PASTA WITH PROVENCALE
STYLE SAUCE
Serves 4
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red bell pepper, base removed and seeded
1 tablespoon (1 tablespoon; 15ml)
tomato paste
1
⁄
2
cup (125ml) red wine
2 teaspoons (2 teaspoons; 10ml)
dried oregano
2 cups (500g) cooked pasta
3 tablespoons (45ml) grated
Parmesan cheese
1. Process tomatoes, parsley, celery, garlic,
onion and red pepper.
2. Blend tomato paste with red wine, stir in
the 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.
27
26
RECIPES
FRESH VEGETABLE SOUP
WITH NOODLES
Serves 4
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green bell pepper, base removed
and seeded
1 tablespoon butter
1 tablespoon whole wheat flour
1
1
⁄
2
cup (375ml) vegetable stock
15oz (425g) canned baked beans
1 packet 2 Minute (Instant) Noodles
Freshly ground black pepper
1. Process tomato, onion, carrots and green
pepper through the Juice Fountain.
2. Melt butter in a large saucepan over a
medium heat.
3. Stir in flour, cook for one minute,
stirring constantly.
4. Stir in the extracted juice, vegetable
stock and baked beans.
5. Bring to a boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
GAZPACHO
Serves 4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red bell pepper, base removed and seeded
1 English cucumber
2 tablespoons (30ml) red wine vinegar
freshly ground black pepper
1 cup (150g) crushed ice
3 tablespoons (45ml) chopped fresh basil
1. Process tomatoes, parsley, garlic, onion,
carrots, celery, red bell pepper and
cucumber through the Juice Fountain.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil
and serve immediately.
MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
1 mango, halved, peeled and seeded
1
⁄
2
small cantaloupe, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons (45ml) plain yogurt
1. Process mango, cantaloupe and oranges
through the Juice Fountain.
2. Pour into a large bowl whisk in yogurt.
Serve immediately.
LIQUID LUNCHES
