After a weekend spent at the brim of uncomfortable fullness, the last thing I can think about today is the last piece of birthday cake sitting in the refrigerator. Actually, it’s one of the only things I can think about, but I can’t imagine eating it. Not even one bite.
The last thing I need in my life right now is another piece of cake.
My body is craving one thing: green.
I know, you totally think I’m crazy, but I promise you I’m not. Not completely, at least.
So, before you turn your nose up at the thought of a green juice, listen to this. This is not bitter, or sour, or savory, nor does it taste like “green” (think: wheatgrass. yuck!)
This juice does not taste like green. There is a tiny bit of pineapple in there, and that’s the magical ingredient with juice. Whatever you are putting in your juice, I promise that if you put just like a cup of pineapple in there it will magically taste like fruity deliciousness.
True story.
I’m not an organic food snob, but when it comes to juicing I use organic whenever possible. I don’t chop my fruit or veggies (unless they don’t fit into the opening in my juicer). If you don’t have a juicer, I have also included directions for making the juice in your blender.
This isn’t baking, so you don’t need to be exact, and while I don’t think I’ve made this “recipe” the same way twice (for example, I’m out of spinach so yesterday I used only kale), it’s kinda a franken-juice from all of the green juice recipes I’ve perused online… it goes a little something like this…
Green Juice
Makes about 16 ounces* of juice
*Your actual yield will vary depending on how juicy your produce is
- 1 to 2 handfuls baby spinach (about 2 cups loosely packed)
- 1 to 2 handfuls chopped tuscan kale ( 2 – 3 kale leaves, stems removed)
- 2 stalks celery (Sometimes I leave the celery out if it smells salty. That’s totally a thing. Remember that thing I said about how I’m not crazy?)
- 1/2 english cucumber
- 3 medium (3-inch) green apples
- 1/2 to 1 cup pineapple (about 1/4 to 1/3 of a pineapple, cored with skin removed)
- 1 Tablespoon lemon juice
Since I’m not peeling them, I start with fresh, organic produce, wash it thoroughly, and cut it just so it’s small enough to fit into the mouth of my juicer.
Add ingredients to juicer in order listed. Done! (That was easy right?)
If you’re using a blender instead of a juicer, go ahead and chop everything into roughly equal-sized pieces. Add about a half of water to the ingredients (just enough to get everything moving around in there, add more if needed) in your blender and whirring away until completely blended. From there you can drink it as a smoothie, or strain out the solids and enjoy it as a juice.
*A lot of green juice recipes tell you to use parsley, it has magical cleansing and anti-inflammatory properties. I, however, despise the taste of parsley with the strength of 1,000 suns. Don’t ask why, I just do. And even though I’m sure a couple of sprigs wouldn’t kill me, for the sake of flavor (re: delicious vs herby), I left it out. Feel free to add some if you like, it’s up to you.