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SAFT AUS BROMBEEREN, BIRNEN UND
GRAPEFRUITS
Ergibt circa 700 ml
250 g Brombeeren
3 reife Birnen
2 Gr
apefruits, geschält
Verarbeiten Sie die Brombeeren, die Birnen und die
Grapefruits mit Hilfe des Entsafters.
Sofort servieren.
SAFT AUS RANDEN, ÄPFELN UND SELLERIE
Ergibt circa 500 ml
4 mittelgrosse Randen,
geschabt
2 mittelgrosse Äpfel der Sorte Granny Smith
4 Stangensellerie
V
erarbeiten Sie die Randen, die Äpfel und den
Sellerie mit Hilfe des Entsafters.
Sofort servieren.
SAFT AUS HEIDELBEEREN, BROMBEEREN,
ERDBEEREN UND LIMETTEN
Ergibt circa 800 ml
500 g Brombeeren
500 g Heidelbeeren
500 g Erdbeeren, geschält
1 Limette, geschält
Verarbeiten sie die Heidelbeeren, die Brom-
beeren,
die Erdbeeren und die Limette mit Hilfe
des Entsafters
.
Sofort servieren.
SAFT AUS GURKEN, SELLERIE, FENCHEL
UND BOHNENSPROSSEN
Ergibt circa 700 ml
1 grosse Gurke
3 Stangensellerie
1 Fenchelknolle, geschabt
2 Tassen Bohnensprossen
Verarbeiten Sie die Gurke, den Sellerie, den Fenchel
und die Bohnensprossen mit Hilfe des Entsafters.
Sofort servieren.
D
SCHAUMIGER ORGANGENSAFT
Ergibt 1,9 bis 2,4 l
1 kg Or
angen, geschält
Verarbeiten Sie die Orangen mit Hilfe des Entsafters.
Sofort servieren.
TIPP: Am besten kühlen Sie die Orangen vor dem
Entsaften.
REZEPTIDEEN – VERWENDUNG DES ENTSAFTERS – VITAMINERSATZ
31


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