Free Juicer Recipes Designed To Boost Your Energy Level


Check out my list of free juicer recipes that includes vegetable juicer recipes and juicer pulp recipes. You’re sure to find something delicious and healthy.

There is nothing like a cold, tasty cup of fresh squeezed orange juice in the morning coming straight from my juicer. It really brightens my day and kick starts my energy level in the morning. Not only does fresh juice taste good but it is also incredibly healthy.

Fresh vegetable and fruit juice are fantastic sources of minerals and vitamins and an essential part of a well-balanced diet. Juices are one of the fastest ways that your body can digest and absorb nutrients because they are rapidly absorbed into your bloodstream.

Did you know that 95% of the nutrient content of vegetables and fruits can be found in their juice and not the skin or pulp?

The great thing about making your own juice is that you have complete control over the ingredients. If you love oranges, pineapples, and peaches, you can make a juice with all three. You can choose to add sugar, salt, ginger or any other types of flavors you want as well.

And unlike store bought juice, there are no preservatives or other potentially harmful chemicals in the juice coming from your juicer. Plus all of the fresh enzymes that can aid in your digestion are still there in the fresh juice.

Just remember to drink your juice as soon as it’s been extracted because vitamin content is lost if you let the juice sit too long.

Since starting with my juicer a few years ago I’ve moved from just a simple cup of OJ to much more exotic and flavorful juice and vegetable mixtures. Some of these great tasting, free juicer recipes I’ve stumbled upon just through my own experimentation, others I’ve gathered through researching recipe books and different websites. I’ve found it helpful to group these recipes into categories. Read ’em over and let me know what you think. You can even add your own juicer recipe in the comment box below.

Vegetable Juicer Recipes

This category takes some of my favorite veggies and ads in some unique blends, including a fruit or two, to make some very special juice drinks.

Tomato, Celery, Carrot, and Lime Juice

We all know that carrots are great for promoting good vision, especially night vision. They are also a fantastic source of beta-carotene, vitamins A, C, and K, potassium, and fiber. They can help protect against cancer and cardiovascular disease.

2 medium sized tomatoes
2 trimmed celery stalks
1 large carrot
1 peeled lime

Process all of the ingredients through your juicer. This makes about 3 cups.

Celery, Pear, and Parsnip Juice

Parsnips are a root related to the carrot. They even look very similar with a parsnip not being quiet as orange colored as a carrot. Parsnips have a sweet taste, unlike carrots, and are richer in vitamins and minerals, especially potassium.

4 celery sticks
4 medium sized pears
2 trimmed parsnips

Juice all ingredients and serve immediately. This should make about 3 cups.

Tomato, Carrot, Parsley, and Cucumber Juice

3 medium sized tomatoes
3 medium carrots
1 large bunch of fresh parsley
1 large cucumber

Juice all ingredients and serve right away. Makes 3 cups.

Carrots, Apple, and Tangerine Juice

2 large carrots
1 Granny Smith apple
1 peeled tangerine

Juice everything but the tangerine peel. Makes a single serving, 6-10 ounces.

Spinach and Carrot Juice

3 ounces of fresh spinach
3 large carrots

Juice and serve fresh. Makes 1 cup (6 to 10 ounces)

Beet, Carrot, and Orange Juice

3 medium sized beets
2 medium carrots
4 peeled oranges

Juice all of the ingredients and serve immediately. This produces about 2 cups.

Fennel, Celery, Cucumber, and Bean Sprout Juice

This is an interesting mix. Fennel is an herb with many medicinal properties including the ability to help with bloating and digestive disorders, improve eyesight, and treat hypertension. Bean sprouts are also highly nutritious. When beans first sprout and begin to grow, the mineral, vitamin, and protein content increase significantly while the carbohydrate and calorie levels decrease. The water content also increases, which makes bean sprouts so good for juicing.

1 trimmed bulb of fennel
3 celery sticks
1 large cucumber
2 cups of bean sprouts

Process all of the ingredients through your juicer. This makes about 3 cups.

The Fire Breather

½ a jalapeno pepper
1 medium tomato
1 handful of parsley
½ a medium cucumber

Juice everything and serve right away. Makes about 1 cup.

Carrot, Apple, and Celery Juice

3 medium sized carrots
4 small Granny Smith apples
4 celery sticks

Run all ingredients in your juicer. You can adjust the amount of apples and carrots as you like to make the juice sweeter. You should get about 2 cups of juice from these ingredients.

Celery, Ginger, Sweet Potato, and Orange Juice

Yes, you can juice a sweet potato, believe it or not. You don’t even have to cook it, although I do love baked sweet potatoes with some cinnamon sugar on top. Sweet potatoes rank the highest of all vegetables in terms of dietary fiber content, vitamins A and C, calcium, iron, protein, and complex carbohydrates.

