This juice is simple, crisp, and refreshing. Though bright green and full of spinachy goodness, it tastes mostly like a lightly gingery grapefruit juice.
Notes: Juice the ingredients in the order listed to maximize yield. Finishing with a very juicy ingredient like grapefruit helps to flush more stubborn ingredients like ginger through the juicer.
When juicing greens such as the spinach in this recipe, you'll get a better yield if you tightly pack the greens (roll them up before adding to the feed tube of your juicer) and place them atop a harder ingredient (such as the ginger here). Nudge the greens through the juicer one small push at a time.
If your juicer has multiple speeds, use a slower speed for softer ingredients like the spinach and grapefruit.
Keep in mind that juicers vary a lot in terms of design and yield, so your mileage may vary.
About the author: Carolyn Cope is the voice behind the popular food and lifestyle blog Umami Girl, where she'll soon be releasing a free e-book filled with easy ways to incorporate more healthy, plant-based foods into your life. She is equal parts live-to-eat and eat-to-live and currently does both from London.
- Yield:Serves 2
- Active time: 5 minutes
- Total time:5 minutes
- 1 tablespoon (1/2 ounce) fresh ginger juice, from about a 1-inch piece ginger
- 1/4 cup (2 ounces) fresh spinach juice, from about 3 cups packed baby spinach leaves
- 1 1/2 cups (12 ounces) fresh grapefruit juice, from about 2 medium grapefruits, peel and pith removed
Stir juices together thoroughly, divide between two glasses, and serve immediately.