Rinse your kale, spinach, lemon, and apple under cool running water to remove any dirt, then pat the greens dry with a clean towel.

Roughly chop the kale into 2-inch pieces and gather the spinach leaves.

Cut the green apple into quarters and remove the core, keeping the skin on for extra fiber.

Cut the lemon in half, remove any seeds, and optionally peel to remove the bitter white pith.

Slice the peeled ginger into 1/4-inch thick coins or batons for easy juicing.

Start by running the softer greens through your juicer, alternating with the apple, lemon, and ginger to prevent clogging.

If using a blender, combine kale, spinach, apple, lemon, ginger, and water; blend on high speed for 45 seconds, then strain through a fine mesh sieve.

Pour the extracted juice into a pitcher, add filtered water to reach desired consistency, and stir in a pinch of sea salt if needed.

Serve the kale tonic immediately over ice for maximum freshness and nutrition.