carrot, broccoli and apple juice

serves 2

2 large carrots, chopped

30 g (1 oz/½ cup) broccoli florets

2 granny smith apples, cored and quartered

leaves from 1 small bunch turnips

Using an electric juice extractor, juice the carrot, broccoli, apple and turnip leaves into a jug. Pour into serving glasses and serve immediately.