Breville BJE510XL manual Energy fuel Fiber favorites, Grape, kiwi fruit and berry booster

Energy fuel

Fiber favorites

Grape, kiwi fruit and berry booster

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

2 cups green seedless grapes, stems removed

2 kiwi fruit, peeled

1 cup strawberries, hulled

2 cups skim milk

2 tablespoons powdered protein drink mix

1⁄2 cup crushed ice

1.Process grapes, kiwi fruit and strawberries through ikon Juice Fountain using speed 1.

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

3.Pour into chilled glasses and serve immediately.

Apricot, apple and pear sparkle

4 large apricots, halved and seeded

4 small red apples

3 medium pears, stalks removed

1 cup sparkling mineral water

1⁄2 cup crushed ice

1.Process apricots, apples and pears through ikon Juice Fountain using speeds 2 and 5.

2.Stir in mineral water and ice.

3.Pour into chilled glasses and serve immediately.

Orange, carrot, mint and beetroot quencher

4 oranges, peeled

8 carrots

1⁄4 cup fresh mint leaves

2 small beetroots

1.Process oranges, carrots, mint leaves and beetroots through ikon Juice Fountain using speeds 3 and 5.

Serve immediately.

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

Carrot, pumpkin and feta flan

8 sheets filo pastry

60g butter, melted

1 leek, finely sliced

1 cup pumpkin pulp

1 cup carrot pulp

8oz (250g) feta cheese, crumbled 3 x 60g eggs

1 egg white

1⁄2 cup milk

2 tablespoons orange rind

3 tablespoons chopped fresh parsley

1.Layer the sheets of pastry, brushing between each sheet with melted butter. Lift pastry into a 10 inches (25cm) flan tin, press over base and side. Trim pastry edge to about 1⁄2 inch (1.5cm) higher than side of tin.

2.Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley.

Pour into pastry case and bake at 356F (180°C) for 25-30 minutes or until golden and set.

Vegetable and bacon soup

3 teaspoons butter

1 onion, finely chopped

1 ham bone

111⁄4oz (350g)beetroot pulp, strained and juice reserved

11⁄2 oz (50g) potato pulp, strained and juice reserved 11⁄2 oz (50g) carrot pulp, strained and juice reserved 3oz (100g) tomato pulp, strained and juice reserved 11⁄2 oz (50g) cabbage pulp, strained and

juice reserved

Reserved juices and enough water to make 8 cups 4 strips of bacon, chopped

1 tablespoon lemon juice

1⁄2 cup sour cream, for serving

1.Melt butter in a large saucepan, cook onion over a medium heat for 2-3 minutes or until golden. Add ham bone to pan, stir in beetroot pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices and water, bacon and lemon juice. Bring to the boil, reduce heat and simmer for 30-40 minutes.

2.Remove ham bone, discard bone, finely chop meat and return to the pan.

Serve topped with sour cream.

32 33