Minty-Melon Morning Green Juice Recipe
After being on a Vitamix kick for about a year now, I recently purchased myself a Breville juicer and have been having SO much fun whipping up different juice creations! My Minty-Melon Morning Green Juice has been my favorite so far, and has been one that even my non-green-juice-drinking husband has really enjoyed.
Kale is a nutrient powerhouse, a serious superfood, and is loaded with vitamins such as A, K, and C, and minerals like calcium and manganese. It's one leafy green you need to incorporate into your daily diet for sustained energy and optimal nutrition. With my husband and I not being huge fans of kale in liquid form, the cantaloupe in this recipe is sweet enough to hide the sometimes bitter kale taste, so you get the best of both worlds: optimal health and subtly sweet, delicious flavor.
The best part about this juice is that the nutritional value doesn’t stop at the kale. Cantaloupe is loaded with beta-carotene, which converts to vitamin A in the body. The vitamin and nutrient content found in the kale and cantaloupe, combined with hydrating and refreshing cucumber and mint, make this Minty-Melon Morning Green Juice a fabulous way to give your cells the proper nutrients and energy they need to help your body get through a hectic day.
Say goodbye to caffeine and hello to your new morning beverage:
Makes approximately 2 12-ounce servings of fresh juice
- 1 large handful of fresh mint (leaves and stems)
- 1 bunch of kale, approximately 10-12 stalks (leaves only)
- 1/2 cantaloupe (flesh and seeds only)
- 1 cucumber (remove the skin if it is not organic)
Wash and prepare your ingredients. Turn on your juicer to the slowest setting and juice your mint and kale leave first. Then, turn up the setting a level to juice the cantaloupe. Lastly, turn up the setting again and juice the cucumber.
Give the juice a good stir and serve immediately. I always add a few ice cubes to my juice to make it a little cooler.
Please note: You can store this juice for up to 24 hours. Pour it into an airtight container, leaving as little airspace as possible to reduce oxidation, and store it in the refrigerator. Mason jars with lids work really well for this.
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