Green Juice recipe – An easy blender recipe with spinach, parsley, cucumber, celery, green bell pepper, and orange juice. It’s fresh, bright, and refreshing!
There’s been quite a bit of reminiscing going on this week. Between myself and my husband and our daughters. With my parents. And my sisters.
One year ago our entire family, plus a few more very special peeps, spent Thanksgiving week in Mexico. It was a fantastic time of sun, fun, and relaxation.
And great food and drink, of course!
This Green Juice recipe gets its inspiration from my morning Mexico breakfast routine of chilaquiles (made with salsa verde, my favorite!), salsa fresca, all the fresh guac my heart could desire, and a tall glass of cold green juice.
After breakfast, we’d find a shaded outdoor cafe table, to linger over cappuccinos made by the sweetest Mexican barista on the planet.
If only every morning could start like this!
That week in Mexico was such a blast!
We stayed at a beautiful resort about half an hour’s drive south of Cancun. Our entire family was there – my parents, our own family, and my two sisters and their families. And then my brother-in-law’s parents, his two brothers, and their brother’s family joined in, too. We were quite the number each morning grouping our loungers by the pool, and then each evening requesting tables together for dinner.
This was the scene every single morning, walking from our room to breakfast. Quite the contrast from our chilly and brown Upper Midwest.
Blue, blue, and more blue. And sun – warm and glorious. The mornings were slow, extra quiet and peaceful, like a long, warm hug.
I can’t help myself. When I travel and find especially memorable things to eat and drink, I just have to try to my hand at recreating some of them when I get home.
This time, green juice was the obvious winner.
Still workin’ on the chilaquiles…
How to make green juice
For a number of mornings, I tried to guess the ingredients in the resort’s green juice. And then, as luck would have it, I was standing at the juicing station just as the juicer guy was making it.
He blended together fresh celery, spinach, cucumber, parsley, and green pepper – and then brought it all together with orange juice.
This is a great recipe for those of you who don’t own a juicer (me!), as you simply use a carafe of your favorite purchased orange juice. Although fresh-squeezed orange juice would be even more wonderful. —> I’m going to try it this winter when all the best citrus is in season.
Start by placing all the fresh green ingredients into the pitcher of a blender, and then add a bit of orange juice.
Then give it a whirl.
A powerful blender ensures that the greens get blitzed extra smooth. I highly recommend this Vitamix – we absolutely love it and use it every week for a variety of different tasks.
Then pour in the remaining orange juice, give it a stir, and you’re done. This green juice recipe is so easy!
Although I always drink a glass right after mixing, I prefer it super chilled, just like it was in Mexico. A couple hours in the refrigerator, and a glass of this green juice has me back at that resort, in my swimsuit, cover-up, and flip-flops, eating crispy-soaked chilaquiles with my family. Ahhhh…
Like this green drink? Save it to Pinterest!
Here are a few more Mexico-inspired drink recipes that I’ve shared over the years, in the form of margaritas. Because Mexico and margaritas go hand in hand. Right?!
- Traditional Margaritas, just the perfect margarita!
- Prosecco Margaritas, a big-batch cocktail, great for entertaining.
- Jalapeno Mezcal Margarita, for those who like it spicy!
- Margarita Recipe for One AND for a Crowd, another big-batch recipe.
- Rhubarb Margarita…so lovely in the spring!
- Orange Margarita, beautiful with seasonal winter citrus.
And here are a few Mexican breakfast recipes I’d like to try!
- Cheesy Mexican Breakfast Casserole from eazy peazy mealz
- Breakfast Tacos from FoodieCrush
- Churro Doughnuts from Kitchen Nostalgia
- 3 oz. fresh spinach
- 2 oz. cucumber (leave skin on), sliced
- 1 oz. flat parsley
- 1 oz. green bell pepper, sliced
- 1 oz. celery, sliced
- 1 52-oz. container orange juice (not from concentrate)
- Add all fresh green ingredients to the pitcher of a high-power blender. Pour in 1 cup of the orange juice. Blend on medium-high speed until very smooth. Remove pitcher from blender and pour in the remaining orange juice. Stir to combine. Do not blend again, as this makes the green juice overly frothy. Pour green juice into a covered pitcher or carafe and refrigerate. It will keep well for about 4 days. Combine/shake well before pouring.
Tip: I like to purchase orange juice in the 52-oz. plastic carafes. Then pour the green juice back into the same carafe for storing in the refrigerator. Just be sure to leave a couple inches of head space, for easy shaking prior to pouring. There will be one or two servings of green juice that won't fit into the carafe, so just go ahead and drink that right away. :)
from a farmgirl's dabbles - inspired by our family trip to Mexico, where green juice was served each morning at the resort breakfast buffet.
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Amount Per Serving: Calories: 97Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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