the small side, use two apples as written. If it is a big one, three apples will keep it balanced.
One thing worth saying plainly: grapefruit interacts with a number of common medicines, including statins and some blood pressure tablets. If you take anything daily, ask a pharmacist before you make this a habit.
Nutrition
Calories: 125kcalCarbohydrates: 31gProtein: 1.2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 340mgFiber: 0.6gSugar: 23gVitamin A: 1100IUVitamin C: 45mgCalcium: 30mgIron: 0.3mg
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Pineapple Grapefruit Juice with Ginger
Grapefruit on its own is bracing, almost savoury, and I cannot face a full glass of it first thing. Ripe pineapple and a knuckle of ginger sort that out, so it ends up tasting like something you would order rather than something you are making yourself drink. Three ingredients, about ten minutes, roughly 90 calories a glass.
Equipment
- 1 Juicer a masticating juicer handles citrus and pineapple better than a fast centrifugal one
- 1 Budget cold press juicer the cheaper slow juicers manage this one fine
- 1 High-speed blender for the blender method
- 1 Nut milk bag to strain the blended juice
- 2 Airtight glass bottles if you are bottling the second glass for later the same day
Ingredients
- 1 large pink grapefruit peeled, all pith and membrane removed
- 150 g pineapple fresh, cut into chunks that fit your juicer
- 2 cm fresh ginger peeled
Instructions
Juicer method
- Take the skin off the grapefruit with a knife, then cut away the white pith and the membrane around each segment. That is where the bitterness sits, and it also clogs the juicing basket.
- Chop the pineapple into chunks that will fit your feed chute. Fresh only, or pineapple in its own juice at a push.
- Scrape the skin off the ginger with the edge of a teaspoon. It is quicker than peeling with a knife and you lose less of the root.
- Juice the grapefruit first, then the pineapple, then the ginger. The wet fruit pushes the ginger through the machine so less of it sticks to the basket.
- Stir well. Grapefruit and pineapple separate quickly, so give it a swirl before you pour.
Blender method
- Peel the grapefruit and pull the segments apart, leaving the pith behind. Cut the pineapple into smaller pieces than you would for a juicer.
- Blend the grapefruit and pineapple with 100 ml of cold water for about 45 seconds, until there is no fruit left.
- Add the peeled ginger and blend for another 15 seconds. Ginger is fibrous and needs the second pass.
- Strain through a nut milk bag or a fine sieve. Press the pulp with the back of a spoon to get the last of the juice out rather than throwing it away.
- Serve straight away over ice, or bottle it and drink it the same day.
Notes
Grapefruit interacts with a long list of common medicines, including statins, some blood pressure tablets and certain antidepressants. If you take anything daily, have a word with your pharmacist before this becomes a habit. That is a real interaction, not a caution added for the sake of it.
Drink it the same day if you can. Fresh juice loses its vitamin C and starts to turn within about 24 hours, so a bottle filled on Sunday will not taste like the same drink on Tuesday.
Small grapefruit? Use two. The pineapple wants to be ripe enough to smell sweet at the base, otherwise the glass comes out thin and sharp.
Nutrition
Calories: 90kcalCarbohydrates: 23gProtein: 1.4gFat: 0.2gPolyunsaturated Fat: 0.1gSodium: 1mgPotassium: 259mgFiber: 0.8gSugar: 15.7gVitamin A: 1424IUVitamin C: 73mgCalcium: 37mgIron: 0.4mg
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Lettuce, Cucumber and Apple Juice
Lettuce is the last thing most people think of putting through a juicer, and romaine is the one to start with. It is nearly all water, so the glass stays light instead of turning thick, the cucumber keeps that going, and two green apples stop it tasting like a lawn. Ten minutes for two glasses, and this is the one I make the morning after a heavy meal.
Equipment
- Nut milk bag
Ingredients
Vegetables and fruit
- 1 romaine lettuce heart about 250g, or 8 to 10 outer leaves, washed
- 1 cucumber about 200g, ends trimmed, cut to fit your chute
- 2 crisp green apples about 250g, cored and quartered
- 1/2 lemon peeled, or just the juice of half a lemon
Instructions
Juicer method
- Wash the romaine and give it a shake, then cut the base off. Roll the leaves up tight into a bundle so they go through the chute together instead of shredding and sticking to the drum. Cut the cucumber and the apples down to size before you switch anything on, because stopping halfway through to chop is what makes juicing feel like a chore.
