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Ingredients
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Cold-Pressed Green Juice
Method
Cold-Pressed Green Juice
Juicing with a cold press (preferred)
Feed the spinach, parsley, cucumber, and apple through the cold-press (masticating) juicer according to the manufacturer's instructions. Collect juice in a chilled container. After extracting solids, stir in the fresh lemon juice and sea salt. If juice is too thick or intense, gently whisk in up to 0.5 cups cold water to reach desired consistency. Add ice if using and stir until chilled. Taste and adjust lemon or salt. Serve immediately with a smile (love).
Blender method (if no cold press)
Place the spinach, parsley, cucumber chunks, apple chunks, and lemon juice into a high-speed blender with 0.5 cups cold water and the optional ice. Blend on high until completely smooth (30–60 seconds). Pour the mixture through a fine-mesh strainer or nut milk bag over a bowl or pitcher, using a spatula to press out as much liquid as possible. Discard or compost the pulp. Stir the extracted juice, then add sea salt and adjust lemon to taste. Chill briefly if desired and serve immediately with love.
Serve
Pour into two tall glasses (about 12–14 oz each) or four small servings. Garnish with a thin cucumber ribbon or lemon wheel if desired. Drink fresh within 24 hours for best flavor and nutrient retention.