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. 

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. 

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.

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.