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VITAMIN REPLACERS
TOMATO, CARROT AND
RED BELL PEPPER JUICE
Makes 2 servings
INGREDIENTS
2 small red bell peppers
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
METHOD
1.
Trim red bell peppers and remove seeds.
2.
Process tomatoes, carrots, parsley and
bell peppers through juicer.
Serve immediately.
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
Makes 2 servings
INGREDIENTS
250g blackberries
3 ripe pears
2 grapefruit, peeled
1.
Process blackberries, pears and
grapefruit through juicer.
Serve immediately.
BEETROOT, APPLE AND
CELERY JUICE
Makes 2 servings
INGREDIENTS
4 medium sized beets, trimmed
2 medium Granny Smith apples
4 stalks celery
METHOD
1.
Process beets, apples and celery through
juicer.
Serve immediately.
BLUEBERRY, BLACKBERRY,
STRAWBERRY AND LIME JUICE
Makes 2 servings
INGREDIENTS
500g blackberries
500g blueberries
500g strawberries, hulled
1 lime, peeled
METHOD
1.
Process blackberries, blueberries,
strawberries and lime through
juicer.
Serve immediately.
CUCUMBER, CELERY, FENNEL AND
BEAN SPROUT JUICE
Makes 2 servings
INGREDIENTS
1 large cucumber
3 stalks celery
1 bulb fennel, trimmed
2 cups bean sprouts
METHOD
1.
Process cucumber, celery, fennel and
bean sprouts through juicer.
Serve immediately.
FROTHY ORANGE JUICE
INGREDIENTS
1kg oranges, peeled
METHOD
1.
Process oranges through juicer.
(Best to refrigerate oranges before juicing)
Serve immediately.
LIQUID LUNCHES
FRESH VEGETABLE SOUP
WITH NOODLES
Makes 4 servings
INGREDIENTS
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green bell pepper, seeded
20g butter
1 tablespoon wholemeal fl our
375ml vegetable stock
425g canned white beans
1 packet instant noodles
Freshly ground black pepper
METHOD
1.
Process tomato, onion, carrots and green
pepper through juicer.
2.
Melt butter in a large saucepan over a
medium heat.
3.
Stir in fl our, cook for one minute, stirring
constantly.
4.
Stir in the extracted juice, vegetable
stock and 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
Makes 4 servings
INGREDIENTS
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, seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
¼ cup chopped fresh basil
METHOD
1.
Process tomatoes, parsley, garlic,
onion, carrots, celery, bell pepper and
cucumber through juicer.
2.
Stir in vinegar and black pepper.
3.
Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil
and serve immediately.
