Many people are surprised to hear I juice fennel. While I love cooking with fennel in soups and stews, shaved raw salads, and as a standalone vegetable, juicing highlights it lightly liquorice flavour. 

With an impressive list of vitamins and minerals, fennel provides a wide range of health benefits supporting bone health, blood pressure, and heart health. It also boosts immune function and lowers inflammation. The real benefit of juicing fennel is in a unique phytonutrient called anethole. WHFoods reports that in animal studies, the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer.

• 1 tab Celery Pesto Fresco SIPO

• 1 tab Fennel Pesto Fresco SIPO

• 1 Granny Smith apple

• 1 lemon

• 1/3 bunch flat leaf Organic Parsley SIPO

• 1-2 Cucumbers

1. Chop the cucumber and core the apple and discard the seeds according to the directions of your juicers manual. Add fennel and celery Pesto Fresco SIPO, peel and cut the lemon into quarters. 

2. Process according to the juicers directions and enjoy.