Vegetable juice recipes for carrots, celery, tomatoes, lettuce, watercress and more.

Vegetable juice

Vegetable juice may not be as sweet as fruit juice and the taste may be an acquired one, yet they are extremely nutritious. More often than not, vegetable juices may be sweetened with carrots or apples.

Here we include a selection of popular and healthy recipes.

Beetroot Juice

Vitamins: A, B, C and E

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Minerals: Iron, magnesium, manganese, phosphorous, potassium, silicon and sodium

Therapeutic benefits: Beetroot juice is very powerful and should always be consumed in small quantities and usually mixed with other juices, such as apple, carrot, cucumber and celery.

It is an excellent purifier and cleanser of the blood and is effective in cleaning out the liver, kidneys and arteries.

Due to the high amounts of natural sugars that beetroot juice contains, it is thoroughly energising, although should be avoided by diabetics.

It is also good for digestive problems such as constipation and it strengthens the bones, which is helpful for people as they get older and their bones become weaker.

Preparation for juicing: Try to pick out beetroots that are firm to the touch rather than soft or shrivelled.

Always mix with other fruit or vegetable juices, as pure beetroot juice can lead to negative reactions within the body.

Broccoli Juice

Vitamins: A, B, C, E and K

Minerals: Calcium, copper, iron, potassium and zinc

Therapeutic benefits: Broccoli has the best reputation for fighting cancer, as it contains copious amounts of anti-oxidants and fibre. It has also been recommended for the prevention of cataracts.

Preparation for juicing: Choose broccoli that is a rich green colour with no yellow or dried patches. The vegetable should be firm to the touch and not soft. The stalk may also be juiced, as it also contains plenty of vitamins and minerals.

Cabbage Juice

Vitamins: A, B, C and E

Minerals: Calcium, chlorine, iodine, iron, magnesium, phosphorous, potassium and sulphur

Therapeutic benefits: Cabbage is a wonderful cleanser of the internal system and the whole body and is also highly antiseptic. It is good for constipation and helps to reduce high blood pressure. It is often used in diet programmes as it is said to aid slimming and it is also often prescribed to treat respiratory problems such as asthma, coughs, colds and flu. People who are prone to sweating should consume some raw cabbage every day.

Preparation for juicing: Look for cabbages that are heavy and brightly coloured. Lighter cabbages contain less moisture or are old.

Cabbage juice should always be mixed with other juices such as carrot or spinach and lettuce and cucumber and celery.

Carrot Juice

Vitamins: A, B, C, D, E, G and K

Minerals: Calcium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, sodium and sulphur

Therapeutic benefits: Carrot juice is an excellent tonic for just about every ailment imaginable. It can be consumed in large quantities as well.

It is particularly effective in preventing cataracts and other eye problems, as well as energising, cleansing and healing the body faster.

Carrot juice boosts the immune system and protects against disease. It helps to treat anaemia, circulatory problems and skin disorders.

It is good for digestive problems and is an excellent remedy for ulcers, liver problems and asthma. It may help to prevent tooth decay and gum disease.

Preparation for juicing: Choose carrots that are firm to touch and peel unless they are organic. The tops and the roots may be used to make carrot juice.

Carrot juice is often used as the basis for other juices as it is easily digested and may be consumed in large quantities.

Celery Juice

Vitamins: B and C

Minerals: Iron, magnesium, phosphorous, potassium and sodium

Therapeutic benefits: Celery juice is most well known for its abilities to ease rheumatic and arthritic pain and inflammation. It is also good to take celery juice if recovering from illness, particularly a cold or flu, as it replaces lost minerals in the body.

The potassium in celery helps to lower blood pressure and it is effective in strengthening the stomach, liver and kidneys. For restlessness and sleeping problems, celery juice is highly successful.

Preparation for juicing: Choose celery stalks that are firm and straight that show no signs of wilting.

Wash the stalks thoroughly and remove both ends before juicing.

Cucumber Juice

Vitamins: A and C

Minerals: Calcium, iodine, iron, magnesium, phosphorous, potassium, silicon and sodium

Therapeutic benefits: Cucumber juice is a great tonic for encouraging healthy skin, hair and nails. It controls fluid retention and helps with bladder problems. It cleanses the blood and is also said to treat arthritis effectively.

