Hurom 16-Day Juicing Plan: A Resource for Those Juicing at Home

 
Many of you have asked for immunity-boosting juice recipes. Our team of juicing experts decided to go one step further and plan out a 16-day juicing plan, integrating recipes of our own as well as influencers that we've partnered with before.

This plan takes into consideration the lifetime of stockpile items and groceries. We'll go from juicing fresh produce → citrus fruits → frozen ingredients → nuts. We also incorporated ideas to reuse juice pulp in creative ways like cooking, baking, and even making natural face masks!

Below are some tips around which ingredients you can use alternatively for these recipes, just in case you can't find certain items in your nearest store or at home. We hope you find this article helpful. Please stay strong and healthy, and eat (or drink!) more fruits and vegetables to strengthen your immune system and keep you energized!

Download the full 16-day juicing plan here.

Notes & Tips:

  • Ingredients can be substituted based on what you have in stock. 
  • Fruits that can be stored frozen include bananas, berries, pineapples, and mangoes. 
  • Veggies that can be stored frozen include leafy greens such as kale, spinach, and parsley. 

Ingredients within each group that are substitutable:

  • Group 1: grapefruit, oranges, lemons, and limes. 
  • Group 2: beet, carrots, ginger, and turmeric.
  • Group 3: spinach, kale, swiss chard, celery, parsley, and cilantro. 
  • Group 4: pineapple, mango, banana, berries. 
  • Group 5: oats, almonds, cashew. 

Day 1-4. Fresh Produce

 
Day 1: Celery Immune Booster Juice

Ingredients:

  • 3 medium-sized apples
  • 1 cup of chopped celery
  • 1 cup of kale
  • 1/2 medium-sized lemon

Instructions:

  1. Wash all ingredients.
  2. Chop celery and kale into smaller pieces with about 2 inches in length.
  3. Remove seeds from apples and slice into 4 parts.
  4. Remove seeds from your lemon, and make sure to cut them into smaller pieces with about 2 inches in length.
  5. Add celery, kale, lemon, and apples into the Hurom Slow Juicer.
  6. Extract juice and serve cold. Enjoy!

Day 2: Popeye Immunity Juice

Ingredients:

  • 1 cup of chopped celery
  • 1 cup of spinach
  • 3 medium-sized apples

Instructions:

  1. Wash all ingredients.
  2. Chop celery and spinach into smaller pieces with about 2 inches in length. Remove seeds from apples and slice into 4 parts.
  3. Add celery, spinach, and apples to the Hurom Slow Juicer.
  4. Extract juice and serve cold. Enjoy!

Day 3: Simple Green Juice by @allgoodeats

Ingredients:

  • 5 large kale leaves
  • 1/2 cucumber
  • 3 celery stalks
  • 2 apples
  • 1 lemon
  • A thumb of ginger

Instructions:

  1. Wash all ingredients.
  2. Peel lemon and ginger.
  3. Cut up all ingredients into 2-inch pieces. 
  4. Add all ingredients to the Hurom Slow Juicer.
  5. Extract juice and serve cold. Enjoy!

Day 4: Vegetable Dumplings Using Juice Pulp

Ingredients:

  • Leftover Pulp from Day 1-3
  • 1 onion, chopped
  • 1 cup of shiitake mushrooms, chopped
  • 1/4 cup of scallions or onion chives, chopped
  • Pre-made dumpling wrappers
  • 1 teaspoon of sesame oil
  • 1 teaspoon of soy sauce

Instructions:

  1. In a large bowl, mix the pulp  with chopped onions, scallions (or onion chives), and shiitake mushrooms. Add 1 or 2 teaspoons of sesame oil and soy sauce to the bowl. Season to taste.
  2. On a flat surface, lay out dumpling wrappers and place a spoonful of filling from Step 1 at the center of each wrapper.
  3. Assemble dumplings by folding and pleating them.
  4. Serve steamed or fried. Enjoy!

Day 5-8. Citrus

Day 5: Energizing Spring Juice by Charlee Atkins

Ingredients:

  • 1 grapefruit
  • 1 ginger
  • 1 beet
  • ½ lemon
  • Handful of spinach
  • Pinch of cayenne pepper

Instructions:

  1. Wash all ingredients.
  2. Peel and remove seeds from grapefruit and lemon.
  3. Cut grapefruit, ginger, beet, lemon, and spinach into 2-inch pieces. 
  4. Add all ingredients to the Hurom slow juicer. 
  5. Extract juice and serve cold. Add in a pinch of cayenne pepper to taste. Enjoy!

Day 6: Citrus Juice Medley by @foodology

Ingredients:

  • 4 oranges
  • 1 grapefruit
  • ½ lemon
  • ½ lime

Instructions:

  1. Wash all ingredients.
  2. Peel and remove the seeds from the grapefruit, oranges, lemon, and lime. 
  3. Cut all ingredients into 2-inch pieces. 
  4. Add all ingredients to the Hurom slow juicer. 
  5. Extract juice and serve cold. Enjoy!

Day 7: Tropical Beet Juice by @vegetarianventures

Ingredients:

  • 2 beets
  • 2 peeled carrots
  • 1 cup of pineapple
  • 2 oranges

Instructions:

  1. Wash all ingredients.
  2. Peel the carrots and oranges. Make sure to remove the seeds from the oranges. 
  3. Cut beets, carrots, pineapple, and oranges into 2-inch pieces.
  4. Add all ingredients to the Hurom slow juicer. 
  5. Extract and serve cold. Enjoy! 

