A recipe with fennel juice.
A fennel juice is a juice not very prepared but very good for the health.
Why did you choose a fennel juice? The answer is simple: random
I was wandering through my market gardener's stalls looking for a new vegetable to enlarge my range of ingredients used for my vegetable juices when my eyes stopped on fennel.
Fennel is a little consumed food and even less fennel juice. I'm not used to it myself. It brings back some vague gustatory memories of my childhood.
Preparation time for this fennel juice recipe: 20 minutes.
About twenty minutes (except for cleaning the juice extractor, which is quite quick to clean) are required to prepare this green juice. Remember that vegetables and fruit should be left in contact with vinegar water for fifteen minutes during washing to remove any dirt from the water.
The utensils necessary to prepare this juice.
- Juice extractor,
- A jug of water for the juice. A few weeks ago, I bought a two-litre decanter. I strangled it on this occasion because the amount of juice exceeded the quantity of a litre that I make quite often.
- A knife,
- Strainer,
The ingredients of this fennel juice recipe.
- 4 green apples,
- 6 carrots,
- A medium-sized bulbous fennel,
- Pineapple
I added carrots and pineapple to soften the fennel with their sweet flavour. Green apples are rather bitter.
The Health Benefits of Fennel Juice.
Fennel juice has antioxidant properties.
Fennel has antioxidant properties (1). Antioxidants are found mainly in leaves and stems (2). Also, pass the leaves and stems of fennel to the juice extractor.
Vitamins and minerals.
Fennel juice contains significant amounts of vitamin B9 (47.5 µg/100g), vitamin C (5 mg/100g), potassium (440 mg/100g), calcium: 24 mg/100g, magnesium (8mg/100g) and phosphorus (26 mg/100g) (Source: 2008 Qualified Nutritional Composition Table).
Fennel juice should be consumed with caution for people allergic to pollen (birch) who may have an allergic reaction (burn and itching in the mouth).
The preparation of this fennel juice.
I removed the skin from the apples because they are covered with a film of wax.
Not only is wax harmful, but it also traps pesticides. So even if you remove pesticides through cleaning, some will get stuck in the wax.
The fruit and vegetables used to prepare this fennel juice are cleaned in vinegar water.
My fruit and vegetables are ready to go to the extractor.
Cut the ingredients to prepare fennel juice
Fennel juice is in preparation.
The amount of juice is very large, more than a litre.
I'm filtering the juice. I had to pour the juice into the larger 2-litre jar.
The fennel juice is ready! Let's move on to tasting.
Ready for tasting?
Stir well before serving because some of the lighter juice falls to the bottom of the container.
What is the taste of this fennel juice?
It is of course aniseed taste which predominates, one perceives the sweet taste of carrot and pineapple.