Recipes continued
BABY FOOD
Making your own babies food is wonderful. The Juice Life makes baby food suitable for babies 6 months and over. We recommend that you make sure your slow juicer has been thoroughly cleaned before pureeing.
Tips for freezing baby food: Food can be frozen in a clean ice cube tray in portions, covered, and once frozen, transferred to a resealable bag. Portions can then be thawed as you need it.
Potato and Pumpkin
250g potatoes
320g pumpkin
1.Peel potato and chop into chunks. Peel pumpkin and remove seeds. Cut into pieces larger than the potato (as the potatoes take longer to cook).2. Boil vegetables until tender but do not overcook; drain and allow to cool for 5 minutes.
2.Assemble slow juicer with the blank strainer and the puree nozzle. Feed food through the slow juicer. If it is too chunky feed mixture through a second time.
3.Warm before serving.
Apple and Pear
1 medium green apple
2 large brown pears
1.Peel fruit and chop into chunks.
2.Boil fruit until tender but do not overcook; drain and allow to cool for 5 minutes.
3.Assemble slow juicer with the blank strainer and the puree nozzle. Feed fruit through the slow juicer. If it is too chunky feed mixture through a second time.
4.Serve warm or cold.
Potato, Cauliflower, Broccoli and Cheese
1 small potato
140g cauliflower
95g broccoli
10g grated cheese
1.Peel potato and chop into chunks. Cut the cauliflower and broccoli into pieces.
2.Boil the potato first until almost soft; then add the other vegetables and cook until tender but do not overcook; strain and reserve a little of the liquid. Allow to cool for 5 minutes.
3.Assemble slow juicer with the blank strainer and the puree nozzle. Feed food through the slow juicer. If it is too chunky feed mixture through a second time.
4.Stir through the cheese and some of the reserved liquid until a desired consistency is achieved. Warm before serving.
Pumpkin, Zucchini and Sweet Potato
330g pumpkin
1 medium (170g) zucchini
125g sweet potato
1.Peel pumpkin and sweet potato and cut into chunks. Peel the zucchini and cut into rounds.
2.Boil the pumpkin and sweet potato first until almost soft; then add the zucchini and cook until tender but do not overcook; drain. Allow to cool for 5 minutes.
3.Assemble slow juicer with the blank strainer and the puree nozzle. Feed food through the slow juicer. If it is too chunky feed mixture through a second time.
4.Warm before serving.
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