Breville 800JEXL /B Recipes - Liquid Lunch, BR9007 800JEXL Book USACAN.qxp 11/10/07 915 AM Page

BR9007 800JEXL Book USA_CAN.qxp 11/10/07 9:15 AM Page 34

RECIPES – LIQUID LUNCH

BLUEBERRY, BLACKBERRY, STRAWBERRY AND					CUCUMBER, CELERY, FENNEL AND
LIME JUICE					BEAN SPROUT JUICE
Makes approximately 3	1	⁄	2	cups	Makes approximately 3 cups

FROTHY ORANGE JUICE

Serves 4/ Makes 8-10 cups

1 kg oranges, peeled

FRESH VEGETABLE SOUP WITH NOODLES

Serves 4

1 small tomato

GAZPACHO

Serves 4

4 medium tomatoes

1lb (500g) blackberries 1lb (500g) blueberries

1lb (500g) strawberries, hulled 1 lime, peeled

1.Process blackberries, blueberries, strawberries and lime though the 800 Class Juicer.

Serve immediately.

1 large cucumber

3 sticks celery

1 bulb fennel, trimmed

2 cups bean sprouts

1.Process cucumber, celery, fennel and bean sprouts through the 800 Class Juicer.

Serve immediately.

1.Process oranges through the 800 Class Juicer. Serve immediately.

(Best to refrigerate oranges before juicing)

1 small onion, peeled and trimmed

2 carrots

1 green pepper, stem and seeds removed

1 tablespoon butter

1 tablespoon all-purpose flour 13fl oz (375ml) vegetable stock 15oz (425g) canned beans

1 packet 2 Minute Noodles Freshly ground pepper

1.Process tomato, onion, carrots and green pepper through the 800 Class Juicer.

2.Melt butter in saucepan over a medium heat.

3.Stir in flour, cook for one minute, stirring constantly.

4.Stir in the extracted juice, vegetable stock and beans.

5.Bring to the boil, then reduce heat and allow to simmer for 10 minutes.

6.Add noodles, cook for 2 minutes or until noodles are tender.

Pour soup into 4 bowls, sprinkle with black pepper to taste and serve immediately.

4 sprigs fresh parsley

1 large clove garlic, peeled

1 small onion, peeled and trimmed

2carrots

2stalks celery

1 red pepper, stem and seeds removed

1 Lebanese cucumber

2 tablespoons red wine vinegar Freshly ground black pepper

1 cup crushed ice

3 tablespoons chopped fresh basil

1.Process tomatoes, parsley, garlic, onion, carrots, celery, red pepper and cucumber through the 800 Class Juicer.

2.Stir in vinegar and black pepper.

3.Arrange ice in four soup bowls.

Pour in extracted juice, sprinkle with basil and serve immediately.

34 RECIPES – VITAMIN REPLACERS

RECIPES – LIQUID LUNCH 35