The spring is flourishing here and it is so beautiful outside. I took a walk to the organic store close to my house and bought organic greens and fruits and then went home and later made this pineapple green juice for dinner that gave me so much energy that I went out for another walk – to my favorite forest – as the sun set down. The forest was so full of life and I even met two stunning deers that stood still quietly looking at me. I drank the last of the juice in the forest sitting on a cliff watching the light fade away.
Here comes the recipe and some photos from my sunset walk.
- 2 tsp sesame seeds
- 2 tsp hemp seeds
- 2 TBSP brazil nuts
- 2 TBSP almonds
- 2-3 dl of water
- I used the nuts and seeds that I had at home, but feel free to use your favourites instead. The nuts are there for nutrition as well as the taste.
- 1 bok choy
- A handful spinach
- A handful arugula
- I love bok choy and arugula, but if you can't find them in the store just replace them with other greens of your choice.
- 1 pineapple
- 1 dm cucumber
- 4-6 cm ginger
- 1 orange
- 1/2 lemon
- The pineapple brings sweetness to the juice and the ginger a little bit of a kick. The orange and the lemon adds some vitamin C into the juice that blends well with the iron in the spinach.
- 1/2 banana
- 1/2 avocado
- I love the thickness, creaminess and sweetness that banana and avocado brings. It also helps you keep full longer. Yum!
Start with the nutwater by adding all the nuts and seeds to a mixer and mixing it with the water. Cut off the stems of the greens and add the leaves to the mixer and mix until very smooth.
Now add all the fruits and vegetables to a juicer including the stems from the greens. Then add the fruit juice to the mixer and add the avocado and banana. Mix until smooth.