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!