This juice gets its sweetness from a fennel bulb – and there’s only the faintest hint of licorice. If I didn’t know it was in there I probably wouldn’t even taste it. There’s also a bit of pineapple juice, and a small granny smith apple. The rest is greens! And as with all my juices, I actually make it partially in the blender, rather than the juicer.
Makes 32 oz juice
1 large fennel bulb
3 – 4 stalks celery
1 small granny smith apple (small enough it can go in the juicer’s feed tube whole)
2 – 3 leaves collard greens
10 thick cucumber slices, peeled before slicing
big handful of parsley
1/4 c pineapple juice – I used the juice I drained from the crushed pineapple I used to make my Broccoli Slaw
1 ginger cube (made by juicing gingerroot, then freezing the juice in ice cube trays)
1 T Total EFA oil (can substitute flax seed oil, primrose oil, whatever you have on hand)
Juice the fennel, celery and apple. Put the greens, cucumber and parsley in the blender, then pour the green juice from the juicer over it. Add the pineapple juice and the ginger cube and blend on high about a minute. Make sure to fully pulverize all those collard greens!
I add the oil to the mixture in the glass I’m going to drink the juice out of, rather than in the blender – but that’s just so it’s easier to clean the blender!
I use ginger juice a lot – both in my juices and smoothies, as well as in vegetable sautes. But making just a tablespoon of ginger juice is virtually impossible. So instead, I juice a whole bulb of ginger at once, then freeze the juice in an ice cube tray. Pop the cubes out, seal them in an airtight bag – and you’ve got fresh ginger juice for weeks!