Green Glory Juice [Copycat recipe from Chop Shop]

Green Glory JuiceWhen Kenny and I were in Scottsdale last month, our favorite restaurant definitely turned out to be Chop Shop. We loved it so much that we ate there twice in 24 hours. We got a green juice each time we went, and definitely fell in love with their Green Glory Juice.

Green Glory JuiceIt is full of SO many green fruits and vegetables. It is a little on the sweeter side than I would normally do for a green juice, but that is the reason that Kenny loved it so much. Usually he kind of has to choke down green juices if they don’t have much fruit in them, whereas I like them with less fruit.

Green Glory JuiceHe ordered the Green Glory with breakfast and immediately told me that I have to recreate it. Pronto! So I did. You guys are going to like this one, and it doesn’t hurt that you get a TON of vitamins and antioxidants out of this little glass.


Green Glory Juice (Copycat recipe from Chop Shop)

Yield: Makes 2 1/2-3 cups


  • 1 large cucumber
  • 2 kiwi
  • 1 apple
  • 1 lime, skin removed
  • 1/2 bunch of kale, stems removed
  • 1 cup green grapes
  • 1/4-1/2 piece of fresh ginger, skin removed


  1. Wash all of your produce and blot dry with a towel.
  2. Remove the skin from the lime and ginger and cut up some of the bigger pieces of produce.
  3. Feed all of the produce through your juicer (be careful with the ginger, start small and then work your way up if you want more spice) into a large jar or container to catch the juice.
  4. Stir with a spoon to combine, and skim any foam off the top if desired.
  5. Store in airtight jars in the fridge for up to a few days.


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