Recovered Life and Juiced Greens Recipe

I still get emotional when I think about it, what life was like just two months ago and now.

My brain works again. I can actively participate in conversation. Walk miles. Savor what I’m eating. Fit into most of my clothes. Dream about the future. Feel inspired.

Ruminating with recipe ideas again feels so good!

Realizing all that I had hoped for … prayed for … believed. Yeah, it’s worth getting emotional, letting gratitude and joy sink deep into the worn calluses from climbing Health Mountain. I’m ready to summit.

A heartfelt thank you doesn’t seem adequate to express how much it meant to me to know so many were praying and wishing me well as I’ve been recovering, but I’ll say it anyway.

Thank you.

Your friendship, support, and timely encouragement was the comforting hug I so often needed.

Spring Green Juice - two servings (1 of 1) copy

Stirring in the kitchen and tapping away at the keyboard again definitely has the creative juices flowing, so there is a sizable list of recipes to try over the coming months. This first recipe is a simple one, but it does require special equipment—a juicer. During recovery, my goal was to do everything possible to encourage the healing process and juicing was part of my regimen because it is nutrient-dense and easy to digest.

You know I’m a big proponent of whole food. In general, separating or isolating nutrients is less effective for overall health than eating food closest to its natural, whole state. However, I do think juicing has its place, especially when our health is compromised or in a state of recovery, and we are unable to consume required nutrients at mealtime.

After surgery, it took four days for me to be able to eat any solid food and then only small amounts. It was well over a month before my digestive system was back to normal, during a critical time of healing. Juicing vegetables and greens allowed me to assimilate the nutrients my body needed for recovery without intestinal discomfort—a crucial aspect after surgery.

Juicing Tips:

  • Use only enough fruit to make any green juice palatable. Concentrated fruit juice can cause spikes in blood sugar, which is a burden on your system, so limit the amount of fruit. This is one of the common mistakes people make when juicing.
  • On the subject of avoiding fruit juice, the same goes for smoothies. Fresh vegetable juice is an ideal base for smoothies too.
  • If you juice often (more than 3 x week), rotate the vegetables and greens to add a variety of nutrients.
  • Juicing is not a substitute for eating; rather it is a nutritional boost like a vitamin or supplement. Incorporate juices, but don’t overdo.
  • Choose organic produce for juicing. Everything gets concentrated in the juice; you don’t want pesticides in the mix.
  • Fresh juice should be consumed as soon as possible, however if you save it, do so in a container with little air and no longer than 48 hours for best results. As you can see in the recipe photo, I used a mason jar for the second serving.
  • What about all the pulp? Some recommend adding small amounts back into the juice. I tried that and did not like the texture. Compost it, freeze it for soups, feed it to chickens, or even stir in some water and add it to your lawn (which is what I did).

Don’t own a juicer?

Neither do I, so I borrowed one. I wanted to know if juicing would be worth the effort and how committed I would be before making a purchase. Years ago, a friend of mine bought a $600 juicer and juiced one time, her husband still teases her it was the best $600 glass of juice he’s ever had. Fortunately, they kept the juicer and were delighted to loan it to me for my post-op plan (yes, she felt vindicated). Juicers range widely in price, from around $100 to over $1000, and like gym equipment, you might feel better for owning one, but it doesn’t do you any good collecting dust.

What kind of juicer should you use?

Masticating juicers extract the most juice. However, if you’ve never juiced before, don’t worry about what kind until you know it is something you will do consistently. Survey your friends (you know which ones to ask) to borrow one for just a couple of weeks or even a month. Then juice. See if it is something you can commit to, as well as what you like and don’t like about the juicer you borrow, which will give you a better idea about the features you’d prefer. For information and comparison of types, check out The best juicer is the one you will use.

Spring Green Juice - served (1 of 1) copy

About this Juiced Greens recipe: 

This recipe is adapted from Dr. Oz’s green drink. I’m a big fan of good-for-you, but it has to taste good too. Oz’s original recipe was too earthy for us; the parsley and citrus were too forward. It tasted fresh, but slightly bitter. After a few adjustments to bring the greens, tang, and sweet in balance, we settled on a refreshing recipe we have enjoyed every time. I think this is a good starting point for anyone who would like to try juicing greens.

The first time you make this juice it will take about 30 minutes, including prep and cleaning the juicer. I know, that’s a long time for what is basically a snack, but don’t give up. Like anything in the kitchen, the more you practice the faster it goes. I’ve got it down to about 15 minutes now.

