Your gut works best when you feed it the right fibre and enzymes. These juices bring pineapple, fennel, prunes, papaya and cucumber to ease bloating and keep things moving, with ginger and mint to settle your stomach.
All our digestion juices
Pineapple Ginger Fennel Juice
Pineapple and fennel team up against bloating, with ginger to settle your stomach.
Check out this recipe
Prune Apple Pear Juice
Prunes, apple and pear bring natural sorbitol and fibre to get things moving gently.
Check out this recipe
Pineapple Mango Ginger Juice
Sweet pineapple and mango with a proper kick of ginger. This is the one I reach for when my stomach needs settling and I still want it to taste like a treat.
Check out this recipe
Papaya Lime Mint Juice
Papaya is the one I come back to when my stomach feels sluggish. It's naturally sweet and easy on the gut, thanks to the papain enzyme it carries. Lime keeps it bright, mint settles everything down, and a small knob of ginger gives it a clean finish.
Check out this recipe
Pineapple Cucumber Mint Juice
Pineapple and cucumber make a light, cooling juice that settles the stomach, with fresh mint to freshen things up.
Check out this recipe
Honeydew Melon Cucumber Lime Juice
Honeydew is the quiet one of the melon family and it makes a beautifully light juice. Naturally sweet, hydrating and easy on the stomach, this honeydew, cucumber and lime mix is what I pour when I want something cold and refreshing that doesn't sit heavy.
Check out this recipe
Apple Fennel Celery Juice
Green apple, fennel and celery juiced with half a lemon. Clean, aniseedy and savoury rather than sweet, this is the glass I pour after a heavy meal or when my stomach feels tight. Ten minutes from chopping board to glass.
Check out this recipe
Red Cabbage Carrot and Apple Juice
A sweet, savoury juice from red cabbage, apple and carrot that comes out a brilliant magenta. Cabbage has a long folk history as a gentle gut soother, and this is the version you will actually finish.
Check out this recipe
Pineapple Ginger Fennel Juice
Pineapple and fennel team up against bloating, with ginger to settle your stomach.
Equipment
- 1 Juicer or blender and sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 1 cup pineapple chunks
- 1/2 fennel bulb
- 1 inch ginger peeled
- 1/2 lemon peeled
- 1/2 cucumber
Instructions
Juicer method
- Wash everything and chop the fennel to fit your juicer.
- Juice the fennel, cucumber and ginger first, then the pineapple and lemon.
- Stir and serve immediately.
Blender method
- Blend all ingredients with a splash of water until smooth.
- Strain through a fine sieve and serve.
Notes
Pineapple contains bromelain, an enzyme that helps break down protein, and fennel has long been used to ease bloating. Together they make this the one to reach for after a heavy meal. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 100kcalCarbohydrates: 25gProtein: 2gSodium: 50mgPotassium: 450mgFiber: 4gSugar: 18gVitamin A: 500IUVitamin C: 60mg
Tried this recipe?Let us know how it was!
Prune Apple Pear Juice
Prunes, apple and pear bring natural sorbitol and fibre to get things moving gently.
Equipment
- 1 Juicer or blender and sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 4 prunes, pitted
- 1 apple cored
- 1 pear cored
- 1/2 lemon peeled
Instructions
Juicer method
- Pit the prunes, core the apple and pear.
- Juice the prunes first, then the apple, pear and lemon.
- Stir and drink straight away.
Blender method
- Blend everything with a splash of warm water to soften the prunes.
- Strain through a fine sieve and serve.
Notes
Prunes are famous for a reason: they contain sorbitol and fibre, both of which help keep you regular. If fresh prunes are hard to find, a good quality prune juice works as a base. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 140kcalCarbohydrates: 36gProtein: 1gSodium: 15mgPotassium: 500mgFiber: 5gSugar: 28gVitamin A: 200IUVitamin C: 25mg
Tried this recipe?Let us know how it was!
Pineapple Mango Ginger Juice
Sweet pineapple and mango with a proper kick of ginger. This is the one I reach for when my stomach needs settling and I still want it to taste like a treat.
Equipment
- 1 Juicer or a high-speed blender
- 1 High-speed blender for the blender method
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 cups pineapple, peeled and chopped
- 1 ripe mango, peeled and stoned
- 1 inch fresh ginger, peeled
- 1 lime, peeled
Instructions
Juicer method
- Peel the ginger, then top, tail and peel the pineapple and cut it into chunks. Halve the mango, cut the flesh away from the stone and scoop it out.
- Feed the pineapple, mango and ginger through the juicer, finishing with the lime.
- Stir, pour into two glasses and drink straight away.
Blender method
- Peel the ginger, then top, tail and peel the pineapple and cut it into chunks. Halve the mango, cut the flesh away from the stone and scoop it out.
- Add everything to a high-speed blender with the lime and 100ml of cold water.
