• 2 handfulls fresh spinach - frozen can also be used
• 1 handfull broccoli including the stems
• Approximately 6 cm cucumber
• 2 apples, not peeled
• 2 oranges, 1 peeled and 1 not peeled
• 2 cm/85 g ginger
• ¼ lemon with peel

All ingredients have to be washed, cleaned and cut into smaller pieces before you juice them.

• ½ grapefruit, peeled
• 2 oranges, 1 peeled and 1 not peeled
• 1 medium beetroot
• 3 medium carrots, peeled but not scrubbed
• A handful of white grapes
• Approximately 6 cm zucchini
• 2 cm/85 g ginger.

All ingredients have to be washed, cleaned and cut into smaller pieces before you juice them.

• 5 stalks kale
• ¼ squash
• 1 handful broccoli + stick
• ¼ cucumber
• 2 pears, not peeled
• 2 cm pineapple
• 1 handfull fresh parsley
• 2 cm/85 g ginger
• ¼ lemon with peel

All ingredients have to be washed, cleaned and cut into smaller pieces before you juice them.

Basicly we recommend fresh and organic ingredients. Citrus fruit should always be washed and peeled if they are not organic. The same goes for the carrots. The taste can always be improved with lemon and fresh ginger. Cucumber and squash are good vegetables if you want to neutralize the taste slightly. Use apples, pears, pineapple or carrot if you want the juice a little sweeter. A couple of ice cubes in the juice when it is done is almost essential.

To take full advantage of juice anticancer molecules and nutrients, it is best to drink the juice immediately. If you want to save juice for later pour the juice into a light and airtight container. Be sure to fill the tank up to the gutter and then place it on ice. That way you will stop the oxidation process of the juice and maintain many of its nutrients, but the sooner you drink the juice, the better.

Enjoy!

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