We enjoy this juice most with Fuji or pink lady apples. Green apple is also a good choice as it is lower in sugar, but it was a little too tart for our taste.

Each ingredient in this juice recipe was chosen for specific elements of healing and restoration. To read more about the potential benefits of each one, check out the original recipe at

Green juice

Adapted from Dr. Oz’s Green Drink 

5.0 from 2 reviews
Juiced Greens
Prep time
Total time
A refreshing green juice to promote cleansing, recovery, and healing.
Recipe type: Beverages
Serves / Yields: 2
  • 2 medium apples
  • 3 stalks celery -- coarsely chopped
  • 1 medium cucumber -- 6-7 inches long
  • ½ inch ginger root -- approx ½ inch long, 1 inch in diameter
  • ½ small lemon (with rind) -- seeds removed
  • ½ lime (with rind) -- seeds removed
  • 1 cup parsley -- stems and leaves coarsely chopped into 1 inch segments, loosely measured
  • 2 big handfuls any assortment of greens (spinach, kale, beet greens, chard, etc.) -- well washed
  1. Cut the produce to fit the feeding tube of a juicer. Process the produce in the juicer, then stir well and serve in two 12 oz. glasses. Yields approximately 3 cups.
Notes & Suggestions
Chopping the celery and parsley into 1 inch segments reduces the chance of clogging.

Spring Green Juice - with greens (1 of 1) copy

A special Thank You to my blogging pals, April, Raymund, Linda, MJ, John, and Barb, who rallied to keep deliciousness happening on the pages of Savoring Today in my absence—you are all gems!

Shared on the following Blog Hops:
Hearth & Soul Hop
Nourishing Treasures


  1. says

    So glad you’re getting healthy again! What an ordeal you must have had. In general, I’m with you on whole foods — why take a bunch of really good ingredients and turn them into liquid when you could just eat them? But your point about making them easier to absorb when one’s health is compromised (or one wants a healthy snack) is a good one. Anyway, this looks great. And welcome back!
    [email protected] Riffs recently posted..The Monkey Gland CocktailMy Profile

  2. says

    Judy, It’s so wonderful to hear your feeling better and on your way back! I strongly believe in juicing and have specifically used it during times of healing. That instant rush within your body of gorgeous nutrients first thing in the morning and an afternoon lift I so truly believe heals and regenerates your body. Can’t wait to see what recipes you’ve been dreaming up! It’s a good sign you are on your way!

    • says

      Hi Linda! Yes, when so much energy is going toward healing (or life in general), a glass of green juice is a nice boost in the middle of the day. Thanks again for the guest post ~ (BIG HUG).

  3. says

    I have a juicer with masticating rollers and I love it. Several years ago I began juicing and within 6 months I’d reversed the liver damage I’d experienced through an illness. The concentrated goodness did the trick. I will admit that just green tasted so nasty that I couldn’t get it down so I made juice I’d drink as long as it had beets, spinach, red cabbage and ginger.

    So glad to know you’re really on the mend!
    Maureen | Orgasmic Chef recently posted..Bugs in FoodMy Profile

    • says

      Hi Maureen, the liver does so much, truly an amazing organ. Glad to hear you too had a good experience with juicing, it really does help. I haven’t tried red cabbage yet, but I’m with you on the beets. We tried a couple of juices with beets and carrots to replace the apple that were quite good.

  4. says

    Judy, I’m so glad that you are doing so well and that you have your life back. What a great feeling! I haven’t done much juicing but have known some serious juicers. I’m glad to see you say that it isn’t a substitute for food or eating. 🙂 I know one person who only drank juice and is now seriously anemic. Your juice is such a pretty color and I love the ingredients! I’m sure it would provide a nice boost.
    mjskit recently posted..Beef and Chorizo EnchiladasMy Profile

  5. says

    I’m so glad you are feeling so much better, Judy. That is wonderful! It was an honour to do a guest post for you – I really enjoyed it. Thank you for the shout out 🙂

    This is an excellent post and I’ll definitely pin and share it. I’ve wondered about juicing and was interested to learn more. Your practical advice is really helpful!

    Take care and I’m so glad you are back to blogging and feeling better 🙂 x
    April @ The 21st Century Housewife recently posted..The Hearth and Soul Hop 16 JuneMy Profile

  6. says

    Awesome juicing tips you’ve got here.
    I agree that using too much fruit is a very common mistake that people make.
    Like you, I like to add just enough fruit to take the bitter edge off of green veggies.
    Although some veggies like carrots can be quite sweet all on their own.
    ryan recently posted..Is Wheatgrass Gluten Free?My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge