Smoothie, Cocktail and Juice

  • 175 g (6 oz) celery
  • 175 g (6 oz) carrot
  • 175 g (6 oz) parsnip
  • 175 g (6 oz) sweet potato
  • handful of parsley, plus extra to serve (optional)
  • 1 garlic clove
  • 2—3 ice cubes
  • lemon wedge

Trim the celery and cut it into 5 cm (2 inch) lengths. Juice the carrot, parsnip, sweet potato, parsley and garlic with the celery.

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

Pour the juice into a glass, decorate with a wedge of lemon and a parsley sprig, if liked, and serve immediately.

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