This recipe for our watercress and orange tonic from issue 25 is a great way to use up some kitchen staples to pack in an extra juice boost

Serves 1


watercress orange carrot tonic juice



  • 1 bag watercress
  • 150ml (2∕3 cup) fresh orange juice
  • 100ml (½ cup) carrot juice
  • 100ml (½ cup) tomato juice
  • Dash of Tabasco sauce (optional)
  • Salt and ground black pepper
  • Carrot stick and watercress to garnish



  1. Process the watercress in a liquidiser or juice extractor. Place in a jug, stir in the orange, carrot and tomato juices, add a dash of Tabasco sauce if liked and season to taste.
  2. Pour into a tall glass and garnish with carrot stick and watercress.



Fat: 1g | Saturated Fat: 0g | Carbohydrate: 22.4g | Protein: 4.8g | Fibre: 2.4g | Salt: 0.84g


Recipe and image from:

For more watercress recipes, check out issue 25 of Vegan Life



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