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Per 2 bicchieri
1 bel grappolo d’uva nera
3 carote
1/2 limone
Lavare e sgranare gli acini di uva. Passare gli acini
e poi i pezzi di carota lavati nella centrifuga.
Aggiungere il succo di limone, mescolare e servire.
Uva, carota e limone
Preparazione: 5 min.
Per 2 bicchieri
1 piccola rapa rossa cotta
1 mela verde
1 piccolo finocchio
Sbucciare la rapa rossa. Lavare e tagliare a pezzi
la mela e il finocchio.
Mettere eventualmente da parte le foglie del finoc-
chio per la decorazione.
Passare in seguito tutti gli ingredienti cominciando
dalla rapa rossa nella centrifuga, servire e bere
subito.
Rapa rossa, mela e finocchio
Preparazione: 5 min.
Per 2 bicchieri
4 carote medie
1 rapa rossa cotta
¼ di sedano rapa
½ lime
Sbucciare la rapa rossa, pulire le carote e il seda-
no. Tagliare a pezzi le verdure. Passare la rapa
nella centrifuga, quindi il sedano e per finire le
carote. Potete sostituire il quarto di sedano rapa
con 2 coste di sedano. .
Disintossicante e rivitalizzante.
Cocktail disintossicante
Preparazione: 5 min.
Per 2 bicchieri
3 arance
1 finocchio
10 foglie di menta
Lavare e tagliare il finocchio a pezzi grossi.
Passare nella centrifuga 6 foglie di menta con il
finocchio, che avrete dapprima lavato, e mettere il
succo da parte.
Spremere quindi le arance con lo spremiagrumi.
Mescolare i 2 succhi e servire subito. Decorare con
le foglie di menta rimanenti.
Arancia, finocchio e menta
Preparazione: 5 min.
AUTUNNO
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