4 sticks of trimmed celery
1 inch piece of cut ginger
1 small sweet potato cut in half (You can cut the skin off if you want to. I like to leave it on because it has so many nutrients.)
4 peeled oranges

Process everything through your juicer and serve right away. Makes about 3 cups.

Healthy Juicer Recipes

Most of these are fruit based juices all made with delicious sweet fruits you are sure to love.

Peach, Grapefruit, and Apple Juice

Did you know that grapefruits get their name because they grow in clusters like grapes? They are an excellent source of vitamins A and C, and are high in potassium and fiber.

2 large peaches without the pit and cut in half
2 peeled grapefruits
1 small red delicious apple

Makes 2.5 cups. Serve immediately.

Mango, Mint, and Cantaloupe Juice

1 mango cut in half, peeled, and seeded
3 fresh sprigs of mint leaves
½ a cantaloupe seeded and peeled

Makes 2 ¼ cups. Serve right away.

Strawberry, Blackberry, Blueberry and Lime Juice

1 pound of strawberries, no stems or leaves
1 pound of blackberries
1 pound of blueberries
1 peeled lime

Process everything in your juicer and service immediately. Makes 3.5 cups.

Pear and Grape Juice

1 ripe pear
1 cup of seedless green or red (your preference) grapes

Makes 6 to 10 ounces.

Apple, Blueberry, and Orange Juice

2 apples
1 peeled orange
¼ cup of fresh blueberries

Juice everything but the orange peel. Makes 1 serving, about 6-10 ounces.

Sparkling Apple, Pear, and Apricot Delight

4 small red delicious apples
3 medium pears
4 large pitted apricots cut in half
½ cup of crushed ice
8 ounces of sparkling mineral water

Juice all of the fruits and then stir in the ice and mineral water.

Pear, Blackberry, and Grapefruit Juice

3 fresh ripe pears
8 ounces of blackberries
2 peeled grapefruits

Juice everything. Makes 3 cups.

Tropical Medley

3 peeled kiwi fruit
2 seeded, peeled mangoes cut in half
½ a pineapple cut and peeled
½ cup of fresh mint leaves
1 cup of crushed ice

Process all of the fruits and mints through your juicer. Pour the juice into 4 glasses with the crushed ice. Mix everything together and serve right away.

The 3 P’s – Peach, Pear, and Pineapple Juice

2 peaches cut in half and pitted
2 small pears
½ a pineapple, peeled

Makes 3 cups. Serve right after juicing.

Nectarine, Passionfruit, Tomato, and Mint Chiller

2 pitted nectarines
Pulp of 4 passionfruits
6 tomatoes
½ cup of fresh mint leaves
1 cup of crushed ice

Run the nectarines, mint leaves, and tomatoes through your juicer. Then stir in the passionfruit pulp. Pour the mixture into 4 glasses, over the ice. Mix everything up well and serve immediately.

Pear, Apple, and Strawberry Juice

3 small ripe pears
1 Granny Smith apple
1 cup of strawberries without the tops

Makes about 3 cups. Serve as soon as you juice it.

Wheat Grass Juicer Recipes

If you’re just getting into drinking wheatgrass juice, ease into it slowly. Some people may become nauseous as their body adjusts to the high level of natural anti-oxidants in wheatgrass. This is especially true if you’ve been eating an unhealthy diet for many years. Experts suggest drinking only about an ounce or two per day as your body adjusts. Also the taste can be a little sharp at first. To dilute it and add some flavor I suggest mixing your wheatgrass juice with carrots.

Wheat Grass and Carrot Juice

Handful of wheatgrass
5 or 6 medium sized carrots

Insert the wheatgrass into your juicer first, and then add the carrots.

Booster Energy Juicer Recipes

In this category I throw in a little something extra in addition to the fruits and vegetables. You’ll get a nice little kick from these drinks.

Kiwi Fruit, Grape, and Strawberry Protein Juice

You should get a real boost from this juice. I find it especially invigorating after a long stressful day. Grapes have a lot of iron and potassium which are great for replenishing drained energy reserves.

2 peeled kiwi fruits
1 pound of seedless green grapes without any stems
8 ounces of strawberries, stems removed
16 ounces of skim milk
½ cup of crushed ice
2 tablespoons of your favorite powdered protein drink mix

Properly juice all of the kiwi fruit, grapes, and strawberries, then mix in the crushed ice, protein supplement, and milk. Serve right away. This juice drink is great after a hard workout.

Orange, Mango, and Cantaloupe Yogurt Drink

5 peeled oranges
1 mango peeled, cut in half, with the seeds removed
½ of a small cantaloupe, seeded, peeled, and cut in 2 equal halves
3 tablespoons of natural vanilla yogurt

Juice the oranges, mango, and cantaloupe, then pour the mixture into a large bowl and whisk in the yogurt.

