Fennel juice
INGREDIENTS
1 fennel bulb (about 300g)
1 cucumber
2 apples
half a lemon
15g fresh ginger root
SERVES: TWO
PREP: 3 MINUTES
COOKING: NO COOKING REQUIRED
TOTAL: 5 MINUTES
DIFFICULTY: EASY
METHOD
Peel the lemon.
Wash and chop all the vegetables and juice through a juicer.
Serve immediately.
Will keep in the fridge for up to 24 hours.