Cucumber celery green juice with fennel, lemon, and green apple is a refreshing change-up to your usual green juice recipe. Use the fennel bulb, tops and fronds all for juicing for a no waste solution. Wash your produce when you get home from shopping to be ready to juice.
1English cucumberor 3-4 Persian cucumbers or 2 field cucumbers
1smallfennel bulb
1Granny Smith apple
1smalllemon
Instructions
Chop vegetables according to the directions of your juicers manual. Core the apple and discard the seeds.
Chop the fennel into smaller pieces as it is a hard vegetable. Cut the lemon into quarters. Process according to the juicers directions and enjoy. If there is any pulp in your juice, either enjoy it as is with a little pulp or strain it in a fine strainer or sieve.
Notes
Leave the rind on the lemon as it's a terrific source of d-limonene. Being an antioxidant, d-limonene is anti-inflammatory as well. It's a potent anti-fungal and anti-microbial chemical, plus it supports detoxification of the liver. See the post for more information.
To reduce natural sugar, use half an apple and save the other for your next juice.
Add half a bunch of either Italian parsley or cilantro (a great detoxing herb).
Another delicious addition is a small knob of fresh raw ginger. Don't over do it as it can be spicy!