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Green Blender Juice (How to Make Juice Without a Juicer)

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green blender juice being poured into a glass, garnished with a lemon slice

The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!

green blender juice being poured into a glass, garnished with a lemon slice

What You’ll Need For This Recipe

Blender – I used my for this green juice recipe. It’s certainly an investment, but my gosh is it powerful! The is a total work horse and if you ask me, worth EVERY penny. I even purchased mine “reconditioned,” which is just a fancy way of saying “used,” and it’s so far lasted me four years and three moves! However, if you don’t have a Vitamix and don’t feel like investing in one at the moment (I get it), you can simply use whatever blender you have. And if your blender isn’t large enough to fit all the fruit and veggies at once, simply split the recipe up into two batches.

Nut Milk Bag or Fine Mesh Strainer – I purchased my very inexpensive nut milk strainer bag off Amazon 5+ years ago. If you don’t own a nut milk bag, you have two options. You can either buy one, which happens to be my recommended option, since it’s also an important tool in my dairy-free coffee creamer recipe! Or, you can use a fine mesh metal strainer instead. Though beware, a metal strainer won’t catch nearly as much pulp as a nut milk bag will, resulting in a grainier green juice.

Fresh Vegetables – Any and all fresh vegetables are welcome to this green blender juice party! The specific ones we use are cucumber, celery, kale, fresh ginger, lemon, and some green apple for a hint of sweetness. I highly recommend purchasing organic produce for this recipe, since there’s no cooking involved to kill off any gnarly chemicals. Also, since everything’s being blended together – simply give the vegetables a couple quick chops, nothing too precise.

Top Tips

  • Store the fresh fruits and vegetables in the fridge before making your juice. This’ll ensure it blends up extra cold and refreshing! Warm green juice is OK, but definitely not nearly as enjoyable as cold green juice.

  • Get innovative with the pulp from your green blender juice! Add it to smoothies, popsicles, or I’ve even seen people use it in baked goods. It’s always a goal of mine to be as low-waste as possible in the kitchen, so if all else fails, I’ll simply add my leftover pulp to the compost pile.

  • Any fresh, homemade juice is best enjoyed immediately after making! This is when the most vitamins and minerals are available, leading to more nutrients to fuel your body and leave you feeling amazing. However, you can store any leftover green juice in an airtight container in the fridge for up to two days.

Other Tasty Additions

Feel free to add or substitute your favorite fruits or veggies, such as:

  • Carrots
  • Beets
  • Oranges
  • Pineapple
  • Lime Juice
  • Strawberries
  • Blueberries
  • Pears
  • Turmeric
two glasses of blender green juice with lemon slices
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Green Blender Juice (How to Make Juice Without a Juicer)

The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 10 minutes
Servings: 2 servings

Ingredients

  • 1 large cucumber, chopped
  • 1 bunch celery, chopped
  • 2 green apples, chopped
  • 1 bunch kale, chopped
  • 1-inch piece ginger, peeled
  • 1 lemon, juiced
  • 1 cup water

Instructions

  • Add all ingredients to blender and blend until smooth.
  • Place a nut milk bag or fine mesh strainer over a large bowl and pour juice through bag or strainer. Squeeze out as much juice as possible and discard pulp.
  • Store in an airtight container in the fridge for up to 2 days.

Notes

  • No need to remove any seeds or stems from your fresh fruits and vegetables! Simply run a knife through everything, making it just small enough to blend.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Vegan Butternut Squash Curry

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    Vegan Butternut Squash Curry

    This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

    Vegan Butternut Squash Curry

    Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

    Main Ingredients Needed to Make Vegan Butternut Squash Curry

    • Butternut squash – You’ll need to get 1 small squash and dice it up

    • Coconut or olive oil

    • Chopped onion

    • Grated ginger

    • Red curry paste

    • Coconut milk

    • Spinach – optional, but works great with this dish

    • Tamari or soy sauce

    • Lime juice

    • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

    TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

    • Add chickpeas or tofu to this dish for extra protein.

    • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

    • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
    Vegan Butternut Squash Curry
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    Vegan Butternut Squash Curry

    5 from 1 vote
    Recipe by Samantha Course: Main
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    15

    minutes
    Total time

    30

    minutes

    This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

    Ingredients

    • 3 Cups Butternut Squash (diced)

    • 1 Tablespoon Coconut Oil or Olive Oil

    • 1 Small Onion (chopped)

    • 1 Tablespoon Ginger (grated)

    • 2 Whole Garlic Cloves (grated)

    • 1 Pinch Salt

    • 2 Tablespoons Red Curry Paste

    • 1 14-ounce Full-Fat Coconut Milk

    • 1/2 Cup Water

    • 1 Teaspoon Sugar

    • 1 Handful Fresh Spinach (optional)

    • 1 Tablespoon Tamari or Soy Sauce

    • 2 Teaspoons Lime Juice

    • For serving:

    • Basmati Rice

    • Chopped Cashews or Peanuts

    • Fresh Cilantro

    • Lime Wedges

    Directions

    • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
    • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
    • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
    • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

    Recipe Video

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    Dairy-Free

    Vegan Tofu Tikka Masala (Gluten-Free)

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    Tofu Tikka Masala

    Skip the delivery and try this vegan and gluten-free version of the classic Indian dish known as tikka masala that uses tofu in place of meat! Serve over freshly steamed basmati rice and garlic naan for a complete Indian spiced dish.

    Tofu Tikka Masala

    Tikka masala is surprisingly easy to make vegan! Instead of meat, I used tofu, which works perfectly in this dish since it soaks up all the delicious spices and flavors in this recipe. The sauce is creamy, tangy and spicy, but not hot or overbearing.

    And what’s an Indian meal without spice?! You’ll notice my list of ingredients have a handful of them. So, if you enjoy spicy foods, your taste buds are definitely going to enjoy the turmeric, garam masala, cumin, cayenne pepper and paprika found in this dish.

    Tikka Masala Overview

    Just in case you’ve never come across Tikka Masala before, I wanted to give a quick overview of what it means.

    Tikka masala is an Indian dish consisting of roasted marinated chicken chunks in spiced curry sauce.

    • The “tikka” refers to the protein. The most common ingredient used is chicken, but it varies. Some people like to use lamb instead. For my recipe, we skip the meat altogether and replace it with tofu.

    • The “masala” translates as “spice mix” and refers to the sauce. Most include a tomato base, garam masala and a creamy element like yogurt or, in this case, coconut milk.

    MAIN INGREDIENTS NEEDED TO MAKE Vegan Tofu Tikka Masala

    • Tofu – Make sure to buy the extra firm kind.

    • Olive Oil

    • Ginger

    • Garam Masala, Cumin, Tumeric & Cayenne Pepper – Mix these with a few other spices in the recipe to create a spicy and tangy flavor.

    • Tomato Sauce – A common pantry item, this is going to be the base for the sauce.

    • Coconut Milk – I use full-fat coconut milk for the sauce, which makes this dish super rich and creamy without needing to rely on any dairy.

    ADJUST THIS RECIPE TO YOUR DIET

    • Need a little less spice? You can adjust the amount of spices to suit your heat preference, or leave it out all together for a non-spicy tikka masala dish.

    • Dairy: You can try using yogurt, a heavy creamer or regular milk in place of the coconut milk.

    TIPS FOR MAKING THIS Tofu Tikka Masala Recipe

    • Serve with basmati rice and naan (a popular Indian flatbread) for a complete meal.
    Vegan Tofu Tikka Masala (Gluten-Free)
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    Vegan Tofu Tikka Masala (Gluten-Free)

    0 from 0 votes
    Recipe by Samantha Course: DinnerCuisine: IndianDifficulty: Medium
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    25

    minutes
    Calories

    300

    kcal
    Total time

    40

    minutes

    Skip the delivery and try this vegan and gluten-free version of Tikka Masala that uses tofu in place of meat with flavorful spices that is bound to give your taste buds something to look forward to!

