(6 to 8 servings)

• 10 carrots
• 1 tart apple
• 2 red peppers
• 4 celery stalks
• 1 fennel bulb or 1 raw beetroot
• Small piece of ginger

Scrub and trim the vegetables and apple as appropriate, cut them into manageable pieces and feed into the juicer gradually. Rather than chill with ice cubes, which dilute the juice, I prefer to keep the vegetables in the fridge overnight.

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