This is a light, frothy green juice with a lot of flavor. I only added one cup of chopped spinach to the recipe but if you want to bulk up on minerals, feel free to add more.
Pineapple contains a proteolytic enzyme called bromelain, which helps in the digestion of protein. Spinach just so happens to be rich in protein as well as potent antioxidants, vitamin A and vitamin C.
We call this recipe a “whole juice” because it is made in a blender, which makes a juice that includes the fiber (pulp) without being thick like a smoothie.
Pregnant women should not consume parsley. Parsley contains an essential oils called apiole. Apiole is a kidney stimulant. Because this essential oil can stimulate uterine contractions, pregnant women should avoid eating large quantities of it.
Pineapple-Spinach Whole Juice Recipe
- 1 cup pineapple, cubed
- 1 cup fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
- 8 ounces of filtered water
- 1/2 teaspoon of fresh, grated ginger (optional)
Start by adding the liquid to your blender (see my blender recommendations), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until you don’t have any more chunks.
Pour into a glass and enjoy!
Calcium: 6% RDA (Recommended Daily Allowance)
Vitamin A: 139% RDA
Vitamin C: 119% RDA
Serving Size: One.
Browse more whole green juice recipes.