Colon Cleanse Juice

Recipe Overview & Timings

Ingredients List

To preserve the delicate live enzymes and maximize cellular hydration, source organic produce whenever possible to prevent concentrating synthetic agricultural residues.

• 1 large English cucumber (approx. 350 g): Unpeeled for maximum silica and chlorophyll content.

• 4 large celery ribs (approx. 200 g): Base trimmed, leafy tops preserved (celery leaves contain high levels of potassium and vitamin C).

• 1 large Granny Smith apple (approx. 200 g): Cored and quartered; provides tart balance and water-soluble pectin.

• 2 cups fresh baby spinach or curly kale leaves (approx. 60 g): Packed firmly; rich in chlorophyll and magnesium.

• 1 medium organic lemon (approx. 100 g): Peeled (leave a small sliver of white pith for bioflavonoids).

• 1.5-inch fresh ginger rhizome (approx. 25 g): Scrubbed clean; skin may remain if organic.

• 1/2-inch fresh turmeric root (optional, approx. 10 g): Adds curcuminoids for mucosal lining support.

• 1/4 cup fresh mint leaves: Stems removed; naturally relaxes smooth intestinal muscle.

• Pinch of pink Himalayan rock salt (optional garnish): Restores trace ionic minerals to assist intestinal osmolarity.

Equipment Required

• Cold-press masticating juicer (recommended to prevent heat degradation and friction oxidation) OR a high-powered blender paired with a 200-micron nylon nut milk bag or fine cheesecloth.

• Sharp chef’s knife and composite cutting board.

• Large glass measuring pitcher with pouring spout.

• Two 16-ounce (500 ml) amber or clear glass bottles with airtight silicone-gasket lids.

Extraction Process: Step-by-Step Instructions

Preparation & Hygiene

1. Soak and Sanitize: Fill a deep bowl with cool water and add 2 tablespoons of raw apple cider vinegar or baking soda. Submerge the celery ribs, cucumber, greens, apples, and herbs. Swirl vigorously for 2 minutes to loosen fine soil particles and remove surface residues. Rinse thoroughly under cold running water and pat completely dry using a lint-free cloth.

2. Precision Chopping: Trim the fibrous bottom stalk from the celery ribs. Cut the celery and cucumber into uniform 2-inch batons. Core the green apple and divide into thin wedges that slide comfortably down your juicer chute without requiring excessive tamper pressure.

Extraction Technique

Method A: Cold-Press / Masticating Juicer (Best Yield & Preservation)

1. Alternate Textures: Turn on the juicer motor. Begin feeding by alternating soft items with dense, fibrous ingredients to keep the extraction screen clear.

2. Layer the Botanicals: Feed half of the spinach and mint leaves first, immediately followed by half of the crisp cucumber. The high moisture volume of the cucumber naturally flushes the leafy greens through the auger screen, preventing clogs.

3. Extract Root Actives: Drop the ginger rhizome and turmeric root into the chute, immediately backed by celery ribs. The rigid cellulose walls of celery push the fibrous root pulp cleanly against the masticating teeth.

4. Finish and Acidify: Run the remaining apple slices and peeled lemon through the chute. Allow the machine to run for 30 to 45 seconds after the last piece clears to ensure every drop of micro-filtered botanical fluid drains into the collection vessel.

Method B: High-Speed Blender + Filtration (No Juicer Required)

1. Load the Pitcher: Place soft, high-moisture cucumber and lemon chunks at the very bottom near the blade assembly. Add the spinach, mint, apple wedges, chopped celery, and ginger over top. Pour in 1/2 cup (120 ml) of chilled filtered spring water to help establish the blending vortex.

2. Variable Blend Intensity: Start the blender on low speed for 15 seconds until the cucumbers break down into liquid. Rapidly ramp the dial up to maximum high-speed intensity for 45 to 60 seconds until completely pulverized into a smooth green purée. Avoid blending past 60 seconds to prevent motor heat from oxidizing enzymes.

3. Press the Puree: Stretch a clean nut milk bag over a large bowl. Pour the pureed mixture into the center, gather the neck of the bag tightly, and twist gently downward. Massage and squeeze the pulp firmly with clean hands until only dry, compact fibrous residue remains inside the mesh.

Serving & Storage

Stir the fresh juice thoroughly with a glass rod or spoon to combine the botanical layers. If consuming immediately, pour over two ice cubes and add a tiny pinch of pink Himalayan salt. If storing, pour the juice to the very top rim of a glass jar to minimize headspace (oxygen exposure), seal tightly, and place in the coldest zone of your refrigerator. Consume within 24 to 48 hours for maximum enzyme potency.

Nutritional Profile (Per 16-Ounce Serving)

• Total Calories: 115 kcal

• Protein: 3.2 g

• Total Fat: 0.6 g

  • Saturated Fat: 0.1 g

  • Monounsaturated Fat: 0.1 g

  • Polyunsaturated Fat: 0.2 g

• Total Carbohydrates: 26 g

  • Dietary Soluble Fiber: 2.8 g

  • Natural Fructose & Glucose: 16.5 g

• Cholesterol: 0 mg

• Sodium: 142 mg

• Potassium: 740 mg (16% DV)

• Vitamin A (Beta-Carotene): 2,450 IU (49% DV)

• Vitamin C: 58 mg (64% DV)

• Vitamin K: 180 mcg (150% DV)

• Folate (Vitamin B9): 62 mcg (16% DV)

• Magnesium: 44 mg (11% DV)

• Calcium: 78 mg (8% DV)

• Iron: 1.9 mg (11% DV)