May is one of my favorite months. Its warmer, sunny weather finally stays around and I get to spend Mother’s Day hiking and playing at our family’s secret beach getaway spot in Gloucester. We pack a cooler full of snacks, drinks and lunch… of course there’s no shortage of fresh juice in that cooler! Here’s a refreshing twist on a simple, slightly sweet summery juice. For a pick-me-up, matcha is a great addition to your juice. Matcha is a type of green tea, containing caffeine, and is rich in energizing nutrients like B vitamins; pairing matcha into your juice with pineapple boosts up those B vitamins big time!
Matcha and this juice are also rich in antioxidant vitamins like A, C and E plus bone building vitamin K and a wealth of other wellness promoting phytonutrients. Matcha also boasts EGCG, a catechin being studied for its benefits related to cancer prevention. Read labels carefully and look for pure matcha powder. Many are mixed with sugar so buyer beware.
Make your juice first using the veggies and fruits listed here, then stir in matcha powder, slowly. If transporting, carry in a sealable jar or container then shake well before drinking. Enjoy!
- 1/4 pineapple
- 6 sprigs of mint (stems and leaves)
- 1 green apple
- 1 cup (100 g) spinach
- 4 celery stalks
- 1 inch (2.5 cm) piece of ginger
- 1 tsp matcha powder
- Wash produce well.
- Remove rind from pineapple.
- Wrap mint around celery.
- Juice all ingredients.
- Stir matcha powder into glass.
- Pineapple – mango, papaya
- Mint – basil, rosemary, cilantro
- Green apple – pear
- Spinach – kale, chard, romaine lettuce
- Celery – romaine lettuce, fennel, celery root
- Ginger – lemon, lime
- Matcha powder – spirulina, wheat grass powder
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.