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anti inflammatory green juice recipe on table.

Anti-Inflammatory Juice Recipe with Ginger

This Anti-Inflammatory Juice Recipe is tasty and refreshing. It’s made with inflammation-fighting ingredients like turmeric, ginger, and pineapple. Serve this green juice with breakfast or between meals.

  • Total Time: 15 minutes
  • Yield: 3 1x


Units Scale
  • 1 large cucumber
  • 2 cups of spinach
  • 1 stalk of celery
  • 1 inch piece of fresh turmeric root
  • 1 inch piece of fresh ginger root
  • 1 green apple
  • 1/2 cup of pineapple chunks
  • 1/8 teaspoon ground black pepper
  • 1/2 lemon, peeled


  1. Wash and cut the cucumber and celery so that they are small enough to fit through the feeding tube of your juicer.
  2. Prep the rest of the veggies and fruit for juicing.
  3. Feed the slices into the juicer, alternating the hard and soft pieces to help the juicer extract the most juice. See below for blender instructions.
  4. Continue juicing until you have used up all the fruit and veggie pieces.
  5. Pour the juice from the juice collector into a glass and serve immediately.


  1. Blender instructions: If you don’t have a juicer, you can use a blender to make the juice. Combine the ingredients with about ¼ cup of filtered water in the base of a blender. Blend on high and then strain the juicer through a nut milk bag.
  2. This recipe can easily be doubled or tripled.
  3. Store any leftover juice in a covered jar in the refrigerator for up to 3-4 days. Shake the jar before serving.
  4. I like to peel the cucumber, turmeric, and ginger before juicing, but you don’t have to.


  • Serving Size:
  • Calories: 47
  • Sugar: 8.1 g
  • Sodium: 22.7 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 12.3 g
  • Fiber: 1.8 g
  • Protein: 0.7 g
  • Cholesterol: 0 mg

Keywords: anti inflammation juice, juicing for inflammation, turmeric and ginger juice