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LIQUID LUNCHES
MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
Serves 4
INGREDIENTS
1 mango, halved, peeled and seeded
½ small cantaloupe, peeled, seeded and cut into
two equal portions
5 oranges, peeled
3 tablespoons natural yogurt
METHOD
1.
Process mango, cantaloupe and oranges
through the Juicer.
2.
Pour into a large bowl and whisk in
yogurt.
Serve immediately.
PASTA WITH PROVENCALE
STYLE SAUCE
Serves 4
INGREDIENTS
4 tomatoes
2 sprigs fresh parsley
1 stalk celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red pepper, stem and seeds removed
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
1lb (500g) cooked pasta
3 tablespoons grated Parmesan cheese
METHOD
1.
Process tomatoes, parsley, celery, garlic,
onion and red pepper through the
Juicer.
2.
Blend tomato paste with red wine, stir in
extracted juice.
3.
Pour into a saucepan and cook over
medium heat for 3-4 minutes
4.
Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5.
Sprinkle with oregano and Parmesan
cheese.
Serve immediately.
ICY COOLERS
SPARKLING PEAR AND APRICOT
COOLER
Serves 4
INGREDIENTS
4 large apricots, halved and pitted
3 large pears
8fl oz (250ml) mineral water
1 cup crushed ice
METHOD
1.
Process apricots and pears through the
Juicer.
2.
Scoop ice into 4 tall glasses.
3.
Divide extracted juice between the
glasses.
4.
Top with mineral water, stir well to
blend.
Serve immediately.
CANTALOUPE, STRAWBERRY AND
PASSION CRUSH
Serves 4
INGREDIENTS
½ cantaloupe, peeled, seeded and divided into
2 equal portions.
8oz (250g) strawberries, hulled
Pulp of 2 passion fruit
1 cup crushed ice
METHOD
1.
Process cantaloupe and strawberries
through the Juicer.
2.
Stir in passion fruit pulp.
3.
Scoop into 4 glasses, pour juice, mix well
to combine.
Serve immediately.
TROPICAL BLEND
Serves 4
INGREDIENTS
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
½ small pineapple, peeled and halved
½ cup fresh mint leaves
1 cup crushed ice
METHOD
1.
Process mangoes, kiwi fruit, pineapple
and mint through the Juicer.
2.
Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
TOMATO, NECTARINE,
PASSIONFRUIT AND MINT ICER
Serves 4
INGREDIENTS
6 tomatoes
2 nectarines, pitted
½ cup fresh mint leaves
Pulp of 4 passionfruit
1 cup crushed ice
METHOD
1.
Process tomatoes, nectarines and mint
leaves through the Juicer.
2.
Stir in passionfruit pulp.
3.
Scoop ice into 4 glasses, pour juice, mix
well to combine.
Serve immediately.
