Kidney Cleanse Juice
This kidney cleanse juice blends English cucumber, flat-leaf parsley, green apple, and fresh lemon into a crisp, vibrant drink that supports kidney health naturally. Ready in just 10 minutes with a standard juicer, it delivers a concentrated dose of hydration, vitamin C, and chlorophyll in every glass. Drink it fresh for the best flavor and the most potent kidney cleanse effect.
Servings 2 glasses
Calories 82kcal
Cost $3
Equipment
- 1 Juicer centrifugal or masticating
- 1 Fine-mesh sieve for straining before storage
- 1 Sealed glass jar for storing juice
- 1 Vegetable brush for scrubbing cucumber skin
Ingredients
For the Juice
- 2 English cucumbers scrubbed, skin on
- 1 small green apple cored, cut into quarters, unpeeled
- 1 large handful flat-leaf parsley about 1 oz / 28g, loosely packed
- 1 lemon peeled, white pith kept on
Optional Add-ins
- 1/4 inch fresh ginger root
- 1/2 cup fresh cranberries swap for apple in cranberry version
Instructions
Prepare the Produce
- Rinse the cucumbers, apple, parsley, and lemon under cold running water. Scrub the cucumber skins thoroughly with a vegetable brush if you plan to keep them on -- the skin adds color and nutrients to the final juice.
- Use a sharp knife to remove the outer yellow zest from the lemon, cutting away just the colored layer. Leave the white pith intact -- it softens the sharpness of the lemon and prevents the juice from turning too bitter.
- Core the green apple and slice it into quarters. There is no need to peel it -- the skin goes through the juicer without any issue and adds a small amount of extra fiber.
- Slice the cucumbers into lengths short enough to fit through your juicer's feed chute. For most centrifugal juicers this means cutting them into 3 to 4 inch sections.
Juice the Ingredients
- Feed the cucumber pieces through the juicer first. This establishes a steady flow of juice and gets the machine running smoothly before you introduce softer, more fibrous ingredients like parsley.
- Push a small bundle of flat-leaf parsley into the chute, then immediately follow it with a piece of cucumber. The firm cucumber acts as a natural pusher and drives the soft parsley leaves through the auger cleanly without clogging the machine. Repeat until all the parsley is juiced.
- Feed the peeled lemon pieces through next, followed by the apple quarters. Adding these after the greens helps flush remaining parsley pulp through the machine and the apple's natural sugars round out the flavor.
- Run one final piece of cucumber through the juicer after everything else. This clears any parsley still caught in the chute and recovers the last of the juice that would otherwise stay trapped in the pulp.
Serve and Store
- Pour over a glass of ice and drink immediately -- this is when the flavor is brightest and the nutrients are most intact. If storing, strain the juice through a fine-mesh sieve into a sealed glass jar, filling it all the way to the brim to minimize air contact. Seal tightly and refrigerate. Drink within 12 hours before the parsley begins to oxidize and the color fades.
Notes
Use flat-leaf parsley only, not curly -- the flavor is sharper and the color more vivid in the finished juice.
One small green apple keeps the drink light and dry; a larger apple will make it noticeably sweeter.
Fill storage jars completely to the brim to slow oxidation -- parsley juice loses color and potency fast once exposed to air.
Cranberry version: swap the green apple for 1/2 cup fresh cranberries and add a small splash of water before serving.
One small green apple keeps the drink light and dry; a larger apple will make it noticeably sweeter.
Fill storage jars completely to the brim to slow oxidation -- parsley juice loses color and potency fast once exposed to air.
Cranberry version: swap the green apple for 1/2 cup fresh cranberries and add a small splash of water before serving.
