Juice it.
This refreshing juice is pleasantly fruity but not overly sweet. It gets its bright green color, tons of antioxidants, and refreshing zing from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots.
Note that not all juicers produce the same amount of liquid. If your machine tends toward a lower output, consider buying extra ingredients. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly.
Some juicers heat juice slightly, so it's a good idea to chill your ingredients before juicing them. This will allow you to drink the juice right away, when its flavors, colors, and nutrients are at their peak.
1 cup fresh pineapple, peeled, cored, cut into large chunks, and chilled
1 cup pear, unpeeled, cut into large chunks and chilled
2 cups (packed) spinach with stems, chilled
1 bunch fresh flat-leaf parsley with stems, chilled
1/2 medium carrot, peeled and chilled
1/4 cup freshly squeezed grapefruit juice, chilled
{you will need an electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds}
In juice extractor, process pineapple, pear, spinach, parsley, and carrot, skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve.
Juice is best served immediately but will keep, refrigerated, in airtight container up to two days.
{♥}
::Recipe from the spa menu at Como Shambhala Estate at Begawan Giri, Bali
:: Photo by Lara Ferroni
