Pineapple, Spinach, Apple, and Celery Juice

The old saying used to be: Don’t mix Fruit and Vegetables. The exception was adding apples. Apples could be added to anything. Well, lots of people now mix fruits and vegetables. And it is fine to do so.

What I found was important was mixing fruits and vegetables that complimented each other. For example, pineapple works well. You will see pineapple in lots of meal combinations. The classic spinach and pineapple salad. Pineapple on ham and pizza. Pineapple even makes its way into rice dishes when you look at Caribbean menus.

This is a juice I like to make. It has a nice flavor. It’s not too sweet; it is more of a sweet sour flavor. I always use granny Smith apples because they have a not too sweet taste.

I include the pineapple because pineapples have Bromelian. That is good for two things: Digestion and Inflammation. If you are dealing with joint pain, then pineapple is a good juice. Not store brought pineapple juice, because that will have all of the good enzymes destroyed. Only drink fresh pineapple juice.

There are some people who juice the pineapple skin, but I don’t. I do juice the core though, which is inedible on its own. I use a masticating juice and it slowly will squeeze all of the juice from out of the pineapple.

Here is a recipe I use a lot. You can adapt it to fit your current fridge inventory.

 1 Granny Smith Apple

1 Cup Spinach

1 Half Pineapple. Cut into chunks.

4 Stalks of Celery

 

(If you are using a masticating juicer—which I recommend—then chop everything up into small chunks that will fit down the chute.)

 

 

That will give you enough juice for two people, or some for later if you are drinking it yourself.

 

I use an auger juicer. It’s the best juicer for leafy greens, but it also the best all around juicer. I suggest investing in one if you are serious about juicing and are going to be juicing on a regular schedule. It is easy to clear, quiet, and most importantly—extracts the most juice and doesn’t damage the enzymes that you want to get.

The pineapple has bromelian. That’s the enzyme that is good for dealing with inflammation. Inflammation can cause all sorts problems. These range from joint pain to internal issues. The fresher the pineapple, the more powerful the bromelian. That’s why its better to drink freshly made juice than to drink juice that you get at a store.

 

If you prefer, you can switch out spinach for kale. They are both powerful greens and will match the pineapple well. I like dinosaur kale, but have also used microgreen kale. Either one works well. The only think I like it is to keep the green apple. I like the green apple because it adds a sour note to the mix. If it is just pineapple and greens then I find it a bit too sweet.

Here is a very popular book. If you are new to making fresh raw juice, then you might want some recipes to help get you started. This book is a good one to keep in your kitchen next to your juicer. I also like browsing though cookbooks and juice recipes in order to get inspiration. You can customize and tailor the drinks to fit your own specific needs in most instances.