valutazioni - 2, GPA: 5
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Facilità d'uso
Process beetroot, apples and celery through the Juice Fountain. Serve immediately. BLUEBERRY, BLACKBERRY, STRAWBERRY AND LIME JUICE RECIPE Makes approximately 31. 2 cups (875ml) 2 pints (500g) blackberries 2-pint baskets (500g) blueberries 2-pint baskets (500g) strawberries, hulled 1 lime, peeled 1. Process blackberries, blueberries, strawberries and lime through the Juice Fountain. Serve immediately. CUCUMBER, CELERY, FENNEL AND BEAN SPROUT JUICE Makes approximately 3 cups (750ml) 1 large cucumber 3 sticks celery 1 bulb fennel, trimmed 2 cups (200g) bean sprouts 1. Process cucumber, celery, fennel and bean sprouts through the Juice Fountain. Serve immediately. FROTHY ORANGE JUICE Serves 4 / Makes 8-10 cups (2000 – 2500ml) 21. 4 lbs (1 kg) oranges, peeled 1. Process oranges through the Juice Fountain. Serve immediately. (Best to refrigerate oranges before juicing. ) 25 RECIPESLIQUID LUNCHES 26 FRESH VEGETABLE SOUP WITH NOODLES Serves 4 1 small tomato 1 small onion, peeled and trimmed 2 carrots 1 green bell pepper, base removed and seeded 1 tablespoon butter 1 tablespoon whole wheat flour 11. 2 cup (375ml) vegetable stock 15oz (425g) canned baked beans 1 packet 2 Minute (Instant) Noodles Freshly ground black pepper 1. Process tomato, onion, carrots and green pepper through the Juice Fountain. 2. Melt butter in a large saucepan over a medium heat. 3. Stir in flour, cook for one minute, stirring constantly. 4. Stir in the extracted juice, vegetable stock and baked beans. 5. Bring to a boil, then reduce heat and allow to simmer for 10 minutes. 6. 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. GAZPACHO Serves 4 4 medium tomatoes 4 sprigs fresh parsley 1 large clove garlic, peeled 1 small onion, peeled and trimmed 2 carrots 2 stalks celery 1 red bell pepper, base removed and seeded 1 English cucumber 2 tablespoons (30ml) red wine vinegar freshly ground black pepper 1 cup (150g) crushed ice 3 tablespoons (45ml) chopped fresh basil 1. Process tomatoes, parsley, garlic, onion, carrots, celery, red bell pepper and cucumber through the Juice Fountain. 2. Stir in vinegar and black pepper. 3. Arrange ice in four soup bowls. Pour in extracted juice, sprinkle with basil and serve immediately. MANGO, CANTALOUPE AND ORANGE YOGURT DRINK 1 mango, halved, peeled and seeded 1. 2 small cantaloupe, peeled, seeded and cut into two equal portions 5 oranges, peeled 3 tablespoons (45ml) plain yogurt 1. Process mango, cantaloupe and oranges through the Juice Fountain. 2. Pour into a large bowl whisk in yogurt. Serve immediately. PASTA WITH PROVENCALE STYLE SAUCE Serves 4 4 tomatoes 2 sprigs fresh parsley 1 stick celery 2 large cloves garlic 1 small onion, peeled and trimmed 1 red bell pepper, base removed and seeded 1 tablespoon (1 tablespoon; 15ml) tomato paste 1. 2 cup (125ml) red wine 2 teaspoons (2 teaspoons; 10ml) dried oregano 2 cups (500g) cooked pasta 3 tablespoons (45ml) grated Parmesan cheese 1. Process tomatoes, parsley, celery, garlic, onion and red pepper. 2. Blend tomato paste with red wine, stir in the extracted juice. 3. Pour into a saucepan and cook over medium heat for 3-4 minutes. 4. Add pasta and toss to coat pasta well. Divide mixture between 4 serving bowls. 5. Sprinkle with oregano and Parmesan cheese. Serve immediately. 27 RECIPES – ICY COOLERS cont’d RECIPES – ICY COOLERS SPARKLING PEAR AND APRICOT COOLER Serves 4 4 large apricots, halved and seeded 3 large pears 1 cup (250ml) mineral water 1 cup (150g) crushed ice 1. Process apricots and pears through the Juice Fountain. 2. Scoop ice into 4 tall glasses. 3. Divide extracted juice between the glasses. 4. Top with mineral water, stir well to blend. Serve immediately. CANTALOUPE, STRAWBERRY AND PASSION CRUSH Serves 4 1. 2 cantaloupe, peeled, seeded and divided into 2 equal portions 1 pint basket (250g) strawberries, hulled pulp of 2 passion fruit 1 cup (150g) crushed ice 1. Process cantaloupe and strawberries through the Juice Fountain. 2. Stir in passion fruit pulp. 3. Scoop ice into 4 glasses, pour over juice, mix well to combine. Serve immediately. TROPICAL BLEND Serves 4 2 mangoes, halved, seeded and peeled 3 kiwi fruit, peeled 1. 2 pineapple, trimmed and divided into 2 equal portions 1. 2 cup (20g) fresh mint leaves 1 cup (150g) crushed ice 1. Process mangoes, kiwi fruit, pineapple and mint through the Juice Fountain. 2. Scoop ice into 4 glasses, pour over juice, mix well to combine. Serve immediately. TOMATO, NECTARINE, PASSION FRUIT AND MINT ICE Serves 4 6 tomatoes 2 nectarines 1. 2 cup (20g) fresh mint leaves pulp of 4 passion fruit 1 cup (50g) crushed ice 1. Process tomatoes, nectarines and mint leaves through the Juice Fountain. 2. Stir in passion fruit pulp. 3. Scoop ice into 4 glasses, pour over juice and mix well to combine. Serve immediately. CUCUMBER, PINEAPPLE AND CILANTRO ICE Serves 4 1. 2 pineapple, trimmed and divided into 2 equal portions 2 cucumb...