Kale and spinach are both rich in iron and vitamins A and C. Cucumbers are rich in vitamins C and A. You can buy juice blends that contain these vegetables, but by making your own juice, you ensure that you get the freshest product with the most nutritional value. The best way to juice kale, spinach and cucumber is with a juicer – a device designed to extract the liquid from fruits and vegetables and remove the solid matter. You can find juicers in the appliance section of brick-and-mortar department stores or through online retailers.
Assemble the juicer per the manufacturer’s instructions.
Rinse the kale and spinach leaves and the cucumber to remove all dirt or grit. The juicer may filter out some of the dirt, but a portion will also dissolve into the juice and affect the flavor.
Cut off the ends of the kale and spinach. Remove any spots from the cucumber. Leave the skin on the cucumber.
Cut the vegetables into bite-sized pieces with the knife or kitchen shears. Cutting makes it easier to feed the pieces into the juicer. Do not mix the vegetables together.
Turn on the juicer and put a drinking glass beneath the spout.
Feed the vegetables into the juicer one at a time. For example, feed all of the kale first, then the spinach followed by the cucumber. Empty the reservoir that holds the solid bits between each vegetable.
Swirl or stir the juice before drinking.
- “The Juicing Bible”; Pat Crocker; 2008
- “Green for Life”; Victoria Boutenko, et al.; 2010