Wednesday, August 31, 2011

Fennel, apple and orange juice

Tender young fennel bulbs add a fresh, astringent liquorice kick to good old apple and orange juice.
Ingredients:
1 baby fennel
3 apples, stalks removed
6 oranges, peeled
7 g (¼ cup) basil leaves
1 teaspoon honey, optional

Method:
Juice the fennel, apples, oranges and basil through a juice extractor. Stir through the honey, if desired. Make 2 large glasses. 

Beetroot, carrot and ginger juice

Add body and bounce to your natural vitality with this spicy beetroot booster.
Ingredients:
1 beetroot, scrubbed
6 carrots
3 cm piece ginger, peeled

Method:
Juice the beetroot, carrots and ginger through a juice extractor. Stir to combine. Make 2 small glasses. 

Orange and fennel juice

For a liquorice sting, choose a larger bulb of fennel.
Ingredients:
8 oranges
150 g (5 ½ oz) baby fennel

Method:
Peel and quarter the oranges, and remove any seeds. Juice the fennel through a juice extractor to release the flavours, then juice the orange and chill well. Stir to combine. Make 2 medium glasses.

Note: When in season, the flavour will be stronger in larger, more developed fennel.

Sweet and sour

This is for those days when you just can’t make up your mind.
Ingredients:
4 vine-ripened tomatoes
3 oranges, peeled
10 g (½ cup) mint leaves
1 teaspoon caster (superfine) sugar
1 teaspoon balsamic vinegar
ice cubes, to serve

Method:
Juice the tomatoes, oranges and mint through a juice extractor. Stir through the sugar and balsamic vinegar until the sugar has dissolved. Serve over ice. Make 2 medium glasses. 

Carrot, orange and cardamom juice

Honey and vanilla coax out the natural sweetness of the humble carrot.
Ingredients:
1 kg (2 lb 4 oz) carrots
6 oranges, peeled
small pinch of ground cardamom
1 teaspoon natural vanilla extract (essence)
1 teaspoon honey
ice cubes, to serve

Method:
Juice the carrots and oranges through a juice extractor. Stir through the cardamom, vanilla and honey, and serve over ice. Make 2 large glasses. 

Zapple

Don’t just grapple with a cold, tackle it to the ground with zucchini, full of vitamin C and antioxidants.
Ingredients:
6 apples, stalks removed
2 zucchini (courgettes)
1 large cucumber
3 cm piece ginger
ice cubes, to serve

Method:
Juice the apples, zucchini and ginger through a juice extractor. Stir to combine and serve over ice. Make 2 large glasses. 

Carrot, lime and rosewater juice

Carrot and lime receive a soothing fragrant lift through the addition of rosewater and cinnamon in this Arabian Nights inspired drink.
Ingredients:
1.5 kg (3 lb 5 oz) carrots
3 limes, peeled
1 teaspoon rosewater
large pinch ground cinnamon
ice cubes, to serve

Method:
Juice the carrots and limes through a juice extractor. Stir through the rosewater and cinnamon and serve over ice. Make 2 medium glasses. 

Apple, celery, cucumber and basil juice


A shot of this green magic will get you through a grey day.
Ingredients:
9 apples, stalks removed
6 celery stalks
1 large cucumber
7 g (¼ cup) basil leaves

Method:
Juice the apples, celery, cucumber and basil through a juice extractor. Stir to combine. Make 2 large glasses. 

Apple, celery and ginger juice


Jazz up this gentle duo with a full-on blast of ginger spice.
Ingredients:
9 apples, stalks removed
9 celery stalks
3 cm piece ginger

Method:
Juice the apples, celery and ginger through a juice extractor. Stir to combine. Make 2 large glasses. 

Monday, August 29, 2011

Fennel, blood orange and cranberry juice


Vamp it up with ruby red blood oranges.
Ingredients:
1 baby fennel
375 ml (1 ½ cups) blood orange juice
375 ml (1 ½ cups) cranberry juice
ice cubes, to serve

Method:
Juice the baby fennel through a juice extractor. Stir through the blood orange juice and cranberry juice and serve over ice. Make 2 large glasses. 

