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DELICIOUS AND NUTRITIOUS JUICE RECIPES
When juicing combinations, alternate the various fruits or vegetables.
Proportions of juices are usually in sixteen-ounce totals. If you desire only
eight ounces of juice, then just divide amounts by two.
SPECIAL NOTE: Bananas cannot be juiced, only pulverized,
it is not recommended to use bananas in juicers.
•
Carrot-Celery Juice
– Mix two parts carrot juice to one part celery juice.
Add a few drops of lemon juice for added flavor.
•
Carrot-Celery-Apple Juice
– Mix equal amounts of carrot, celery and
apple juice.
•
Carrot-Cabbage Juice
– Mix three parts carrot juice to one part
cabbage juice.
•
Carrot-Cucumber-Beet Juice
– Combine five ounces carrot juice, two
ounces cucumber juice, and one-ounce beet juice. Or, one cucumber
peeled, one red beet and the remainder carrot.
•
Carrot-Celery-Parsley Juice
– Combine four ounces carrot juice, three
ounces of celery juice and one ounce of parsley juice. IMPORTANT: One
ounce of any leafy green vegetable can be substituted for the parsley juice.
•
Carrot-Parsley Juice
– Combine seven ounces of carrot juice to one ounce
of parsley juice.
•
Apple-Carrot-Beet Juice
– Add juice from one beet to equal parts of apple
and carrot juice.
•
Carrot-Cucumber Juice
– Combine four parts carrot juice to one part
cucumber juice.
•
Apple-Beet Juice
– Combine five parts apple juice to one part beet juice.
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