I have my lovely friend Rosemary Ferguson to thank for this weeks juice recipe. She has tailored this green juice to allow for a good source of iron. The squeeze of lemon juice at the end adds some vitamin C, which helps better absorption of iron into the body. If you enjoy this, then you can check out her book “JUICE”, which is packed full of juices and smoothies for all occasions. Thank you Rosemary!!

Serves: 1

Prep time: 3 minutes

Juicing time: 3 minutes

Ingredients

2 large handfuls of spinach, washed

5 leaves of chard, rinsed

1 large handful of parsley

1/2 a pineapple, peeled and chopped into large pieces

1 apple

1/2 juice of lemon

Method

• Turn on your juicer and juice the spinach, chard, parsley, pineapple and apple.

• Now to finish off squeeze the 1/2 a lemon into the juice. Ready to drink. But stores well chilled in fridge for 1 day.