Fennel has long been used for liver and detoxification support. The aniseed flavour of the fennel is balanced out by the tang of the green apple and kiwi in this smoothie recipe by Kara Rosen
This recipe makes 500ml of liquid. Make sure you thoroughly wash all your ingredients before blitzing them. This is a good juice for ‘the morning after the night before’, when you have to act sharp, though you are feeling anything but.
Ingredients
1 1/2 heads of fennel
1 1/2 green apples
1 1/2 kiwis
200g kale
Method
STEP 1
Blend all the ingredients in a juicer until smooth.
This recipe has not been tested in the olive test kitchen
Recipe taken from Plenish: Fuel You Ambition (available at plenishcleanse.com)