Gastroback 40117 Vital Juicer Pro Manuel d'utilisateur télécharger pdf (Page 21)

Honeydew dream

Makes 4 cups:

1 honeydew melon, peeled, seeded

and quartered

3 tablespoons Midori liqueur

500 ml soda water

1 cup crushed ice

Process honeydew melon through the Smart

Health Juicer Pro. Stir in liqueur and soda

water. Scoop ice into 4 tall glasses, pour

over melon mixture, mix well to combine.

Serve immediately.

Peach and mint julep

Makes 4 cups:

6 peaches, halved and seeded

½ cup fresh mint leaves

2 tablespoons Creme de Menthe

2 teaspoons sugar

½ cup crushed ice

500 ml mineral water

Process peaches and mint leaves through

Smart Health Juicer Pro. Stir in Creme

de Menthe and sugar. Scoop ice into 4

glasses, pour over peach mixture, mix well

to combine. Serve immediately.

Energy fuel

Grape, kiwi fruit and

berry booster

Grapes contain potassium and iron, provid-

ing a great pick-me-up after a strenuous day.

Makes 6 cups:

500 g green seedless grapes, stems

removed

2 kiwi fruit, peeled

250 g strawberries, hulled

500 ml skim milk

2 tablespoons powdered protein drink mix

½ cup crushed ice

Process grapes, kiwi fruit and strawberries

through the Smart Health Juicer Pro. Mix

in milk, protein drink mix and crushed ice.

Serve immediately.

Beetroot, carrot and

orange quencher

8 carrots

2 small beetroot, trimmed

1/4 cup fresh mint leaves

4 oranges, peeled

Process carrots, beetroot, mint leaves and

oranges through the Smart Health Juicer

Pro. Serve immediately.

Apricot, apple and pear sparkle

Makes 4 cups

4 large apricots, halved and seeded

4 small red apples

3 medium pears

250 ml sparkling mineral water

½ cup crushed ice

Process apricots, apples and pears through

the Smart Health Juicer Pro. Stir in mineral

water and ice. Serve immediately.

Fibre favourites

Rather than waste the fibre from the fruit

and vegetables that have been juiced, the

following recipes have been developed

using the left over pulp.

Carrot, pumpkin and feta flan

Serves 6:

8 sheets filo pastry

60 g butter, melted

1 leek finely sliced

1 cup pumpkin pulp

1 cup carrot pulp

250 g feta cheese, crumbled

3 eggs

1 egg white

½ cup milk

2 tablespoons orange rind

3 tablespoons chopped fresh parsley

Layer the sheets of pastry, brushing between

each sheet with butter. Lift pastry into a 25

cm flan tin, press over base and side. Trim

pastry edge to about 1.5 cm higher than

side of tin. Combine leek, pumpkin, carrot,

feta cheese, eggs, egg white, milk, orange

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