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:

1. Chop the cucumber, pineapple, orange, and lime into 1-inch chunks for easier blending.
2. Place the spinach in the blender jug first, followed by about half of the other ingredients and ½ cup of water.
3. Secure the blender lid and start off blending at moderate speed. Pulse if necessary to get things moving, then gradually increase speed to high.
4. Once the mixture is close to being fully pureed, add the remaining ingredients and continue to blend. Only add additional water if necessary.
5. 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.
6. If you don’t mind pulp, just pour your juice straight into a glass and enjoy!
7. 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: 

1. Double the ingredient quantities listed above.
2. Set up your juicer according to the manufacturer’s instructions and switch it on.
3. 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.)
4. 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.