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Veggie Stress-Buster


1 bulb fennel washed and trimmed
 2 large oranges
6-8 basil leaves
1/2 tsp veggie bouillon powder
6 oz boiling water
4 radishes
celery stick

Peel the skin from the oranges leaving some white pith. Save some of the peel and some fennel fronds for garnish. Roughly chop fennel and oranges. Add to juicer with basil and process. In a large mug combine bouillon and boiling water. Mix well and stir in juice. Wash and chop celery and radish and add to drink. Garnish with orange peel and fennel fronds. Serve immediately.

From the book Healthy Drinks by Kathryn Hawkins (Courage Books, 1998)
Editor's note: this energizing beverage is an especially good cocktail to serve a nervous bride or groom the morning of their wedding.