Summer Veg

Summer Juice Recipe

summer veg juice recipe
5 from 1 vote

Summer Veg

QTY: 850 ml
Time: 3 minutes
Category: Summer
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Have you got some extra veggies growing in the garden this summer? Maybe you can make some juice using your harvest like the ones in this recipe.
This juice has a surprisingly neutral flavour that is very easy to drink. You get a lot of juice from the ingredients. I added a pinch of sea salt to my glass to bring out more flavour.

Ingredients
  

  • 2 tomatoes
  • 2 capsicum
  • 1 cucumber
  • 1 small beetroot
  • 2 carrots
  • 1 zucchini

Preparation

Tomato
  • Remove the green stems
  • Juice whole
Capsicum
  • Remove the green stems
  • Cut into halves or quarters to fit in the wide chute
  • Remove excess seeds (you can juice them)
Beetroot
  • Cut in half and then into quarters
  • Slice each half into thin slices to make it easier to press.
  • Juice with skin on (you can also juice the leaves and stems if you have them)
Cucumber
  • Cut into chunks to fit down the chute
  • Juice with skin on
Zucchini
  • Cut the hard end off
  • Juice whole or cut in half if large
Carrots
  • Cut carrots lengthwise
  • Juice with skin on
  • Note: If larger carrots are used cut lengthwise again, into quarters

Instructions
 

  • I like juicing the colours together so start with the red capsicums. They juice easily and have lots of juice. Pop them in whole depending on the size.
  • Next add the tomatoes one by one letting the juicer press each one before adding the next.
  • Now add the beetroot. I put 1/4 in at a time and wait for all the slices to be completely pressed before adding more.
  • Greens next starting with the cucumber. Pop in whole if it fits or add chunks one by one.
  • Next add the zucchini. They juice easily either whole or in halves if too large.
  • Finish with the carrots. Add one half at a time remembering to let the machine "eat" each piece before adding more.
  • Tip: A deeper red colour generally indicates a higher nutritional value for the tomato. Never buy tomatoes from a refrigerator or store them in the fridge; the cold damages their crystalline structures.

Nutrition

Calories: 152kcal
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Liquid Nutrition

There is more to every fruit, vegetable and leafy green than taste and flavour. Each one has a unique signature or a "sign from nature" indicating what part of the human body its nutrition targets. The light or the colour of fruits and vegetables can help us heal emotionally (think colour therapy) and the lessons the fruits, vegetables and leafy greens learn when growing get passed onto us, to help us, when we consume them.

Tomato

Signature: heart & blood
Colour: red light, builds trust and confidence
Lessons: love and kindness

Benefits:

  • immune system to build more T cells
  • liver to detox red blood cells
  • healthy gallbladder
  • stop cancer cells from multiplying
  • reverse diabetes

Capsicum

Signature: heart & blood
Colour: various, green is "unripe", red is sweetest
Lessons: make life fun

Benefits:

  • build muscle through high vitamin c
  • boost immune system
  • improve vision and protect eyes
  • lower cholesterol
  • weight loss

Beetroot

Signature: heart & blood
Colour: purple, serenity, creativity and imagination
Lessons: temptation

Benefits:

  • kidney stones
  • blood pressure
  • heart protection
  • bone strengthening
  • cancer prevention
cucumber healing

Cucumber

Signature: skin, male reproductive organ
Colour: green light, builds pride and self-control
Lessons: helps you deal with anger issues

Benefits:

  • strengthens bones
  • alkalizing & hydrating
  • counteract toxins
  • purify blood and skin
  • hydrating the blood and liver
  • lift depression

Zucchini

Signature: skin
Colour: green light, builds pride and self-control
Lessons: attracting attention

Benefits:

  • weight loss
  • prostate health
  • asthma
  • arthritis
  • alkalising
carrot healing

Carrot

Signature: eye function & visual cortex
Colour:
orange, builds joy and curiosity
Lesson: straight and narrow

Benefits:

  • dissolves stones & tumors
  • diuretic
  • eliminates putrefactive bacteria in intestines
  • improves liver function