Colorful Garden Juice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g carrot (s), oranic
- 1 medium bell pepper (s), yellow or red, organic
- 1 medium beetroot, organic
- 0.5 ½ medium cucumber (s), organic
- 1 small kohlrabi, organic
- 1 medium tomato (s), organic
- 0.5 ½ lemon (s), including the juice
- 1 teaspoon oil, (linseed oil)
- 2 pinches sea salt
- 1 pinch (s) pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean the vegetables. Peel the beetroot and kohlrabi thinly. The other vegetables are used with the peel. Only the greens of the carrots are removed.
- Cut the vegetables into pieces so that they fit into the opening of the juicer.
- Juice carrots, beetroot, kohlrabi, cucumber and peppers on level I (level for hard fruit and vegetables). Juice the tomatoes on level II (level for soft fruits and vegetables).
- Season the juice with the lemon juice, salt and pepper and stir in the linseed oil.
- With my juicer, the specified quantities are sufficient for approx. 600 ml of juice.
- Annotation:
- The linseed oil ensures that the body can absorb the fat-soluble vitamins, such as beta-carotene. In addition, linseed oil is rich in valuable omega-3 fatty acids.
- Freshly squeezed juice should best be drunk immediately, but can also be kept tightly closed in a dark bottle in the refrigerator for 24 hours (maximum 48 hours).
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