Green Energy
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant green energy juice is the perfect nutrient-dense start to your morning. Combining the natural sweetness of ripe pear with the refreshing crunch of cucumber and mineral-rich spinach, it offers a clean and uplifting flavour profile. The addition of creamy avocado provides a silky texture and essential healthy fats, making this vegan drink more satisfying than a standard fruit juice.
Ideal for those looking for a plant-based boost, this recipe features spirulina for an extra dose of antioxidants and a chopped brazil nut for an earthy finish. Whether you need a quick breakfast on the go or a revitalising post-workout snack, this easy homemade juice fits perfectly into a balanced, health-conscious lifestyle.
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Ingredients for Green Energy
1 pear, halved
1/4 cucumber, roughly chopped
1 1/2 cups young spinach
4 sprigs of fresh flat-leaf parsley
1/2 avocado, pitted and flesh scooped from the skin
1/2 teaspoons spirulina powder
chilled water, to taste
1 brazil nut, coarsely chopped
How to make Green Energy
Feed the pear and cucumber through a juicer. Pour the juice into a blender, add the spinach, parsley, and avocado, and blend until smooth. Pour into a glass. Mix the spirulina with just enough water to make a thick liquid, then swirl it into the juice. Sprinkle with the chopped brazil nut, then serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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