Recipe: Ginger, carrot and apple juice

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Published on Thursday, 27 December 2012 09:00

Last Updated on 21 December 2012

Monica Costa

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A sweet and spicy drink – healthy, delicious and rather attractive!

1. Peel the ginger and lemons. Wash and peel the carrots. Cut the apples and the fennel into halves or quarters so that they fit into the juice extractor.

2. Put all the ingredients into the juice extractor. Stir the juice well, leave to settle for 5 minutes and then skim off the foam.

3. Put the juice in the refrigerator. Before serving, stir well.

TIP: sweeten to taste, with maple syrup.

Makes 1 litre

Preparation time 15 minutes

100 g fresh ginger

8 lemons

1.2 kg carrots

2 apples (Jonagold; 200 g)

2 fennel bulbs (200 g)

This recipe was taken from tibits at home: stylish vegetarian cuisine book.
Make meat-free magnificent! One of the UK’s leading vegetarian restaurants and London Mums’ personal favourite one has just launched its own cookery book. tibits is the hugely popular group of Swiss-based vegetarian restaurants, offering a range of fresh, healthy and delicious vegetarian dishes. Based in the fashionable Heddon Street Food Quarter, off Regent Street, London, W1, the flagship UK restaurant has received rave reviews since opening in 2008.

tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK. In addition, many recipes cater for those on gluten-free and nut-free diets.
The mouth-watering recipes include: Leek and Quinoa Soup, Apple and Ginger Salad with Tofu, Vegetable Jambalaya, Coconut Chocolate Pudding and tibits’ famous Ginger Lemon Punch.