39
RECIPES – FIBER FAVOURITES
38
RECIPES – SPIRITED JUICES
PEACH AND MINT JULEP
Serves 4
6 peaches, halved and seeded
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 left-
over 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 bench,
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 oven tray
and bake at 400°F (200°C) for 20-25 minutes
or until golden.
RECIPES – FIBER FAVOURITES
