(Serves 6)

8 carrots, about 600-750 g
1 red pepper
1 tart apple
2 small beetroot
1 thick broccoli stalk
1 fennel bulb, optional
6 tomatoes
Small piece of ginger

Rather than chill with ice cubes, which dilute the juice, keep the vegetables in the refrigerator overnight. Scrub and trim the vegetables as appropriate, and feed into the juicer gradually.

Serve immediately. With the left-over pulp, you can make a useful vegetable bouillon. Put all the pulp in a large saucepan and cover with water. Simmer for 45 minutes, strain, cool and refrigerate until required.

Look at www.breakfast4kids.co.uk for a table comparing the nutritional composition of a wide range of commercial breakfast cereals.

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