Let’s be straight: if it grows and it’s green, it can be juiced – even pak choi. Not only is it full of vitamin C, vitamin K, calcium and antioxidants, it also has a subtle taste, making it perfect for first-time juicers. I remember drinking the best pineapple juice in Koh Samui and eating an amazing green curry, which together inspired this recipe.

Ingredients

• 2.5cm piece of fresh root ginger, peeled
• 1 lime, peeled
• a handful of coriander
• 1 head of pak choi
• ¼ of a pineapple, peeled and cored
• 2 pears
• ¼ of a cucumber

Directions 

Wash all your ingredients and peel where instructed. Juice them one by one in the order they are listed and serve chilled or enjoy over ice.

Juiceman Tip

Add a slice of lemongrass and a slice of chilli for extra Thai vibes.