To make juices, of course you need a juicer. Any high street juicer will do, but a ‘masticating juicer’ is better, if you can afford it. It produces a more fibrous juice, ensuring less waste and more nutrients.

Scrub vegetables and fruit thoroughly before feeding them through the juicer. For additional benefits add some barley grass, blue algae, spirulina or chlorella powder. Follow the instructions on the container for amounts. If you don’t like the taste of these additives, have them as a ‘shot’ first, followed by the juice. The following recipes provide one generous portion:

Haven Green Juices


  • 2-3 celery sticks (according to size)
  •  ½ to ¾ cucumber (according to size) cut in half lengthwise

Preparation method

Feed the cucumber and then the celery through the juicer. Stir and drink within 15 minutes to get the full nutritional benefits of the juice.

*In cooler weather, add a little fresh ginger into your juice for its warming effects and aid to digestion.

** If you find cucumber hard to digest, then we would recommend a 50/50 mix of watercress and pea shoots. This will produce a stronger flavoured but nutritious green juice.

Mixed Vegetable Juice


  • 1 stick of celery
  • 1 large carrot
  • 1 beetroot
  • 1 red or orange pepper, remove seeds 
  • A large handful of watercress
  • Juice of half a lemon

Preparation method:

Feed the vegetables through the juicer. Stir in the lemon juice and drink at once.

Spring Clean Juice


  • 1 stick of celery
  • 1 bulb of fennel
  • Large handful of watercress or pea shoots
  • ¼ cucumber
  • 2.5cm piece of fresh ginger
  • 1 apple

Preparation method:

Feed the ingredients through the blender in the order listed. Stir well and drink at once.


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