John Myers
Ingredients for 3 servings:
- 4 medium-sized beetroots, organic, raw (approx. 500g)
- 6 medium-sized carrots, organic (approx. 400g)
- 2 medium-sized organic apples (approx. 400g)
- 1 tbsp oil (linseed oil)
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Fresh, slightly sweet raw vegetable juice with a wonderful deep red color, recipe for the juicer
Wash the beets to remove any dirt or sand. Peel the beets thinly and halve them. Clean the carrots and remove any green parts. Wash the apples and core them. Process the carrots and apples with the skin on. Juice the apples, carrots, and beetroot alternately in the juicer. Always follow the instructions for use of your juicer. Finally, stir the linseed oil into the juice. With my juicer, the specified quantities are sufficient for about 900 L of fresh carrot juice. However, the amount of juice depends largely on the juicer. 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 drunk immediately, but can also be stored in the refrigerator for 24 hours (maximum 48 hours). In addition to iron and beta-carotene, beetroot also contains many secondary plant substances that have a positive effect on various metabolic processes in the human body.
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