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10
RECIPES
ORANGE, BROCCOLI & CARROT
Serves 2
INGREDIENTS
3 oranges (750g), peeled and segmented
2 cups (150g) broccoli florets and stems
2-3 medium carrots(280g), cut into quarters
Process through juicer and serve.
POMEGRANATE, BEETROOT & ORANGE
Serves 2
INGREDIENTS
1 pomegranate (360g), skin and white pith removed
Or 1 1/4 cups pomegranate seeds
1 medium (230g) beet, scrubbed and cut into pieces
3 oranges (750g), peeled and segmented
Process through juicer and serve.
BEETROOT, ORANGE & GINGER
Serves 2
INGREDIENTS
1 medium (230g) beet, scrubbed and cut into pieces
3 oranges (750g), peeled and segmented
1 inch (2cm) piece of fresh ginger
Process through juicer and serve.
CARROT, CELERY, PEAR & BEETROOT
Serves 2
INGREDIENTS
2-3 medium (280g) carrots, cut into quarters
1 trimmed (100g) celery stalk
1 medium (230g) pear, cut into quarters
1 medium (230g) beetroot, scrubbed and cut into
pieces
Process through juicer and serve.
TOMATO, CELERY & CARROT
Serves 2
INGREDIENTS
1 pint (250g) cherry tomatoes or 3 small tomatoes
1 trimmed (100g) celery stalk
2-3 medium (280g) carrots, cut into quarters
Process through juicer and serve.
GRAPES, PEAR & CUCUMBER
Serves 2
INGREDIENTS
2 cups (184g) grapes
1 large (330g) pear, cut into quarters
1 (160g) cucumber, quartered
Process through juicer and serve.
PINEAPPLE, MINT & APPLE
Serves 2
INGREDIENTS
1 3/4 cup (300g) pineapple, skin removed, roughly
chopped
2-3 sprigs mint
2 medium (300g) green apples, cut into pieces
Process through juicer and serve.
CUCUMBER, CARROT, LEMON & MINT
Serves 2
INGREDIENTS
2 (320g) cucumbers, quartered
2-3 medium (280g) carrots, cut into quarters
1/2 lemon, skin and white pith removed
2-3 sprigs mint
Process through juicer and serve.