Post-Holiday Green Elixir

Freshness in your glass, this smoothie/juice blend seems like the perfect nutritional boost, especially after a spate of rich (delicious) holiday meals. The ginger gives great flavor but also some spicy heat, so go easy on it until you see how much you like. If you want a thicker texture, try freezing the spinach and kale leaves the night before. Adapted from Matthew Kenney’s “Green Juice” recipe in the New York Times.

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Ingredients Method

Ingredients

½ cup generous pineapple chunks (with any juice)
Juice of 1 large lemon
½ large Granny Smith apple with skin cored, cut into several pieces
½ very ripe pear cored, skin discarded if it is tough and mealy
1- inch piece of fresh ginger peeled and cut into 3 pieces
¼ to ½ cup fresh parsley
½ of a trimmed large fennel bulb tough small core discarded, cut into several pieces
1 rib celery cut into 3 or 4 pieces
1 cup packed baby spinach or baby kale leaves or a mix

Method

Place ingredients in this order in a blender. Process, stopping and scraping down the sides often, until smooth. Serve immediately or cover and refrigerate for up to 24 hours.