Wash all produce under cool running water and pat dry before cutting.

Core and chop the green apple into small pieces to fit through the juicer.

Chop celery stalks into 1-inch pieces and peel and chop the cucumber.

Measure 2 cups of loosely packed spinach without compressing for accurate yield.

Peel the ginger root and lemon half, removing bitter pith from the lemon.

Feed spinach into the juicer first, then alternate harder ingredients: apple, celery, and cucumber.

Add ginger and lemon to the juicer last to push out remaining juice and concentrate their flavors.

If using a blender, blend all ingredients until smooth, then strain through a fine mesh strainer or cheesecloth, pressing to extract juice.

Divide the juice into two shot glasses, add ice if desired, and serve immediately.