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ENERGY FUEL
GRAPE, KIWI FRUIT AND
BERRY BOOSTER
Grapes contain potassium and iron,
providing a great pick-me-up after a
strenuous day.
Makes 2-4 servings
INGREDIENTS
500g green seedless grapes, stems removed
2 kiwi fruit, peeled
250g strawberries, hulled
500ml skim milk
2 tablespoons powdered protein drink mix
½ cup crushed ice
METHOD
1.
Process grapes, kiwi fruit and
strawberries through juicer.
2.
Mix in milk, protein drink mix and
crushed ice.
Serve immediately.
APRICOT, APPLE AND
PEAR SPARKLE
Makes 2-4 servings
INGREDIENTS
4 large apricots, halved and seeded
4 small red apples
3 medium pears
250ml sparkling mineral water
½ cup crushed ice
METHOD
1.
Process apricots, apples and pears
through juicer.
2.
Stir in mineral water and ice.
Serve immediately.
BEETROOT, CARROT AND
ORANGE QUENCHER
Makes 4 servings
INGREDIENTS
8 carrots
2 small beets, trimmed
¼ cup fresh mint leaves
4 oranges, peeled
METHOD
1.
Process carrots, beets, mint leaves and
oranges through juicer.
Serve immediately.
FIBER FAVORITES
Rather than waste the pulp from the fruit
and vegetables that have been juiced, the
following recipes have been developed
using the left over pulp.
VEGETABLE AND BACON SOUP
Makes 4 servings
INGREDIENTS
¼ cup butter
1 onion, fi nely chopped
1 ham bone
350g beet pulp, strained and juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved
Reserved juices and enough water to
make up 2 liters
4 bacon lardon, chopped
1 tablespoon lemon juice
½ cup sour cream
METHOD
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.
2.
Bring to a boil, reduce heat and simmer
for 30-40 minutes.
3.
Remove ham bone, discard bone, fi nely
chop meat and return to the pan.
Serve topped with sour cream.
CARROT, APPLE AND
CELERY STRUDELS
Makes 8 servings
INGREDIENTS
30g butter
1 small onion, fi nely chopped
4½ cups carrot, apple and celery pulp, strained
(See juice recipe on page 29)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets fi lo pastry
60g butter, melted (extra)
1 cup grated fresh Parmesan cheese
METHOD
1.
Melt butter in a saucepan, add onion,
cook for 2-3 minutes, or until soft,
seasoning to taste.
2.
Combine onion, carrot, apple and celery
pulp, cottage cheese, mint and egg in a
bowl. Mix well.
3.
Cut fi lo 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.
4.
Place tablespoons of carrot pulp 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 for 20-25 minutes or until golden.