This morning I juiced up some of fall’s best crops fresh from my local CSA farm share. The large radishes looked like beets, but when cutting into them, their peppery yet light smell and white interior let me know… this is not a beet! Radishes are very healthy vegetables as a member of the cruciferous veggie family, like broccoli, cauliflower, kale (Tuscan cabbage) and brussels sprouts. Cruciferous vegetables provide important nutrients to support the liver in its natural detoxification processes and crucifers contain additional phytonutrients that can help to reduce the risk of certain cancers. Adding a touch of sweetness and antioxidants from the apple and pear gives you a sweet yet tangy juice.
- 1 large radish
- 1 small apple
- 1 pear
- 1/2 fennel bulb
- 4 kale leaves (Tuscan cabbage)
- Wash radish well and trim and discard ends. Chop radish as needed to fit into juicer chute. Juice radish greens as desired for a bite.
- Wash apple and pear and remove the core from both.
- Wash fennel and cut in half. You can juice the fronds as desired.
- Wash kale and keep stems on for more juice yield.
- Juice all ingredients and pour into glass. Enjoy!
- Radish – beet (beetroot)
- Apple – another pear
- Pear – another apple
- Fennel – lemon, ginger
- Kale – spinach, chard
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.