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Anti-Inflammation Advanced Green Juice Recipe

This anti-inflammation green juice combines spinach, cucumber, fennel, and turmeric with a refreshing twist of lemon.
Packed with nutrients and designed to follow the 80/20 rule (80% greens, 20% fruit), this juice helps reduce inflammation while providing a rich variety of green vegetables.
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Prep Time 15 minutes
Course Drinks

Ingredients
  

  • 3 cups spinach
  • 1 Granny Smith apple
  • 1 cucumber
  • 1 fennel bulb
  • 1-inch piece of fresh ginger
  • 1-inch piece of fresh turmeric
  • Freshly ground black pepper
  • 1 lemon

Instructions
 

  • Rinse all the fruits and vegetables thoroughly, then pat them dry to prepare for juicing.
  • Process the spinach, apple, cucumber, fennel, ginger, turmeric, and a small amount of ground black pepper through your juicer following the machine’s guidelines.
  • Once juiced, add the freshly squeezed juice of one lemon to the mixture and stir to combine.
  • Pour the juice into a glass and serve immediately, topping it with an additional sprinkle of black pepper if desired.

Notes

  • Turmeric’s anti-inflammatory properties are maximized when paired with black pepper, making this combination especially effective.
  • If you prefer a slightly sweeter drink, you can substitute half of the lemon with a small orange or use a sweeter variety of apple.
  • For the best flavor and nutritional value, drink the juice as soon as it is prepared.
Keyword anti-inflammation, Anti-inflammatory juice recipe, Detox green juice recipe, Quick anti-inflammatory drink, Spinach and fennel juice, Turmeric green juice
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