Spinach, kale and similar leafy greens blend well with celery and cucumbers when juiced, while beets are often juiced with carrots and sweet potatoes. Vegetable juice recipes feature an assortment of combinations that typically integrate fruits and herbs for added flavor and health benefits. Kale, spinach, celery and cucumber are juiced with apples, ginger and lemon in a recipe from Williams-Sonoma. Health.com pairs kale and cucumber with a Granny Smith apple and seedless green grapes.
Carrots are versatile juicing vegetables that blend well with a variety of fruits and other vegetables. Carrots juiced with sweet potato and beetroot increase the flow of blood to the brain and benefit cognitive function, according to Men's Fitness. A combination of carrots, eggplant, celery and apples may decrease the risks of cancer, according to the Juice Nut.
Tomatoes are often juiced with salad-friendly vegetables, including radishes, lettuce, bell peppers and celery. Eating Well suggests juicing romaine hearts, celery, carrots, red bell pepper and fresh chives with tomatoes and jalapeño. Williams-Sonoma's variation combines tomato, carrots, celery and jalapeño with beets, parsley and radishes. The Juice Nut offers a tomato juice recipe with celery, oranges, apples and ginger to prevent motion sickness and to reduce the signs of aging.