Fennel Pepper Carrot Super Juice
Yield 2 medium glasses
Fennel is a vegetable that has two distinct areas that can be juiced. For this recipe we are using the bulb section at the base of the plant although if you wish you juice the ‘branching’ section that is more often associated with garnishing food.The fennel juice in this recipe gives a unique and distinct natural aniseed / licorice flavor to the drink that is slightly sweet. This makes fennel a great choice for adding a bit of variation into the flavours of your normal ‘staple’ juices.
The juice from the bell pepper, carrots and apple contain an abundance of vitamins (particularly A and C), enzymes and natural sugars. Fennel juice helps to detoxify the liver and is a diuretic and is also sometimes used to relieve trapped wind and aid digestion. When combined with the nutritional properties contained in the other juices in this juicing recipe we have a robust, all round detoxing, immune boosting, energy giving drink.
- 1 Fennel bulb
- 1 Red Pepper
- 4 Medium carrots
- 2 Apples
- Wash and scrub the fennel bulb and cut off and discard the root end (as you would with an onion). Cut the bulb into quarters.
- Prepare the other ingredients – remove the core and seeds from the pepper, peel or wash and scrub the carrots.
- Wash and scrub the apples.
- Feed all ingredients through the juicer and pour into chilled glasses.
- Drink immediately.