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Champion
Recipes
Cabbage Juice
Types of vegetables: The Champion juices
every kind of cabbage such as Brussels
sprouts, kale, etc. Even single cabbage leaves
can be juiced. The vegetables should be fresh
and crisp.
Prepare vegetables: Wash well and cut into
pieces that fit into the feeding chute.
Juicing: Add the cabbage at medium speed.
Push the plunger down for 5-10 seconds bet-
ween every filling. Since cabbage consists of
90% liquid, very little pulp will be expelled.
Cabbage juice should be drunk immediately.
Within a few minutes after it has been made,
it oxidises and takes on a strong smell. Do not
store cabbage juice!
Tomato Juice
Quality of the tomatoes: The tomatoes
should be ripe, but not overripe.
Preparation: Wash the tomatoes in cold
water, and cut them into pieces that fit into the
feeding chute.
Juicing: Tomatoes can be juiced much faster
than other vegetables. The Champion auto-
matically expels seeds and skin with the pulp
and not with the juice. Tomato juice can be
used fresh, cooked, or frozen. Many people
season tomato juice with salt or mix it with raw
celery juice. The celery juice can be frozen, but
shake it well after it thaws.
Warning:
stored in metal containers.
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Potato juice
Kartoffelarten: young potatoes, sweet pota-
toes (batatas or yams)
Preparation: Wash but do not peel young
potatoes, cutting away bad parts. Cut them into
pieces that fit into the feeding chute. Sweet
potatoes and yams can be peeled.
Juicing: Juice the pieces one at a time. Let
the juice from young potatoes stand for one
minute so that the free starch settles to the
bottom. Pour off the juice and drink it pure, or
mix it with other juices. Potato juice is an excel-
lent basis for stews and soups.
Do not store for longer than 24 hours, unless it
has been cooked.
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