- Blend on high for 30 to 45 seconds until completely smooth.
- Pour through a nut milk bag or fine-mesh sieve into a jug, squeezing the pulp to get every last drop, then serve.
Notes
Pineapple carries bromelain, an enzyme that helps break down protein, and ginger has long been used to settle an unsettled stomach. The blender method keeps a little more of the fibre, so it comes out thicker. Thin it with a splash of cold water if you prefer it lighter.
Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 130kcalCarbohydrates: 34gProtein: 1gSodium: 10mgPotassium: 320mgFiber: 2gSugar: 28gVitamin A: 900IUVitamin C: 110mg
Tried this recipe?Let us know how it was!
Papaya Lime Mint Juice
Papaya is the one I come back to when my stomach feels sluggish. It's naturally sweet and easy on the gut, thanks to the papain enzyme it carries. Lime keeps it bright, mint settles everything down, and a small knob of ginger gives it a clean finish.
Equipment
- 1 Juicer or a high-speed blender
- 1 High-speed blender for the blender method
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
- 1 Nut milk bag or fine-mesh sieve for the blender method
Ingredients
- 1 ripe papaya, peeled and deseeded
- 1/2 cucumber
- 2 limes, peeled
- 1 inch fresh ginger, peeled
- 10 fresh mint leaves
Instructions
Juicer method
- Peel the ginger, then halve the papaya, scoop out the seeds and cut the flesh away from the skin. Top and tail the cucumber and cut it into chunks.
- Feed the papaya, cucumber and ginger through the juicer, finishing with the limes and mint.
- Stir, pour into two glasses and drink straight away.
Blender method
- Peel the ginger, then halve the papaya, scoop out the seeds and cut the flesh away from the skin. Top and tail the cucumber and cut it into chunks.
- Add everything to a high-speed blender with the limes, mint and 100ml of cold water.
- Blend on high for 30 to 45 seconds until completely smooth.
- Pour through a nut milk bag or fine-mesh sieve into a jug, squeezing the pulp to get every last drop, then serve.
Notes
Papaya contains papain, an enzyme that helps break down protein, which is why it turns up so often in digestion talk. Cucumber adds water without much sugar, and mint has long been a go-to for settling an upset stomach. The blender method keeps a little more of the fibre, so it comes out slightly thicker. Thin it with a splash of cold water if you prefer it lighter.
Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 105kcalCarbohydrates: 26gProtein: 1gFat: 1gSodium: 8mgPotassium: 515mgFiber: 1gSugar: 17gVitamin A: 950IUVitamin C: 130mg
Tried this recipe?Let us know how it was!
Pineapple Cucumber Mint Juice
Pineapple and cucumber make a light, cooling juice that settles the stomach, with fresh mint to freshen things up.
Equipment
- 1 Juicer or blender and nut milk bag
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 cups pineapple chunks peeled, core removed
- 1 cucumber large, roughly chopped
- 10 fresh mint leaves plus a few extra to garnish
- 1/2 lime peeled
Instructions
Juicer method
- Wash everything and peel the lime.
- Feed the pineapple through first, then the cucumber and mint.
- Finish with the lime, stir and pour over ice.
Blender method
- Blend the pineapple, cucumber, mint and lime with a splash of water until smooth.
- Strain through a nut milk bag or fine sieve into a jug.
- Pour over ice and serve straight away.
Notes
Bromelain, the enzyme in pineapple, helps break down protein, which is why this juice works well after a big meal. Cucumber adds water and a little fibre without weighing it down. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 100kcalCarbohydrates: 24gProtein: 1gSodium: 10mgPotassium: 300mgFiber: 2gSugar: 17gVitamin A: 40IUVitamin C: 45mg
Tried this recipe?Let us know how it was!
Honeydew Melon Cucumber Lime Juice
Honeydew is the quiet one of the melon family and it makes a beautifully light juice. Naturally sweet, hydrating and easy on the stomach, this honeydew, cucumber and lime mix is what I pour when I want something cold and refreshing that doesn't sit heavy.
Equipment
- 1 Juicer for the juicer method
- 1 High-speed blender for the blender method
- 1 Nut milk bag for straining the blender version
- 1 Airtight glass bottles to keep it fresh for up to a day
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
For the juice
- 1/2 honeydew melon, peeled, deseeded and roughly chopped about 450g of flesh
- 1/2 cucumber, roughly chopped
- 1 lime, peeled the peel is bitter, so take it all off
- 5 fresh mint leaves optional, lovely in the blender version
Instructions
Juicer method
- Cut the honeydew in half and scoop out the seeds with a spoon. Peel it, chop the flesh into chunks that fit your juicer chute, then do the same with the cucumber.
- Peel the lime and halve it. The white pith turns bitter in the glass, so take it all off before it goes anywhere near the juicer.
