At this time of the year, I am going to start off with some good, healthy recipes. Our intentions are good, so this year we might change some of our intentions into good habits. I say this to myself as well as writing it down here. We had a good Christmas.

For the first recipe you will find that sharp, crisp, green apples, such as Granny Smiths, are perfect. I also like Braeburn, Egremont or Discovery, which are normally blushed with red. Apples make a fantastic base juice and are laden with healthy properties, like vitamins, minerals, malic acid and fibre.

The beetroot recipe has a distinctly “soily” taste to it, so here I have added plenty of sweet fruit, which makes this juice all the more palatable. My third recipe is a very refreshing, tangy combination. Kale is loaded with vitamins (especially A and C) and minerals. Adding the pineapple, lime and coconut makes this juice even more delicious. So let’s all try to make our resolutions last another week.

Beetroot, Orange, Apple and Pear Juice

Makes 750ml (1 ¼ pints)

2 medium beetroots, topped and tailed and then cut into halves or quarters, depending on their size

1 pear, cored and cut into quarters

2 crisp apples, cored and cut into quarters

2 oranges, peeled and separated into quarters

2.5cm (1in) piece fresh root ginger, peeled

Large handful ice cubes

Juice each of the ingredients, using a juicer, into a jug. Give the juice a quick stir, before pouring into glasses half-filled with ice cubes and serve.

Beetroot, orange, apple and pear Juice

Carrot, Ginger, Mint and Orange Juice

Makes 750ml (1 ¼ pints)

4 large carrots, topped and tailed

2.5cm (1in) piece root ginger, peeled

2 oranges, peeled and quartered

6 fresh mint sprigs

2 green apples, cored and cut into quarters

Large handful ice cubes

Juice each of the ingredients, using a juicer, into a jug. Give the juice a quick stir, before pouring into glasses half-filled with ice cubes and serve immediately.

Carrot, ginger, mint and orange juice

Kale, Pineapple and Coconut Juice

Makes 750ml

(1 ¼ pints)

1 ripe avocado, peeled and stone removed

Large handful of baby spinach leaves

1 small pineapple, peeled, quartered and tough stalk removed

Handful of kale

1/2 cucumber

Juice of 1 lime

300ml (½ pint) coconut water

1 Juice the avocado, spinach, pineapple, kale and cucumber, using a juicer, into a jug. Then add the lime juice and coconut water. Give the juice a quick stir, before pouring into glasses half-filled with ice to serve.

Kale, pineapple and coconut juice

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