My Favorite Spring Tonic

I love homemade, freshly-pressed juices, but I always feel as if a lot of valuable fiber in the pulp is left behind after juicing. Between this and my juicer failing to extract much out of leafy greens, I set out to concoct a nutrient-rich vegetable smoothie instead.

This favorite combination is as delicious as it is nutritious, assisting in organ purification and intestinal cleansing. The immune-boosting powerhouse is rich in vitamins A, C, and K, and it’s also a rich source of minerals, namely iron and manganese. The pineapple adds just the right amount of sweetness, as well as an enzyme called bromelain, which is highly regarded as an anti-inflammatory and is known to aid in digestion.


2 large kale leaves, stems removed
1 handful spinach leaves
1 handful cilantro or parsley
1/2 of a green apple, cut in large chunks
1/8 of a fresh pineapple, cut in large chunks
1 large lime or lemon, juiced
8 oz cold water
1 scant handful ice cubes


Place all ingredients in a blender. Blend on high, turning off and stirring or adding a little more water if needed, until smoothie is smooth and frothy, about 30 seconds. Serve immediately for best results. Makes approximately 24 oz.

For more raw food recipes, check out: Raw Food Made Easy for 1 or 2 People and Raw Food Made Easy DVD


To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical-  and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products


Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at

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