August 5, 2020 Breakfast & Brunch2 Comments

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