Immune Boost Green Juice

Immune Boost Green Juice

I’m not much of a juicer. Never have been. I’ve always been a little down on what I see as a glorified consumption of sugar. That might sound a little harsh, and I admit that it is. But more often than not I’d rather drink a smoothie with all of its fiber, or just eat a piece of goddamn fruit.

But, last week, there I was. I felt a tickle in my throat. Oliver had just finished reading me a news story about how the flu was out of control this year. And I decided I needed a boost. Green juice.

Have you been there? The “please, please, please don’t let me get sick,“ feeling? That’s what this juice is for.

Immune Boost Green Juice

It is SUPER high in Vitamins C, A and K. Like nature’s Emergen-C! But, 100% natural.

I drank that green juice down (and loved it, citrusy, with a touch of ginger). The next morning, The tickle at my throat was gone, but two days later Oliver complained of a sore throat too, so there I was again making green juice again--the same green juice I had made for myself just a few days before.

Now, I’m still not that into juice. You'll find no recommendations on juice cleanses here. But this juice is like a multipurpose vitamin... like an insurance policy. You drink it with a wholesome breakfast and you get all those extra vitamin packed in.

So far, I'm still flu free: maybe it had something to do with this juice, or maybe not. Either way, I fell in love with green juice somewhere along the way. At least this green juice. The insurance policy.

Vitamin Boost Green Juice

Immune Boost Green Juice

Published February 8, 2018 by
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Serves: 2   |    Total Time: 10 minutes


  • 2 leaves of dino (lacinato) kale
  • 1/2 cup sliced cucumber
  • 1 lemon, peel sliced off
  • 1 blood orange, peel sliced off 
  • 1 and 1/2 apple, cored and roughly chopped
  • 1 inch ginger
  • 1 cup water
  • 6 ice cubes, for serving 


  1. Place ingredients in a high powered blender: first the kale and then the cucumber, lemon and orange, apple, ginger, and water.
  2. Purée until smooth (I use a BlendTec (affiliate link!), and set the blender to the “Whole Juice” setting).
  3. Place a nut milk bag (affiliate link!) over a bowl or wide-mouthed jar, and pour purée through the nut milk bag to strain out the pulp.
  4. Optional: If you like, stir back in a tablespoon or two of the pulp.
  5. Divide ice cubes between serving glasses and pour juice over ice. Serve.