Smoothie, Cocktail and Juice

  • 250 g (8 oz) pineapple, plus extra to serve (optional)
  • 100 g (3½ oz) parsnip
  • 100 g (3½ oz) carrot
  • 75 ml (3 fl oz) soya milk
  • ice cubes

Peel the pineapple, remove the core and cut the flesh into chunks. Juice the parsnips and carrots with the pineapple.

Transfer the juice to a food processor or blender, add the soya milk and some ice cubes and process until smooth.

Pour the mixture into 2 short glasses, decorate with pineapple wedges, if liked, and serve immediately.

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