Juicing recipes for vegetables are very rear and therefore it’s difficult to have a small collection of different vegetable juice recipes. But here we have found the 30 best recipes only for you to enjoy vegetable juicing.

Vegetable juices can be really tasty. They definitely don’t all taste like canned tomato juice, and most combinations have a nice balance between sweet and savory. You’ll be surprised how some vegetables taste in juice and how well they combine together to make tasty drinks.

Take time to find a go-to vegetable juice that you like and can make often. It’s the easiest, fastest way to get nutrition from vegetables you might not eat daily. Your body will thank you. 🙂

Carrot Crush

This is a common go-to juice for many people. Carrots will be your new love in this crisp, clean juice.

  • 2 apples
  • 1 lemon
  • 8 carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apples and cut them into slices. Cut the peel off of the lemon and cut it in half.
2. Juice the apples, lemon, and carrots together. Serve immediately.

Veg Royale

I love giving this juice to family members and friends who have sinus issues. Radishes may help reduce inflammation in this area and help to clear out mucus.

  • 2 tomatoes
  • 1 radish
  • 1 handful of spinach leaves
  • 7 carrots
  • 1 celery stalk

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the tomatoes into quarters.
2. Juice the tomatoes, radish, spinach, carrots, and celery together, alternating the different
kinds of produce as you juice. Serve immediately.

Veggie Starlet

Get the glow from the inside out with this skin-nourishing combination.

  • 2 apples
  • 1 beet
  • 4 carrots
  • 2 celery stalks
  • 4 sprigs of fresh parsley

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apples and cut them into slices. Cut the beet into quarters.
2. Juice the apples, beet, carrots, celery, and parsley together, alternating the different kinds of produce as you juice. Serve immediately.

Orange Zing

Get ready to be surprised. Tomatoes and oranges are lovely together in this juice.

  • 4 oranges
  • 2 tomatoes
  • 4 celery stalks

>> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the peels off of the oranges. Slice the tomatoes into wedges.
2. Juice the oranges, tomatoes, and celery together. Serve immediately.

Energy Cocktail

Pump up the energy with this tasty juice combination.

  • ½ of a white potato
  • 2 apples
  • 8 carrots
  • 1 small handful of fresh parsley

>> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the potato half into spears. Core the apples and cut them into slices.
2. Juice the potato, apples, carrots, and parsley together, alternating the different kinds of produce as you juice. Serve immediately.

Cayenne Kicker

You’ll feel the heat as you kick back this delightful veggie juice. Cayenne is anti-inflammatory and supports the cardiovascular system.

  • 3 tomatoes
  • 1 red or orange bell pepper
  • 3 celery stalks
  • Pinch of cayenne pepper

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the tomatoes into quarters. Cut the stem off of the bell pepper and cut it into strips.
2. Juice the tomatoes, bell pepper, and celery together. Pour into a glass and add a pinch of cayenne pepper. Serve immediately.

Beet Sunrise

What a great way to start the day! Cleanse and nourish with this tasty drink.

  • 1 beet
  • 1 lemon
  • ½ of a cucumber
  • 5 carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the beet into quarters. Leave the peel on the lemon and cut it in half. Cut the cucumber half into spears.
2. Juice the beet, lemon, cucumber, and carrots together. Serve immediately.

Cucumber-ade

This juice will hydrate and cleanse from the inside out.

  • 2 cucumbers
  • 1 lemon
  • 1 lime
  • 1-inch (2.5 cm) piece of fresh ginger

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the cucumbers into spears. Cut the peels off of the lemon and lime and cut them in half.
2. Juice the cucumbers, lemon, lime, and ginger together. Serve immediately.

Ginger Mixer

This is a classic go-to veggie juice. I’ve never met anyone who didn’t like it.

  • 3 apples
  • 7 carrots
  • 1-inch (2.5 cm) piece of fresh ginger

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apples and cut them into slices.
2. Juice the apples, carrots, and ginger together. Serve immediately.

Asparagus Ace

Yes, asparagus can taste good in juice! The carrots and celery help to balance out the assertive flavor of the asparagus.

