51
Makes 3 cups:
2 small red capsicum
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
Trim base of capsicum and remove seeds.
Process tomatoes, carrots, parsley and cap-
sicum through the juicer. Serve immediately.
Makes 3 cups:
250g blackberries
3 ripe pears
2 grapefruits, peeled
Process blackberries, pears and grapefruit
through the juicer. Serve immediately.
Makes 2 cups:
4 medium sized beetroot, trimmed
2 medium Granny Smith apples
4 sticks celery
Process beetroot, apples and celery through
the juicer. Serve immediately.
Makes 3 cups:
1 large cucumber
3 sticks celery
1 bulb fennel, trimmed
2 cups bean sprouts
Process cucumber, celery, fennel and bean
sprouts through the juicer. Serve immedi-
ately.
Makes 8-10 cups:
Process oranges through the juicer. Serve
immediately. (Best to refrigerate oranges
before juicing)
LIQUID LUNCHES
Serves 4:
1 mango, halved, peeled and seeded
½ small rockmelon, peeled, seeded and
cutintotwoequalportions
5 oranges, peeled
3 tablespoons natural yogurt
Process mango, rockmelon and oranges
through the juicer. Pour into a large bowl
whisk in yogurt. Serve immediately.
Serves 4
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
Process tomato, onion, carrots and green
pepper through the juicer. Melt butter in a
large saucepan over a medium heat. Stir in
flour, cook for one minute, stirring constantly.
Stir in the extracted juice, vegetable stock
and baked beans. Bring to the boil, then
reduce heat and allow to simmer for 10 min-
utes. Add noodles, cook for 2 minutes or until
noodles are tender. Pour into 4 soup bowls,
sprinkle with black pepper to taste and serve
immediately.
To Next Page
Loading...
Need help?
General
