10 Day Juice Fast Recipes – Broth, Tea, & Other Recipes

These recipes are for evenings or when something else is desired.


Tea Soup

Herbal tea can be enjoyed as desired throughout the day. Keep it at least 15 minutes away from your juice and you’re good to go!

A favorite blend of ours is:

1 teabag ginger tea

1 teabag blueberry tea

1 teabag mandarin tea

juice of 1 lemon

stevia to taste 

Warm up pure water and pour over your blend in your favorite mug. Divine! 


Tomato Broth by Ana Zaharia

4 large tomatoes

3 unsulfured sun dried tomatoes

2 zucchinis

1/2 packet baby carrots

2 bay leaves

1 small onion

4 green onions

large handful parsley

large handful dill

top w/ paprika 

Simmer all ingredients together for an hour, then strain. 


All-Purpose Vegetable Stock

Makes approximately 2 quarts

Start with carrot, celery, onion, garlic, tender herbs, and bay leaves. You can toss in corncobs, parsnip, parsley stems, mush- room stems, fennel, and asparagus if you have them. Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the stock with a strong off-putting flavor and strong herbs such as sage, rosemary, or too much marjoram. If you sau- te the aromatics beforehand, especially mushrooms and stems, the stock will be richer and more robust. 

1 large white or yellow onion, chopped

2 medium carrots, roughly chopped

2 celery stalks, roughly chopped

5 garlic cloves

2 bay leaves

Handful of herbs (parsley, dill, thyme, chives, oregano, etc.)

4 cups any vegetable trimmings (parsnip, corncob, zucchini, tomato, mushroom, scallion, etc.)

3 quarts water 

Toss all ingredients in a large stockpot and cover with water. Bring to a boil, then simmer for 1 hour, until vegetables are soft. Strain through a sieve (pressing vegetables down will extract more liquid but muddy the stock). Refrigerate for up to 3-4 days, or freeze in a sealed container for longer storage. 


Natalia’s “White Witch’s Brew”

1 handful parsley

1 leek, chopped

3 celery ribs, chopped

5 carrots, chopped

1 bunch collards, chopped

1 1” ginger piece, minced

3 cloves garlic, minced

1 onion, chopped

2 cups Pacific brand veggie broth

2 cups water 

Simmer all together for 45min. The longer it sits after cooking, the more flavor it will develop. Before serving, strain all of the vegetables out using a mesh sieve. Enjoy on a chilly evening! 


Citrus Granita

Makes 1 pint

Granita can be made by juicing fresh citrus fruits such as lemon, blood oranges, yuzus, kalamansi, or grapefruits and adding stevia to sweeten. Herbs such as mint, cilantro, and even rosemary can be added for a twist. Try mixing different types of citrus juices for more depth. 

1 cup fresh citrus juice

1 cup pure water

Stevia to taste 

Combine all ingredients and pour into a shallow pan. Freeze until icy around the edges. Stir the icy portions with a fork into the middle of the pan. Freeze again, occasionally scraping the edges into the center, until completely frozen (about 6 hours). 


Simple Carrot Sorbet

Makes 1 quart

4 cups raw carrot juice

1⁄2 cup fresh lemon juice

1 knob fresh ginger, juiced

Stevia to taste 

Stir together all ingredients. Process through an ice cream maker, or, alternatively, pour into ice cube trays and freeze. Defrost until slightly thawed before blending again to make sorbet. 


Sweet Carrot Sorbet

juice of 6 carrots

juice of 3/4” ginger knob

juice of 1 lemon

dash of cayenne

1/2 cup raw young coconut water

Stevia to taste

Combine all ingredients in a high-speed blender. Process through an ice cream maker, or, alternatively, pour into ice cube trays and freeze. Defrost until slightly thawed before blending again to make sorbet. 


Green Juice Popsicles

Carefully pour your favorite green juice into popsicle molds and freeze. Enjoy on a summer day or in a hot Epsom salt bath. 


Chai Popsicles

2 cups Fresh young Thai coconut water

1 tbsp ground cardamom

1/2 tsp ground allspice

1 1/2 tsp cinnamon

1/2 teaspoon ground cloves

1 1/2 teaspoons ground ginger

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground nutmeg (optional)

Combine all ingredients in a high-speed blender. Carefully pour mixture into popsicle molds and freeze. Enjoy on a summer day or in a hot Epsom salt bath. 


Spicy Lemon Coconut Ice by Ana Zaharia

6 ice cubes (pure water)

1/2 cup coconut water

1 1/2 lemons juiced

1/2 lime juiced

dash of ginger powder

dash of cayenne

stevia to taste

Combine all ingredients together in a high-speed blender. Drink as is, or, alternatively, when it was all melted you can pour it into a large ice cube mould, with a plastic spoon, to make a popsicle for the next day.