Anti-Inflammatory Green Detox Juice (Blender Recipe)
No juicer? No problem! This gut-healthy Green Detox Juice recipe is packed with antioxidants and mixed in a blender to keep the fiber intact.
Equipment
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Ingredients
- 2 tablespoons fresh lemon juice
- 1 cup no-added sugar pineapple juice
- 1 cup unsweetened coconut water
- 2 large handfuls super greens such as spinach and kale
- ¼ cup fresh or frozen microgreens
- 3 kiwis
- 1- inch knob of fresh ginger
- ½ teaspoon organic spirulina powder
- 1 tablespoon flax seeds
- 2 tablespoons raw organic honey
Instructions
- Prep your ingredients. Thoroughly wash all produce. Scrub the ginger and kiwi (you can leave the nutrient-dense kiwi skin on if using a high-powered blender!). Dice the fruit into small chunks and juice the lemon.
- Layer and blend. To ensure a juice-like consistency, add your liquids (coconut water, pineapple juice, lemon) to the blender first. Follow with the greens, seeds, and fruit. Blend on high until completely emulsified and no visible bits of greens remain.
- Enjoy and store. Pour into glasses and enjoy immediately for the highest nutrient density. This recipe makes approximately four 8-ounce servings. If you're saving some for later, see the storage tips in the notes section below.
Notes
This recipe yields approximately four 8-ounce servings.
For a thinner consistency, add an extra splash of coconut water or filtered water. If you prefer a colder, frostier texture, add an extra ½ cup of ice before blending.
Storage:
- Refrigerate: Store in an airtight glass jar for up to 48 hours. Give it a quick shake before drinking, as natural separation will occur.
- Freeze: Fill glass jars only ¾ full to allow for expansion. Thaw in the fridge overnight.
- Avoid Heat: Do not heat or leave the juice at room temperature, as this can degrade the delicate enzymes and antioxidants.
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