🥦 Seasonal power in July: Enjoy broccoli & carrots as juice and patties 🥕

July is broccoli and carrot season! We'll show you how to get the most out of these vegetables with juice and pulp – healthy and zero-waste.

1. Broccoli Pomace Vegetable Fritters – Zero-Waste Recipe

Sustainable & delicious
Anyone who has ever juiced a fruit knows this: there's plenty of pulp left over. Instead of throwing it away, make delicious vegetable patties! Healthy & against food waste.

Ingredients (for 6-8 small patties):

• 1 cup broccoli pulp
• ½ cup carrot pulp
• 1 small onion, finely diced
• 1 egg (or 1 tbsp chia seeds + 3 tbsp water)
• 2 tbsp oat flakes
• 2 tbsp spelt flour or breadcrumbs
• salt, pepper, nutmeg
• Oil for frying

🍳 Preparation:

1. Mix all ingredients well.
2. Form patties with wet hands.
3. Fry in a pan with oil until golden brown on both sides.
4. Serve with yogurt dip, salad or in a wrap.

💡 Tip: Use the pulp directly after preparing juice or smoothies – sustainable & delicious!

2. Immune-boosting juice with broccoli and carrots

July is broccoli and carrot season—perfect for a powerful immune and energy boost. Nutritious and fresh!

Ingredients (for 2 glasses):

• 1 small broccoli (including stem and leaves)
• 3 large carrots
• 2 oranges
• 1 piece of ginger (approx. 2 cm)
• Optional: ½ lemon (peeled)

🍳 Preparation:

1. Divide the broccoli into florets and peel the stem.
2. Wash carrots, cut off ends.
3. Peel and quarter citrus fruits.
4. Slowly juice everything in the AUTO10S: first citrus, then vegetables, and finally ginger.
5. Enjoy fresh.

💡 Tip: Morning juice for energy! Don't throw away the pulp—you can use it to make the patties.