Green Juice Recipe with Fennel
Looking for a green juice recipe for glowing skin and digestion support? This is it. This is a fennel and green apple juice recipe that tastes as delicious as it is healthy for your body.
This recipe is great for those on a juice cleanse or those following a Vegan, Vegetarian, Gluten Free, Lectin Free, Paleo, and Keto lifestyles.
This recipe uses tart green apples which are approved on a Candida Diet. Low in sugar, green apples provides maximum juice to balance the other flavors in this recipe.
FENNEL JUICE BENEFITS
Have you ever noticed that the fennel bulb looks like a heart? How the vegetable is shaped provides insight on the organ or body part it supports.
Fennel bulb juice provides cardiovascular and digestive support. Here are some health benefits of fennel, whether enjoying in a salad or in your juice.
Fennel juice has a light, clean flavor with a hint of licorice. It blends well with celery, cucumber and green apple.
- Excellent source of vitamin C, folate, potassium, manganese, iron, niacin
- Great for digestion, relieving cramps and excess gas
- Anti-inflammatory and anticarcinogenic
- Tonifies the bladder, kidneys, spleen, stomach and liver
JUICING FOR BEGINNERS
Juicing for the first time? Here are some of my chef tips for easy, successful juicing. While working at a farm-to-table restaurant, I did all the cold-pressed juicing. I juiced large batches three times a week for a year.
I used the Norwalk Juicer, preparing five types of cold pressed juicers offered on the restaurant’s menu and in their take-away café. Norwalk is considered the original and gold star of cold press juicing in small batches.
As a Personal Chef I prefer using the Nama Juicer and recommend it to all my clients.
Here are my juicing best practices to make the process easy and delicious.
TIPS FOR JUICING
- Save those thin grocery store plastic produce bags you transported your fruit and vegetables home in. Use them to line the bucket where the pulp is discarded. This will make for easy clean up and is a great re-purpose of those thin produce bags.
- Wash and chop all fruits and vegetables before juicing.
- Pass softer ingredients through the juicer before hard ones (cucumbers before apples, spinach before celery).
- Always pass a firm fruit or vegetable immediately after leafy greens to avoid waste.
- Save kale stems, ends of celery, and other food waste for juicing.
CHEF TIP
Add an additional fennel or apple as desired.
Fresh is always best. Drink immediately or within 24 hours for maximum nutrient absorption.
IF YOU LIKE FENNEL AS MUCH AS I DO, TRY THESE RECIPES
- Freekah, Fennel and Pomegranate Salad
- Halloumi Salad Recipe with Green Beans and Fennel
- Shredded Fennel Salad with Zesty Adobo Chicken
- Braised Fennel with Greek Olives and Thyme
Green Juice Recipe with Fennel
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 32 ounces 1x
- Category: Breakfast
- Method: Juicing
- Cuisine: American
- Diet: Vegan
Description
Looking for a green juice recipe for glowing skin and digestive support? This is it. Fennel, green apple, celery, kale and spinach makes for a bright and refreshing green juice.
Ingredients
- 3 organic green apples
- 1 large organic fennel or two small fennels, fronds discarded
- 5 ribs organic celery
- 4–5 organic lacianto kale leaves (flat leaf)
- 2 handfuls organic spinach
Instructions
- Wash and chop fruit and vegetables to the size that passes through your juicer. Pass soft ingredients before hard ingredients in rotation. Such as kale, then celery, spinach, then apple. Rotate adding the soft and firm ingredients till everything has been juice.
- Strain through a fine mesh strainer if desired. Store in an airtight container for up to three days. Cheers.
Notes
Add an additional fennel or apple as desired.
Fresh is always best. Drink immediately or within 24 hours for maximum nutrient absorption.
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Boooo. Why did you say toss the fennel fronds?
The fronds tend to clog the juicer. But if it works with your juicer, feel free to use them. I wash, dry and freeze my fennel frond to use when making bone broth.