  • 8 carrots
  • 3 asparagus stalks
  • 2 celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Juice the carrots, asparagus, and celery together, alternating the different kinds of produce as you juice

Sweet Potato Sunshine

Sweet potatoes and carrots are great for glowing, radiant skin. If you have a problem with blemishes, try this combination.

  • 2 sweet potatoes
  • 6 carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the sweet potatoes into long spears.
2. Juice the sweet potatoes and carrots together. Serve immediately.

Beet Slinger

If you’ve never had beet juice, try it in this sweet and decadent juice.

  • 1 beet
  • 3 apples
  • 6 large carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the beet into quarters. Core the apples and cut them into slices.
2. Juice the beet, apples, and carrots together. Serve immediately.

Veg Crush

Would you love to eat carrots, bell peppers, broccoli, and parsley all in one sitting but you are not sure how to make them taste good? This juice is your answer!

  • 1 red bell pepper
  • 8 carrots
  • 2 broccoli florets
  • 3 sprigs of fresh parsley

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the stem off of the bell pepper and cut it into strips.
2. Juice the bell pepper, carrots, broccoli, and parsley together, alternating the different kinds of produce as you juice. Serve immediately.

Flaming Fennel

Fennel has a unique flavor that blends quite nicely with pears, apples, and beets.

  • 3 apples
  • 1 pear
  • 1 medium fennel bulb
  • 1 beet with greens (greens optional)

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apples and pear and cut them into slices. Slice the fennel bulb into wedges. Cut the beet into quarters.
2. Juice the apples, pear, fennel, and beet together. Juice a few of the beet greens, too, if you’d like. Serve immediately.

Pineapple Dawn

This really should be called heaven in a glass. I absolutely love this blend.

  • 1 apple
  • 5 large carrots
  • 1 cup (165 g) fresh pineapple chunks
  • 4 celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apple and cut it into slices.
2. Juice the apple, carrots, pineapple, and celery together. Serve immediately.

V6 Juice

If you’re into red vegetable juices from the supermarket, you will love this combination. Whenever I start drinking this, I can’t stop.

  • 4 large tomatoes
  • 1 beet
  • 4 carrots
  • 5 celery stalks
  • 1 small handful of spinach leaves
  • 1 small bunch of fresh parsley

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the tomatoes into quarters. Cut the beet into quarters.
2. Juice the tomatoes, beet, carrots, celery, spinach, and parsley together, alternating the different kinds of produce as you juice. Serve immediately.

Red Pepper Plush

If you’re typically a tomato juice fan, this one is for you. The sweet bell peppers and carrots help to balance the acidity of tomatoes nicely. Add the chile pepper if you like a little heat in your juices.

  • 2 red bell peppers
  • 1 tomato
  • 1 red cayenne or Fresno chile pepper (optional)
  • 4 carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the stems off of the bell peppers and cut them into strips. Slice the tomato into wedges. If you’re going to juice the chile pepper, remove the seeds and stem.
2. Juice the bell peppers, tomato, chile pepper (if you are using it), and carrots together. Serve immediately.

Veggie-tini

The sweetness of pineapple balances out the kale and parsley in this antiinflammatory drink.

  • 3 kale leaves
  • 10 large carrots
  • 1 cup (165 g) fresh pineapple chunks
  • 2 sprigs of fresh parsley

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Juice the kale, carrots, pineapple, and parsley together, alternating the different kinds of produce as you juice. Serve immediately.

Carrot Dandy

This recipe took some tweaking, but I think it’s just right. Cauliflower is definitely not often found in your typical vegetable juices, but it’s worthy of a juice because its health benefits are strong.

  • ½ of a zucchini
  • ½ of a lemon
  • 2 cups (200 g) cauliflower florets
  • 7 large carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the zucchini half into spears. Leave the peel on the lemon half.
2. Juice the zucchini, lemon, cauliflower, and carrots together, alternating the different kinds of produce as you juice. Serve immediately.

Tomato Tonic

If you’re feeling a little under the weather or need some natural antibiotic power, this is the juice for you.

