Now that you’ve gone out and picked up the best juicer you can, it’s time to start experimenting with different juice fast recipes!

In an effort to make this list more compact and concise, I have listed the ingredients of each of these juice fast recipes in the order they should be juiced to get the most from your fruits and vegetables. Some foods are juicier than others and help to wash previous juiced foods through better.

Also, do juice fresh herbs mixed in with the ingredient listed above them. Doing so will help to keep their tiny, light weight leaves in the blades and under more pressure helping to squeeze out more juice. You can, also, pour a few tablespoons of water into your juicer after the last ingredient has gone thorough to help wash all the juice out. Fruits and vegetables not allowed in your juicer, such as avocados or bananas, should be mashed and added to a blender with the rest of your chosen juice recipe. And, I weighed everything with the peels or rinds on. Lastly, don’t forget to wash all your produce before juicing to make more savory juice fast recipes.

Have questions about juicing? Check out the frequently asked questions at Fat, Sick and Nearly Dead / Reboot FAQs for more information on how much to juice, what to juice, and more…

Seasonings we like to add to our juice fast recipes so far: Fresh cracked black pepper, Hot Sauce, Taco Seasoning, Dill and tajin Clasico Seasoning – found in the produce section by garlic, dried tomatoes and such.

I would like to add, too, that not all recipes here are designed for juice fasting. If you are using these recipes to nourish a juice fast, choose the recipes that do not have fruit blended into them in a blender (this will make your stomach work harder to digest). Choose recipes that are made up of mostly vegetables with many containing dark leafy green vegetables – kale, collard, spinach and such. This is very important for cleansing and getting the most benefits from fasting. Also, I would recommend not adding any tabasco or other seasonings to your juice. Keep your juice as pure and as organic as you can. If you’re going to go through the process of juice fasting, it’s best to get as much from all your efforts as possible.

Lastly, I’m looking into the idea of mixing in gelatinous type foods into the juice along with good fats like chia seeds while fasting… If anyone has done this, feel free to chime in and let me know how it affected your fast. Thanks friends.

For everyone else not juice fasting and just wanting to enjoy fresh, good tasting juice – have at it!

Our Favorite Juice Fast Recipes

Fresh Garden – Tastes just like a fresh garden in your glass.
(Makes approximately 16 oz.)
Spinach – 3 oz. = good handful
Romaine Lettuce – 3 oz. = 3 very large outer leaves
Celery – 3 oz. = 1 and 1/2 large sticks
Carrots with tops removed– 8 oz. = 4 medium
Cucumber peeled – 8 oz. = 2 medium

Kickin Salsa Verde – Bored with juice? Need a wake up? Here you go! Warning – Itsa spicy!
(Makes approximately 28 oz.)
Green Pepper with stems removed– 8 oz. = 2 medium
Cilantro – 2 oz. = medium handful
Green Onion (white and green parts) – 2
Jalapeno – 1/2 inch slice
Tomato – 16 oz. = 3 super large
Mash 1/2 Avocado, put in blender, add some juice from recipe, blend till smooth and add to the rest of the mix.
Add 1 teaspoon taco seasoning to juice and a squeeze of lime wedge to the mix.

Sweet Starry Greens – This is smooth, sweet, with a light green taste.
(Makes approximately 16 oz.)
Spinach – 3 oz. = good handful
Star Fruit – 8 oz. = 2 fruits
Pineapple with most rind removed – 4 oz. = 1 inch slice
Cucumber peeled – 8 oz. = 2 medium

Veggie Tray – Tastes like your drinking down the whole veggie tray.
(Makes approximately 28 oz.)
Cauliflower – 12 oz. = about 1/3 head
Broccoli including stem – 12 oz. = about 1/3 head
Carrots with tops removed– 12 oz. = 6 medium
Celery – 12 oz. = 2 and 1/2 large sticks
Add 1/4 teaspoon dry or fresh chopped dill to the mix.

Hawaiian Sunrise – Gives you a burst of citrus with a Hawaiian Island twist. Our most favorite of the juice fast recipes.
(Makes approximately 28 oz.)
Grapefruit peeled – 24 oz. = 2 very large
Pineapple with most rind removed – 16 oz. = 2 inch slice
Orange peeled – 24 oz. = 6 medium

Sweet Robust Italiano – This is a smooth tasting with a hint of sweetness, like a fine red Italian dish.
(Makes 2 Liters) – Randy loves Italian food!
Spinach – 9 oz. = 3 good handfuls
Carrots with tops removed – 12 oz. = almost all of a 1 lb. bag
Bell Peppers with stems removed, 1 red, 1 yellow, 1 orange – 4oz each, 12 oz. total = 3 medium peppers
Italian Parsley – 2 oz. = medium handful
Celery – 1/2 of whole stalk split down the middle
Tomato – 22oz. = 3 super large tomatoes
Add 2 hearty shakes of hot sauce and 1 teaspoon of tajin Clasico Seasoningto the mix.