Celery, parsley and tomato juice


Cleanse your palate and freshen your breath with a powerful hit of parsley.
Ingredients:
20 g (1 cup) parsley
6 vine-ripened tomatoes
4 celery stalks
celery stalks, extra, to garnish

Method:
Juice the parsley, tomatoes and celery through a juice extractor. Chill well, then stir to combine. Serve garnished with a celery stalk swizzle stick. Make 2 large glasses.

Note: For extra spice, add a few drops of Tabasco and freshly ground black pepper.

Spring clean


Beet yourself up at the end of winter and get yourself into the mood of spring.
Ingredients:
6 carrots
2 large cucumbers, peeled
1 large green apple, stalk removed
2 celery stalks, including leaves
1 large beetroot, scrubbed
ice cubes, to serve

Method:
Juice the carrots, cucumbers, apple, celery and beetroot through a juice extractor. Stir to combine and serve over ice. Make 4 small glasses. 

Too good for you

Too good for you. There’s simply no such thing.
Ingredients:
6 carrots
1 large apple, cored
4 celery stalks, including leaves
6 lettuce leaves
20 spinach leaves
ice cubes, to serve

Method:
Juice the carrots, apple, celery, lettuce and spinach through a juice extractor. Stir to combine and serve over ice. Make 4 small glasses. 

Carrot cocktail


After one cocktail too many, the road to recovery is definitely orange.
Ingredients:
10-12 carrots
125 ml (½ cup) pineapple juice
125 ml (½ cup) orange juice
1-2 teaspoons honey, to taste
8 ice cubes

Method:
Juice the carrots through a juice extractor. Stir through the pineapple juice, orange juice, honey and ice cubes. Make 2 medium glasses. 

Carrot, tomato, lemon and basil juice

On those occasions when the body isn’t the temple it should be, give it a boost with iron-rich tomato.
Ingredients:
1 kg (2 lb 4 oz) carrots
4 vine-ripened tomatoes
1 lemon, peeled
10 g (1/3 cup) basil leaves

Method:
Juice the carrots, tomatoes, lemon and basil through a juice extractor. Stir to combine. Make 2 medium glasses. 

Carrot, apricot and nectarine delight


Baby carrots are the sweetest of the bunch, their gentle fronds a sure sign of freshness.
Ingredients:
1 kg (2 lb 4 oz) baby carrots
10 apricots, stones removed
4 large nectarines, stones removed
ice cubes, to serve
lemon slices, to serve

Method:
Juice the carrots, apricots and nectarines through a juice extractor. Stir to combine and serve over ice with lemon slices. Make 2 large glasses. 

Honeyed carrots


I can see clearly now my juicer’s here.
Ingredients:
1 kg (2 lb 4 oz) carrots
125 g (4 ½ oz) alfalfa sprouts
4 pears, stalks removed
1-2 teaspoons honey, to taste

Method:
Juice the carrots, alfalfa and pears through a juice extractor. Stir through the honey. Make 2 medium glasses. 

Friday, August 26, 2011

Kidney cleanser

Been living on the wild side? Give your kidneys a chance to regroup with this healing drink.
Ingredients:
800 g (4 cups) chopped watermelon
1 large cucumber
3 apples, stalks removed
250 ml (1 cup) cranberry juice

Method:
Juice the watermelon, cucumber and apples through a juice extractor. Stir through the cranberry juice. Make 2 large glasses. 

Nectarine and basil juice

Pungent basil leaves bring out the delicate sweetness of fresh ripe nectarines.
Ingredients:
4 nectarines, stones removed
15 g (½ cup) basil leaves
4 oranges, peeled

Method:
Juice the nectarines, basil and oranges through a juice extractor. Stir to combine. Make 2 medium glasses. 

