Green juice: the natural energy boost for everyday life

Find out which ingredients & juicing techniques are ideal!

How about starting the day differently? Instead of the usual cup of coffee, a glass of green juice could provide the necessary energy boost - a fresh, nutrient-rich alternative that is well worth trying. Green juices are full of valuable vitamins, minerals and phytochemicals. Their secret? A generous portion of chlorophyll, which not only provides the bright green colour, but can also help the body to regenerate. Thanks to their easy digestibility and balanced acid-base ratio, they are a gentle but effective way to start the day with fresh energy.

The green essence - a variety of ingredients and a nutritional boost

Green juices can be prepared from a variety of nutrient-rich ingredients. A base of spinach, chard, kale and cucumber can be combined with fresh herbs such as parsley or basil as well as wild herbs such as nettle and dandelion. As these ingredients are particularly rich in nutrients, small to medium quantities are sufficient. If you like it fruitier, you can add beetroot or carrots or round off the flavour with a little apple or orange. If you want to keep the sugar content low, cucumber and coconut water are good alternatives.

A freshly squeezed juice is ideal as a nutrient-rich snack, but is no substitute for a full meal! In this case, a green smoothie is the better choice, as its fibre keeps you full for longer. It is best to drink green juices in the morning on an empty stomach or between meals - this allows the nutrients to be optimally absorbed without burdening the digestive system. However, they are less ideal immediately before or after a meal, as they dilute stomach acid and can interfere with digestive enzymes.

Variety in a glass: seasonal ingredients for green juices

Varying green ingredients regularly ensures a balanced intake of nutrients - a seasonal calendar helps to select regional products. Adapting to the seasons also brings variety in flavour: In spring, tender leaves such as spinach and fresh herbs take centre stage, while summer offers a refreshing touch with cucumbers and melons. Autumn delivers stronger varieties such as kale, and in the winter months, warming spices such as ginger provide a special depth.

Certain vegetables are particularly suitable for green juices, as they form a valuable basis in terms of both flavour and nutrients:

Spinach - mild and delicate
Kale - intense and grassy
Parsley - slightly earthy with a subtle bitter note
Swiss chard - also earthy with a subtle bitter note
Cucumber - gentle and neutralising, softens the bitterness of other leafy vegetables
Broccoli - savoury with a subtle sweetness and slight earthiness
Wheatgrass - grassy with a subtle sweetness
Celery - brings a slightly salty nuance into play

→ Some leafy vegetables, such as spinach, chard or beetroot leaves, contain oxalates and should therefore only be used in moderate quantities. This maintains the balance between nutrient diversity and compatibility.

Gentle juicing for maximum nutrient content

Slow juicing is the best way to prepare a green juice. This gentle juicing technique uses slowly rotating press screws that gently chop and squeeze the fruit and vegetables. Compared to conventional centrifugal juicers, slow juicing generates less heat and oxidation, which helps to preserve more nutrients and enzymes. It also better preserves the natural colour and full flavour of the ingredients - especially delicate leafy greens such as spinach and herbs, which form the basis of green juices. Ingredients such as wheatgrass, celery and kale have strong fibres, which is why juicers with robust components, especially a sturdy sieve, are required. High-quality models such as the Angel Juicer or the Kuvings models AUTO10 and EVO820 have proven to be particularly suitable for this purpose.

Green juices or smoothies? A direct comparison?

Green juices and smoothies differ in terms of consistency, nutrients and effect on the body.
Green juices are clear, fibre-free liquids that are quickly absorbed by the body, while smoothies are thick and contain all the fibre in the ingredients.
The production process also differs: juices are produced in a juicer, which removes fibre and creates a higher concentration of nutrients. Smoothies remain unchanged in the blender and therefore offer the advantage of fibre, which ensures longer satiety and can also serve as a meal replacement.
While juices are lighter and less filling, smoothies are more filling thanks to their fibre. Smoothies are also quicker to prepare and the blender is easier to clean than the juicer.
The choice between the two depends on your individual preferences. Those looking for a quick intake of nutrients will prefer juices, while smoothies offer more satiety and fibre.

A valuable supplement for greater well-being

Whether as a morning energy boost or a refreshing snack, green juices contribute to a healthy lifestyle and support general well-being. They are a great way to integrate the power of nature into everyday life.

Freshly squeezed juices should be drunk immediately after preparation if possible, as they quickly lose their nutrients and flavour. If the juice is not drunk immediately, it should be stored in the refrigerator - ideally in a bottle that corresponds to the amount of juice to minimise oxidation. If you want to keep green juices for longer, you can also freeze them and defrost them as required.