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spinach juice with pineapple, green apple, and lime in a small glass
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5 from 1 vote

Spinach Juice

This wonderful spinach juice blend makes a friendly introduction to green juice. With slightly tropical vibes and just enough sweetness, it's fresh, vibrant, and popular.
Prep Time10 minutes
Total Time10 minutes
Course: Fresh Juices
Cuisine: American
Keyword: spinach juice
Calories: 165kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 cup (170 grams) peeled, diced fresh pineapple
  • 1 cup packed (30 grams) baby spinach leaves
  • 1 small green apple about 6 ounces/(170 grams)
  • 1 lime peel and pith removed

Instructions

  • Feed the ingredients through juicer in the order listed for maximum yield.
  • Divide between two glasses and serve.

Notes

  1. You can use any spinach that you've got, including more mature leaves and stems, in this recipe. I prefer to use baby spinach for its milder, sweeter flavor and less-prominent tannins.
  2. Use nice, ripe pineapple for best flavor and yield. You'll peel it, but feel free to juice the core as well as the softer flesh.
  3. Lime adds an element of tanginess and freshness. You'll use a knife to cut off the peel and white pith and then put the rest of it through the juicer.
  4. A tart green apple (such as Granny Smith) is one of my favorite green juice ingredients. It adds a bit of complex sweetness and tartness that complements virtually all juices, while keeping things relatively low-glycemic. You don't need to peel it. The rest of the prep depends on your juicer — see manufacturer's instructions for best results.
  5. I use the Kuvings Whole Slow Juicer, a masticating juicer that juices pretty efficiently and preserves nutrients for a longer period than centrifugal juicers. You can make this recipe with any juicer.
  6. The nutrient retention in fresh juice has a lot to do with what kind of juicer you're using. If you have a centrifugal juicer, it's best to drink your juice fairly soon after you make it. With a masticating juicer, feel free to juice in larger batches. They'll keep well in an airtight container in the fridge (such as a quart-sized mason jar) for two to three days.
  7. Juice can be frozen for longer storage, but you'll find that any remaining solid bits fall out of suspension and sink to the bottom after defrosting. I'm not personally a huge fan of the texture of defrosted juice, but if you're okay with it, freezing can be a good bet.

Nutrition

Calories: 165kcal