Wash kale and spinach thoroughly. Remove and discard thick kale stems. Core the apple and cut into quarters. Wash cucumber and cut in half. Chop celery into 2–3 pieces each.

Juicing

Feed the kale, spinach, apple, cucumber, and celery through a juicer, alternating firmer and leafy items so the juicer extracts efficiently. Collect juice in a pitcher.

Finish and adjust

Stir in 1 tablespoon fresh lemon juice. If the juice is too thick or intense, add up to 60 ml cold water and stir. Taste and add ice cubes if desired. Serve immediately over ice.

Beet-Carrot-Orange Juice (serves 2)

Prepare produce

Peel the beet and cut into pieces that fit your juicer. Peel and chop carrots. Peel oranges and separate into segments. Peel a small piece of ginger and slice thinly.

Juicing

Run beet pieces through the juicer first (to extract deeply colored juice), then carrots, then orange segments, and finish with ginger for a spicy accent. Collect juice in a separate pitcher.

Adjust and serve

Taste and if the flavor is too sweet or dense, dilute with up to 60 ml cold water. Stir, add ice if desired, and serve immediately. Note: beets stain—use appropriate containers and rinse equipment promptly.

Pineapple Mint Cooler (serves 2)

Prepare ingredients

Trim and core fresh pineapple, chopping into chunks. Rinse mint leaves and pat dry. Juice one lime.

Blend or juice

If you have a juicer: run pineapple and mint through the juicer and collect juice. If using a blender: combine pineapple chunks, mint leaves, lime juice, 120 ml cold water (or coconut water) and blend until smooth. Strain through a fine-mesh sieve or nut milk bag for a clearer juice, if desired.

Sweeten and serve

Taste and add 1 teaspoon honey or agave if you want more sweetness; stir to combine. Pour over ice and garnish with a sprig of mint. Serve immediately.