Spinach energizer

Life can be a marathon and a sprint, so when you need a fuel injection, reach for your juicer.

Ingredients:

50 g (2 cups) baby spinach leaves

1 large cucumber

3 apples, stalks removed

3 celery stalks

1 baby fennel

10 g (½ cup) parsley

Method:

Juice the spinach, cucumber, apples, celery, fennel and parsley through a juice extractor. Stir to combine. Make 2 large glasses. 

Tummy calmer

Butterflies can flutter at any time. Soothe them away with this calming tonic.

Ingredients:
50 g (2 cups) spinach leaves

400 g (14 oz) cabbage

4 apples, stalks removed

Method:

Juice the spinach, cabbage and apples through a juice extractor. Stir to combine. Make 2 small glasses. 

Cucumber, apple and dill juice

Don’t be a dill – revive and survive with this smart concoction.

Ingredients:

2 large cucumbers
9 apples, stalks removed

2 tablespoons dill

1 lemon, peeled
ice cubes, to serve

Method:

Juice the cucumbers, apples, dill and lemon through a juice extractor. Stir to combine and serve over ice. Make 2 medium glasses. 

Warm carrot and ginger shots

Instant winter warming with a zing of ginger and a healthy dose of vitamins.

Ingredients:

2 kg (4 lb 8 oz) carrots

4 cm piece ginger
1 tablespoon lemon juice

large pinch ground cinnamon

large pinch ground cumin

natural yoghurt, to serve, optional

Method:

Juice the carrots and ginger through a juice extractor. Transfer to a saucepan with the lemon juice, cinnamon and cumin. Stir over medium heat until just warmed through, then pour into shot glasses and top each with a small dollop of yoghurt. Make 8 shot glasses or 2 large glasses. 

Cool as a cucumber

Enhance your cool factor with a chilled shot of cucumber.

Ingredients:

3 large cucumbers

3 limes, peeled
20 g (1 cup) mint leaves
1 ½ tablespoons caster (superfine) sugar

Method:

Juice the cucumbers, limes and mint through a juice extractor. Stir through the sugar. Make 2 large glasses. 

Gazpacho in a glass

A classic Italian soup is transformed into this spicy drink.

Ingredients:

6 vine-ripened tomatoes

1 red capsicum (pepper)
1 lemon, peeled

2 large cucumbers

10 g (½ cup) parsley

1 garlic clove

dash of Tabasco

ice cubes, to serve
extra virgin olive oil, to serve, optional

Method:

Juice the tomatoes, capsicum, lemon, cucumbers, parsley and garlic through a juice extractor. Stir through the Tabasco, to taste. Serve over ice with a drizzle of extra virgin olive oil, if desired. Make 2 large glasses. 

Green machine

Even the meanest machine needs the occasional tune-up.

Ingredients:

6 celery stalks

2 apples, stalks removed

125 g (4 ½ oz) alfalfa sprouts
10 g (½ cup) flat-leaf parsley
10 g (½ cup) mint leaves

Method:

Juice the celery, apples, alfalfa sprouts, parsley and mint through a juice extractor. Stir to combine. Make 2 medium glasses. 

Cold killer

Be a killer queen with this potent concoction and shoot down those germs in style.

Ingredients:

4 celery stalks

1 kg (2 lb 4 oz) carrots
2 garlic cloves
10 g (½ cup) flat-leaf parsley

2 teaspoons honey

Method:

Juice the celery, carrots, garlic and parsley through a juice extractor. Stir through the honey. Make 2 medium glasses. 

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.