How to make a Clean Skin Juice
What we love most about this juice is its refreshing, clean taste. No single ingredient dominates, and it's neither too sweet nor too bitter. The flavour is well-balanced and neutral, with a gentle softness—just like we want our skin to feel.
Happy Juicing!
Ingredients
Baby Spinach, handful
½ Cucumber
2 Celery Stalks
1 Carrot
½ Beetroot
1 Orange
Preparation
Spinach
Fill a sink with water and wash well
Roughly chop leaves and roots
Juice handfuls at a time
Cucumber
Cut into chunks
Juice with skin on
Orange
Thinly cut off the orange skin leaving as much white pith as possible
Juice whole
Celery
Chop stalks into small thumb-size pieces across the stalks (this shortens the long stringy cellulose fibre and stops it from wrapping around the press)
You can juice celery leaves, however it will add bitterness, so discard if you don’t like this
REVO830: No need to chop into small pieces
AUTO10: Cut long pieces to fit in the hopper
Carrot
Cut carrot once lengthwise to release the core
Juice with skin on
Note: If larger carrots are used cut lengthwise again, into quarters
REVO830: no need to cut
AUTO10: Cut into 2 or 3 pieces across the carrot to fit in the hopper
Beetroot
Cut in half and then into quarters
Slice each half into thin slices to make it easier to press.
Juice with skin on (you can also juice the leaves and stems if you have them)
Cold Press Juicing Method
Start juicing a handful of the spinach leaves and squeezing them into a tight ball, then add them to the chute of the juicer.
Add the cucumber chunks to push the leaves down.
Add the celery one handful at a time. Let the machine juice all the greens, before adding the next lot of ingredients. Add the carrot beetroot slowly.
Finish by adding the orange.
Tip: For the smoothest juice, begin with softer ingredients like spinach and orange, then move to harder veggies like carrots and beets. This order helps push the softer produce through the juicer, boosting juice yield and cutting down on waste.