Most health juices are just sugar water disguised as a remedy. This one is different—the radish gives it a character you won’t find anywhere else, a sharp, direct peppery kick that truly wakes you up. Ten minutes, a juicer or a blender, and it’s ready.
Ingredients :
- Radishes — Choose classic red radishes, nice and firm—not the ones starting to go soft at the bottom of the bin. The fresher they are, the more character the juice has. If you want to mellow it out, white Daikon radish is an interesting alternative: less aggressive taste, juicier texture, smoother result.
- Fresh Ginger — Must be fresh, not powdered. Powder doesn’t have the same intensity and leaves an unpleasant earthy taste in the juice. A 2-3 cm thumb-sized piece is already quite present. If you’re new to ginger, start with half—it’s spicier than it looks.
- Green Apple — Granny Smith is preferred for its sharp acidity. A red apple will make the juice too sweet and overpower the other flavors. Keep the skin on if your juicer allows it—it adds color and extra fiber.
- Lemon — If using a centrifugal juicer, squeeze it separately and add the juice at the end—white pith can make some machines taste bitter. With a blender, you can add it peeled directly. No bottled juice: it really changes the taste here.