Juicer Pulp Recipes

I think it’s a shame to just throw away the pulp after you finish juicing. You can always try composting it to use as fertilizer for your flowers or garden. Also, it’s so nutrient rich that I like to use it in a nice recipe to eat myself.

Apple, Celery, and Carrot Strudels

4.5 cups of apple, carrot, and celery pulp
1 small onion, chopped very fine
10 ounces of butter, plus 2 ounces extra of melted butter
2 tablespoons of fresh chopped mint
8 ounces of cottage cheese
1 beaten egg
1 cup of grated parmesan cheese
12 sheets of filo pastry
(Makes 8 servings)

  1. Melt the butter in a saucepan and add the onion. Cook the mixture for 2-3 minutes or until everything is soft.
  2. Mix the onion, celery, apple, and carrot pulp, cottage cheese, egg, and mint in a bowl.
  3. Cut the filo sheets in half and place 3 sheets on the counter. To prevent the rest of the pastry from drying, cover it with greaseproof paper and a damp cloth.
  4. Brush 1 sheet of the pastry with extra butter and sprinkle it with Parmesan cheese. Add another sheet of pastry, brush with butter and sprinkle on more cheese. Repeat the procedure with the last sheet of pastry.
  5. Add tablespoons of the pulp mixture onto one end of the pastry, fold up the sides, and roll everything up. Repeat this for the rest of the pastry and pulp mixture.
  6. Place all of the rolled pastries onto a greased cookie sheet and bake at 400 degrees F for 25 to 30 minutes until the whole thing is a nice golden brown.

Pumpkin, Feta Cheese, and Carrot Flan

Flan is basically a tart or small pie that is made up of a base of short crust pastry. Most flans are sweet however others are more savory, like a quiche, which is like the one in this recipe.

1 cup of pumpkin pulp
1 cup carrot pulp
2 tablespoons orange rind
8 sheets of filo pastry
2 ounces of melted butter
8 ounces of crumbled feta cheese
1 finely sliced leek
1 egg white
½ cup of milk
3 tablespoons of fresh chopped parsley
3 eggs
(Serves 6)

  1. Layer the pastry sheets and brush butter between each sheet.
  2. Place the pastry into a 10 inch flat tin and press it so that it flows over the side.
  3. Trim the pastry so that it sits about ½ inch higher than the sides of the tin pan.
  4. Mix the carrots, pumpkin, feta cheese, leek, eggs, egg white, orange rind, parsley, and milk and pour the mixture into the pastry.
  5. Bake at 350 degrees F for 25-30 minutes or until the mixture turns tan or golden and sets.

Bacon Vegetable Soup

12 ounces of beet pulp plus all the juice saved
2 ounces of carrot pulp plus all the juice saved
2 ounces of potato pulp plus all the juice saved
2 ounces of cabbage pulp plus all the juice saved
4 ounces of tomato pulp plus all the juice saved
All of the juices you saved plus enough water to make 2.1 quarts (2 liters)
1 ham bone
1 finely chopped onion
3 teaspoons of butter
4 chopped bacon strips
½ cup of sour cream
1 tablespoon of lemon juice
(Serves 4)

  1. Melt the butter in a large saucepan.
  2. Add the onion and cook it over medium heat for 2-3 minutes or until its golden.
  3. Add the ham bone into the pan and stir in all of the carrot, tomato, beet, potato, and cabbage pulp, the saved juices and water, the bacon, and lemon juice.
  4. Bring everything to a boil, then reduce the heat and simmer for 30-40 minutes.
  5. Remove and throw away the ham bone (or give it to your dog :) ).
  6. Serve the soup topped with sour cream.

Special Juicer Recipes

Some juicers, typically masticating (single gear) or triturating (twin gear) juicers, will allow you to make some specialized dishes like baby food, soy milk, sorbet, and nut butter.

Nut Butter

2 – 3 cups of nuts
Peanut oil or another nut oil of your preference
Salt (this is optional and you can add as much as you feel suits your taste)

  1. Add small handfuls of nuts into your juicer.
  2. Let the first batch get processed before you add more into the chute.
  3. Add small amounts of oil as the nuts are processed to keep the moisture level in the juicer high and to aid in the process.
  4. You may need to run the nuts through your machine several times to get a nice creamy consistency.


2 carrots
1 small onion, trimmed and peeled
1 large garlic clove, peeled
4 sprigs of fresh parsley
4 medium tomatoes
2 stalks of celery
1 cucumber
1 red pepper, without the seeds and stem
2 tablespoons of red wine vinegar
3 table spoons of chopped, fresh basil
1 cup of crushed ice
Freshly ground black pepper

  1. Run the carrots, onion, garlic, parsley, tomatoes, celery, cucumber, and red pepper through your juicer.
  2. Stir in the vinegar and black pepper.
  3. Put the ice in four soup bowls, pour in the juice, and sprinkle all with the fresh basil.
  4. Serve right away.

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