Breville JE3 manual Energy Fuel Fibre Favourites, GRAPE, Kiwi Fruit and Berry Booster

ENERGY FUEL

FIBRE FAVOURITES

GRAPE, KIWI FRUIT AND BERRY BOOSTER

Serves 6

Grapes contain potassium and iron, providing a great pick-me-up after a strenuous day.

500g green seedless grapes, stems removed

2 kiwi fruit, peeled

250g strawberries, hulled 500ml skim milk

2 tablespoons powdered protein drink mix

1/2 cup crushed ice

1.Process grapes, kiwi fruit and strawberries through Vegetable and Citrus Duo.

2.Mix in milk, protein drink mix and crushed ice. Serve immediately.

APRICOT, APPLE AND PEAR SPARKLE

Serves 4

4 large apricots, halved and seeded

4 small red apples

3 medium pears

250ml sparkling mineral water 1/2 cup crushed ice

1.Process apricots, apples and pears through Vegetable and Citrus Duo. Stir in mineral water and ice. Serve immediately.

BEETROOT, CARROT AND ORANGE QUENCHER

Serves 4

8 carrots

2 small beetroots, trimmed

1/4 cup fresh mint leaves

1 cup freshly squeezed orange juice

1.Process carrots and beetroot with mint leaves through Vegetable and Citrus Duo. Stir in orange juice. Serve immediately.

MANGO, ROCKMELON AND ORANGE YOGHURT DRINK

Serves 4

1 mango, halved, peeled and seeded

1/2 small rockmelon, peeled, seeded and cut into two equal portions

11/2 cups freshly squeezed orange juice

3 tablespoons natural yoghurt

1.Process mango and rockmelon through Vegetable and Citrus Duo.

2.Pour into large bowl and whisk in orange juice and yoghurt. Serve immediately.

Rather than waste the fibre from the fruit and vegetables that have been juiced, the following recipes have been developed using the left over pulp.

VEGETABLE AND BACON SOUP

Serves 4

3 teaspoons butter

1 onion, finely chopped

1 ham bone

350g beetroot pulp, strained and juice reserved

50g potato pulp, strained and juice reserved

50g carrot pulp, strained and juice reserved

100g tomato pulp, strained and juice reserved

50g cabbage pulp, strained and juice reserved

reserved juices and enough water to make up 2 litres

4 bacon rashers, chopped

1 tablespoon lemon juice

1/2 cup sour cream

1.Melt butter in a large saucepan, cook onion over a medium heat for 2-3 minutes or until golden.

2.Add ham bone to pan, stir in beetroot pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices, water, bacon and lemon juice.

3.Bring to the boil, reduce heat and simmer for 30-40 minutes.

4.Remove ham bone, discard bone, finely chop meat and return to the pan. Serve topped with sour cream.

CARROT CAKE

13/4 cups plain flour

2 teaspoons baking powder

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 cup peanuts, chopped

1/2 cup sultanas

1/2 cup brown sugar, firmly packed

11/2 cup carrot pulp

1/2 cup oil

2 eggs, lightly beaten

1/4 sour cream

1.Grease and line a 25cm x 15cm loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamon, peanuts, sultanas, brown sugar and carrot pulp, stir to combine.

2.Add eggs, oil and sour cream. Beat with electric mixer, using medium speed until all ingredients are well blended.

3.Bake at 180ľC for 1 hour or until cake is cooked when tested with a skewer.

4.Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.

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