Source : Forks Over Knives The Cookbook Page 38
2 cups tightly packed spinach leaves
1 cup frozen pineapple chunks
1 cup frozen mango chunks
1 small tangerine, peeled and pitted, or juice from 1 lime
1 cup coconut water
1/4 teaspoon cayenne pepper (optional)
Combine all ingredients in a blender and blend on high until smooth.