How To Make A Green Juice Without A Juicer

How To Make A Green Juice Without A Juicer

How to make a green juice without a juicer


 Is it possible to create a green juice without a juicer?

I’m a huge fan of green smoothies and not just because of their amazing health benefits. If you get the blend right (which isn’t that hard once you know the fundamentals) they taste pretty damn amazing too!

I’ve written many a post about the humble green smoothie and all it’s benefits, and this post here sums it up pretty well.

It was therefore only a matter of time before I decided I needed to make green juices a part of my life too. I’ve read so many amazing things about cold pressed raw green juices, most notably from the inspirational Kris Carr who’s the daily green juice queen!

The catch was, I don’t actually own a juicer.

What I do have is a blender, so I thought surely there must be a way to create a green juice with that…?!


The difference between a green smoothie and a juice

In my quest to create a green juice without a juicer, I began by considering the differences between a cold pressed raw juice and a smoothie.

A smoothie is generally a blended mixture of whole fruits and vegetables, with an added liquid to get things blending. It can also contain protein powders, nut butters, yogurt, seeds and other natural whole food flavourings such as ginger, turmeric, vanilla or cinnamon.

A cold pressed raw juice, on the other hand, is simply the liquid nutrients squeezed out of whole fruits and vegetables by a juicing machine. Raw juices don’t contain any extra liquids, added protein or flavourings, with the exception of maybe some ginger or turmeric.


Benefits of a cold pressed juice versus a smoothie

Both juices and smoothies are a great way to consume a much larger amount of raw nutrients than you’d be able to if you ate them in their whole form.

Juices are generally much lighter and easier to digest than smoothies. This is because during the juicing process, a juicer removes all the fibre from the fruits and vegetables, leaving the vitamins and minerals more readily available for absorption.

One thing to keep in mind is because all the fibre is removed in a cold pressed juice, any fruit sugars present will also be more readily absorbed. So if you have a fruit loaded juice, you can end up with some pretty crazy blood sugar spikes. The best way to avoid this is obviously to keep the fruit content low in a cold pressed jucie.

Juices are therefore great if you want a big dose of nutrients that’s light on the digestion. This might be when you’re on a cleanse, have potential gut issues, or are just wanting to boost your nutrient intake but not make a meal out of it.

A smoothie on the other hand, is a great choice if you’re wanting to consume more fibre with your nutrients which is beneficial in keeping your digetsion flowing smoothly. Also, by adding protein to your smoothies they canbe a great light meal replacement.


How to make a green juice without a juicer


What to consider when making a green juice without a juicer

In order to make a green juice in a blender, the green vegetables therefore need to be blendable and you need a way to remove the fibre after blending.

My other challenge was to create a green juice without using any fruit to sweeten it, as I was still in the middle of a sugar cleanse!

I therefore had to consider which green vegetables go well together to create something drinkable and avoid a bitter tasting green dirt juice. I discovered the secret to making this work was cucumber with it’s soft mellow flavour, and a good squeeze of lemon juice.

Lemon juice, although acidic to taste, is amazing at keeping the body slightly alkaline which is the ideal state. From there you can’t go wrong with celery, leafy greens such as kale, spinach, silver beet or collard greens, and fresh herbs like parsley which is very cleansing and mint which is delicious and good for digestion. Lastly, a small amount of fresh ginger adds a warm flavour and is also a great digestive aid.


How to create a green juice in a blender

To create a green juice in a blender, place all the ingredients into the blender jug, add just enough water to get things moving and a little ice to ensure the blender blades don’t heat things up. Blend on high until smooth, then pour the mixture through a fine sieve to remove the fibre. And that’s it! You essentially have a rawc green juice, albeit not officially cold pressed.

This is obviously a slightly crude method and juicers will do a much more efficient job, but if you don’t own a juicer yet and are unsure about investing in one, this is a good way to test it out.


When to purchase a juicer

I ended up loving my blender juices so much that I’ve since borrowed my sister’s juicer to see whether I could taste the difference in the juice, and to decide whether I need to purchase one myself.

The main differences I discovered were the juicer creates a much more intense juice as there’s no added water, and secondly, you can juice things in a juicer that would stop a blender in its tracks. The best examples are carrots and beetroot which make great alternative sweeteners to fruit.

One tip I also discovered was when using beetroot to sweeten a green juice, it’s best to put it through last and just give the juice a little swirl to avoid turning your juice into an unappetising brown colour.

Below I’ve shared my two favourite green juice recipes – a blender recipe and a juicer recipe. The original recipes don’t contain any fruit sweetener (except for lemon juice which isn’t very sweet) and taste pretty damn amazing if I say so myself.

If you’re just starting out with green juices and find them on the savoury side, I’ve included the option to add green apple or beetroot (which is my personal favourite, if not just for the crazy colour contrast it creates).

I hope you use these recipes and may they inspire you to incorporate more fresh greens into your day.

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!



How to make a green juice without a juicer


Green Juice (blender recipe)

Makes: 1 juice

1 x 15cm piece cucumber (peeled if not organic)
2 stalks celery
2 handfuls leafy greens such as: curly kale, cavalo nero, spinach, silver beet, collard greens
1 handful fresh herbs such as: mint and parsley
1 x 5cm piece fresh ginger
1 lemon juiced
3/4 cup filtered water
1 handful ice
optional: 1 green apple, core removed

Wash all the ingredients and place in the blender. Blend on medium speed, using the blender stick to get things moving, then high speed until smooth. If it needs more help to get things blending at the beginning, add a little more water. Pour the blended juice through a fine sieve to remove the fibre and serve in a tall glass.