Preparation for juicing: Buy cucumbers that are a dark green colour, firm to the touch and do not show signs of wilting.

Some cucumbers, like apples, are covered in a wax-like film. Therefore, wash them thoroughly and possibly peel them unless organic.

Dandelion Juice

Vitamins: A and C

Minerals: Calcium, iron, magnesium, manganese, potassium and sodium

Therapeutic benefits: Dandelion leaves are amongst one of the best curative plants around and the best thing is that they are free, as you can go into any field and pick them.

They are excellent for the circulation and any circulatory problems, therefore benefiting the skin and even cellulite.

Due to the high iron content, they are useful for sufferers of anaemia and other blood disorders and when combined with carrot juice they can help strengthen bones and combat bone disease.

Dandelion leaf juice may also heal ulcers and clear up any kidney or bladder problems.

Preparation for juicing: Try to pick leaves that are dark green and fairly small, as the larger leaves tend to produce a more bitter taste. Make sure that the leaves are washed thoroughly to remove traces of pesticides, fertilisers and dirt.

Fennel Juice

Vitamins: A and B

Minerals: Iron, phosphorous, potassium and zinc

Therapeutic benefits: Fennel is probably best well known as a digestive aid. It can help with trapped wind, poor digestion and more painful conditions such as gastritis and enteritis.

Fennel is also a diuretic and therefore is very effective when dealing with kidney or bladder troubles and fluid retention.

It is also a general pick-me-up and helps to combat general tiredness and fatigue.

Preparation for juicing: Choose fennel bulbs that are firm to the touch and a bright white in colour. Wash thoroughly and cut into small pieces before passing through the juicer.

Fennel has an aniseed taste and mixes well with apple, carrot, pear or celery juice.

Lettuce Juice

Vitamins: A, B, C, D and E

Minerals: Calcium, copper, iron, magnesium, phosphorous and potassium

Therapeutic benefits: Lettuce is an excellent remedy for constipation and should be consumed daily with olive oil in a salad.

It is also a powerful diuretic, aiding with bladder and circulatory problems such as fluid retention, cellulite and obesity.

It contains a chemical substance similar to opium, which acts as a powerful relaxant to the nervous system. It is therefore known to help with stress, anxiety, insomnia and heart palpitations.

Preparation for juicing: The darker varieties of lettuce are more nutritious. Choose lettuces that are heavy and green in colour.

Parsley Juice

Vitamins: A and C

Minerals: Calcium, copper, iron, magnesium, potassium, sodium and sulphur

Therapeutic benefits: Parsley is a very potent herb and should be consumed more often, as it has strong healing properties.

It is a strong diuretic and also a powerful stimulant, so should not be taken at night.

Parsley juice is useful for sufferers of migraines, high blood pressure, eye disorders and anaemia. It also benefits those whose arteries have hardened or for sufferers of arthritis.

It is a good blood cleanser and cures many bladder, liver and kidney troubles.

Preparation for juicing: Parsley juice is extremely potent and therefore should not be taken on its own or in large quantities. Always combine it with other juices such as carrot or celery. Choose parsley leaves that are dark green in colour.

Spinach Juice

Vitamins: A, B, C and K

Minerals: Calcium, iodine, iron, phosphorous and potassium

Therapeutic benefits: Spinach has more iron in it than any other vegetable. It is good for anaemia, depression, fatigue, PMT and sufferers of SAD (Seasonal Affective Disorder).

It also helps with digestion and is a great internal body cleanser. For those suffering with boils, ulcers, abscesses and the like, a few glasses of spinach juice will help these to heal much faster.

Preparation for juicing: Choose leaves that are fresh and dark green in colour. Spinach juice is very strong and so should be consumed in moderation.

Tomato Juice

Vitamins: A, B, C and E

Minerals: Iron, phosphorous, potassium and sulphur

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Therapeutic benefits: Tomatoes gain a lot of their nutrients from the sun and therefore are highly energising and nutritive. They are excellent for blood disorders and a good tonic for the nervous system. This is particularly beneficial for people who suffer from anxiety, stress, nervousness, insomnia and fatigue.

Tomatoes have the ability to eliminate uric acid from the body and so are an excellent food for people with arthritis, gout and rheumatism.

