Blender Green Juice With Pineapple Recipes
BLENDER GREEN JUICE WITH PINEAPPLE
You don't need a juicer for this tropical quencher, just a blender. Pro tip: Freeze baby spinach directly in the clamshell container for smoothies and green juices all week long.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 3
Steps:
- Combine pineapple, mint, spinach, and 2 cups cold water in a blender. Blend until smooth; serve, over ice.
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- Add all of the ingredients into a high powered blender. Note: If not using a high powered blender I find it easier to add about 1 cup of ingredients in at a time, blending it in between each set of ingredients. Blend just until the fruit and veggies have broken down but not fully pureed (see picture in blog post).
- Place a fine mesh siv over a bowl and line the fine mesh siv with a clean, lint free tea towel. I keep a kitchen towel on had that I don’t mind getting stained for jobs such as this. Pour the juice into the towel. Gather all the sides of the towel and use your hands to squeeze the juice through the towel, this may take a minute, and a little elbow grease. Discard the fiber left behind in the towel.
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- Add all of the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest level setting, such as "liquefy," until the juice is well-blended. (It will be the consistency of a smoothie.)
- If you want to enjoy the pulp with your juice, pour the mixture into glasses and serve. If you prefer a thinner consistency, pour the mixture through a fine mesh sieve, and using a spatula, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and serve.
- I prefer my juice to be pulp-free, so to take it one step further, I like to strain the mixture through cheesecloth and wring out as much liquid as possible. Opt for whatever consistency you prefer, but of course there are additional hearty nutrients in all that pulp.
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- Add the cucumber, celery, apple and water into a blender. Blend for about 30 seconds until smooth.
- Place a nut milk bag (or fine mesh strainer) over a large bowl and pour the mixture into the bag. Carefully squeeze out all the juice into the bowl, leaving behind the pulp.
- Add fresh squeezed lemon juice to the strained juice and pour over ice into a glass! Keep remaining juice in a pitcher in the fridge for up to 7 days.
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- If using fresh pineapple, cut into small pieces and remove the skin. Add 1 ½ C to the blender. You can also use frozen pineapple.
- Blend the smoothie ingredients on high speed until thoroughly pureed. I don’t like texture in smoothies, so I blend until there’s no flecks left (but you can blend to your preference).
- If you want to turn this smoothie into juice, without a juicer, place the pureed smoothie into a nut-milk bag and strain the juice. Leftover fiber will be strained out, effectively creating a delicious green juice.
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