- Feed the lettuce through first, one bundle at a time, and let the cucumber follow it. Both are watery and they run through fast, and the cucumber will push out whatever lettuce is left sitting in the machine.
- Add the apples next and the peeled lemon last. The apple carries the sweetness, and running it after the greens means it also rinses the last of the green out of the drum.
- Stir the jug, pour it over ice if you want it cold, and drink it the same day. It separates as it stands, so give it a stir before you pour the second glass.
Blender method
- Chop everything small. Put the cucumber and the apple into the blender first with 100ml of cold water and blend for 30 seconds until it is loose, then add the romaine in two handfuls and blend again until there are no big pieces of leaf left.
- Tip the lot through a nut milk bag or a fine sieve over a jug, then squeeze the pulp properly by hand. Lettuce holds more liquid than you would think, and if you simply let it drip you leave a good third of the glass behind in the bag.
- Stir the lemon juice into the strained liquid and chill it. Blender juice is cloudier than juicer juice and it settles faster, so stir it again before you pour.
Notes
Two things worth knowing before you make it. Lettuce carries lactucin and lactucopicrin, the compounds behind the old reputation lettuce had as a mild sedative, which is where the idea of lettuce juice for sleep comes from. The studies that found a sleep effect used lettuce seed extract rather than a glass of the juice, and the wild lettuce sold for that purpose is a different and much stronger plant. So treat this as a light, hydrating green drink rather than a sleeping draught.
Romaine is also very high in vitamin K, roughly 150 micrograms in a glass. If you take warfarin or another vitamin K antagonist, keep your intake steady from week to week and tell your anticoagulant clinic that you are drinking it. Starting and stopping it is what makes the readings swing.
Nutrition
Calories: 104kcalCarbohydrates: 26gProtein: 2gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 13mgPotassium: 604mgFiber: 2gSugar: 16gVitamin A: 11060IUVitamin C: 19mgCalcium: 65mgIron: 1.7mg
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Kohlrabi, Apple and Lemon Juice
No vegetable has surprised me in the juicer as much as kohlrabi. I bought my first one thinking it was a funny looking turnip, and it turned out to be a swollen stem, the same family as cabbage and broccoli, that presses into a soft, faintly sweet green juice tasting somewhere between a broccoli stalk and a cucumber. Two bulbs, one sharp green apple and a lemon is all it needs, and the lemon earns its place because kohlrabi on its own can taste a little flat. It pours a pale green and it is one of the lightest glasses on the site, which is why it lives on the weight loss shelf rather than anywhere else.
Equipment
- Nut milk bag
Ingredients
- 2 kohlrabi bulbs about 300 g, stalks and any leaves trimmed right off, peeled and quartered
- 1 large green apple about 180 g, cored and quartered, skin left on
- 1 unwaxed lemon peeled, or left whole if it is organic
- 1 small piece of fresh ginger about 2 cm, optional, for a little warmth
Instructions
Juicer method
- Trim the short stalks and any leaves right off the kohlrabi bulbs. Peel them if the skin feels thick or tough, then cut each one into wedges that will fit your juicer's feed chute.
- Core and quarter the apple, leaving the skin on, and peel the lemon unless it is organic. Peel the ginger if you are using it.
- Feed the kohlrabi through first, then the apple, then the ginger, and finish with the lemon, alternating the lemon pieces with the rest so the juice keeps moving freely.
- Give the juice a quick stir, pour it into a glass and drink it soon. It is at its best within about 15 minutes and it will separate if it is left standing.
Blender method
- Chop the peeled kohlrabi, the apple, the peeled lemon and the ginger into rough chunks and tip them into the blender with 120 ml of cold water.
- Blend on high for 45 to 60 seconds until there are no solid pieces left.
- Pour the lot into a nut milk bag set over a jug and squeeze it firmly until only dry pulp is left behind.
- Bin the pulp, or keep it for a slaw, then pour the strained juice into a glass and chill it briefly before drinking.
