Green Juice Recipe

Wash and prepare produce

Thoroughly wash the spinach, apple, cucumber, and pineapple pieces. If the cucumber is waxed, peel it. Core and quarter the Granny Smith apple (no need to peel unless preferred). Core and cut fresh pineapple into roughly 1-inch chunks. Peel the ginger and measure 1 tablespoon.

Juice the lemon and measure 1 cup of fresh orange juice. Set aside.

Layer ingredients in blender

Add the liquids to the blender first: 1 cup fresh orange juice and 1 cup cold water. Add the chopped pineapple, apple quarters, cucumber chunks, peeled ginger, and finally the spinach on top. Adding spinach last helps it blend evenly without getting stuck.

Blend until smooth

Secure the lid and blend on high for 45–60 seconds, or until all fibrous bits are fully pureed and the mixture looks smooth and vibrant green. If the blender struggles, stop, stir, and blend again or add 2–4 tablespoons more water to help movement.

Adjust texture

If the juice is too thick, add water 2 tablespoons at a time until desired consistency (target: drinkable through a straw). If you prefer chilled juice, add 1 cup of ice and pulse to crush, or blend briefly until combined.

Strain (optional): For a very smooth juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a large bowl, pressing with a spatula to extract as much liquid as possible. If you like more fiber, skip this step.

Add lemon and salt: Stir in the juice of 1 lemon and 1/4 teaspoon fine sea salt (optional) to brighten flavors. Taste and adjust—add more lemon if you want more tang, or a small drizzle of honey if you want sweetness (not included in ingredient list).

Serve immediately over ice in tall glasses. Store any leftovers in a sealed container in the refrigerator for up to 24 hours; shake before serving as separation may occur.