RECIPES - VITAMINS REPLACER
TOMATO, CARROT and RED CAPSICUM JUICE
Makes approximately 3 cups 2 small red capsicums
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
1.Trim base of capsicums and remove seeds.
2.Process tomatoes, carrots, parsley and capsicums through Juice Extractor.
Serve immediately.
BLACKBERRY, PEAR and GRAPEFRUIT JUICE
Makes approximately 3 cups 250g blackberries
3 ripe pears
2 grapefruits, peeled
1.Process blackberries, pears and grapefruit through Juice Extractor. Serve immediately.
BEETROOT,APPLE and CELERY JUICE Makes approximately 2 cups
4 medium sized beetroot, trimmed
2 medium Granny Smith apples
4 sticks celery
1.Process beetroot, apples and celery through Juice Extractor.
Serve immediately.
BLUEBERRY, BLACKBERRY, STRAWBERRY and LIME JUICE
Makes approximately 3¼ cups 500g blackberries
500g blueberries
500g strawberries, hulled
1 lime, peeled
1.Process blackberries, blueberries, strawberries and lime through Juice Extractor.
Serve immediately.
CUCUMBER, CELERY, FENNEL and BEAN SPROUT JUICE
Makes approximately 3 cups 1 large cucumber
3 sticks celery
1 bulb fennel, trimmed
2 cups bean sprouts
1.Process cucumber, celery, fennel and bean sprouts through Juice Extractor. Serve immediately.
FROTHIE ORANGE JUICE Serves 4 / Makes 8
1.Process oranges through juice extractor. Serve immediately.
(Best to refrigerate oranges before juicing)
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JE16_New.pmd | 19 | 3/24/2006, 4:17 PM |