Notes
Straining means the fibre stays in the pulp, so treat this as a low-calorie drink rather than a substitute for eating vegetables. The kohlrabi bulb is one of the few brassicas that is genuinely low in vitamin K, but the leaves are not, so if you are on warfarin or another blood thinner either leave the leaves out or keep your intake steady and tell your clinic. Raw brassicas also contain goitrogens, which are an ordinary food amount in one glass but worth knowing about if you have a thyroid condition on medication.
Nutrition
Calories: 96kcalCarbohydrates: 24gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 30mgPotassium: 650mgFiber: 1gSugar: 14gVitamin A: 90IUVitamin C: 90mgCalcium: 48mgIron: 0.8mg
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Red Pepper, Cucumber and Lemon Juice
Red peppers carry more vitamin C than oranges by weight, which is the whole reason this glass earns its place. Cucumber keeps it light and low in sugar and the lemon stops it tasting like a salad. It lands at about 70 calories a glass with roughly 9 g of sugar, which is genuinely low for a juice, though straining does lose the fibre you would get from eating them whole.
Equipment
- Juicer A masticating or cold press juicer gets the most out of peppers and cucumber, but a centrifugal one works fine if you alternate the soft cucumber through with the firmer pepper.
- Budget cold press juicer The cheapest sensible way in if you are not sure you will stick at it.
- High-speed blender Use this route if you already own a blender and no juicer.
- Nut milk bag Only needed for the blender method, to strain the pulp out.
Ingredients
- 2 red bell peppers about 300 g in total, tops and cores removed and the seeds shaken out
- 1 cucumber about 300 g, ends trimmed but the skin left on
- 1 lemon unwaxed, peeled and quartered
Instructions
Juicer method
- Cut the tops off the peppers, pull out the core and the seeds and shake out any loose white pith. Cut the flesh into pieces small enough to fit your juicer's feed tube.
- Trim the ends off the cucumber but leave the skin on, then peel the lemon and leave as much of the white pith behind as you can. Quarter it.
- Feed the peppers through the juicer first, then alternate the cucumber and the lemon through with them. If your machine is centrifugal, add a piece of cucumber between the pepper pieces so it keeps moving.
- Stir the juice, pour it into two glasses and drink it straight away. It separates as it stands, so give it another stir before you drink it.
Blender method
- Chop the peppers, cucumber and peeled lemon and put them in a high speed blender with 150 ml of cold water.
- Blend on high for 60 seconds, until no lumps are left.
- Tip the lot into a nut milk bag or a fine sieve set over a jug, then squeeze or press it hard to get as much liquid out as you can. This is the slow part, but it is what makes it a juice rather than a smoothie.
- Serve over ice and drink it the same day.
Nutrition
Calories: 72kcalCarbohydrates: 15gProtein: 2gFat: 0.7gSaturated Fat: 0.1gSodium: 6mgPotassium: 550mgFiber: 1gSugar: 9gVitamin A: 2900IUVitamin C: 170mgCalcium: 32mgIron: 1mg
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Cauliflower, Cucumber and Apple Juice
Cauliflower is the quiet one in the juicer. On its own it is mild to the point of being almost tasteless, closer to a watery cabbage than anything else, which is exactly why it works so well as a base: it lets you build a genuinely low-sugar green juice without the glass turning into a fruit bowl. Half a head of florets with a cucumber, one green apple, a lemon and a knob of ginger comes out as a pale green, clean tasting drink that carries about 14 g of sugar, roughly half of what the same glass of straight apple juice would give you. It is not a cleanse and it will not do anything dramatic, but as an everyday glass that is not a sugar hit, it is one I come back to.
Equipment
- 1 Juicer Any juicer works. A masticating or cold press juicer gets the most out of the cauliflower, which is soft and can clog a centrifugal basket if you push it through too fast.
- 1 Budget cold press juicer The cheapest sensible way in if you are not sure how often you will juice.
- 1 High-speed blender For the blender method any decent blender will blitz this to a pulp in under a minute.
- 1 Nut milk bag Needed if you blend rather than juice, to strain the pulp out.
- 1 Airtight glass bottles It keeps for about a day in the fridge, so bottle it straight away.
Ingredients
For the juice
- 1/2 cauliflower about 250 g, mostly florets with a little of the stalk
- 1 cucumber a large one, roughly chopped
- 1 green apple a large crisp eating apple such as Granny Smith, cored and quartered but not peeled
- 1 lemon unwaxed, peeled if the rind is waxed
- 1 ginger a thumb sized piece of fresh root, peeled
Instructions
Juicer method
- Cut the cauliflower into florets and roughly chop the stalk. The pale green leaves are edible but taste quite cabbagey, so I usually leave them out of the glass.
