Fruit and vegetable centrifuge

After Christmas lunch, maybe it's time to stay light. How about a good one centrifuged fruit and vegetables? The benefits of centrifuged fruit and vegetables they are really very numerous; they are slimming, purifying and healthy thanks to their properties… short, a true elixir of health and beauty. Furthermore i centrifuged provide the body with a valuable supply of mineral salts, vitamins, enzymes and other vital substances in a highly assimilable form. The only recommendation is to use it exclusively fruit and vegetables seasonal and organic. Juices should therefore be part of a comprehensive approach to health and a healthy diet. In this regard, here is a tasty and healthy recipe, centrifuged with apples, carrots, oranges and ginger; excellent to drink after dinner instead of fruit or as an afternoon snack.

Fruit and vegetable centrifuge, the ingredients

  • 3 red apples
  • 1 orange
  • 2 medium carrots
  • 10 grams of fresh ginger

Fruit and vegetable centrifuge, the preparation

  1. Wash the apples well, remove the core and cut them into wedges without removing the peel
  2. Peel the carrots and cut them into slices
  3. Peel the orange and make it in four parts
  4. Clean the fresh ginger
  5. Gradually add all the ingredients to the centrifuge

Once the juice is ready, wait 5 minutes before serving it as it will have to settle on the bottom.

Fruit and vegetable centrifuge, property
To the excellent revitalizing, antioxidant and anti-inflammatory properties of ginger we must add those of apple, carrot and orange. How does the saying go? “An apple a day keeps the doctor away” in fact in it we find vitamins such as A, B1, B2, C and PP, mineral salts and trace elements such as calcium, chlorine, iron, copper, magnesium, sulfur, potassium and phosphorus.
Orange is a true concentrate of vitamin C and carrots have a mix of vitamins B, E, D, PP. But most of all it boasts a high amount of vitamin A o retinol.

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