Kitchen Sink

1 medium (Granny Smith) apple, cored (and cut into pieces as needed)

1 cup packed spinach leaves

1 cup packed kale leaves

1 medium carrot, trimmed, peeled if desired (and cut into pieces as needed)

Handful fresh/frozen or dried cranberries

½ medium red bell pepper, seeded and cut into pieces as needed

Few leaves cilantro

Handful seedless red grapes

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 apple separately, then the spinach and kale together, then the carrot, cranberries and red bell pepper together, then the cilantro and grapes together, transferring the juice 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.

Serves one.

Cook’s note: Here’s a drink that lends itself to infinite variation.If you have leftover greens or fruits that need to be used up, add them. For a protein fix, add a raw egg (pasteurized, if you’re concerned about raw-egg safety). The ingredients can be juiced or blended separately and refrigerated for an hour or two before serving, stirring just before serving. If you’re drinking this right away, it’s best to start with chilled ingredients.

Nutrition values per serving: 190 calories, 2 g fat (0 saturated), 47 g carbohydrates, 10 g fiber, 5 g protein, 0 cholesterol, 100 mg sodium.

Bob Carden, for The Washington Post