RECIPES USING THE JUICER
GAZPACHO
Makes 4 servings
Ingredients
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 red capsicum, base removed and seeded
1 Lebanese cucumber
2 tablespoons red wine vinegar Freshly ground black pepper 1 cup crushed ice
3 tablespoons chopped fresh basil
Method
1.Using the juicer attachment, feed tomatoes, parsley, garlic, onion, carrots, celery, red red capsicum and cucumber through the juice extractor’s feed tube.
2.Stir in vinegar and black pepper.
3.Arrange ice in four soup bowls. Pour in extracted juice, sprinkle with basil and serve immediately.
VEGETABLE AND BACON SOUP
Serves 4
The remaining pulp left after juicing fruit or vegetables is mostly fiber and cellulose which, like the juice, contains vital nutrients necessary for the daily diet. However, like the juice, pulp should be used that day to avoid loss of vitamins. Some of the uses of pulp are to thicken casseroles or soups or in the case of fruit, simply placed in a bowl topped with meringue and baked for a simple dessert. Quite apart from the consumption use, pulp is great used in the garden for compost.
Ingredients
3 teaspoons butter
1 onion, finely chopped
1 ham hock
350g (12oz) beetroot pulp, strained and juice reserved
40g (1.5oz) potato pulp, strained and juice reserved
40g (1.5oz) carrot pulp, strained and juice reserved
85g (3oz) tomato pulp, strained and juice reserved
30g (1oz) cabbage pulp, strained and juice reserved
Reserved juices and enough water to make 2 extra liters
4 bacon rashers, chopped
1 tablespoon lemon juice ½ cup sour cream
Method
1.Melt butter in a large saucepan, cook onion over a medium heat for
2.Add ham hock to pan, stir in beetroot pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices and water, bacon and lemon juice.
3.Bring to the boil, reduce heat and simmer for
4.Remove ham bone, discard bone, finely chop meat and return to the pan.
5.Serve topped with sour cream.
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