Gabby's Greenie - Pear Apple Spinach Ginger Fresh Juice

Ingredients

This recipe is the first of many developed for C@H by a juicing professional, especially for preparation at home using one of many widely available models of juices designed for domestic use. The juice is super light and fresh and chock-full of anti-inflammatory goodness. Not too sweet, not too tart, not too sharp, not too filling - just perfect!  We prefer it to the traditional Mean Greenie. Makes two 8-0z glasses, more-or-less.  

• 1 medium English cucumber, skin on, quartered lengthwise
• 1 large sweet apple, skin on and core in, quartered
• 2 large sweet pears (bosc ), skin on and core in, quartered
• 1/4 peeled lemon
• 2 cups (500ml) baby spinach leves, firmly packed, stems and all
• 1 thumb-size knob of fresh ginger, skin on, halved
• 1 sprig fresh mint, stalk included

Tip: Cold juice is much more enjoyabel than lukewarm or room temperature, so start with cold ingredients and if possible, use a juicer that incorporates centrifuge rather than auger technology.  In most cases, augers appliances heat juice up considerable more than the former, whch barely heat it at all. Centrifuge juiced liquids separate less quickly also.   **If you wish to use the pulp for baking etc, then remove seeds and core from fruit before juicing.

Methodology

Prepare produce before beginning juicing. Naturally, we recommend using only organic produce when skin is left on during juicing. Always thoroughly wash produce before using.  Add a piece of solid fruit first before adding greens, then follow with another solid fruit, and try to finish with a solid fruit or vegetable.  This method helps push the produce through evenly.  We add the cucumber last, and may or may not use it in its entirety, depending on how thin (watery) you want the finished juice to be.  We use it all for its lovely freshness, but suit yourself.

Submitted by:

Gabby in the C@H Kitchen