  • 4 medium tomatoes
  • 5 celery stalks
  • 1 garlic clove

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the tomatoes into quarters.
2. Juice the tomatoes, celery, and garlic together. Serve immediately.

Veggie Tonic

This juice tastes good with a little seasoning. Try adding a few drops of a bottled hot sauce or some sea salt and freshly ground black pepper to spice it up.

  • 1 cucumber
  • 1 large tomato
  • ½ of a lime
  • 4 celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the cucumber into spears. Slice the tomato into wedges. Leave the peel on the lime half.
2. Juice the cucumber, tomato, lime, and celery together. Serve immediately.

Parsnip Parfait

Parsnips and carrots are a traditional combination for helping you to obtain silky,

  • smooth skin.
  • 4 parsnips
  • 6 large carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Juice the parsnips and carrots together. Serve immediately.

Garden Glow

This tasty juice successfully mellows out the flavor of the calcium-rich broccoli.

  • 1 apple
  • 1 medium cucumber
  • 1 cup (71 g) broccoli florets
  • 2 large carrots
  • 2 large celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apple and cut it into slices. Cut the cucumber into spears.
2. Juice the apple, cucumber, broccoli, carrots, and celery together. Serve immediately.

Scarlet Night

This juice is perfect for days when you need to recover from some poor diet choices you might recently have made. It’s high in lycopene, vitamin A, potassium, and magnesium.

  • 4 tomatoes
  • 1 parsnip
  • 2 large carrots
  • 3 celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the tomatoes into quarters.
2. Juice the tomatoes, parsnip, carrots, and celery together. Serve immediately.

Ruby Slumber

This low-sugar beet juice is health in a glass. If you love sweet beet juice, you’ll enjoy this drink.

  • 2 red beets
  • ½ of an apple
  • 4 celery stalks
  • 2 kale leaves

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the beets into quarters. Core the apple half and cut into slices.
2. Juice the beets, apple, celery, and kale together, alternating the different kinds of produce as you juice. Serve immediately.

Red Warrior

This juice is strong and mighty, with all the nutrients you need for a workout or a long day ahead. I like to make this on a busy day when I need to focus.

  • 1 beet
  • 1 apple
  • 1 cucumber
  • 3 large carrots
  • 1 celery stalk
  • 1 small bunch of wheatgrass (optional)

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the beet into quarters. Core the apple and cut it into slices. Cut the cucumber into spears.
2. Juice the beet, apple, cucumber, carrots, celery, and wheatgrass together, alternating the different kinds of produce as you juice. Serve immediately.

Golden Sunset

This sunny juice is bursting with flavor and nutrients.

  • 1 apple
  • 5 carrots
  • 1 handful of spinach leaves
  • 3 celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apple and cut it into slices.
2. Juice the apple, carrots, spinach, and celery together, alternating the different kinds of produce as you juice. Serve immediately.

Green Glory

Brussels sprouts are not everyone’s favorite vegetable. This blend is so delicious that you’ll barely notice they’re in the drink.

  • 2 apples
  • 1 lime
  • 3 brussels sprouts
  • 3 celery stalks

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the apples and cut them into slices. Cut the lime in half, leaving the peel on.
2. Juice the apples, lime, brussels sprouts, and celery together. Serve immediately.

Red Cadillac

This unlikely blend is chock-full of skin-loving nutrients and is high in beta-carotene.

  • 1 sweet potato
  • 1 red bell pepper
  • 6 carrots

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Cut the sweet potato into spears. Cut the stem off of the bell pepper and cut it into strips.
2. Juice the sweet potato, bell pepper, and carrots together. Serve immediately.

Purple Daisy

If you want to benefit from the stomach-soothing properties of cabbage, this juice is for you.

  • 2 pears
  • ½ of a lemon
  • 2 carrots
  • 2 purple cabbage leaves

 >> Makes 12 to 16 ounces (355 to 475 ml)

1. Core the pears and cut them into slices. Leave the peel on the lemon half.
2. Juice the pears, lemon, carrots, and cabbage together, alternating the different kinds of produce as you juice. Serve immediately.