Anti Inflammatory Green Juice Recipe
This refreshing anti-inflammatory juice combines pineapple, spinach, ginger, and lemon with hydrating veggies like cucumber and celery. It’s a quick, nutrient-packed drink that helps reduce inflammation and support digestion naturally—perfect for your morning wellness ritual.
Equipment
- 1 Juicer Slow masticating juicer preferred
- 1 Cutting board For chopping vegetables and fruits
- 1 Knife Sharp kitchen knife
- 1 Glass To serve the juice
Ingredients
- 4 celery stalks
- ½ cucumber
- 1 cup pineapple (fresh or frozen)
- ½ green apple
- 1 cup spinach (tightly packed)
- 1 lemon (peeled)
- 1 knob fresh ginger (about 1 inch)
Instructions
- Wash all produce thoroughly.
- Cut the celery, cucumber, and apple into chunks.
- Peel the lemon and ginger.
- Add all ingredients to your juicer, starting with spinach.
- Collect the juice into a glass.
- Stir gently and drink immediately for best results.
Notes
- Best consumed on an empty stomach in the morning.
- To tone down the spice, use less ginger or more green apple.
- If you don’t have a juicer, you can blend all ingredients with ¼ cup water and strain through a fine mesh or nut milk bag.
- Store in an airtight jar in the fridge for up to 24 hours—but fresh is best.
Nutrition
Serving: 1glass (about 10–12 oz)Calories: 85kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 40mgPotassium: 330mgFiber: 3gSugar: 12gVitamin A: 2.5IUVitamin C: 35mgCalcium: 45mgIron: 0.9mg
Tried this recipe?Let us know how it was!