This green juice recipe with pineapple was inspired by Minimalist Baker’s Everyday Cooking written by Dana Shultz. I’m in love with her book, and I hope you check it out!
All about this green juice DIY recipe: I needed a routine breakfast that was hydrating (we can all agree that plain water needs a facelift from time to time), easy to drink (so many of us complain that “green juice” is yuck), maybe a few anti-inflammatory ingredients, and it wouldn’t hurt if it were loaded with vegetables.
And, who doesn’t love easy cleanup recipes! I quarter an apple, slice a cucumber, squeeze a lemon, and throw the ingredients in the blender. Super simple. I LOVE making this juice on a Monday morning (about 10 minutes). And it lasts me until Wednesday. It’s naturally gluten-free, vegan, dairy-free, and loaded with the best greens!
This DIY green juice is hydrating, fresh, juicy, tart, lemony, cold, and refreshing.
2 cups filtered water
1 lemon, juiced
1/2 bunch parsley, about 1/2 cup
1/2 bunch cilantro, about 1/2 cup
1/2 cup packed fresh spinach, rinsed
green apple, quartered
1– 2 ribs celery, 1/2 cup diced
1 large cucumber, sliced
2 cups frozen pineapple
Blend water, lemon juice, parsley, cilantro, spinach, green apple, celery, cucumber and frozen pineapple for two-three minutes until thoroughly blended.
Pour the juice in a nut milk bag over a medium-sized bowl, squeeze the juice into the bowl, transfer the juice to a plastic container with lid or glass bottles. Refrigerate for at least four to six hours or overnight.