Raising the Juice Bar

Drink up with 8 of our favorite juicing recipes

May 14, 2014

Chock-full of vitamins and minerals, juices make a great supplement to your recommended 5 to 13 daily servings of vegetables and fruits. Juicing is also a smart way to get kids to eat their greens, when camouflaged by fruit. Compared to pasteurized juices, freshly made juice has all of the living enzymes, vitamins, and minerals intact.

Another benefit? Juicing your own organically grown vegetables will save money. Instead of buying a bottle of cold-pressed juice for $8 a pop, you can just go to your garden and pick and make your own. Two to four glasses of fresh-pressed juice a day will help you get the full benefit of juicing, and supplement your diet.


Agua Fresca

Refreshing; contains potassium, vitamins A and C
1 cup watermelon
1 lime
¼ habanero pepper (optional)

  • Makes 6 ounces


Sweet Beet Treat

Contains potassium, magnesium, vitamins A and C
1 cup cantaloupe
1 beet

  • Makes 5 ounces


Wheatgrass Detoxer

Mineral powerhouse; contains iron, zinc, copper, potassium, vitamins A, C, E, and K
1 cup wheatgrass
3 carrots
½ lemon

  • Makes 4 ounces



Contains potassium, magnesium, vitamins C and K
1 cucumber
1 pear

  • Makes 10 ounces


Morning Start

Contains vitamins A and C
1 apple
5 carrots
½ cup parsley

  • Makes 10 ounces


Afternoon Pick-Me-Up

Antioxidant; contains potassium, magnesium, vitamins A, B6, and C
3 carrots
1 apple
2 stalks celery
1 beet
1-inch piece of ginger

  • Makes 16 ounces


Mean Green

Anti-inflammatory; contains calcium, vitamins A, B6, and C
 stalk destemmed kale
1 apple
1-inch piece of ginger
¼ cup parsley
1 cucumber

  • Makes 12 ounces


Strawberry Mojito

Energizing; contains potassium, vitamins C and K
1 cup strawberries
1 cucumber
½ cup mint
1 lime

  • Makes 10 ounces

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