I Tried Martha Stewart’s Recipe for No-Kale Green Juice and It’s Now My Go-to Choice Every Morning

In my opinion, there’s nothing more refreshing than a tall glass of freshly juiced fruits and vegetables. While I’m a true fan of orange juice, lately I’ve been getting into different options and making combinations of my own to double down on my servings. And with summer quickly approaching, I figure what better time than now to get my skin flourishing and tastebuds pleased?

Thankfully Martha Stewart and I are on the same page because she recently revealed her green juice recipe that she drinks every day. Through research, I’ve found that green juices are packed with flavor and nutrients and, after buying a few cold-pressed juices from my local farmers market, I figured I would try to make my own at home. And thanks to Martha, I think I’ve found what just might be my favorite green juice recipe of them all.

In the video, Martha says she receives a lot of questions in regards to her secret for looking so good and she simply believes the answer lies in her green juice. Of course, I needed no more convincing, so I went out, purchased my ingredients, and started juicing. 

Get the recipe: Martha Stewart’s Green Juice

Creating this recipe is super easy and you’ll honestly spend more time shopping for the ingredients than you will making it. Martha didn’t give exact measurements for this — I assume it’s more made to fit your tastebuds — but she did give exact ingredients. With that, I created a recipe that suited me by using 3 celery stalks, 2 cups of spinach, a half of cucumber, 1-inch piece of ginger, half of a grapefruit (instead of a blood orange), 2 cups of cut pineapple, and a sprig of mint. 

While Martha opted to leave the skin on her fruits for this, I took the extra step of removing mine. Once done, I juiced them all together and enjoyed a delicious green juice. 

As stated above, this recipe was very easy. I just needed a few simple ingredients and a juicer. Once I got things prepped and ready, things were a breeze. Just a simple drop into the juicer, and I was ready to go for the day. 

Before juicing, however, I would recommend removing the skin off of your fruits. I’m not a fan of the taste fruits deliver with their rinds on, so this slight shift made my green juice much more enjoyable. Overall, though, this recipe is amazing.

1. You can add any citrus fruit. Although the original recipe for this juice calls for using a blood orange, I enjoyed it more with fresh grapefruit. If grapefruit isn’t your thing, though, feel free to use the citrus of your choice.
2. Remove the skin from your fruit. You will get a slightly different taste if you do. 
3. Do not substitute the spinach. I took Martha’s advice and skipped the kale and/or cabbage and I’m so glad I did. Not only was it palatable, but it also didn’t have that overbearing taste that most kale- or cabbage-based juices usually leave you with.
4. Don’t go overboard with the mint. Although the mint brings the juice together and gives it a sense of freshness, if you add too much it will dominate your juice. Add enough based on what your tastebuds will appreciate.