FRUIT AND VEGETABLE JUICES
36
• Preparation : 5 min
Makes 2 glasses
5 medium-sized carrots
150 g pink radishes
1 dash olive oil
1 pinch salt
Remove the radish and carrot tops. Wash the
vegetables. Cut the carrots into pieces. Process
both vegetables in the juice extractor, then add the
salt and olive oil. Stir well before serving.
Carrot and radish
The peppery taste of the radish adds a pleasant piquancy to the carrot juice
• Preparation : 5 min
Makes 2 glasses
1 fennel bulb
1 tomato
1 lemon
few sprigs parsley
Wash the fennel and tomato and cut into pieces.
Peel the lemon and cut into quarters. Process the
tomato, fennel and parsley in the juice extractor,
ending with the lemon.
Fennel, tomato and lemon
Relieves stomach pains
Содержание LE DUO
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