Breville JUICE FOUNTAIN ELITE manual Recipes Fiber Favorites, Peach and Mint Julep

RECIPES – FIBER FAVORITES

BLOODY MARY Serves 4

4 medium tomatoes

2 sticks celery

1 large red pepper, stem and seeds removed

1⁄3 cup Vodka

1 cup crushed ice

1.Process tomatoes, celery and red pepper through the 800 Class Juicer.

2.Stir in Vodka. Scoop ice into 4 glasses, pour over tomato mixture, mix well to combine.

Serve immediately.

PEACH AND MINT JULEP

Serves 4

6 peaches, halved and pitted

1⁄2 cup fresh mint leaves

2 tablespoons Crème de Menthe

2 teaspoons sugar

1⁄2 cup crushed ice

16fl oz (500ml) mineral water

1.Process peaches and mint leaves through the 800 Class Juicer.

2.Stir in Crème de Menthe and sugar.

3.Scoop ice into 4 glasses, pour over peach mixture, mix well to combine.

Serve immediately.

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

CARROT, PUMPKIN AND FETA FLAN

Serves 6

8 sheets filo pastry

2oz (60g) butter, melted 1 leek finely sliced

1 cup pumpkin pulp

1 cup carrot pulp

8oz (250g) feta cheese, crumbled 3 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 butter. Lift pastry into a 10" (25cm) flan tin, press over base and side.

Trim pastry edge to about 1/2" higher than side of tin.

2.Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. Pour into pastry and bake at 350°F (180°C) for 25-30 minutes or until golden and set.

VEGETABLE AND BACON SOUP

Serves 4

3 teaspoons butter

1 onion, finely chopped

1 ham bone

12oz (350g) beet pulp, strained and juice reserved 2oz (60g) potato pulp, strained and juice reserved 2oz (60g) carrot pulp, strained and juice reserved

4oz (120g) tomato pulp, strained and juice reserved

2oz (60g) cabbage pulp, strained and juice reserved

Reserved juices and enough water to make up 2.1 quart (2 liters)

4 bacon strips, 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. Add ham bone to pan, stir in beet 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.

CARROT, APPLE AND CELERY STRUDELS

Makes 8

10z (30g) butter

1 small onion, finely chopped

4 1⁄2 cups carrot, apple and celery pulp, strained (see Recipe-Fresh Starts on page 26)

8oz (250g) cottage cheese

2 tablespoons chopped fresh mint

1 egg, beaten

12 sheets filo pastry

2oz (60g) butter, melted extra

1 cup grated fresh Parmesan cheese

1.Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste. Combine onion, carrot, apple and celery pulp, cottage cheese, mint and egg in a bowl. Mix well.

2.Cut filo sheets in half, place 3 sheets on counter, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying. Brush 1 sheet of pastry with extra butter, sprinkle with Parmesan cheese, top with another sheet of pastry, brush with butter, sprinkle with more cheese. Repeat with last sheet of pastry.

3.Place tablespoons of carrot mixture on one end of pastry, fold in sides and roll up like a Swiss roll. Repeat with remaining pastry and pulp mixture. Place on a greased cookie sheet and bake at 400°F (200°C) for 20-25 minutes or until golden.

38 RECIPES – SPIRITED JUICES RECIPES – FIBER FAVOURITES 39