The Juice Bar

The classic therapy green juice — a full spectrum of leafy greens pressed with apple for balance. Best made on a two-step grind-and-press juicer.

Through the juicer

• • Romaine lettuce, 3 leaves
• • Swiss chard, 2 leaves
• • Beet greens (tops), 2 leaves
• • Watercress, small handful
• • Red cabbage, 1/4 cup
• • Green bell pepper, 1/4
• • Escarole or endive, 2 leaves
• • Green apple, 1 medium

Method

1. Wash all greens thoroughly; keep them cold until juicing.
2. Alternate greens with apple pieces through the juicer so the apple pushes the leaf pulp through.
3. If using a press juicer, grind first, then press the pulp bag slowly to full pressure.
4. Drink immediately — green juice oxidizes fastest of all.

💡 Gerson protocol calls for drinking within 20 minutes of pressing. If you must hold it, fill a glass jar to the very brim (zero air) and refrigerate up to 4 hours.

The workhorse of the Gerson kitchen — sweet, mineral-rich, and the easiest juice to love. Two ingredients, no excuses.

Through the juicer

• • Carrots, 5–6 medium (about 1 lb)
• • Green apple, 1 large

Method

1. Scrub carrots well — no need to peel organic carrots.
2. Quarter the apple; remove the seeds.
3. Juice carrots and apple in alternating batches.
4. Stir once and drink fresh.

💡 On a hydraulic press this juice comes out noticeably sweeter and smoother than on a centrifugal machine — pulp contact time matters.

Single-ingredient carrot juice: beta-carotene in a glass. The Gerson protocol's other daily staple.

Through the juicer

• • Carrots, 7–8 medium (about 1.25 lb)

Method

1. Scrub carrots; trim the ends.
2. Feed steadily through the juicer.
3. Drink fresh, ideally within 20 minutes.

💡 Choose deep-orange juicing carrots by the 5 or 10 lb bag — they're sweeter and far cheaper than bunch carrots.

Earthy beets brightened with apple and a real kick of ginger — a circulation-boosting deep-red glass.

Through the juicer

• • Red beet, 1 medium, scrubbed
• • Green apples, 2
• • Fresh ginger, 1-inch knob
• • Lemon, 1/2, peeled

Method

1. Cut the beet into wedges that fit your chute.
2. Juice ginger and lemon first (they hide in the later pulp).
3. Follow with beet and apple, alternating.
4. Stir well — beet juice settles.

💡 Start with half a beet if you're new to beet juice; it's potent. Wear an apron you don't love.

Hydration-first: celery and cucumber with mint and lime. Low sugar, high mineral, endlessly drinkable.

Through the juicer

• • Celery, 6 ribs
• • Cucumber, 1 large
• • Mint, small handful
• • Lime, 1/2, peeled
• • Green apple, 1/2 (optional, for sweetness)

Method

1. Wash celery well between the ribs where grit hides.
2. Juice mint sandwiched between celery ribs.
3. Follow with cucumber, lime, and apple.
4. Serve over a single large ice cube.

Orange, grapefruit, carrot, and turmeric — a vitamin-C front-loaded morning glass.

Through the juicer

• • Oranges, 2, peeled
• • Ruby grapefruit, 1/2, peeled
• • Carrots, 2
• • Fresh turmeric, 1/2-inch (or 1/4 tsp ground stirred in)
• • Black pepper, tiny pinch

Method

1. Peel citrus, keeping as much white pith as possible — that's where the bioflavonoids live.
2. Juice turmeric first, then carrots, then citrus.
3. Add the pinch of black pepper (it multiplies curcumin absorption).
4. Stir and serve.

The everyday green: cucumber-based, spinach-heavy, apple-sweetened — a gentler on-ramp than the full Gerson green.

Through the juicer

• • Cucumber, 1
• • Spinach, 2 big handfuls
• • Celery, 2 ribs
• • Green apple, 1
• • Lemon, 1/2, peeled
• • Ginger, 1/2 inch

Method

1. Juice spinach sandwiched between cucumber pieces.
2. Follow with celery, ginger, lemon, and apple.
3. Shake or stir; drink cold and fresh.

Fresh-pressed pineapple with mint and lime — tastes like vacation, still 100% produce.

Through the juicer

• • Pineapple, 1/4, peeled and cored
• • Mint, generous handful
• • Lime, 1, peeled
• • Cucumber, 1/2

Method

1. Juice mint between pineapple pieces.
2. Add lime and cucumber.
3. Serve chilled; garnish with a mint tip.

Beet, carrot, and orange with a rosemary whisper — sweet roots with a savory edge.

Through the juicer

• • Red beet, 1 small
• • Carrots, 3
• • Orange, 1, peeled
• • Rosemary, 1 short sprig (leaves only)

Method

1. Juice rosemary leaves first with a carrot.
2. Follow with beet, remaining carrots, and orange.
3. Stir before drinking — roots settle fast.

Summer in a glass — watermelon needs almost no pressure, so even a slow juicer flies through it.

Through the juicer

• • Watermelon, 3 cups, cubed, rind removed
• • Basil, 6 leaves
• • Lime, 1/2, peeled

Method

1. Juice basil between watermelon cubes.
2. Finish with lime.
3. Serve immediately over ice — watermelon juice separates quickly.

A week of 2-oz fire shots: ginger, turmeric, lemon, and cayenne. Press once, pour all week.

Through the juicer

• • Fresh ginger, 4 oz
• • Fresh turmeric, 2 oz
• • Lemons, 3, peeled
• • Green apple, 1
• • Cayenne, pinch per shot

Method

1. Juice ginger and turmeric first, then lemons and apple.
2. Stir, pour into small jars, refrigerate up to 5 days.
3. Shake and add a cayenne pinch to each shot as you take it.

💡 The one juice we do batch — the low pH and heavy antimicrobial compounds keep it stable for days.

Crisp apple and fresh fennel with romaine — licorice-bright and unusually refreshing.

Through the juicer

• • Green apples, 2
• • Fennel bulb, 1/2
• • Romaine, 4 leaves
• • Lemon, 1/2, peeled

Method

1. Juice romaine between apple pieces.
2. Follow with fennel and lemon.
3. Drink fresh — fennel's aromatics fade within the hour.