18
Recipes
Wash all fruit and vegetables well before juicing. Only
remove the skin from the fruit and vegetables when
advised to do so. Cut fruit and vegetables to a size that
will fit easily into the feeder of the slow juicer. Try to
avoid cutting fruit and vegetables too far in advance of
the actual juicing time as this will reduce the nutrient
levels.
Minty Pink
Serves 2
6 mint leaves
1 celery stick, roughly chopped
1 rhubarb stick, roughly chopped
¼ watermelon, skin and seeds removed
Feed the fruit and vegetables through the slow juicer in the
order that they are written. Stir juice before serving.
Blue 4 You
Serves 2
1 cup blueberries or blackcurrants, fresh or frozen
1 pear
1 stick rhubarb, roughly chopped
1 kiwi
2 apples
Feed the fruit and vegetables through the slow juicer in the
order that they are written.
Stir juice before serving.
Zestybeet
Serves 2
2 celery sticks, roughly chopped
1 beetroot, peeled
1 lemon
2 apples
Feed the fruit and vegetables through the slow juicer in
the order that they are written. Stir juice before serving.
Gazpacho (cold Spanish soup)
Serves 2 (use coarse screen)
½ red capsicum
½ green capsicum
½ cucumber peeled
1 celery stick, roughly chopped
A few springs of parsley
4 basil leaves
1 garlic clove
4 ripe tomatoes
Feed the fruit and vegetables through the slow juicer in the
order that they are written. Stir before serving and garnish
with extra virgin olive oil, a tbsp. of sherry vinegar and salt
and freshly ground black pepper. On a hot summer day add
ice cubes.
Morning Green
Serves
2
Few spinach leaves, roughly chopped
7 mint leaves
½ pineapple, skin removed
½ lime, ¼ cup coconut water
Feed the fruit and vegetables through the slow juicer in the
order that they are written.
Stir juice before serving.
Tropical Sundown
Serves 2
¼ pineapple, skin removed
3 carrots, 1 beetroot
1 sliced strawberry to garnish
Feed the fruit and vegetables through the slow juicer in the
order that they are written.
Stir juice before serving.
Tropical Sunrise
Serves 2
1 banana, skin removed
½ cup coconut flesh or shredded coconut
½ teaspoon cinnamon
1 pear
½ cup fresh dates
6 mint leaves
½ pineapple, skin removed
Feed the fruit and vegetables through the slow juicer in
the order that they are written. Stir juice before serving.
Using the dry pulp from the Tropical Sunrise
Juice you can make these muffins;
Exotic Muffins
Makes 12
3 cups self-raising flour, sifted
½ cup sugar
1 egg, beaten
¼ cup oil
1 ½ cups milk
1 tsp vanilla extract
All the pulp from the Tropical Sunrise Juice
1. Pre-heat the oven to 180°C. Grease a 12 capacity large
muffin pan.
2. In a large bowl combine the flour and sugar.
3. In a separate bowl, combine the rest of the ingredients
until well blended.
4. Using a wooden spoon, fold the wet mix through the
flour trying to combine all ingredients within 8 stirs of the
wooden spoon.
5. Spoon the mix into the muffin pans to the top. Bake for
20 minutes or until done.
Ginger Splash
Serves 2
4 carrots
6 brazil nuts
3cm piece ginger
1 apple
Feed the fruit and vegetables through the slow juicer in the
order that they are written. Stir juice before serving.
Morning Kick
Serves 2
1 beetroot
fresh parsley
10cm piece of sweet potato