Raw Winter Vegetable Juice, as a Vitamin or Warming Shot

from Claus Meyer

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Serve as a side dish.

Kale Juice with Apples and Ginger:
½ lb (250 g) Fresh kale leaves
2 Apples
½ oz (10 g) Fresh ginger – roughly the size of a fingertip

This is how you do it:
Put the kale leaves through the juicer. Quarter the apples, remove the core and run them through the juicer. Finally, juice the ginger but collect the juice in a separate bowl so you can adjust the sharpness. If you feel like spiking the juice for a long drink, a high-quality gin and a few ice cubes is an obvious choice.


Beetroot Juice with Apples and Horseradish:
3 (about 10 oz/300 g) Large beetroots
2 Red apples
1 oz (30 g) Fresh horseradish

This is how you do it:
Peel the beetroots, chop into smaller pieces and run them through the juicer. Quarter the apples, remove the core and run them through the juicer too. Finally, put the horseradish through the machine and season to taste, probably with a little more horseradish.

For an alcohol-based drink, try a few shots of scented schnapps or a good vodka.


Apple/carrot juice with ginger:
2 Apples
6 Carrots
¾ oz (20 g) Fresh ginger

This is how you do it:
Quarter the apples, remove the core and run them through the juicer. Trim the carrots, peel them and put them through the machine. Finally, press the juice from the ginger. Season to flavor, perhaps with a little more ginger or fresh redcurrants.

Taken from Episode #109: Green Paths - Mön, Denmark.