Step 1

Cut your wheatgrass as low as possible to the root just before you're ready to juice it.

Step 2

Rinse the wheatgrass (especially if it's not homegrown) and discard any leaves that have turned completely yellow.

Step 3

Pass small bunches of wheatgrass through the juicer. It's possible that the juicer may get jammed once in a while, so remove the pulp manually and then continue.  Eventually, you'll be left with all the juice and the small amount of leftover pulp (see the blog post for how to use this).

Step 4

If you don't have a juicer, then fear not because you can still make wheatgrass juice, you'll just need your wheatgrass, a blender, a cup or two of water, and either a nut milk mag or cheesecloth (to drain your juice).

Step 5

Blend the wheatgrass and water until all the wheatgrass is completely pulverized. *

Step 6

Pass the juice through a nut milk bag (or cheesecloth) to collect the juice. Take care to squeeze out every last drop and get as many nutrients out of the wheatgrass juice that you can.

Step 7

How to store the juice: You can consume the juice immediately or it can be kept in the fridge for up to a week (although, it will lose nutritional value over time!). I like to keep mine in shot-sized glass vials (60ml) in the fridge.Alternatively, you can freeze portions of 3-4 Tbsp (about 60ml) in a large ice-cube tray and simply thaw one each morning.