    Ingredients

    • For the tofu:

    • 2 tablespoons olive oil

    • 2 (16-ounce) blocks extra firm tofu, pressed dry with a dish towel then cut into cubes

    • ½ teaspoon salt

    • For the sauce:

    • 2 tablespoons olive oil

    • 1 onion, finely chopped

    • 4 garlic cloves, grated

    • 2-inch piece fresh ginger, grated

    • 2 teaspoons garam masala

    • 1 ½ teaspoon cumin

    • 1 teaspoon turmeric

    • 1 teaspoon ground coriander

    • 1 teaspoon salt

    • Pinch of cayenne pepper

    • 1 (14-ounce) can tomato sauce

    • 1 (13.5-ounce) can full fat coconut milk

    Directions

    • Heat olive oil in a large skillet over medium-high heat, then add in the tofu in an even layer and sprinkle evenly with salt.
    • Cook tofu 4-5 minutes per side or until golden brown and crispy. Remove tofu from skillet and set aside.
    • Heat olive oil for sauce in the same skillet and cook onions for about 3 minutes or until slightly soft.
    • Add in the garlic and ginger, cook for one minute before adding in the garam masala, cumin, turmeric, ground coriander, salt, and cayenne pepper.
    • Cook spices for about 30 seconds before pouring in the tomato sauce and coconut milk. Reducing heat and simmer for 15 minutes.
    • Add tofu back into the skillet and simmer for 5 minutes.

    Recipe Video

    Notes

    • Storage: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
    • Reheat: Gently rewarm leftovers in an oven over medium-low heat. You can also reheat leftovers in the microwave until hot.

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    30 Minutes or Less

    Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

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    Hibachi Rice Recipe

    If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version.

    One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

    What You Need To Make Hibachi Fried Rice

    • Rice – Jasmine, calrose, short-grain rice, and long-grain rice are some of my favs to use when cooking hibachi fried rice. 
    • Vegetables – I’ve used onions, corn and carrots, but you can also add in other veggies of your choice. If all you have is a bag of frozen vegetables, that’ll work just fine!
    • Grated Ginger – Just two teaspoons of fresh grated ginger goes a long way in making this hibachi fried rice. The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer.
    • Soy Sauce & Toasted Sesame Oil – Along with the delicious taste, soy sauce also adds a nice brown color in the recipe.  Although optional, the toasted sesame oil brings tons of nutty flavor to this hibachi fried rice.
    • Avocado oil – When compared to traditional olive oil used in a lot of recipes, avocado oil will perform better when heated to high temperatures.

    Adjust This Hibachi Fried Rice Recipe To Your Diet

    • Make it Vegan: Use vegan butter and omit the egg.
    • Make it Grain-Free: Substitute the rice for some cauliflower rice (the dish won’t get as crispy and “fried,” but will still taste delicious!)
    • Make it Paleo: Use cauliflower rice, coconut aminos instead of soy sauce, and avocado oil instead of butter.

    Tips For Making Hibachi Fried Rice

    • Use rice you’ve made ahead of time instead of freshly cooked rice. Freshly cooked rice tends to clump together and does not crisp up as easily.
    • For more protein, add some cooked shrimp or cubes of tofu!
    • Consider varying the veggies like snow peas, broccoli florets and chopped zucchini for delicious additions.
    Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)
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    Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

    3 from 13 votes
    Recipe by Samantha Course: Main, SidesCuisine: AsianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, ginger and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

    Ingredients

    • 2 tablespoons avocado oil

    • ½ onion, chopped

    • 1 cup frozen mixed vegetables

    • 2 teaspoons grated ginger

    • 2 eggs, whisked

    • 2 tablespoons butter, I used non-dairy butter

    • 3 cups cooked rice, cooled

    • 3 tablespoons soy sauce

    • 1 teaspoon toasted sesame oil, optional

    Directions

    • Heat avocado oil in a large skillet over medium-high heat, add in onion, frozen vegetables, and ginger – sauté for 2-3 minutes.
    • Move vegetables to the side of the skillet and pour whisked eggs into the center. Scramble eggs in pan until fully cooked, then toss with the veggies.
    • Add in the rice and butter, cook for 5 minutes stirring every 30 seconds.
    • Pour in soy sauce and sesame oil, toss to coat rice in sauce then pack into bowls and serve.

    Recipe Video

    Notes

    • Serve it with Gluten-Free Dumplings for an Asian-inspired meal.
    • Store it away: divide this recipe into meal prep containers to grab-and-go throughout the week or refrigerate it in one big container to reheat for dinner.

