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Fruity Fennel Juice Recipe

by | Jul 21, 2022 | Juicing for Health

Description

Fennel is amazing to use in cold-pressed juice, especially during winter as it is highly beneficial for sinus congestion and bronchitis. It has many other health benefits and best of all it doesn’t overpower the flavour of the juice.

Fennel is very versatile as it can be used in both vegetable and fruit juice recipes.

I like this fruity fennel combination. The mandarin and green apple flavour create a sweet juice that is very easy to drink.

 

Ingredients

    • 1/2 fennel bulb
    • 2 apples, green
    • 4 mandarins

Juicing Time: 2 mins
Juice Qty: 600 ml
Serves: 2

Preparation

Fennel

    • Remove the green stems and leaves from the bulb (they can be juiced but add bitterness)
    • Cut bulb in half and slice to fit into the wide chute

Apples

    • Remove the stems and remove any stickers
    • Juice apples whole with skin and seeds
    • Cut in half or quarters if too big to fit into the wide chute

Mandarin

    • Remove the outer skin
    • Juice whole

 

Method

A really quick and easy juice to make.

First add the pieces and let the juicer press each piece fully before adding more.

Next add each of the mandarins one at a time

Finish by adding each of the apples.

 

Tip: Fennel bulbs are in peak season from late autumn to early spring. Look for large, tight fennel bulbs. The root at the bottom should have little browning which is a sign of aging.

Health Benefits

Category: Lunch juice, Immune System, Anti-Cancer

Fennel

Fennel is considered both a vegetable and a herb depending on which part of the plant you are using. The bulb is used as a vegetable and the green fronds are used as a herb.

Fresh fennel has a crunchy, slightly sweet liquorice flavour.

It is known to be highly beneficial for sinus congestion, bronchitis, anaemia, hypertension, macular degeneration, constipation, bloating, diarrhea, and irritable bowel syndrome.

Fennel is excellent for indigestion and is commonly used as a natural antacid in order to help reduce acidity and inflammation in the digestive tract.

Fennel is used to help protect against both cardiovascular disease and cancer. 

Green Apple

Green apples have it all in the world of juicing. They have a thick skin which makes them crispier and super easy to juice in a cold press juicer. They have a tangy, sour taste which pairs well with green vegetables.

All apples have a perfect 5-pointed star when cut across the middle. This star represents a human being standing with arms outstretched in the shape of a star. The old saying an apple a day keeps the doctor away is an ancient truth. Apples have been designed by mother nature as an everyday health-preserving, disease-fighting food.

Phytochemicals found in apples are responsible for heavy metal and radiation detoxification. The fruit helps cleanse and purify the organs, improve circulation in your lymphatic system, repair damaged skin, and regulate blood sugar.

Green apples are a better source of vitamin A, B, C, E and K than red apples. Also, green apples contain more Iron, Potassium, and Protein than red apples.

Mandarin

Mandarins may be smaller than oranges, but they are several times higher in vitamins, minerals, and antioxidants such as vitamins C & A, calcium, magnesium & selenium, and beta-carotene & luteins.

One mandarin (100g) contains 44% of your daily vitamin C requirements.

Mandarins taste both sweet and sour and can strengthen the stomach when feeling nausea or help you stop coughing.

The flavonoids and limonoids in mandarins fight off viruses and protect the body from radiation damage.

As if that wasn't enough they contain an abundance of bio-active calcium you can’t get anywhere else. The body instantly absorbs this calcium, which means that these beauties can actually help you with bone related conditions and regrowing teeth.

Their acid content is not destructive; rather, it works for you by helping to dissolve kidney stones and gallstones.

Gary Dowse

Gary Dowse

Kuvings Master Juice Chef

 

Gary is passionate about juicing and plant-based nutrition. He is certified in natural juice therapy and whole food plant-based nutrition. He enjoys teaching people about the preventative and restorative healing powers of drinking more raw juice and eating a whole food plant-based diet through his books and online courses.

Disclaimer: information contained in this email is for educational purposes only source from various books and websites. If you do anything we recommend without the supervision of a licensed medical doctor, you do so at your own risk. The author, Gary Dowse, does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional or medical problems without the advice of a physician, either directly or indirectly.

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