- 1 small green cabbage, outer leaves removed, cut into thin wedges
- 1 medium fennel bulb, cored, cut into quarters
- 2 green apples, halved
- 4 celery stalks
- 1 lemongrass stalk, tough outer layers removed, root end trimmed (pale-green parts only)
- 1 2″ piece ginger, peeled
- 2 teaspoons baobab powder (optional)
- Pass cabbage, fennel, apples, celery, lemongrass, and ginger through a juicer. Transfer juice to an airtight container; cover and chill until cold.
- Just before serving, add baobab powder to juice and stir until dissolved. Divide juice among glasses.