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manual abstract
Simply peel the oranges and juice. (Best to refrigerate oranges before juicing) That’s the idea ™ 20 21 Notes Notes Recipes Delicious recipes Includes instructions for use Fresh starts Contents Contents Page Fresh starts 25 Vitamin replacers 27 Liquid lunches 28 Icy coolers 30 Spirited juices 32 Energy fuel 33 Fibre favourites 34 Apple, carrot and celery Juice 2 You may alter the amounts of either the carrots or apple to make the juice sweeter or savoury to suit your taste buds: 4 small Granny Smith apples 3 medium sized carrots, trimmed 4 sticks celery 1. Process apples, carrots and celery through Juice Fountain. Mix well and serve immediately. Tomato, carrot, celery and lime juice 3 2 medium tomatoes 1 large carrot, trimmed 2 celery stalks, trimmed 1 lime, peeled 1. Process tomatoes, carrot, celery and lime through Juice Fountain. Serve immediately. Carrot, beet and orange juice 2 2 medium carrots, trimmed 3 medium beet, trimmed 4 oranges, peeled 1. Process carrots, beet and oranges through Juice Fountain. Serve immediately. Apple, peach and grapefruit juice 1 small Delicious apple 2 large peaches, halved and seeds removed 2 grapefruits, peeled 25 1. Process apple, peaches and grapefruit through Juice Fountain. Serve immediately. Pineapple peach and pear juice 3 1. 2 small pineapple, peeled and halved 2 peaches, halved and seeds removed 2 small ripe pears 1. Process pineapple, peaches and pears through Juice Fountain. Serve immediately. Vitamin Fresh starts continued Fresh starts continued Apple, pear and strawberry juice 3 1 small Granny Smith apple 3 small ripe pears 1 cup strawberries, trimmed 1. Process apple, pears and strawberries through Juice Fountain. Serve immediately. Cantaloupe, mint and mango juice 25 1. 2 small cantaloupe, peeled, seeded and halved 3 sprigs fresh mint leaves 1 mango, halved, seeded and peeled 1. Process cantaloupe, mint and mango through Juice Fountain. Serve immediately. Tomato, cucumber, parsley and carrot juice 3 3 medium tomatoes 1 large cucumber 1 large bunch fresh parsley 3 medium carrots, trimmed 1. Process tomatoes, cucumber, parsley and carrots through Juice Fountain. Serve immediately. Kumera, celery, ginger, and orange juice 3 4 sticks celery, trimmed 1 small kumera (sweet potato), peeled and halved 2.5cm piece fresh ginger 4 oranges, peeled 1. Process celery, kumera, ginger and oranges through Juice Fountain. Serve immediately. Parsnip, celery and pear juice 3 2 parsnips, trimmed 4 sticks celery, trimmed 4 medium pears, stalks removed 1. Process parsnips, celery and pears through Juice Fountain. Serve immediately. Tomato, carrot and red bell pepper juice 3 2 small red bell peppers 3 medium tomatoes 3 carrots, trimmed 4 sprigs parsley 1. Trim base of bell peppers and remove seeds. 2. Process tomatoes, carrots, parsley and bell peppers through Juice Fountain. Serve immediately. Blackberry, pear and grapefruit juice 3 1 pint basket (250g) blackberries 3 ripe pears 2 grapefruits, peeled 1. Process blackberries, pears and grapefruit through Juice Fountain. Serve immediately. Beet, apple and celery juice 2 4 medium sized beet, trimmed 2 medium Granny Smith apples 4 sticks celery 1. Process beet, apples and celery through Juice Fountain. Serve immediately. Blueberry, blackberry, strawberry and lime juice 500g blackberries 2 pint baskets (500g) blueberries 2 pint baskets (500g) strawberries, hulled 1 lime, peeled 35 1. Process blackberries, blueberries, strawberries and lime through Juice Fountain. Serve immediately. Cucumber, celery, fennel and bean sprout juice 3 1 large cucumber 3 sticks celery 1 bulb fennel, trimmed 2 cups (200g) bean sprouts 1. Process cucumber, celery, fennel and bean sprouts through Juice Fountain. Serve immediately. Frothie orange juice 21 . 2 lbs (1kg) oranges, peeled 1. Process oranges through juice fountain. 3 Serve immediately. (Best to refrigerate oranges before juicing) Liquid Liquid Fresh vegetable soup with noodles 4 1 small tomato 1 small onion, peeled and trimmed 2 carrots 1 green bell pepper, base removed and seeded 1 tablespoon butter 1 tablespoon wholemeal flour 11 . 2 cup (375ml) vegetable stock 15oz 425g canned baked beans 1 packet 2 Minute Noodles Freshly ground black pepper 1. Process tomato, onion, carrots and green pepper through Juice Fountain. 2. Melt butter in a large saucepan over a medium heat. 3. Stir in flour, cook for one minute, stirring constantly. 4. Stir in the extracted juice, vegetable stock and baked beans. 5. Bring to the 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 4 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, base removed and seeded 1 lebanese cucumber 2 tablespoons red wine vinegar freshly ground black pepper 1 cup (150g) crushed ice 3 tab...