V-Gr8 (great)  – A heartier, more healthy version of V-8, another favorite juice fast recipes.
(Makes 26 oz.)
Spinach – 9 oz. = 3 good handfuls
Carrots with tops removed – 8 oz. = 2 large
Beet Root – 1 oz. = 1/8 of a large root
Green Onion – 1 (including green and white part)
Celery – 4 oz. = 1 1/2 sticks
Italian Parsley – 2 oz. = handful
Tomato – 16 oz. = 2 super large tomatoes
Add 1/2 teaspoon of tajin Clasico Seasoning to the mix.

Martian Martini – Nice mellow green taste.
(Makes 16 0z.)
Kale – 6oz. = 6 large leaves
Cucumber peeled – 8 oz. = 1 medium
Green Pepper with stem removed – 4 oz. = 1 medium
Celery – 2 large outer sticks
Ginger – about 1 inch square

Popeye’s Favorite – Tastes just like a seasoned spinach salad with all the fixings.
(Makes 26 oz.)
Spinach – 1 lb
Romaine – 12 oz. = about 12 large leaves
Tomato – 4 oz. = 1 small
Cucumber peeled – 4 oz = half of a medium
Carrots with tops removed – 4 oz. = 2 skinny carrots
Radish with tops removed – 2 oz. = 2 medium small
Celery – 4 oz. = 1 1/2 sticks
Add 1 teaspoon  tajin Clasico Seasoning and fresh cracked black pepper to taste.

Southern Garden – Doesn’t taste like collard greens, more like vegetable soup. This is a good recipe for using up a lot of extras.
(Makes 26 oz.)
Collard Greens – 4 oz. = 2 large leaves
Romaine Lettuce – 8 oz. = about 8 large leaves
Carrot with tops removed – 4 oz = 2 skinny
Cauliflower – 4 oz. = small handful
Egg Plant – 4 oz. = about a 2 inch slice of a large plant
Green, Red, Yellow Pepper with tops removed – 4 oz. each = 3 very small or 3 halves
Celery – 4 oz. = 1 1/2 sticks
Tomato – 4 oz. = 1 small
Add fresh ground black pepper to taste and one hearty shake of hot sauce to mix.

Bright Baby Carrot – Tastes just like fresh baby carrots pulled from the garden, bright beautiful orange, and my new fav. 🙂
(Makes 16 oz.)
Star Fruit – 8 oz. = 2 fruits
Orange Bell Pepper with stem removed – 6 to 8 oz. = 1 large
Carrots with tops removed – 8 oz. = 4 skinny carrots

Pretty in Pink Party Drink – Tastes like a strawberry banana smoothie!
(Makes 26 oz. Sorry about the name guys, but Randy didn’t right down the recipe, so I get to name it) 🙂
Strawberries – 1 16 oz. package with tops removed
After juicing strawberries, pour into blender with 1 cup of orange juice and 1 whole medium banana.
Blend to liquefy.

Green Apple – Tastes much like a creamy Granny Smith apple.
(Makes 26 oz.)
Kiwi peeled – 2 preferably still firm, not quiet to peak of ripeness – you’ll have more sour than sweet this way
Star Fruit not completely ripe – 8 oz. = 2 fruit
Egg Plant unpeeled- 8 0z. = about a 4 – 5 inch slice
Cucumber unpeeled – 4 oz. = 1 medium

Flamin Tiger – Bright orange and a little sweet with savory tomato heat – my newest fav!
(Makes 40 oz.)
Red Bell Pepper with top removed – 8 to 10 oz. = 1 extra large
Yellow Bell Pepper with top removed –  16 to 20 oz. = 2 extra large
Carrots with tops removed – 12 0z. = about 6 carrots
Tomato – 12 oz. = 1 large
Add about 5 shakes/twists of fresh cracked black pepper and 3 hefty shakes of hot sauce to the mix.

Orange Dreamsicle – Sweet, creamy, with a hint of orange.
(Makes 35 – 40 oz.)
Cantaloupe – 1/2 of fruit peeled and seeded
White Nectarines – 3 with pit removed
Pour into blender, add 1 Banana, 1 cup of orange juice, and liquefy.

Tasty Tangy Kale – The kale is toned down by the romaine and celery, while the tomatoes add tang and the carrots add a hint of sweet, ginger spices it up.
(Makes 28 oz.)
Kale – 6 oz. = 6 large leaves
Romaine – 6 oz. = 6 large leaves
Celery – 6 oz. = 2 large sticks
Carrots with tops removed – 8 oz. = about 3 large
Ginger – 1 piece comparable to the size of the tip of your thumb
Tomato – 12 0z. = 1 extra large

After Dinner Sweet Melon Mint – Creamy, sweet, minty melon.
(Makes 35 – 40 oz.)
Cucumber peeled – 8 oz. = 2 medium
Fresh Mint Leaves – 2 oz. = small handful
Pineapple mostly peeled – 12 oz = about 1/2 of medium pineapple
Egg Plant peeled – 8 oz. = about 1/2 of a large to medium sized plant
Honey Dew – 3 lbs = 1/2 of medium to large melon

Recipe for Christine’s Yummy Juice
3 handfuls of spinach (yes, spinach! I put it in almost everything I make because I worry I’m not getting enough calcium during this juice fast and spinach has lots of calcium. If I run out of spinach I use kale.)
1/2 cantaloupe
1/2 honey dew melon
1 mango
16 oz. strawberries

Lisa’s Sweet Potato & Apple
(Makes about 15 oz.)
1 large sweet potato, scrubbed, unpeeled, cut in three inch slices
2 apples
Add cinnamon to garnish – reminds me of fall!