- Quarter and core the apple but do not peel it, the skin carries a lot of the flavour.
- Top and tail the cucumber and cut it into chunks. Peel the ginger.
- Halve the lemon and peel off the rind if it is waxed.
- Feed everything through the juicer, alternating the soft cucumber and cauliflower with the firmer apple and lemon so the machine keeps moving.
- Stir, pour into a glass or a bottle and drink it fresh. It is best within a day.
Blender method
- Chop everything as above and add the cauliflower, cucumber, apple and ginger to the blender with the juice of the lemon and about 100 ml of cold water.
- Blend on high for around 60 seconds until it is completely smooth.
- Tip it through a nut milk bag or a fine sieve, pressing the pulp to get all the liquid out.
- Pour into a glass or bottle and drink fresh.
Notes
Cauliflower florets and the stalk both juice fine, but the stalk can taste a little cabbagey, so use mostly florets if you are new to it. If you are using a centrifugal juicer, feed the cauliflower in slowly, it is soft and it can clog the basket if you push it through in one go.
Nutrition
Calories: 103kcalCarbohydrates: 25gProtein: 4gFat: 0.7gSaturated Fat: 0.1gSodium: 41mgPotassium: 736mgFiber: 1gSugar: 14gVitamin A: 30IUVitamin C: 82mgCalcium: 59mgIron: 0.8mg
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Celeriac, Apple and Cucumber Juice
A light green juice led by celeriac, the knobbly celery root, sweetened with apple and freshened with cucumber and lemon. Celeriac is nearly 90 per cent water, so this one stays around 17 g of sugar a glass, which is low for a juice that still tastes sweet. Think of it as a cool cucumber juice with a soft, faintly nutty root note underneath.
Equipment
- Nut milk bag
Ingredients
For the juice
- 1 celeriac, about 300 g, peeled and cut into chunks
- 2 sweet apples, about 250 g, cored and quartered
- 1/2 cucumber, about 150 g
- 1/2 unwaxed lemon, rind left on
Instructions
Juicer method
- Wash everything. Peel the celeriac properly, the skin is thick, knobbly and bitter, so take it off rather than juicing through it, then cut it into chunks that fit your feed chute.
- Quarter the apples, cut the cucumber into rough lengths and halve the lemon.
- Feed the celeriac and cucumber through first, then the apple, then the lemon, alternating the firm root with the wet fruit so the pulp keeps moving and does not clog the basket.
- Stir the juice and drink it straight away, or pour it into a sealed bottle and keep it in the fridge for up to 24 hours. It will separate a little as it stands, just shake it back together.
Blender method
- Peel the celeriac and chop it into small 2 cm cubes, it is too hard for most blenders in big pieces. Core the apples and roughly chop the cucumber and lemon.
- Put everything in the blender with 150 ml of cold water and blitz on high for about 60 seconds, until there are no chunks left.
- Pour the blend through a nut milk bag or a fine sieve set over a jug and squeeze well to press the juice out, then discard the pulp.
- Serve straight away or bottle it and drink within 24 hours.
Notes
Celeriac is in the celery family, and celery is one of the UK allergens that has to be declared on food labels, so anyone with a celery allergy or the celery-mugwort-birch pollen cross-reaction should be cautious. A glass carries about 77 µg of vitamin K, so if you take warfarin or another vitamin K antagonist keep your intake steady week to week and tell your anticoagulant clinic. Straining removes most of the fibre. Best drunk fresh, and it keeps for 24 hours in a sealed bottle in the fridge.
Nutrition
Calories: 143kcalCarbohydrates: 35gProtein: 3gFat: 0.8gSaturated Fat: 0.1gSodium: 155mgPotassium: 715mgFiber: 1gSugar: 17gVitamin A: 100IUVitamin C: 27mgCalcium: 85mgIron: 1.4mg
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Bitter Gourd, Apple and Cucumber Juice
A green juice that does not pretend the bitterness is not there. Bitter gourd, the pale green knobbly vegetable sold as karela, leads this one, and the apple, cucumber and lemon are what make it drinkable. It is the lightest glass on the site, roughly 95 kcal with most of the sweetness coming from one apple. Cold, sharp and clean, closer to a bitter green tea than to a fruit juice.
