Fennel & Cucumber Juice

Any tea with fennel in it, I’m a fan. I find the taste incredibly grounding. It’s one of those flavours that just tastes like it must be doing you some good. I have numerous cups of herbal tea a day and there’s usually at least one blend with some fennel in there. It has a liquorice taste which I know a lot of people might find a little difficult to take, it can be one of those love it or hate it things. In this juice I’ve tried to balance out that flavour with some sweetness and sharpness from Granny Smith apples, some zing from lemon juice and added a little heat with ginger. Cucumber is the perfect hydrator throughout the sunnier days so I threw a whole one in this recipe.

The last few days we have had some beautiful sunshine. Yesterday was warm enough that I attended a yoga class down at Slessor Gardens that was led by Finlay from Heart Space. The sunshine was glorious and the breeze was perfect. Hopefully there will be more chances for that kind of activity throughout the rest of spring and into summer.

We have a beautiful park just two minutes walk from our flat that we have been visiting almost daily recently. Walks in the evening sun with my love have been making my heart full and my soul happy. It’s also helping me to wind down for the evening and ease into a more restful routine. It’s also nice to have some local greenery cheering up the windowsills (and making little appearances in the images I post here).

Fennel & Cucumber Juice

Makes approx. 500ml juice

1 fennel

1 cucumber

2 small Granny Smith apples

1 lemon

1 – 2 inch ginger (depending on desired heat)


You can make fresh juice either in a juicer or a blender. First of all, wash and roughly chop your ingredients (take the skin and as much of the pith off of the lemon as possible, the skin wont break down very well and the pith is very bitter tasting). If using a juicer, add your ingredients and juice away!

If using a blender, add your ingredients to your blender and blend until smooth and frothy. Strain before serving. I would recommend serving chilled! (Over ice and with some sparkling water is also a great option)



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