Of which 9.6 g sugars and 0.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin K (kale) · Vitamin C (pineapple)
Allergens none
Green juice with kale, pineapple and lemon
Sweet pineapple completely masks the bitterness of the kale.
Ingredients
- 2 large kale leaves, stems removed (60 g / 2 oz)
- 2 slices pineapple, peeled (150 g / 5½ oz)
- 1 tbsp lemon juice (15 g / ½ oz)
- 50 ml (3½ tbsp) cold water — only if you use a blender
Method
- Remove the tough stems from the kale leaves.
- Peel the pineapple and cut it into pieces.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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