Watermelon and guava cleanser

This drink fixes you up all squeaky-clean on the inside – shame it’s not a toner too.
Ingredients:
800 g (4 cups) chopped watermelon
3 cm piece ginger
7 g (1/3 cup) mint leaves
500 ml (2 cups) guava juice
ice cubes, to serve

Method:
Juice the watermelon, ginger and mint through a juice extractor. Stir through the guava juice and serve over ice. Make 2 large glasses. 

Sweet and spicy plum


Some days you need quiet, calming, gentle drinks. Other days you don’t.
Ingredients:
10 small plums, stones removed
3 cm piece ginger
200 g (1 cup) cherries, pitted
3 oranges, peeled
20 g (1 cup) mint leaves
1 teaspoon honey
ice cubes, to serve

Method:
Juice the plums, ginger, cherries, oranges and mint through a juice extractor. Stir through the honey and serve over ice. Make 2 medium glasses. 

Red grape and cantaloupe juice

When the spirit is willing but the body a little sluggish, let vitamin-rich melon and naturally sweet grapes give you the boost you need.
Ingredients:
500 g (1 lb 2 oz) red seedless grapes
1 rockmelon (cantaloupe), peeled, seeded and chopped
2 cm piece ginger

Method:
Juice the grapes, rockmelon and ginger through a juice extractor. Stir to combine. Make 2 medium glasses. 

Red ginger

Strong and spicy, line up the shot glasses and find out who’s really the tough guy.
Ingredients:
10 small plums, stones removed
500 g (1 lb 2 oz) red seedless grapes
2 limes, peeled
3 cm piece ginger
10 g (½ cup) mint leaves
ice cubes, to serve

Method:
Juice the plums, grapes, limes, ginger and mint through a juice extractor. Stir to combine and serve over ice. Make 4 shot glasses. 

Star appeal

Invest in some star appeal at breakfast and you’ll be shining all day long.
Ingredients:
6 kiwifruit, peeled
4 starfruit (carambola)
1 small pineapple, peeled and chopped

Method:
Juice the kiwifruit, starfruit and pineapple through a juice extractor. Stir to combine. Make 2 large glasses.

Monday, August 22, 2011

Pineapple, kiwi and mint

The mild green goodness of kiwifruit gently undercuts the acid kick of pineapple.
Ingredients:
½ small pineapple, peeled and chopped
6 kiwifruits, peeled
10 g (½ cup) mint leaves
2 cm piece ginger

Method:
Juice the pineapple, kiwifruit, mint and ginger through a juice extractor. Stir to combine. Make 2 medium glasses. 

Pineapple ginger kick

Just what you need to get yourself into gear when time is short and the to-do list is long.
Ingredients:
½ pineapple, peeled and chopped
3 oranges, peeled
3.5 cm piece ginger
ice cubes, to serve

Method:
Juice the pineapple, oranges and ginger through a juice extractor. Stir to combine and serve over ice. Make 2 small glasses.

Pear, apple and ginger juice

An apple a day keeps the doctor away … so double up and get ahead.
Ingredients:
3 pears, cored
5 Granny Smith apples, stalks removed
3 cm piece ginger

Method:
Juice the pears, apples and ginger through a juice extractor. Stir to combine. Make 2 medium glasses.

Mango, apple and lime juice

Feeling seedy? This thick, luscious juice calms the inner storm. 
Ingredients:
3 mangoes, peeled and stones removed
6 apples, stalks removed
2 limes, peeled
2 cm piece ginger
honey, to taste, optional

Method:
Juice the mangoes, apples, limes and ginger through a juice extractor. Stir through a little honey, if desired. Make 2 medium glasses. 

Grape' n' guava

Good things begin with g – gemstones, girls and grape’ n’ guava.
Ingredients:
500 g (1 lb 2 oz) green or black seedless grapes
2 cm piece ginger
1 lime, peeled
4 large passion fruit, halved
375 ml (1 ½ cups) guava juice
ice cubes, to serve

Method:
Juice the grapes, ginger and lime through a juice extractor. Strain the passion fruit pulp, discarding the seeds. Combine the passion fruit juice with the grape mixture and guava juice. Serve over ice. Make 2 medium glasses.