Anti-Inflammatory Juice Recipe

A crisp, inflammation-reducing juice recipe with an almost-addicting blend of sweet fruits and tasty veggies.

two glasses of anti inflammation green juice on a white table next to a basket of ingredients

Ingredients

pineapple 6.37 oz 181 g 1 cup chunked pineapple
green apple 6.5 oz 184 g 1 medium apple
spinach 1.9 oz 54 g 2 cups spinach
cucumber 1.8 oz 51 g 1/5 cucumber
celery 0.85 oz 24 g 2/3 medium celery stalk
lemon 0.83 oz 24 g 1/4 medium lemon
ginger 0.3 oz 9 g 1 inch chunk of ginger root

Directions

  1. Wash and weigh the produce.

  2. Prep the pineapple by removing the green crown and cut into chunks.

  3. Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lemon and juice with the rest of the ingredients.

  4. Grind remaining ingredients together and press.

Pro tips

  • Leave 2 or 3 chunks of apple for the very end. Apples do a good job at cleaning the grinder and pushing any bits of produce through that didn’t make it through

  • Your cucumbers should be dark green with minimal to no yellow spots – these spots tend to develop once the cucumber becomes overly ripe

  • Juice the cucumber with the peel on if organic (remove if not organic). The peel contains beta-carotene, an important antioxidant that the body converts to Vitamin A.