Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins
Ingredients
1bunch of kale (or spinach)
½small fennel (bulb and stalks)
1inches of turmeric root
1ginger root(1 inch piece)
4spears of pineapple (fresh)
¼cuplemon juice (freshly squeezed)
Directions
1
Make the juice: If using a blender, add the kale, fennel, turmeric, ginger, and pineapple to a high-speed blender. Add 12–16 ounces of water and blend until smooth. If using a juicer, add all ingredients except lemon juice to a juicer without water. Start with kale and end with the pineapple, as it will help to push the leaves and pulp through.
2
If you used a blender, add the pulp to a nut milk bag or a thin tea towel over a large bowl or pitcher. Squeeze the ingredients down from the top. Keep squeezing as well as twisting until all of the juice is removed from the pulp and in the bowl or pitcher. Either compost the pulp or save it for a zero-waste recipe.
3
If you juiced your ingredients, strain the juice, if needed, through a fine-mesh strainer or sieve.
4
Squeeze your lemon into the gut health juice.
5
Transfer to a large pitcher, serve over ice, and enjoy!
Chef's Notes
Substitutions In place of kale try chard, mustard greens, collard greens, dandelion greens, or your favorite greens of choice.
In place of fennel, try celery.
In place of pineapple, try 1–2 green apples or pears.
For less sweetness, reduce the amount of pineapple by half.
Storage Store juice in an airtight container in the refrigerator for up to 3 days.
Ingredients
1bunch of kale (or spinach)
½small fennel (bulb and stalks)
1inches of turmeric root
1ginger root(1 inch piece)
4spears of pineapple (fresh)
¼cuplemon juice (freshly squeezed)
Directions
1
Make the juice: If using a blender, add the kale, fennel, turmeric, ginger, and pineapple to a high-speed blender. Add 12–16 ounces of water and blend until smooth. If using a juicer, add all ingredients except lemon juice to a juicer without water. Start with kale and end with the pineapple, as it will help to push the leaves and pulp through.
2
If you used a blender, add the pulp to a nut milk bag or a thin tea towel over a large bowl or pitcher. Squeeze the ingredients down from the top. Keep squeezing as well as twisting until all of the juice is removed from the pulp and in the bowl or pitcher. Either compost the pulp or save it for a zero-waste recipe.
3
If you juiced your ingredients, strain the juice, if needed, through a fine-mesh strainer or sieve.
4
Squeeze your lemon into the gut health juice.
5
Transfer to a large pitcher, serve over ice, and enjoy!
