Easy Spinach & Pineapple “Green Giant” Juice (Beginner Friendly)
For a digital entrepreneur in the wellness space, this recipe is the perfect entry point for a “Juicing for Beginners” content series. It solves the biggest consumer barrier: taste. The natural enzymes and sugars in the pineapple completely mask the spinach. From an expertise perspective, the technical secret here is the “Sandwich Method” of extraction. Leafy greens are light and often get stuck in juicers; by feeding them in first and immediately pushing them down with a heavy, water-rich ingredient like apple or cucumber, you maximize yield and nutrient extraction.
Recipe Details
- Prep Time: 5 Min
- Cook Time: 0 Min
- Total Time: 5 Min
- Yield: 1 Serving (12–16 oz)
- Calories: ~180 kcal
Ingredients:
The Produce
- 2 cups Fresh Spinach Leaves (Packed tightly)
- 2 cups Fresh Pineapple Chunks (Skin removed)
- 1 large Cucumber (Hydration base)
- 1 Green Apple (Granny Smith for tartness)
- 1/2 Lemon, peeled (Leave white pith for Vitamin C)
- 1-inch piece Fresh Ginger Root (Optional kick)
Preparation Steps:
1. Strategic Prep
- Wash all produce. Remove pineapple skin and cut into strips.
- Cut cucumber and apple into spears (Apple core removed, skins on).
- Peel the yellow zest off the lemon but keep the white pith.
2. The Extraction Order (Crucial)
- Feed ingredients into the juicer.
- Technique: Start with the Spinach. Immediately follow it with the harder Apple or Cucumber. The hard fruit acts as a plunger, pushing the light leafy greens through the blades to ensure maximum juice yield rather than waste.
- Finish with pineapple, ginger, and lemon.
3. Serve
- Stir well (separation is natural). Pour over ice and drink immediately for peak enzyme activity.
Expert Tips:
- No Juicer? (The Blender Hack): You can make this in a standard blender. Place all ingredients in the blender with 1 cup of water or coconut water. Blend until smooth, then pour through a fine-mesh sieve or nut milk bag to separate the pulp.
- The “Air Gap” Rule: Fresh juice oxidizes rapidly. If you must store it (up to 24 hours), use an airtight mason jar and fill it to the very top so there is zero air gap before sealing.