Vegetable juice may not be as sweet as fruit juice and the taste may be an acquired one, yet they are extremely nutritious. More often than not, vegetable juices may be sweetened with carrots or apples

Carrot, cucumber, celery and apple juice

4 carrots
1 apple
1 celery stick
¼ a cucumber
½ a lemon

Wash the ingredients. Cut the ends off the carrots and celery and core the apple. Cut all the ingredients into smaller pieces and juice. Mix well and serve chilled.

Carrot and apple juice

8 carrots
2 apples
pinch of ginger

Wash the carrots and apples. Core the apples and remove the ends from the carrots. Cut into slices and process in the juicer. Add a pinch of ginger and serve chilled.

Broccoli, carrot and beetroot juice

8 oz (225 g) of broccoli
6 oz (170 g) of carrots
2 oz (55 g) of beetroot

Wash the broccoli and carrots. Remove the ends from the carrots and separate the broccoli into florets. Slice the beetroot. Juice all of the ingredients and mix together.

Green juice

7 oz (200 g) of green apples
3½ oz (100 g) of broccoli
2 oz (55 g) of celery
1 oz (30 g) of parsley

Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve in a tall glass with ice.

Cabbage and carrot juice

8 oz (225 g) of white cabbage
8 oz (225 g) of carrots

Wash and chop the cabbage. Wash the carrots, do not peel but remove the ends. Juice both ingredients, mix well and serve over ice.

Cabbage, red pepper and tomato juice

6 oz (175 g) of red pepper
6 oz (175 g) of tomatoes
3½ oz of white cabbage
1 tbsp of parsley

Wash the red pepper, cabbage and tomatoes and pass through the juicer. Pour into a tall glass. Finely chop the parsley and stir into the vegetable juice.

Spinach and carrot booster

8 oz (225 g) of spinach
8 oz (225 g) of carrots
1 oz (30 g) of parsley
1 tsp of spirulina

Juice the first three ingredients and pour into a glass. Stir in the spirulina and serve chilled.

Hot tomato and carrot juice

10 oz (300 g) of tomatoes
6 oz (175 g) of carrots
3½ oz (100 g) of celery
1 clove of garlic
pinch of ginger

Wash the tomatoes, carrots and celery. Remove the ends from the carrots and celery. Juice these ingredients together with the clove of garlic and add the ginger. Stir well and serve with ice.

Watercress and pear juice

8 oz (225 g) of pears
4 oz (125 g) of watercress
½ a lemon

Wash, core and cut the pears into small chunks. Juice all of the ingredients and serve with ice.

Watercress, celery and carrot juice

1½ oz (45 g) of watercress
3 carrots
2 sticks of celery

Wash all of the vegetables and cut the ends from the celery and carrots. Pass through the juicer and serve with ice.

Beetroot bliss

8 oz (225 g) of carrots
4 oz (115 g) of beetroot
4 oz (115 g) of watercress
4 oz (115 g) of red onion
1 clove of garlic

Wash the carrots and watercress and drain. Cut the ends from the carrots. Chop the vegetables into small pieces and pass through the juicer. Mix well and serve with ice.

Green goddess

3½ oz (100g) of lettuce
3½ oz (100g) of green beans
3½ oz (100g) of Brussels sprouts
3½ oz (100g) of Jerusalem artichokes
3½ oz (100g) of carrots
half a lemon

Wash all of the vegetables and drain well. Cut into small pieces or slices. Pass through the juicer and add the lemon juice. Mix well and serve chilled.