Orange, pumpkin and ginger juice

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the fruit and vegetables where necessary and cut them to fit the juicer's feed chute. Add the pieces gradually, starting with low-moisture, fibrous ingredients such as pumpkin or ginger. Follow with fruit that is easier to juice, such as oranges, to flush the remaining juice from the previously added ingredients through the sieve. Before serving, add some chia oil to the juice to optimise the absorption of fat-soluble vitamins.

2. 02

   The remaining pulp contains many phytochemicals and weighs about 150 g. Bring the water to the boil and steep the tea bag in it for five minutes. Mix the pulp with the spelt patty mix, chia seeds and hazelnuts. Gradually knead in the brewed tea until the mixture can be shaped. Season with salt and curry powder, then shape into 12 to 14 small patties. Fry the patties in the rapeseed oil in a large frying pan over a medium heat for three minutes on each side. Enjoy warm or cold.