What You’ll Need:
2 big handfuls of fresh spinach
1/2 seedless cucumber
1/2 cup fresh pineapple or mango
1/2 large navel orange, peeled
1/2 lime, peeled
1/4 – 1/2 cup water
Note: Quantities should be halved if you’re using a blender instead of a juicer.
What to Do:
If using a Vitamix or other high-powered blender:
- Chop the cucumber, pineapple, orange, and lime into 1-inch chunks for easier blending.
- Place the spinach in the blender jug first, followed by about half of the other ingredients and ½ cup of water.
- Secure the blender lid and start off blending at moderate speed. Pulse if necessary to get things moving, then gradually increase speed to high.
- Once the mixture is close to being fully pureed, add the remaining ingredients and continue to blend. Only add additional water if necessary.
- If you want to strain your juice, refer to my straining with a pair of tights instructions, or do the same thing with a nut milk bag or fine mesh strainer and the back of a large spoon. Alternatively, continue blending until most of the pulp has disappeared. This may take a few minutes.
- If you don’t mind pulp, just pour your juice straight into a glass and enjoy!
- If you need to store your juice for later, pour it into an air-tight mason jar and keep it in the fridge. Consume within 8 hours for optimal freshness.
If using a juicer:
- Double the ingredient quantities listed above.
- Set up your juicer according to the manufacturer’s instructions and switch it on.
- Add all of the ingredients, alternating a bit of each at a time until everything is juiced. (I recommend bunching the leafy greens into a tight ball, then pushing them down with a more solid fruit or veggie to help them pass through easier.)
- When finished, pour the juice into a tall glass and enjoy, or store it in an air-tight mason jar in the fridge. Consume within 8 hours for optimal freshness.