Lunchtime Juice Recipe: Swiss Chard, Carrots, Celery, Cucumber and Apple


For the last 3 weeks I have been participating in a 8-Week Health Challenge. The challenge includes forming better daily habits such as, not eating sweets, drinking at least 64 ounces of water per day, being active for a minimum of 30 minutes per day (I’ve been trying for an hour), eating a total of 5 servings of fruits & veggies each day as well as a few other goals. I’ve decided to revert back to a mostly Paleo diet, as that worked for me two years ago and with that, I started juicing again.

Juicing is a fantastic way to get vegetable and fruit servings in, as well as a very healthy way to blast your system with easily digestible vitamins and phytonutrients (a beneficial substance found in plants that is believed to help prevent diseases). I like to juice at least a couple times a week over lunchtime. It’s always surprising how filling the juice is and what an energy rush I get from having it.

Here is the latest juice I made and it was so tasty I had to share it on the blog.

Organic Ingredients:

  • 2 Carrots (rich in vit. A, C, K, B8 as well as folate, potassium, iron, copper and manganese)
  • 1 Apple (rich in antioxidants, as well as a great source of vit. C)
  • 3 Celery stalks (a wonderful source of vit. K, A, C and also contains folate & potassium)
  • A Bundle of Swiss Chard (a great source of vit. A, K & C as well as potassium, iron & magnesium)
  • 1 Whole Cucumber (full of vit. K, C, B1 as well as copper, potassium, manganese & biotin)


Don’t forget to add some water to your juice and mix well before drinking.


The juice turned out to be a dark brownish green (not the prettiest juice I’ve ever made), but the flavor was wonderful and all of the ingredients complimented each other well. No one ingredient overpowered the others.


One tip I have is to line your juicer “waste bin” with a plastic bag. The pulp will gather in the bag for a super quick clean up.

To see what other healthy meals I’ve been eating over the last few weeks, check out my Instagram. To see my other favorite juicing recipes, click here.

All products used in this post were generously provided by Lakewinds Food Co-op.


Your New Favorite Wake Up Juice

This is a great juice to start the day with and absolutely my favorite tasting homemade juice so far!

Pineapples (pH 3.20 – 4.10) are delicious, but a little too acidic for me to enjoy as a stand alone fruit in a cup.  Nutritionally they aid in the bodies digestion and elimination because of their acidic make-up, which closely resembles the human gastric juices.  They are also very juicy, if you catch my drift.

Pears (pH 3.50 – 4.60) are also helpful for digestion/constipation as well as they keep your thyroid and metabolism in check. They contain more pectin than apples do which reduces serum cholesterol and cleanses the body of all sorts of nasty toxins from the environment.

You may be as surprised as I was to learn that although oranges (pH 3.00-4.34) are a great purifier for the body and an excellent source of vitamin C (water soluble), they lose all of their vitamin C content within 1/2 hour of being squeezed!  Yet another reason to make your own juice and drink it right away!  I typically fresh squeeze one orange and fill the rest of a small glass with water for my son every morning.

The ingredients:
(makes one large glass)

1/2 Pineapple
1 Pear
1 – 2 Oranges
top it off with a little water (approx 1/4 cup)

Cabbage Juice

As delicious as a cabbage juice sounds, you have to know that cabbage (pH 5.20-6.80) is amazing.  For instance, raw cabbage:

  • detoxifies the stomach and upper bowels faciliating rapid elimination
  • alkalinizes the body
  • stimulates the immune system
  • kills harmful bacteria and viruses
  • improves circulation

Raw spinach (pH 5.50-6.80) is one of the best cures to constipation and bowel cleansing, inflammation, and repair of the colon.  Because it is rich in iron anc chlorophyll it helps build healthy blood.

Carrots (pH 4.55 – 6.10) are amazing at cleansing almost every system in the body while delivering an array of vitamins, minerals, and enzymes to cells giving them the fuel they need to wash away all the yucky stuff and rebuild healthy cells.

This juice was okay and could be modified with more carrots or apples as your tastes desire.

The ingredients:
(serves one)cabbageroseing

1/8 cabbage
1 handful fresh spinach leaves
2 carrots
2 apples

3 Day Reboot and beyond (Kris)

For anyone considering a reboot I would highly suggest being open to extending your fast beyond day 3 if you find day 3 tolerable. Three days is the minimum after all.

Since I found day 3 to be so much better than day 2, I decided to keep going and see how many days I could make it. Besides, I had most of the makings for some great juice still in the icebox. Well, I made it for 7 days and I have to say I could have gone longer, but I had a lunch meeting and a happy hour coming up and I didn’t want to go to happy hour my first day off the fast.

Day 4, 5, 6, and 7 were unbelievably easy for me. I had no hunger episodes and actually only made juice twice most days. I did find a great recipe for beet juice that I could actually drink without wincing and had plenty of energy to work through the day.

My first meal was at a lunch meeting, I had a spinach salad. Very yummy, my only regret is that I think I ate it like a huge, starving pig and possibly impacted the appetite of my lunch partner, ha!

Preparing for the all Organic Reboot (Kris)

celery soaking

Soak 5 to 10 minutes.

I spent the day focusing on drinking water and purchasing the boat load of fruits and veggies I would need for the juice fest that was about to begin.  For meals I enjoyed a delicious Healing Cabbage Soup prepared by my mother and had a nice big salad right before bed!

The Juicer:  I’m using the Breville Compact Juice Fountain.

The Produce:  What I bought: head of green cabbage, 2 heads of celery, head of romaine lettuce, 1 bunch of spinach, 2 bunches of green kale, granny smith apples, 3 danjou pears, 3 small beets, 3 red grapefruit, 2 large cucumbers, 0.3lbs of ginger root, 2 mangos, 2lbs of carrots, 4lb bag of juicing oranges, 2lb bag of lemons, and a pineapple.

Keep in mind that I buy only organic produce all of the time, I was pleasantly surprised at how little the bill was after a cart full of organics was ready to be made into some delicious concoctions.carrots

Total cost:  $83.00 – I also had limes, tomatoes, a jalapeno and some green apples at the house so I didn’t include them in the list above.

Preparation:  I immediately cleaned all the veggies as a time saver for later.  Vinegar will kill all the contamination and bacteria on the produce, so I soak everything in a cold water/vinegar bath for about 5-10 minutes, scrub (carrots, celery, cucumber), rinse, then lay out to dry.  Carrots need to be very dry for proper storage so I soaked and scrubbed them first then let them sit out until everything else was washed and put away.  To store, I lay everything out on paper towels, roll them up, and keep inside of a plastic bag, squeezing out as much air as possible.


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