I’ve got spring fever; a concoction of restlessness and laziness that amiably mixes and swirls during the first sunny days of March. As sleepy flowers stir from the warmth of fresh sunlight, our bodies too, feel primed to refresh and recalibrate with all things lush, green and new. Finding a cure for what ails is simple with this spring fever fennel apple mint juice.
Natural, fresh and delicious, this gentle green juice is a beautiful and energetic way to celebrate the change of the season. It’s an invigorating blend of mellow, subtly spiced fennel, sweet-tart green apples, spinach and refreshing mint.
I love drinking this nutrient-dense juice on an empty stomach first thing in the morning (and then eating breakfast about 30 minutes later). It’s delicious and packed full of amazing ingredients like vitamin C and potassium-rich fennel, digestive-supporting mint, phytonutrient-rich green apples and vitamin A and K-rich spinach. Nourishing your body from the inside out with concentrated amounts of nutrients offers a healthful way to recharge, rest and renew for spring!
Fennel is also touted for its role in naturally treating anemia, regulating blood pressure, treating indigestion and more. Green apples are rich in potentially heart-healthy polyphenols.
While none of these ingredients are technically “seasonal” spring fever means it’s a time to plan and plant. Especially when it comes to herbs. Consider growing apple-mint in your yard or container garden this year, and use it in this recipe for added depth of flavor.
This lovely spring fever apple mint juice is best consumed straight away (right after juicing).
Looking for more recipes that embrace spring fever? Check out all things spring here!
1 medium fennel bulb, trimmed and rinsed clean (set aside some of the fronds for garnish)
Cut the green apples and fennel bulb into medium-sized pieces. (Save an apple piece for slicing into a garnish.)
Add the mint and spinach to the juicer first. Then alternate juicing all of the apple and fennel pieces.
Stir and sip! Garnish with fennel fronds or an apple slice as desired.
Fresh-squeezed juice is where it’s at! Straight-from-the-source vitamins and minerals are best enjoyed straight away.
Want to sip later? Be sure to refrigerate your spring fever fennel apple mint juice in an airtight container for up to 48 hours (max). Separation is natural, so don’t forget to give your juice a gentle stir before you drink it.
I used a centrifugal juicer for this recipe. A masticating juicer or cold-pressed juicer should work comparably. If you’d like to make this juice using a powerful high-speed blender like a Vitamix, you may need to add a bit of water when blending the ingredients together to get things going, and then filter/strain the juice through a nut milk bag, cheesecloth or mesh strainer. (Unless of course, you wish to keep more of the fiber/pulp in the juice and the consistency is as you like it!)