Equipment
- Nut milk bag
Ingredients
Ingredients
- 1 bitter gourd, about 150 g, halved lengthways and the seeds scooped out
- 2 sweet green apples, about 250 g, cored and quartered
- 1/2 cucumber, about 150 g
- 1/2 unwaxed lemon, rind left on
- 2 cm fresh ginger, peeled (optional)
Instructions
Juicer method
- Wash everything. Cut the bitter gourd in half lengthways and scoop the seeds out with a spoon, then slice it into pieces that fit your feed chute. Leave the skin on, that is where most of the bitterness and the good stuff sits.
- Quarter the apples, cut the cucumber into rough lengths, halve the lemon and peel the ginger.
- Feed the bitter gourd through first on its own, so you can see how much juice it actually gives, then the apple, then the cucumber, then the lemon and ginger together last. Alternate a firm piece with a wet one so the pulp keeps moving and does not clog the basket.
- Stir and taste. If it is still too bitter, stir in a splash of cold water or the juice of another apple rather than sugar. Drink it straight away or pour it into a sealed bottle and keep it in the fridge for up to two days.
Blender method
- Cut the bitter gourd into small pieces and scoop out the seeds, core and chop the apples, chop the cucumber and peel the ginger.
- Blend everything with the juice of the lemon and about 150 ml of cold water until it is completely smooth.
- Strain through a nut milk bag or a fine sieve and squeeze the pulp hard. This step matters, the bitterness concentrates in the pulp, so the more you squeeze the more you get of the part you want.
- Chill it in a sealed bottle, or serve it over ice and drink it the same day.
Notes
Bitter gourd is a vegetable, not a medicine. The evidence on blood sugar is genuinely mixed, a Cochrane review found there was not enough good evidence to recommend it, so keep taking anything your doctor has prescribed and never stop or change a diabetes medication because of a glass of juice. If you take insulin or a sulfonylurea such as gliclazide, ask your GP or pharmacist before drinking this often, because bitter gourd can add to the effect and push your blood sugar too low. If you have G6PD deficiency, skip it altogether, the seeds can trigger a breakdown of red blood cells. Avoid it if you are pregnant or trying to conceive, it has a long traditional use for bringing on a period. It is also genuinely bitter, so start with half a gourd if you are new to it.
Nutrition
Calories: 95kcalCarbohydrates: 23gProtein: 2gFat: 0.3gSaturated Fat: 0.1gSodium: 12mgPotassium: 500mgFiber: 1gSugar: 17gVitamin A: 500IUVitamin C: 85mgCalcium: 50mgIron: 0.8mg
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Strawberry, Apple and Lemon Juice
Strawberries are the lowest-sugar fruit in the bowl, about 5 g per 100 g against 16 g for grapes, which is the reason this glass needs no sugar at all and the reason every other strawberry juice recipe is wrong to add it. One apple gives it body, half a lemon stops it being flat, and that is the lot. The one thing to get right is the order you feed the juicer, because strawberries are soft and turn to puree against a dry basket, so the apple and lemon go through first.
Equipment
- 1 Juicer use the apple first so the basket is wet
- 1 High-speed blender the easier option for soft berries
- 1 Nut milk bag
Ingredients
You'll need
- 350 g strawberries hulled, about 20 medium berries
- 1 small sweet apple about 130 g, cored and quartered
- 1/2 unwaxed lemon rind left on if it is unwaxed, peeled if you would rather it was milder
Instructions
Juicer method
- Hull the strawberries and rinse them properly under cold running water. Quarter the apple and cut out the core.
- Juice the apple and the lemon half first, so the basket and the filter are already wet before any strawberry goes in.
- Feed the strawberries through a small handful at a time, alternating them with the last of the apple. Strawberries are soft, and a dry basket simply turns them to puree and clogs.
- Stir, then taste. Add the rest of the lemon only if you want it sharper. Drink it straight away over ice, or pour it into a sealed bottle and keep it in the fridge for up to 24 hours.
Blender method
- Hull and rinse the strawberries, quarter the apple and cut out the core, and peel the lemon half.
