|Saturated Fat Acids||0 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Halve melon and scoop out seeds with a teaspoon. Cut into slices, remove rind and chop flesh coarsely.
Rinse spinach in a bowl of cold water to remove grit, changing water several times until it runs clear.
With a small, sharp knife, shave the cinnamon stick into thin strips.
Drain spinach and set aside a few leaves as a garnish. With an electric juicer, extract juice from spinach and melon. Fill a glass with ice cubes and pour in juice. Top with a little finely grated nutmeg, shaved cinnamon and reserved spinach leaves. Serve immediately.