Green Juice Recipe with Spinach, Cucumber, and Apple

• ▢ 5-10 stalks lacinato kale
• ▢ 5-6 ribs celery
• ▢ 1-inch piece ginger
• ▢ 1/3 medium pineapple
• ▢ 2 green apples
• ▢ 1 handful mint leaves fresh
• ▢ 1 large cucumber or 6-7 mini Persian cucumbers
• ▢ 2-3 lemons

• Wash all produce thoroughly under cool water, then pat it dry. Set a large bowl nearby so the prepared ingredients are easy to transfer to the juicer.
• Chop the kale, celery, and cucumber into pieces about 2-3 inches long, or small enough to fit comfortably into the juicer you are using. Remove the tough outer skin from the pineapple and cut the fruit into chunks, including the core if your juicer can process it. Peel the ginger and keep it in a small piece. Cut the green apples into chunks around the core. Cut the lemons into smaller pieces, leaving the peel on only if your juicer can handle citrus peel.
• Feed the ingredients through the cold press juicer according to the machine’s instructions. Alternate leafy greens with firmer ingredients such as cucumber, celery, apple, or pineapple to help the juicer process everything smoothly.
• Taste the green juice and adjust as needed. Add more pineapple or apple for extra sweetness, more lemon for brightness, or more ginger for a stronger, spicier finish. The recipe is flexible, so adjust the balance until it tastes right to you.
• Serve immediately for the freshest flavor. If storing, pour the juice into an airtight container and refrigerate for up to 3 days. For best taste and freshness, enjoy it as soon as possible.

• Some juicers may not fully break down kale leaves, and small pieces can pass through the filter. If you prefer a smoother green juice, strain the juice before drinking.
• The amount of kale can be adjusted depending on how green you want the juice to taste. Use fewer stalks for a milder flavor and more for a stronger leafy green taste.
• If your lemons have a very bitter peel or your juicer does not handle citrus peel well, remove the peel before juicing.
• Use fresh mint for the cleanest flavor. A small handful adds a refreshing note without overpowering the cucumber, apple, and pineapple.
• Green juice can separate as it sits. Shake or stir well before serving if it has been stored in the refrigerator.

For the best homemade green juice, start with produce that looks fresh and firm. Crisp celery, bright kale, juicy cucumber, and fragrant mint will give the drink a cleaner flavor. Since this recipe uses both fruit and vegetables, the final juice should taste balanced rather than too sweet or too earthy.

Cutting the ingredients into smaller pieces helps the juicer work more efficiently. This is especially useful for leafy greens, celery, and fibrous ginger. If your juicer has a narrow chute, prepare everything before you begin so the process stays quick and organized.

This cold-pressed green juice is easy to make part of a simple morning routine, but it also works well as a refreshing afternoon drink. Keep the flavor bright by using lemon, and adjust the ginger carefully if serving it to anyone who prefers a milder juice.