In our house we’re always experimenting with juice concoctions. This mixture came from a lunch adventure in which I included chunks of veggies and fruit with the meat on our charcuterie board. I managed to pop a chunk of fennel root and a green grape into my mouth at the same time and was stunned by how good they tasted together. The next day I made them the stars of our juice with a little cucumber, lime, parsley and lettuce stems.
Here’s the recipe:
- half a fennel bulb or a bunch of stalks
- handful of green grapes
- half a large cucumber, peeled unless organic
- 1 lime, zest removed
- small handful of parsley, organic if possible
- leftover lettuce stems, if you have any