Day 8: Natural Facial Mask Using Juice Pulp

Ingredients:

  • 1/4 cup of pulp from Day 6-7.
  • 1/4 cup of oil (olive or coconut)
  • 3 tsp of honey

Instructions:

  1. For one-time usage, mix 1/4 cup of pulp, 1/4 cup of oil (olive oil or coconut oil works well), and 3 teaspoons of honey. 
  2. Once the mixture is consistent, apply it on your face and leave it on for 10-15 minutes. 
  3. Rinse off the mask with warm water and follow your usual skincare regimen. If you used ingredients with exfoliating properties, apply sunscreen before you go out.
  4. You can save the remaining pulp in the freezer, and use it again to make the facial mask. We recommend using all of the pulp within 2-3 days for maximum nutrients.

Day 9-12. Frozen Ingredients

Day 9: Heavy Metal Detox Smoothie by @eatmoverest

Ingredients:

  • 2 Frozen bananas
  • 2 cups frozen blueberries
  • 1 cup of Spinach (substitute with frozen)
  • Handful of Cilantro (substitute with frozen)
  • 4 Oranges

Instructions:

  1. Wash all ingredients and slightly thaw the frozen ingredients.
  2. Peel and remove the seeds from oranges.  
  3. Cut bananas, spinach, and oranges into 2-inch pieces. 
  4. Add all ingredients to the Hurom slow juicer. 
  5. Extract juice and serve cold. Enjoy!

Day 10: Dog Treat Using Juice Pulp

Ingredients:

  • 3 cups organic broth (chicken, turkey, or beef)
  • 8 cups of vegetable juice pulp from Day 9*

Instructions:

  1. Add in the leftover juice pulp into the broth and mix. 
  2. Use an ice cube tray to fill in your treats. Put in a freezer until frozen. 
  3. Serve frozen! Highly recommended on hot days when we all need a refreshing energy boost.

* Please make sure the pulp does not have any fruits or veggies that are toxic to our furry friends. List of fruits and vegetables unhealthy to dogs include (but not limited to): cherries, grapes, citrus fruits, and cabbage.

Day 11: Mighty Green Soothie by @foodology

Ingredients:

  • 2 handfuls of kale (substitute with frozen)
  • 3 handfuls of spinach (substitute with frozen)
  • ½ cup of frozen mango
  • ½ cup of frozen pineapple
  • ½ lemon juice 
  • 1 tbsp chia seeds

Instructions:

  1. Wash all ingredients and slightly thaw frozen ingredients.
  2. Cut kale, spinach, mango, and pineapple into smaller 2 inch pieces.
  3. Assemble the Hurom Slow Juicer with a coarse strainer and add all ingredients to the juicer. Extract juice and serve cold.
  4. If using a high speed blender, add all ingredients with a half of cup of liquid of your choice. Blend until smooth. Serve while cold. Enjoy!

Day 12: Hurom Blueberry Ice Cream Recipe

Ingredients:

  • Frozen yogurt
  • Frozen blueberries

Instructions:

  1. Fill an ice cube tray with yogurt and blueberries. 
  2. Freeze the ingredients in the ice cube tray overnight or for 6-8 hours.
  3. Assemble a Hurom Slow Juicer with an ice cream strainer.
  4. Add all prepared ingredients to the juicer and extract.
  5. Serve while cold. Enjoy!

Day 13-16. Nuts

Day 13: Strawberry Cashew Milk @omandthecity

Ingredients:

  • 1 cup of organic cashews
  • 8-10 frozen strawberries
  • 2 cups of water
  • 2 pitted dates
  • Optional: 1 tsp vanilla, pinch of salt, cinnamon

Instructions:

  1. Soak raw cashew nuts in a bowl of water overnight or for 6-8 hours.
  2. Cut the strawberries into smaller 2 inch pieces.
  3. Put together Hurom juicer’s topset with a fine strainer. Close the juice cap, and close the pulp control lever.
  4. Add soaked cashew nuts and water at 1:1 ratio to the juicer.
  5. Add in the strawberries and dates.
  6. Serve while cold with a teaspoon of vanilla, pinch of salt, and cinnamon based on taste. Enjoy!

Day 14: Raw Hummus Using Cashew Pulp

Juicer Ingredients:

  • 1/2 cup of raw tahini
  • 1/2 lemon
  • 2 cloves of garlic

Other Ingredients:

  • 1 cup of cashew pulp from Day 13
  • 1 tbsp cumin
  • 1/4 cup of olive oil

Instructions:

  1. Add all in-the-juicer ingredients to the Hurom Slow Juicer and churn hummus until smooth. 
  2. Mix in other ingredients to hummus.
  3. For best flavor, store the hummus in the refrigerator for 2 hours before serving. 
  4. Store in a sealed container in the fridge for up to 1 week. 

Day 15: Golden Milk

Ingredients:

  • 1 cup of oats, soaked in water for 6-8 hours.
  • 1 cup of filtered water.
  • A thumb of turmeric or turmeric powder.

Instructions:

  1. Assemble the Hurom Slow Juicer with a fine strainer.
  2. Add soaked oats and water with 1:1 ratio to the juicer.
  3. Add turmeric into your juicer. 
  4. Extract and serve while cold. Enjoy!

Day 16: Oat Pulp Cookies

Ingredients:

  • 3 cups of oat pulp from day 15
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups of all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 and 1/2 ground cinnamon

Instructions:

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oat pulp. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. 
  3. Bake for 8 to 10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

Looking to find what's the best way to start juicing? Check out our Hurom Guide to Start Juicing to learn more. 

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