- Feed the melon and cucumber through the juicer, alternating between the two so the soft melon doesn't clog the chute. Finish with the lime.
- Stir the juice, pour it over ice if you like it properly cold, and drink it within the hour. The flavour fades fast once it's been juiced.
Blender method
- Peel and chop the honeydew and cucumber, peel the lime, and drop everything into the blender with the mint leaves if you're using them.
- Blend on high for 45 to 60 seconds until completely smooth, with no lumps left at all.
- Pour the mixture through a nut milk bag or a fine sieve and press down to squeeze out every last drop.
- Serve straight away over ice, or pour into an airtight bottle and keep it in the fridge for up to a day. Give it a shake before drinking.
Notes
Honeydew is naturally sweet, so there's no need to add anything to it. If your melon is underripe it will taste more watery than sweet, so leave it on the kitchen counter for a couple of days before you juice it. The foam that sits on top is normal, just give it a stir.
Nutrition
Serving: 1glassCalories: 95kcalCarbohydrates: 23gProtein: 2gSodium: 40mgPotassium: 700mgFiber: 1gSugar: 19gVitamin A: 120IUVitamin C: 45mg
Tried this recipe?Let us know how it was!
Apple Fennel Celery Juice
Green apple, fennel and celery juiced with half a lemon. Clean, aniseedy and savoury rather than sweet, this is the glass I pour after a heavy meal or when my stomach feels tight. Ten minutes from chopping board to glass.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 green apples, cored and quartered Granny Smith work best; about 360g in total
- 1 fennel bulb, trimmed and quartered about 300g; keep the feathery fronds, they juice fine
- 3 celery sticks washed; the pale inner sticks are the mildest
- 1/2 lemon, peeled peel it first, the pith turns the whole glass bitter
Instructions
Juicer method
- Wash the celery, apples and fennel. Core the apples and cut them into wedges that fit your feed tube, and cut the fennel into quarters.
- Feed the celery through the juicer first, then the fennel, then the apple wedges. Finish with the peeled lemon half, which pushes the last of the pulp through.
- Stir the juice well, pour into two glasses and drink straight away. Apple juice oxidises quickly, so it tastes best within the hour.
Blender method
- Roughly chop the apple (core removed), fennel and celery so the blender can cope, and squeeze the juice from the lemon half.
- Tip everything into a high-speed blender with 150ml of cold water and blend on high for 60 to 90 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, thin with a splash more water if it is thicker than you like, and serve over ice.
Nutrition
Serving: 1glassCalories: 120kcalCarbohydrates: 27gProtein: 1gSodium: 30mgPotassium: 640mgFiber: 2gSugar: 22gVitamin C: 25mgCalcium: 25mg
Tried this recipe?Let us know how it was!
Red Cabbage Carrot and Apple Juice
A sweet, savoury juice from red cabbage, apple and carrot that comes out a brilliant magenta. Cabbage has a long folk history as a gentle gut soother, and this is the version you will actually finish.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 300 g red cabbage, core removed and roughly chopped
- 1 large sweet apple such as Gala or Pink Lady, cored
- 2 medium carrots, scrubbed and trimmed
- 1/2 lemon, peeled
- 2 cm fresh ginger, peeled, optional
For the blender method
- 150 ml cold water
Instructions
Juicer method
- Wash the cabbage, apple, carrots and ginger. Cut the core out of the cabbage, quarter the apple and top and tail the carrots.
- Push the carrot and apple through the juicer first, then feed the cabbage through, and finish with the lemon and ginger if using. The firmer pieces help drag the cabbage through.
- Stir well, pour into two glasses and drink straight away, while the colour is at its brightest.
Blender method
- Roughly chop the cabbage, apple, carrots and ginger and put them in a high-speed blender with the lemon and 150ml of cold water.
- Blend on high for 45 to 60 seconds until completely smooth.
- Strain through a nut milk bag or a fine-mesh sieve, squeezing the pulp well to get every last drop. Serve over ice if you like.
Notes
Red cabbage contains natural pigments that turn pink in acid and blue-purple in alkali. The lemon keeps the glass a bright magenta, and if your juice comes out looking more blue, an extra squeeze of lemon will bring the pink back.
Green or white cabbage works well here too. It is milder and less earthy, so you can leave the ginger out without losing much.
Drink this within 30 minutes of making. If you need to store it, keep it in an airtight glass bottle in the fridge for up to 24 hours and give it a good shake first.
Nutrition figures are an estimate per glass and will vary with your exact ingredients and how much pulp you leave in.
Nutrition
Serving: 1glassCalories: 130kcalCarbohydrates: 32gProtein: 3gFat: 1gSodium: 90mgPotassium: 700mgFiber: 3gSugar: 19gVitamin A: 12000IUVitamin C: 95mg
Tried this recipe?Let us know how it was!
This one is awesome
Really helped with the bloating.
Gentle and it works. Enough said.