Green Juice (juicer recipe)

Makes: 1 juice

1 x 15cm piece cucumber (peeled if not organic)
2 stalks celery
2 handfuls leafy greens such as: curly kale, cavalo nero, spinach, silver beet, collard greens
1 handful fresh herbs such as: mint and parsley
1 x 5cm piece fresh ginger
1 small lemon (whole)
optional: 1 small beetroot, peeled and/or 1 green apple, core removed

Put all the ingredients through a juicer in the order listed, ensuring you leave the beetroot to last if using. Drink the juice immediately or it can be stored in a sealed glass jar for one day in the fridge before it starts to oxidise and loose its potency.




Cinnamon Jam Donut Smoothie

Cinnamon Jam Donut Smoothie

Cinnamon Jam Donut Smoothie


This cinnamon jam donut smoothie recipe is from the second edition of my Inspired Smoothies ebook, and it’s still one of my favourites!

It’s a great example that not all smoothies necessarily have to be green to be good for you. Even though it has a decadent name, it’s actually a very healthy smoothie and is a great energy and protein.

The best way to describe this smoothie is a thick and creamy, vanilla milkshake with hints of cinnamon, banana and caramel. And when topped with raspberry chia jam it really is reminiscent of a jam donut.

This cinnamon jam donut smoothie has a base of cashews nuts which are a great source of plant protein and are high in magnesium which is vital for bone health and helping your body and muscles relax.

Bananas are one of the best sources of manganese which jump starts the metabolism and encourages wound healing. They’re also a good source of vitamin B6 (vital for so many processes!), vitamin C (boosts immunity, reduces inflammation, and slows the ageing of skin) and copper (essential in the development of blood cells).

Dates are also high in vitamin B6, vitamin A, potassium, iron, phosphorus, calcium and fibre.

Raspberries are a naturally low fructose fruit and are also a great source of antioxidants and fibre.

Last but not least, chia seeds are a great source of omega-3 alpha-linolenic acid which is beneficial to the brain and heart, and contain all 9 essential amino acids making these little seeds a complete plant protein.

You need to plan ahead a little for this recipe as the cashew nuts require soaking for 2-4 hours beforehand to ensures they blend into a super smooth and creamy smoothie. However, if you don’t have time or just want this smoothie ASAP, you could use boiling water to soften them faster. Or do away with the soaking step altogether provided you have a high speed blender!

Mmake sure you have frozen bananas on hand as these really add to the thick, creamy chilled texture. A great tip is to keep a stash of peeled, chopped bananas in your freezer so that you’re always smoothie or nice cream ready!


Cinnamon Jam Donut Smoothie


Smoothies are a fantastic way to get a lot of nutrients into your body in one go. Take a green smoothie for example, you can literally pack an entire salad or plate of greens into one glass, yet it’s easy to finish and you don’t feel overly full afterwards.

The reason for this is the ingredients have already been partially broken down by the blender blades which means they are more readily digested and absorbed by your body. This in turn means your body doesn’t have to put as much energy into digestion and can turn its attention to other important processes such as detoxification and healing.

The other amazing thing about smoothies is the ingredients are entirely raw which means all the nutrients are in their original unprocessed state and not affected by heat. This means all the the vitamins and minerals remain intact, as well as the foods inherent living enzymes. These enzymes assist the absorption of the nutrients which futher takes the pressure off your digestive system.

So essentially, by drinking smoothies you can maximise your nutrient intake in a very easy way.

When choosing ingredients that you’ll be eating raw, consider buying organic, spray free produce if you can. Or at the very least, take note of the dirty dozen and clean fifteen as identified by the EWG and try and avoid the dirty dozen if you can’t get them organic/spray free.

If you’d like more helpful hints and tips about making smoothies, or some new recipe inspiration, check out my free Inspired Smoothies ebook here, or my 5 Day Green Smoothie Challenge here.

I hope you enjoy this cinnamon jam donut smoothie recipe! Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or Facebook.


Cinnamon Jam Donut Smoothie

Serves: 2 large or 4 small glasses
Prep time: 2-4 hours soaking time (optional); 10 minutes to make the smoothie

2 cups soaked cashew nuts
2 small frozen bananas
1/4 tsp cinnamon
2 tsp vanilla powder or essence
2 Medjool date, pitted
2 cup filtered water
1 cup ice

Raspberry Chia Jam

1 cup raspberries, fresh or frozen
2 Tbsp chia seeds



Make sure you have frozen bananas, plan ahead and put them in the freezer a couple of hours beforehand or better still keep a stash in the freezer ready for smoothie and nice cream making.

To soak the cashew nuts, place them in a bowl and cover with filtered water and leave to stand for for 2-4 hours. Drain and rinse well.

Prepare the chia jam by washing the raspberries well. If using fresh raspberries, place them in a bowl and simply crush with a fork until they become juicy. Combine with the chia seeds and stir well. If the raspberries are frozen heat them a little either in the microwave or in a small pan over low heat until they become soft and juicy. Transfer to a bowl, combine with the chia seeds and stir well. Set the raspberry chia jam aside to thicken, which should take about 5-10 minutes.

To make the smoothie, place the cashew nuts into a blender jug with the frozen bananas, cinnamon, vanilla, dates, water and ice. Blend on high until all the ingredients are well combined then pour into your serving glasses.

Spoon a layer of raspberry chia jam onto the top of each smoothie and swirl with a spoon. Sprinkle with a little cinnamon and place a couple of extra raspberries (fresh or frozen) on top. Serve and enjoy!

Note: If you want to make these smoothies ahead of time, keep the chia jam separate and store in sealed containers in the fridge for up to 3 days. When ready to serve top with the chai jam, cinnamon and raspberries.


Cinnamon Jam Donut Smoothie