- Blend the strawberries, apple and lemon with 100 ml of cold water until completely smooth, about 45 seconds.
- Strain through a fine sieve or a nut milk bag, pressing the pulp with the back of a spoon so you get all the juice out.
- Chill, then stir or shake before serving. It keeps for a day in a sealed bottle in the fridge.
Notes
Use small, ripe strawberries and do not add sugar: 350 g of strawberries carries only about 17 g of sugar on its own, and the rest in the glass comes from the one apple. If your juicer spits out strawberry puree rather than juice, switch to the blender method. Wash the fruit properly before you juice it, because strawberries sit near the top of pesticide-residue monitoring and you are drinking the skin: a 2026 PAN Europe analysis found residues of at least one pesticide in 78% of conventionally grown strawberry samples, and two or more in 61% of them, so a good rinse or an organic punnet is worth the money. Straining takes the seeds and pulp out, so nearly all of the fibre stays behind - eaten whole, strawberries are a decent source of fibre, but in a glass that is gone. Roughly 115 mg of vitamin C a glass is real, though regular vitamin C does not stop healthy adults catching colds. No juice burns fat, this is simply one of the lightest glasses on the site. Finally, if raw fruit makes your mouth tingle, that is oral allergy syndrome and strawberries are a common trigger for people with a birch pollen allergy, so sip rather than gulp.
Nutrition
Calories: 96kcalCarbohydrates: 24gProtein: 2gFat: 0.6gSaturated Fat: 0.1gSodium: 3mgPotassium: 365mgFiber: 1gSugar: 16gVitamin A: 40IUVitamin C: 115mgCalcium: 37mgIron: 0.9mg
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Tomato, Celery and Carrot Juice
Tomato juice from a carton tastes mostly of salt. Made fresh from tomatoes that actually taste of something, with celery for the savoury backbone, one carrot for sweetness and half a lemon for sharpness, it is a different drink altogether. The only fiddly part is the straining, and that takes two minutes.
Equipment
Ingredients
- 4 ripe tomatoes about 500 g, the ripest you can get
- 2 celery sticks about 80 g, leaves trimmed off
- 1 small carrot about 50 g, scrubbed
- 0.5 unwaxed lemon
- 100 ml cold water blender method only
- fine salt and black pepper optional, to taste
Instructions
Juicer method
- Wash the tomatoes and cut out the stalk scar, then quarter them. There is no need to peel or seed them, the juicer deals with both.
- Trim the celery and cut the sticks in half so they feed properly. Scrub the carrot, or peel it if the skin is rough.
- Put the carrot and the celery through the juicer first. They are the firm ones and they need the basket dry.
- Follow with the tomatoes, then squeeze the lemon half through at the end. The tomato is soft and watery, so it flushes everything else through with it.
- Stir, taste, and add a small pinch of salt and a grind of pepper if you want it savoury rather than sweet. Drink it straight away, or bottle it and keep it in the fridge for up to two days.
Blender method
- Quarter the tomatoes, chop the celery into short lengths and cut the carrot into rough chunks.
- Blend the carrot and celery with the 100 ml of cold water first, until there are no big pieces left. Doing it in that order stops the carrot rattling around unloved.
- Add the tomatoes and blend for 30 to 45 seconds. Do not leave it running for minutes, because the seeds turn bitter once they are properly smashed.
- Squeeze in the lemon, then strain through a fine sieve or a nut milk bag and press gently with a spoon. Stop before the last thick pulp goes through or the juice turns grainy.
- Season to taste and serve. If you want it warm, heat it gently to just below a simmer and no further.
Notes
Ripe is everything. A pale, mealy winter tomato makes a flat glass, which is what the lemon is there to rescue. If lycopene is your reason for drinking this, cook it instead: heat and a little fat do far more for lycopene absorption than raw juice does. Never juice green or unripe tomatoes, and never put the vine or leaves in the juicer.
Nutrition
Calories: 70kcalCarbohydrates: 15gProtein: 3gFat: 0.6gSaturated Fat: 0.1gSodium: 60mgPotassium: 810mgFiber: 3gSugar: 9gVitamin A: 9000IUVitamin C: 45mgCalcium: 55mgIron: 0.9mg
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So refreshing, perfect in this weather.
Summer in a glass. The ginger is a nice touch.