Description
Need an idea to use up fennel? Juice it! This cucumber fennel juice is super easy to make, requires simple ingredients, tastes awesome AND has an option to make it in a blender if you don’t have a juicer. Score!
Ingredients
- 3 cups kale (or any greens of choice)
- 2–3 medium apples (we used Fuji)
- 2 large cucumbers
- 1 head of celery
- 1 fennel bulb
- 1/2 bunch (1 cup) parsley
- 1-inch fresh ginger root
- 1 lemon*
Instructions
- Wash all of the produce well before using. Chop all of the produce into small-medium pieces (depending on your juicer).
- To make juice in a regular juicer: Run all of the ingredients through the juicer. Discard or compost the pulp. Pour the juice over ice if desired and enjoy!
- To make juice in your blender: Add all of the ingredients into your blender along with 2 cups of water. Blend on high for 1 minute or until smooth. Place a large piece of cheesecloth or a nut milk bag over a large bowl and slowly pour the blended mixture through to strain. Pick up the cheesecloth or nut milk bag and gently squeeze out the juice. Discard or compost pulp. When using a blender, the juice may come out a bit warm so you can either pour it over ice or set it into the refrigerator for an hour or so if you prefer it cold.
Notes
- We like to keep the skin on at least half of the lemon. It can bring a strong bitter taste, but the health benefits outweigh that! Lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.
- Prep Time: 30 minutes
- Category: Beverage
- Method: Juice or Blend
- Cuisine: Vegan, Raw
