Asparagus, Celery and Carrot
6 asparagus spears, chopped
4 celery stalks, chopped
2 large carrots, topped, tailed & chopped
4 celery stalks, chopped
2 large carrots, topped, tailed & chopped
A savoury vegetable juice with a fresh, green taste from asparagus and celery, rounded off by the natural sweetness of carrot.
Makes: about 2 small glasses (around 400ml). Prep: 10 minutes.
How to make it
- Snap the woody ends off the asparagus and cut the spears into short pieces.
- Trim the celery and cut it into short lengths.
- Top and tail the carrots. Scrub them well if you're not peeling them.
- Feed the asparagus in between the carrot and celery pieces.
- Stir and serve.
Tips and swaps
British asparagus is at its best from April to June, when it's sweeter and cheaper. Cut the celery short so the long fibres don't wrap around the auger. Add an apple if the taste is too green for you.
Which Fridja juicer to use
The f1900 Whole Fruit Juicer or the f2500 Self Feeding Whole Fruit Juicer.
Storing it
Best drunk fresh. It keeps in a sealed glass jar in the fridge for up to 24 hours.
TOP 3 NUTRITION HIGHLIGHTS
ENERGY
Asparagus is a source of folate, which contributes to the reduction of tiredness and fatigue.
Asparagus is a source of folate, which contributes to the reduction of tiredness and fatigue.
SKIN
Carrots are rich in beta-carotene, which the body converts to vitamin A. Vitamin A contributes to the maintenance of normal skin.
Carrots are rich in beta-carotene, which the body converts to vitamin A. Vitamin A contributes to the maintenance of normal skin.
FRESH AND LIGHT
Celery adds a crisp, savoury note and keeps the juice light.
Celery adds a crisp, savoury note and keeps the juice light.
