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Carrot juice is the favorite of many and can be mixed with
almost any other juice to create a tasty blend. Carrots
should be scrubbed with a nylon brush. Do not peel or cut
into small pieces. Leave carrots whole and cut them only if
they are too large to fit into the feed chute. For best juice
extraction, carrots should be juiced at room temperature
rather than when they are cold. Carrot juice should be con-
sumed as soon as it is made, but can be stored in the
refrigerator for use the same day. If a few drops of orange or
lemon juice are added, carrot juice will keep its color much
longer.
CABBAGE JUICE: A, B, C, G and U
Chlorine, calcium, sodium and iron
After washing, cut into wedges so that they can be fed into
the juice extractor.
CELERY JUICE: A, B, E and C
Potassium, calcium and sulfur
Separate stalks and push into juicer with leaf end first.
BEET JUICE: A, B, C and G
Sodium, iron, calcium, potassium and chlorine
Wash thoroughly and cut into sections to fit feed chute.
CUCUMBER JUICE: B, C and B
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Potassium, calcium, sodium, sulfur and chlorine
Wash thoroughly; quarter the cucumber lengthwise and use
a slow, continuous, even motion to feed. Peel if desired.
LEAFY VEGETABLE JUICE: A, B
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,B
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, C and E
Parsley, lettuce, spinach, turnip greens, dandelion,
watercress, etc.
Wash thoroughly, then wrap in a dry towel and refrigerate
until greens become crisp. When ready for juicing, twist and
roll into a small ball and use pusher to feed through chute.
Greens should be juiced first when making a combination
drink with other firmer produce.
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