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Ingredients
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Produce
Liquids & Add-ins
Garnish (optional)
Method
Prepare Produce
Wash and prep
Thoroughly wash all produce under cold water. Core the green apple and cut into pieces that will fit your blender or juicer. Trim the cucumber ends and cut in half lengthwise if large; peel only if waxed. Remove tough kale stems and roughly chop leaves. Chop celery into 1- to 2-inch pieces. Peel the ginger and slice into thin coins. Roll the lemon and lime on the counter with your palm to release juices, then halve and set aside for juicing.
Juicing / Blending
If using a juicer
Working in batches if needed, feed the apple, cucumber, celery, kale, spinach, ginger, and mint through a centrifugal or masticating juicer. Collect juice into a pitcher. Add the lemon and lime juice directly to the collected juice. Stir in coconut water, cold filtered water, a pinch of sea salt and taste; add 1 tsp honey or agave if you prefer a sweeter profile. Stir well and chill in fridge or pour over ice.
If using a high-speed blender
Place apple pieces, cucumber, celery, kale, spinach, ginger, mint, 1/2 cup coconut water, and 1/2 cup cold filtered water into the blender. Blend on high until completely smooth (30–60 seconds). If texture is chunky, add up to 2 tbsp more water and blend again. Strain through a fine mesh sieve or nut milk bag into a pitcher, pressing or squeezing to extract as much liquid as possible. Stir in lemon and lime juice, pinch of sea salt and honey/agave if using. Chill or serve over ice.
Adjust & Serve
Taste and adjust: if the juice is too vegetal, add another 1/4 cup coconut water or 1/2 an apple for sweetness; if too sweet, add a squeeze more lime. For a colder drink, serve over a cup of ice (will yield approximately 16 oz served). Garnish each glass with a mint sprig and cucumber wheel if desired. Stir before drinking.