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 (I use a Vitamix), 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.
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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.