The City Magazine Since 1975

How to make your own detox juice

How to make your own detox juice
January 2016
After a season-long binge of sugary, creamy, and meaty fare, one might consider downing one—or 100—nutrient-packed juices. After all, “about three pounds of produce goes into one 16-ounce green juice,” says Jesse Derbyshire, the owner of Blend Juice Bar in Mount Pleasant. But for those who don’t love the idea of choking down a glass of liquefied kale, parsley, and spinach, Derbyshire shares a recipe for a detoxifying yet delicious drink to start 2016 on the right foot.

“Beets help detoxify the liver and kidneys; cilantro is good for pulling heavy metals from the body; and jalapeños—a great source of vitamin C—will help speed up your metabolism.” —Jesse Derbyshire

(Yields 1 16-oz. serving)
1 carrot
1/2 apple, including the skin and seeds
1/2 beet
1/2 lemon
1/4 jalapeño pepper, including the seeds  (use up to 1/3 for more heat)
1/4 oz. fresh ginger root, skin on
3 leafy stems of cilantro

Juice all ingredients together. Drink immediately, or within four to six hours.

Tip: If you don’t have a fancy cold-pressed juicer at home, don’t sweat it. According to Derbyshire, using one of the more common (and affordable) high-speed centrifugal juicers will work just fine—you’ll simply have to drink up faster. “Blend’s cold-pressed bottles will last about three days, because the air slowly gets pressed out during the juicing,” he says. On the other hand, centrifugal juicers result in a more aerated liquid that ferments faster, so “your drink will only last a few hours.” Looking to upgrade? Derbyshire recommends the Omega 8006, a low-speed masticating juicer and one of the many used at Blend.