Lemon and ginger add zing, and the cucumber adds mineral-rich water. Apples are naturally sweet so we don’t add any additional sugar or fruit, with the exception of a lemon. If you find the juice to be too tart, consider pushing a couple carrots or an extra apple through the juicer.

If you’re sensitive to ginger’s warming/spicy quality, add a smaller amount at first and go from there.

• 2 cups packed baby spinach leaves
• Handful parsley leaves and stems
• 1 medium green apple, rinsed with core removed
• 1 large seedless (hothouse or English) cucumber, rinsed
• 1-inch length piece fresh ginger, scrubbed clean
• 1 medium lemon

Chop the apple, cucumber and ginger into thin pieces small enough to easily go through the juicer.

Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.

Reserve about half of the lemon. Turn the juicer on and push everything through, alternating between the greens and the firmer cucumber, apple and lemon. When everything but the reserved lemon has been juiced, stir the juice and taste for tartness. Add the remaining lemon if you feel it can take it. Or if the juice is too tart, consider adding a couple scrubbed unpeeled carrots or another cored apple.