Green Fruit and Vegetable Juice with Added Bone Broth

Ingredients:

• 1 large cucumber, peeled and chopped
• 2 celery stalks, chopped
• 2 handfuls of fresh spinach
• 1 green apple, cored and chopped
• 1 kiwi, peeled and chopped
• 1 small bunch of fresh parsley
• Juice of 1 lemon
• 1 teaspoon of dehydrated beef broth
• 250 ml of cold water
• Ice cubes (optional)

Equipment:

• Blender or juicer
• Knife
• Chopping board
• Fine mesh sieve or nut milk bag (if using a blender and you prefer a smoother juice)
• Glass or jug

Instructions:

1. Prepare the Ingredients:
   • Peel and chop the cucumber.
   • Chop the celery stalks.
   • Wash the spinach thoroughly.
   • Core and chop the green apple.
   • Peel and chop the kiwi.
   • Wash the parsley.
2. Blending/Juicing:
   • If using a blender:
     • Add the cucumber, celery, spinach, green apple, kiwi, parsley, lemon juice, and cold water to the blender.
     • Add 1 x scoop of dehydrated bone broth. Choose any flavour as the flavour is disguised.
     • Blend on high until smooth.
     • Pour the mixture through a fine mesh sieve or nut milk bag into a jug to strain out the pulp if you prefer a smoother juice. Press down with a spoon to extract as much juice as possible.
   • If using a juicer:
     • Process the cucumber, celery, spinach, green apple, kiwi, and parsley through the juicer.
     • Add the lemon juice and cold water to the juiced mixture and stir well.
3. Serving:
   • Pour the juice into a glass.
   • Add ice cubes if you prefer a chilled drink.
4. Enjoy:
   • Drink immediately for the best flavour and nutritional benefits.

Tips:

• Use organic ingredients where possible for the freshest and healthiest juice.
• Adjust the quantity of water if you prefer a thicker or thinner juice.
• The juice is best consumed fresh, but it can be stored in the refrigerator for up to 24 hours. Shake or stir well before drinking if stored.