Most often used as a salad vegetable, the fiery radish might not jump out as an ideal candidate for juicing, but it produces a bracing, sinus-clearing tonic to kick-start the day. For a sweeter, more palatable alternative, combine with other root vegetables such as carrot and beets, or autumn fruit such as apple.
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Wash the radishes thoroughly under cold running water to remove any dirt or pesticide residue.
Place the radishes on a chopping board and cut into halves or quarters depending on the size of the juicer aperture.
Pass the radishes 1 by 1 through the juicer. Approximately 10 radishes will be sufficient to yield enough liquid for a single serving.
Pour the collected juice into a glass through a strainer to remove any pulp and serve.
Wash a selection of radishes, carrots, apple and beets thoroughly under cold running water.
Peel the beets with a vegetable peeler and discard the skin.
Chop the vegetables and fruit with a kitchen knife into batons small enough to pass through the juicer.
Pass the fruit and vegetable segments through the juicer.
Pour the juice into a glass through a strainer to remove foam and pulp and serve.