Smoothie, Cocktail and Juice

  • 175 g (6 oz) carrot
  • 125 g (4 oz) celery
  • 125 g (4 oz) chicory
  • 2—3 ice cubes
  • lemon slices, to serve
  • chopped parsley, to serve (optional)

Scrub the carrots. Trim the celery and cut it into 5 cm (2 inch) lengths. Juice the chicory with the carrot and the celery.

Transfer the juice to a food processor or blender, add a couple of ice cubes and process briefly.

Pour the juice into a glass, decorate with slices of lemon and some chopped parsley, if liked, and serve immediately.

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