Colorful garden juice

Ingredients for 2 servings:

• 250 g carrot(s), organic
• 1 m.-large bell pepper(s), yellow or red, organic
• 1 m.-large beetroot, organic
• ½ m.-large cucumber(s), organic
• 1 small kohlrabi, organic
• 1 m.-large tomato(s), organic
• ½ lemon(s), juice
• 1 tsp oil (linseed oil)
• 2 pinches of sea salt
• 1 pinch(s) pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious vegetable juice from the juicer

Clean the vegetables. Peel the beetroot and kohlrabi thinly. Use the other vegetables with the skin on. Only remove the green ends of the carrots. Cut the vegetables into pieces that fit the feed tube of the juicer. Juice the carrots, beetroot, kohlrabi, cucumber, and bell pepper on level I (for hard fruits and vegetables). Juice the tomato on level II (for soft fruits and vegetables). Season the juice with lemon juice, salt, and pepper, and stir in the linseed oil. In my juicer, the specified quantities are sufficient for about 600 ml of juice. Note: The linseed oil ensures that the body can absorb fat-soluble vitamins such as beta-carotene. Linseed oil is also rich in valuable omega-3 fatty acids. Freshly squeezed juice is best consumed immediately, but can also be stored in a tightly closed, dark bottle in the refrigerator for 24 hours (maximum 48 hours).