2 handfuls fresh organic baby spinach/kale
1 cucumber, chopped
1 handful fresh cilantro/parsley/mint or basil
Juice of 1 lime/lemon
1 stalk celery
1 small green apple (unpeeled) or 1/2 cup fresh or frozen pineapple chunks
1 inch fresh ginger, chopped (optional)
1 cup pure water or unsweetened coconut water
1/2 - 1 cup ice (optional)
Blend all ingredients until they are liquefied (a juicer that does not extract but retains the pulp/fiber is your best method). You may also use bullet or blender.
Makes approximately 2 to 3 8-oz servings. Store remaining juice in glass mason jar. Top with lime/lemon juice and refrigerate for up to 3 days.
Thanks to Jacqui Justice for this recipe!