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    30 Minutes or Less

    Pork Stir Fry (Gluten-Free, Dairy-Free)

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    pork stir fry in a pan with tongs and lime wedges on the side

    This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

    pork stir fry in a pan with tongs and lime wedges on the side

    I don’t know about you, but I could always use more one-pan, 20 minute meals in my life! This is literally one of my favorite recipes to throw together after a long day when I don’t feel like cooking but also don’t feel like ordering/waiting for takeout.

    What You Need To Make Pork Stir Fry

    Boneless Pork Chops – The key here is slicing the pork chops against the grain. By slicing against the grain, we cut through the meat fibers making the pork much more tender and easier to chew. However, feel free to slice the pork into whatever sizes you’d like. I prefer about 1/4-inch slices of pork in my stir fry, but even smaller/thinner slices would taste great too! Just remember – the smaller the pieces, the faster they’ll cook. So keep an eye on the meat and remove it from the pan as soon as it’s cooked through.

    Rice Noodles – There are an extensive variety of rice noodles out there and almost all will work in this easy recipe. I used pad thai rice noodles since they were the easiest to find and I enjoy their heartier texture. Though I’ve also made this stir fry with vermicelli rice noodles and with buckwheat noodles and both versions were delicious!

    Fresh Ginger – Just one teaspoon of fresh grated ginger goes a long way in the sauce for this pork stir fry. I know fresh ginger isn’t a staple in most peoples homes, but I promise it will take all your stir fry/Asian sauces to the next level! The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer. Fresh ginger is also a great and tasty addition to most teas, broths, and the occasional dessert!

    Adjust This Recipe To Your Diet

    Make it a Chicken Stir Fry: Simply substitute one pound of boneless skinless chicken breasts for the pork in this recipe.

    Make it Paleo: To make this a paleo pork stir fry, replace the rice noodles with zucchini noodles, sugar with coconut sugar, and the corn starch with arrowroot starch!

    Make it Vegan/Vegetarian: You can easily remove the meat from this recipe and either increase the amount of mushrooms or fry up some tofu to up the protein of this stir fry. Also, use vegetable broth instead of chicken broth for the sauce.

    Tips For Making Pork Stir Fry

    • Keep the skillet at medium-high heat when cooking the veggies. The goal here is to very quickly sauté the vegetables and doing so at higher heat will help them maintain their delightful crunch!
    • Stir together the sauce for this pork stir fry in a bowl until all of the corn starch has dissolved. If any corn starch clumps are left behind, you risk having a lumpy sauce!
    • Get creative and make this recipe your own! I love throwing in whatever veggies I have in my fridge that are on the verge of going bad. This easy pork stir fry is the best way to use up leftover and/or your favorite produce!
    Pork Stir Fry (Gluten-Free)
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    Pork Stir Fry (Gluten-Free)

    5 from 1 vote
    Recipe by Samantha Russo Course: MainCuisine: AsianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Total time

    20

    minutes

    This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

    Ingredients

    • For the stir fry:

    • 1 tablespoon avocado or vegetable oil

    • 1 pound boneless pork chops, sliced into 1/4-inch thick strips against the grain

    • 1/2 cup shredded carrots

    • 1 cup snow peas

    • 3 green onions, chopped

    • 1 1/2 cups mushrooms, sliced

    • 8 ounces rice noodles, cooked according to package instructions

    • For the sauce:

    • 1 cup chicken broth

    • 1/4 cup soy sauce

    • 2 tablespoons rice vinegar

    • 2 tablespoons corn starch

    • 1 tablespoon sesame oil

    • 1 tablespoon sugar, see Notes

    • 1 teaspoon grated ginger

    Directions

    • Heat oil in a large skillet over medium-high heat, then add in the pork chops and a pinch of salt. Cook for 3 minutes or until cooked through, then remove from skillet and set aside.
    • Add in the carrots, snow peas, red bell pepper, green onions, and mushrooms – quickly sauté for 1-2 minutes.
    • Mix all sauce ingredients together in a bowl then add into the skillet along with the cooked pork.
    • Reduce heat to low and simmer until sauce has thickened, then add in the cooked noodles and toss to coat in the sauce.

    Recipe Video

    Notes

    • Sugar: You can use white sugar, coconut sugar, honey, or maple syrup!

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