Gabby’s Gespatchio – Its veg but can taste really sweet.
I just throw in handfuls so my measurements aren’t too precise but try:
1/4 bunch coriander
4/6 medium tomatoes
4/6 stalks celery
1/2 red onion
3/4 red pepper

Gabby’s Minty Citrus = Delicious! 
1/2 pink grapefruit (peeled)
2 oranges (peeled)
1 carrot
2 stalks of celery
1/2 bunch of mint!

Meredith’s Rise and Shine Juice
2 apples
2 medium carrots
6 oz spinach
2 celery stalks
1/2 lemon
inch of ginger
Juice and Enjoy!!

Topher’s Monkey Blood! 
“Monkey Blood” Serves four.
One Pineapple
Two small or one large beet
One lemon
(I used four bullets) but a blender would work just add all four bananas at once.
Put one banana in each bullet and pour in the juice
Blend until fine and well mixed, drink and enjoy!

My Miss Scarlett – Rich red, tangy, and doesn’t have a strong beet flavor. Another of my top favorites!
Beet – one 4 oz. = medium to large
Bell Pepper – 2 red, 1 green, all medium to large = about 24 oz. total
Roma Tomatoes – four 4 oz tomatoes = 16 oz. total

Sarah’s Green Juice – makes anywhere from 16 to 24 oz.
3 kale leafs
1 green apple
1/2 inch ginger
1/4 of lemon with skin
2 clerey stick
1/2 of cucumber – Enjoy!

Jamie’s Kale Smoothie
Someone asked if Kale is good in a blender……it’s amazing!! This is the shake I make:
handful of kale
handful of spinach
couple of chunks of pineapple
coconut milk pulp
1/2 banana
1 cup apple juice
Mix all together in blender, I use a bullet. YUMMY!!!!! Everyone I make this for loves it!!

Nicole’s Favorite Mean Green Juice
6 large kale leaves
1 celery stalk
1 large carrot
1 small garnet yam (aka orange sweet potato — peeled)
2 green apples
1/2 lemon (outer peel removed but most of the white pith intact)
1/2 cucumber (peeled)
Handful of blueberries
1 inch piece of ginger root

Tropical Kale – rich in nutrients from kale, but with a lighter, sweeter taste = smooth & green.
(makes about 20 oz.)
6 large kale leaves – I used 1/2 of a small bunch of kale
1 large green pepper with stem and seeds removed = 6-8 oz.
1 ex-large unpeeled cucumber close to 12 0z.
1 inch slice of pineapple with core and rind removed 

Cream Soda W/Out the Soda – tastes sweet and creamy, can’t quite explain it other than reminds me of cream soda.
(makes 24 – 26 oz.)
Romaine – 12 0z. or a whole heart
Orange Bell Pepper – medium or 6 to 8 0z.
Celery Heart (the inner most pieces) – 4 oz. or all the tiny light green to yellow parts
Large Cucumber – about 10 oz. peeled

Southern Brick House – Rich red juice with a bit of an after bite from the radish, like most of us here in the south. 😉
(Makes 24 – 26 oz.)
Baby Spinach – 3 extra large handfuls
Parsley – 1/2 whole bunch
Celery – 3 extra large stalks leave and all
Beet – 1 small to medium
Red Bell Pepper – 1 medium to large
Radish – 1 medium
Cucumber – 2 medium peeled

Yoda Juice – The force of nutrition, heavier in dark, rich green taste giving you a boost of energy, plus the color looks like YODA = awesome! Drink on ice..
(Makes 26 oz.)
Kale – 7 large leaves
Bok Choy – 6 large stalks with leaves
Carrots – 3 large
Celery – 3 large stalks leaves included
Tomato – 1 medium or 8 oz.
The Force will be with you friends…

Frozen Juice Cubes
I have juiced cantaloupe, honey dew, strawberries and other fruits, poured separately into ice cube trays, and froze. Dump a few frozen juice cubes into a glass and pour some fresh juiced lemon aid over them – easy peazy. You can do this with all kinds of different combinations for your juice fast recipes. The kids thought it was great!

We hope you enjoy our juice fast recipes, and I’ll be adding more as we discover new ones we like. I did a whole lot of juicing and Randy did and still is doing a whole lot of drinking… I have to laugh thinking about what I just wrote. What a change from 20 years ago… Randy drank just like this then too, maybe even more, but it sure in the hell wasn’t fruit and vegetable juice! Lol…

Here’s to drinking to your health, literally!
Skol and Nostrovia!
Randy and Amy

P.S. If you have any of your own juice fast recipes you’d like to share let us know and we’ll add them  to the list. Some of the best juice fast recipes were shared by visitors. Thanks guys!

P.S.S. Don’t forget to check out more great info at Fat, Sick and Nearly Dead / FAQs! Good luck and better health to all!