This is a sophisticated deliciously sweet green juice that my friend Tina came up with.
It is particularly alkalizing because it needs no fruit, which can be high in sugar when juiced.
Great anytime, and especially lovely as an afternoon pick me up and perfect for summer when fresh mint and parsley are abundantly growing.
2 large cucumbers
3 handfuls of baby spinach
1 bulb of fennel including stalks
Handful parsley to taste
Handful fresh mint with stems to taste
Put fennel into the juicer and plunge.
Put a cucumber in with out plunging and fill the space around it with the baby spinach, then plunge.
Do the same with the second cucumber and the parsley and mint. (This way the leafier greens gets juiced rather than spun through the juicer, unless of course you are using a masticating juicer, then put them in however you like.)
Serve on ice and use a fresh mint garnish for bonus points.
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Ed: Bryonie Wise
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