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Pure Carrot Juice
Carrot quality: Always use fresh, crisp, pre-
chilled carrots. If the carrots are woody or were
in the ground for a long time, they do not
contain much juice, and you cannot expect to
extract much juice. If the carrots are very dry,
the juicer body can get extremely hot.
Preparation: Cut off about 0.5 cm from the
leafy end to remove hidden dirt. Wash and
scrub the carrots with a vegetable brush. Do
not peel the carrots, and do not cut into small
pieces. Leave the carrots whole, only cutting
them if they do not fit into the feeding chute.
Filling: Place the carrots into the feeding chute
at a medium speed, and push the plunger
down for 3-5 seconds after each carrot. If the
plunger is pushed back up more than 1.5 cm
out of the feeding chute, then push it down
again for about 2 seconds so that the body is
emptied better and it does not clog up.
Keep doing this as you continually add the
carrots so that the pulp is continually expelled.
If a back-up does develop, causing the pulp
to be expelled more slowly and the plunger to
be pushed up, then immediately empty the
juicer (see page 36). By doing this, you can
quickly and effectively clear up the clog.
Pour the juice through the included sieve if you
wish to remove the cloudy and floating sub-
stances.
Approx. 2 kg of fresh crisp carrots yield almost
one litre of refreshing juice. Do not make more
juice than you can drink in 24 hours. Store it in
the refrigerator.
Mixed vegetable juice
Juice from green vegetables is highly concen-
trated and usually has a bitter taste. Green
vegetables mixed with carrots create a tasty
beverage. Start out with a small amount of
green vegetable juice in carrot juice. Try diffe-
rent variations. Some love a mild mixture with
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green vegetables; others prefer a larger share
of green.
Types of vegetables: Many types of vegeta-
bles are suitable for mixing with carrot juice.
The most popular types are celery stalks,
spinach, parsley, endives, and head lettuce.
Beetroot is also very flavourful in a mixture.
Many are hesitant to use spinach because of
its bitter taste when it is cooked. Raw spinach,
however, is not bitter, creates a tasty mixture,
and is very rich in vital substances. Try adding
a few walnuts into the feeding chute: they add
a wonderful aroma and are an excellent way
of enjoying liquid protein!
Preparation: Wash all types of vegetables
well before juicing. Cut off about 0.5 cm from
the top end of carrots. Sometimes celery stalks
have been chemically treated; wash them and
cut off approx. 1.5 cm from the bottom. Cut
the celery stalks into pieces with a max. length
of 5 cm (see "Celery Juice", page 42). Remove
all bad parts before you begin juicing. Rinse
parsley and other green leaves by "bathing"
them in water (in the sink, for example). Pre-
pare all vegetables before you begin juicing.
Juicing: Juice some carrots first then the other
types of vegetables. Add the vegetables at a
steady medium speed, and push the plunger
down for 5-10 seconds after adding the vege-
tables before adding more. If the plunger
extends more than 1.5 cm out of the feeding
chute after you have let go of it, push it down
again for a few seconds so that more pulp is
expelled and a clog is avoided.
The pulp will be expelled steadily, just as you
have added the vegetables steadily. If the
plunger is pushed up several times, you need
to immediately empty the juicer (see page
36). Pour the juice through the included sieve
if you wish to remove the cloudy and floating
substances. Store the juice in a cool place; it can
be stored up to 24 hours in the refrigerator.
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