They are hugely detoxifying and can help with skin disorders such as acne or boils.


Preparation for juicing: Choose tomatoes that have been ripened on the vine and make sure that they are ripe and heavy. Wash thoroughly, chop and pass through the juicer with the skin.

Tomato juice is very popular on its own but can also be mixed with carrot, apple, celery or onion juice.

Watercress Juice

Vitamins: A, B, C and E

Minerals: Calcium, chlorine, iron, magnesium, potassium, sodium, sulphur and zinc

Therapeutic benefits: Watercress juice is an excellent remedy for excess mucous and chronic bronchitis. It can also be taken in order to prevent the onset of flu or a cold.

It is good for anaemia, circulatory disorders and helps with kidney, bladder and liver problems.

Preparation for juicing: Choose fresh dark green leaves that show no signs of dryness or wilting. Do not drink watercress juice in large quantities or on its own, as it is very potent. Combine with carrot and spinach juice.

Carrot, cucumber, celery and apple juice

4 carrots
1 apple
1 celery stick
¼ a cucumber
½ a lemon

Wash the ingredients. Cut the ends off the carrots and celery and core the apple.

Cut all the ingredients into smaller pieces and juice. Mix well and serve chilled.

Carrot and apple juice

8 carrots
2 apples
pinch of ginger

Wash the carrots and apples. Core the apples and remove the ends from the carrots. Cut into slices and process in the juicer. Add a pinch of ginger and serve chilled.

Broccoli, carrot and beetroot juice

8 oz (225 g) of broccoli
6 oz (170 g) of carrots
2 oz (55 g) of beetroot

Wash the broccoli and carrots. Remove the ends from the carrots and separate the broccoli into florets. Slice the beetroot. Juice all of the ingredients and mix together.

Green juice

7 oz (200 g) of green apples
3½ oz (100 g) of broccoli
2 oz (55 g) of celery
1 oz (30 g) of parsley

Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve in a tall glass with ice.

Cabbage and carrot juice

8 oz (225 g) of white cabbage
8 oz (225 g) of carrots

Wash and chop the cabbage. Wash the carrots, do not peel but remove the ends. Juice both ingredients, mix well and serve over ice.

Cabbage, red pepper and tomato juice

6 oz (175 g) of red pepper
6 oz (175 g) of tomatoes
3½ oz of white cabbage
1 tbsp of parsley

Wash the red pepper, cabbage and tomatoes and pass through the juicer. Pour into a tall glass. Finely chop the parsley and stir into the vegetable juice.

Spinach and carrot booster

8 oz (225 g) of spinach
8 oz (225 g) of carrots
1 oz (30 g) of parsley
1 tsp of spirulina

Juice the first three ingredients and pour into a glass. Stir in the spirulina and serve chilled.

Hot tomato and carrot juice

10 oz (300 g) of tomatoes
6 oz (175 g) of carrots
3½ oz (100 g) of celery
1 clove of garlic
pinch of ginger

Wash the tomatoes, carrots and celery. Remove the ends from the carrots and celery.

Juice these ingredients together with the clove of garlic and add the ginger. Stir well and serve with ice.

Watercress and pear juice

8 oz (225 g) of pears
4 oz (125 g) of watercress
½ a lemon

Wash, core and cut the pears into small chunks. Juice all of the ingredients and serve with ice.

Watercress, celery and carrot juice

1½ oz (45 g) of watercress
3 carrots
2 sticks of celery

Wash all of the vegetables and cut the ends from the celery and carrots. Pass through the juicer and serve with ice.
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Beetroot bliss

8 oz (225 g) of carrots
4 oz (115 g) of beetroot
4 oz (115 g) of watercress
4 oz (115 g) of red onion
1 clove of garlic

Wash the carrots and watercress and drain. Cut the ends from the carrots. Chop the vegetables into small pieces and pass through the juicer. Mix well and serve with ice.

Green goddess

3½ oz (100g) of lettuce
3½ oz (100g) of green beans
3½ oz (100g) of Brussels sprouts
3½ oz (100g) of Jerusalem artichokes
3½ oz (100g) of carrots
half a lemon

Wash all of the vegetables and drain well. Cut into small pieces or slices. Pass through the juicer and add the lemon juice. Mix well and serve chilled.



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