A couple of months ago, I posted a recipe for light green juice composed of celery, cucumber, and lemon. This recipe is a great introduction to green juice since it has a lemony flavor without the bitterness that green juice can have when certain dark leafy green vegetables are used to make the juice. I happen to love the flavor of most leafy greens, so here is a recipe for one of my favorite juices:
5 stalks of celery (12” long)
1 lemon, peeled
1 medium cucumber, 8” long
3 cups frisée greens
5 cups dandelion greens
This recipe makes about 3 cups of juice. Here are some of the nutrients found in these ingredients:
| Dark Green Juice Ingredients | Adult Daily Values | |
| Calories | 270 | |
| Calcium | 790.3 | 1000 – 1200 mg |
| Iron | 11.8 | 8 – 18 mg |
| Zinc | 3.4 | 8 – 11 mg |
| Magnesium | 202.6 | 310 – 420 mg |
| Potassium | 2953.1 | 4700 mg |
As one can see, the dandelion greens and frisée greens contribute quite a bit of calcium and iron to this juice when compared to the light green juice recipe from October:
5 stalks of celery (12” long)
1 lemon, peeled
1 medium cucumber, 8” long
This recipe makes about 2 cups of juice. Here are some of the nutrients found in these ingredients:
| Light Green Juice Ingredients | Adult Daily Values | |
| Calories | 120.7 | |
| Calcium | 198.0 | 1000 – 1200 mg |
| Iron | 1.99 | 8 – 18 mg |
| Zinc | 1.07 | 8 – 11 mg |
| Magnesium | 81.05 | 310 – 420 mg |
| Potassium | 1390.39 | 4700 mg |
Dandelion greens and frisée greens are both members of the sunflower plant family (Asteraceae), cucumbers are in the squash family (Cucurbitaceae), celery is a member of the carrot family (Apiaceae), and lemons are in the citrus family (Rutaceae).
One of the best ways to keep in touch with us is to join our email list. You’ll receive a free copy of Our Top 12 Strategies for Long Term Success on A Raw Plant-Based Diet eBook along with regular information about raw food and plant-based diets and periodic promotions for our classes, events, and other offerings!
7 thoughts on “Dark Green Juice”
Comments are closed.
Figuring calories from juicing is so confusing to me. Do you subtract the fiber calories from the calorie total since they are extracted out?
Hi susan, thanks for the question. Fiber does not contain calories, for humans, since we cannot digest fiber. The calories stated for each juice are for the ingredients used to make the juice, since there is little information available on the calorie and nutrient content of fresh juice.
Wow thank you Karin and Rick this looks so yummy! You didn't disclose the protein content and I bet it would be fairly high! Thank you for your wonderful newsletters! ;0)
Hi Judy,
The ingredients in this juice contain 14.4 grams of protein and 270 calories!
You peel the lemon in this recipe. I usually include the peel. Is there a reason not to?
Hi Margaret,
I remove the lemon peel before juicing, since I find the taste to be bitter.
ummm. love this juice! I need an opinion about cleanliness. When produce comes from my garden it gets a quick rinse for bugs and dirt. But if it comes from the market where I imagine it being picked and handled by a dozen people before I buy it, I maybe get a little fanatic. Hard items (apples, cukes, even celery) get a spray of first vinegar, rinse, then a spray of peroxide and rinse. Leafy greens get a soak in water with grapefruit seed extract. I tend to just put them in the spinner and not bother to rinse. So, is the residue of the citracidal bad for my stomach (does it kill off good bacteria?) But mainly, I'd like an opinion if anyone else feels the need to kill bacteria on their purchased produce, or is a quick water rinse sufficient?