A delicious cold pressed juice with soothing ingredients like ginger, mint, and pineapple.
When R's recent IBD flare-up hit, we started worrying he wasn't getting enough nutrients. Even though we already eat a pretty high-fiber vegan diet, too much fiber during a flare can be uncomfortable, especially when your gut needs a break.
Fiber is incredibly important (and often missing from the Standard American Diet), but when your gut's having a rough time, less can actually be more. That's where juicing can really help.
We recently invested in a juicer to support R during his flare-up. It's not a kitchen gadget everyone needs, but when you're not feeling your best, it can be a game changer in helping you stay nourished without overloading your system.
This pineapple, spinach, and mint juice is bright, refreshing, and gentle on the gut. It's a quick way to sneak in vitamins, hydrate, and hopefully, feel a little more like yourself again.
Why We Love This Recipe
- Gut-Soothing: Low-FODMAP with soothing ingredients like mint and ginger.
- Tasty: Super refreshing tropical flavors.
Ingredients
- Pineapple
- Spinach
- Mint
- Ginger
- Turmeric
- Black Peppercorn
Notes
- We use the Name J2 juicer and we love it. It's quiet and fairly simple to clean and assemble. (not sponsored)
- If you don't have a juicer, use a blender and a fine mesh cloth. That's how we would make our ginger juice.
Other Recipes You Might Enjoy
- Spinach, Basil, Pumpkin Seed Pesto with Raw Zucchini Noodles
- French Carrot Salad
- Garlic Infused Olive Oil
Pineapple Spinach Mint Green Juice
Equipment
- 1 juicer
Ingredients
- 1 whole pineapple peeled
- 1 lbs spinach
- 20 leaves mint
- 1 lime fresh
- 1 piece ginger 1 inch
- 1 piece turmeric 1 inch
- 1 pinch black peppercorn
Instructions
- Prep: Peel 1 whole pineapple and 1 lime. Cut the pineapple into large chunks.
- Juice: In a juicer, add 20 leaves mint, 1 lbs spinach, lime, pineapple, 1 piece ginger, 1 piece turmeric, and 1 pinch black peppercorn.
- Store: Once juiced, transfer to a large growler or airtight container. Consume within 3-4 days or freeze in a container with enough space for expansion.
