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Chard, cucumber and apple juice
To extract as much juice as possible from leafy veg, roll them together tightly before putting them through the machine. Chard has a distinct grassy, slightly bitter note, but should be balanced out by the sweet apple and mild cucumber. A squeeze or two of lemon can combat anything that tastes too worthy.
This should yield about 3-400ml of juice, but will vary depending on the oomph of your juicer. The trick to getting maximum flavour is to start with the more fibrous and difficult-to-juice items, and finish with the juicier, higher-yield items; they will flush through all the preceding flavour. Ingredients are listed in the best order in which to plunge.
- 100g chard
- 1 celery stalks
- 3 apples, cores and stalks removed
- ½ cucumber
- squeeze of lemon, to taste
Put everything through the juicer apart from the lemon.
Adjust with lemon to your taste.