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17. Recipes
Tips
• Freshness counts: drink your juice
freshly pressed. Only press as much as
you are likely to drink right away, as the
juice does not last long.
• How to make your juices last
longer: to make your juice last longer,
you should pasteurise it, i.e. heat it.
Heat the juice quickly to approx. 72 °C.
Do not let the juice boil, as this would
destroy the vitamins.
• Jelly: boil the juice with sugar and a
gelling agent to produce jelly.
• Seasoning: vegetable juices can be
"pepped up" very well with salt, pepper
and other spices.
• Carrots: the provitamin A from carrots
will be absorbed better by the body if
you add a few drops of oil or if you con-
sume it together with food containing
fats.
NOTES:
• Prepare all ingredients as described
(see "Preparing food" on page 36).
• The following recipes are suggestions.
Try your own variations.
42 GB
Summer drink
Ingredients for 2 persons:
1 large piece of watermelon
1 lemon
4 apples, sweet and sour (e.g. "Jonagold")
1. Juice the watermelon, lemon and ap-
ples.
2. Serve the summer drink chilled.
Apple-pear-strawberry drink
Ingredients for 2 persons:
1 apple, green (e.g. "Granny Smith")
3 small, ripe pears
10 medium-sized strawberries
1. Juice everything with the Slow Juicer.
2. Mix the juices and serve the drink im-
mediately.
Breakfast drink
Ingredients for 2 persons:
4 - 5 carrots
2 apples
1 tsp olive oil
1. Juice the carrots first and then the ap-
ples.
2. Add the olive oil.
3. Stir everything well.
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