Clean Sweep

1 large celery stick
300g/ 11oz carrots
150g /5oz green apples
several large sprigs of parsley
celery or carrot sticks, to serve

Using a sharp knife, roughly chop the celery and carrots.  Push half of the celery, carrots and grapes through a juicer, then add the parsley sprigs.  Add the remaining celery,  carrots and grapes in the same way and juice until thoroughly combined.

Pour into one or two glasses and serve with celery or carrot stick stirrers.  Makes 1 large or 2 small glasses

Tip: When juicing herbs, do not remove their individual stalks because it is the stalks that contain all the goodness and flavor — and they go through the juicing machine really easily.  Parsley contains calcium vitamins and iron and also works as a natural cleanser and breath freshener.

Parsnip Pep

115g/40z fennel
200g/7oz parsnips
1 apple
1 pear
a small handful of flat leaf parsley
crushed ice

Using a sharp knife, cut the fennel and parsnips into large similar-sized chunks.  Quarter the apple and pear, carefully removing the core, if you like, then cut the quartered pieces in half.  Push half the prepared fruit and vegetables through a juicer, then follow with the parsley and the remaining fruit and vegetables.  Fill short glasses with ice and pour the juice over.  Serve immediately.

Tip: Parsnips are at their sweetest a few weeks after the first frost, so try a shot of this wonderful juice when you are most in need of a little winter boost.

Wheatgrass Tonic

50g/2oz white cabbage
90g/31/2 oz wheatgrass

Using a small, sharp knife, roughly shred the cabbage.  Push through a juicer with the wheatgrass.  Pour the juice into a small glass and serve immediately.

The nutritional benefits of wheatgrass are enormous.  It is grown from wheat berries and is a concentrated source of chlorophyll, which combats tiredness and fatigue, and also provides enzymes, vitamins and minerals.  It has a distinctive flavor so in this juice it is blended with mild white cabbage, but it is just as tasty combined with other vegetables instead.

Immune Zoom

1 small mango
1 eating apple
2 passion fruit
juice of 1 orange
5ml / 1 tsp. Echinacea
mineral water (optional)
ice cubes (optional)

Halve the mango, cutting down one side of the flat stone (pit).  Remove the stone and scoop the flesh from he skin.  Roughly chop the flesh and place in a blender or food processor.  Peel, core and roughly chop the apple.  Add to the blender and process together until smooth, scraping the mixture down from the side of the bowl, if necessary.  Halve the passion fruit and scoop the pulp into the mango and apple puree.  Add the orange juice and Echinacea, then blend briefly.  Thin with a little mineral water, if you like, pour into two glasses and serve.  Otherwise, transfer the juice into a jug (pitcher) and chill in the refrigerator, then serve in large glasses with ice cubes and slices of mango to decorate.

Tip: If you are suffering from a cold or flu, or can sense its imminent arrival, Echinacea can be taken in about 5ml /1 tsp. servings, which can be repeated throughout the day.  Check the recommended dosage on the manufacturer’s packaging before use, however.

Ginseng Juice

1 red or orange (bell) pepper
200g / 7oz pumpkin
1 large apricot
squeeze of lemon juice
5 ml/1 tsp. ginseng powder
ice cubes

Using a sharp knife, discard the core from the pepper and roughly chop the flesh.  Slice the pumpkin in half.  Scoop out the pips (seeds) with a spoon and then cut away the skin.  Chop the flesh.  Halve and stone (pit) the apricot.  Push the pumpkin, pepper and apricot pieces through a juicer.  Add a squeeze of lemon juice and the ginseng powder, and stir well to mix together.  Pour the juice over ice cubes in a tall glass and serve.

Tip: When seeding peppers, halve them, then cut around the stalk.  Give the stalk a sharp pull and the core will come away easily.

Vitality Juice

25 g /10z watercress
1 large ripe pear
30ml / 2 tbsp wheat germ
150 ml/ ¼ pint / 2/3 cup natural (plain) yogurt
1 Tbsp. flaxseeds
2 tsp. lemon juice
mineral water (optional)
ice cubes

Roughly chop the watercress (you do not need to remove the tough stalks).  Peel, core and roughly chop the pear.  Put the watercress and pear in a blender or food processor with the wheat germ and blend until smooth.  Scrape the mixture down from the side of the bowl if necessary.  Add the yogurt, seeds and lemon juice and blend until evenly combined.  Thin with a little mineral water if the mixture is too thick and pour over ice cubes.  Decorate with watercress.

Tip: If you never have time for breakfast, prepare this juice in the evening and chill overnight.  You can drink the juice on your journey into work and you’ll feel the benefits kick in throughout the day.


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