1 cup packed spinach leaves
¼ of a cored pineapple (one fat, long wedge), cut into pieces as needed
1 cup blueberries
1 medium navel orange, peel and pith removed, then divided into sections as needed
1 medium red beet, peeled (and cut into pieces as needed)
If desired, have four 4-ounce containers or glasses (to keep the juiced ingredients separate as you work) and a 20-ounce glass or drinking container at hand.
Process the spinach and pineapple together, then the blueberries, orange sections and beet separately, transferring the juices to individual containers or glasses as needed.
To serve, pour/blend each into the 20-ounce glass or drinking container; stir and/or strain to the desired consistency.
Cook's note: Try this as a midday snack instead of reaching for a bag of chips or cookies. Do not use dried fruits in the mix; they will make the drink too sweet.
Nutrition values per serving: 280 calories, 2 g fat (0 saturated), 71 g carbohydrates, 13 g fiber, 6 g protein, 0 cholesterol, 90 sodium.
Bob Carden, for The Washington Post
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