50
VITAMIN REPLACER
Tomato-Carrot-Red Capsicum-Juice
Makes 3 cups:
2 small red capsicum
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
Trim base of capsicum and remove seeds. Pro-
cess tomatoes, carrots, parsley and capsicum
through Easy Juicer. Serve immediately.
Blackberry-Pear-Grapefruit-Juice
Makes 3 cups:
250 g blackberries
3 ripe pears
2 grapefruits, peeled
Process blackberries, pears and grapefruit
through Easy Juicer. Serve immediately.
Beetroot-Apple-Celery-Juice
Makes 2 cups:
4 medium sized beetroot, trimmed
2 medium Granny Smith apples
4 sticks celery
Process beetroot, apples and celery through Easy
Juicer. Serve immediately.
Cucumber-Celery-Fennel-Bean Sprout-Juice
Makes 3 cups:
1 large cucumber
3 sticks celery
1 bulb fennel, trimmed
2 cups bean sprouts
Process cucumber, celery, fennel and bean
sprouts through Easy Juicer. Serve immediately.
Frothie orange juice
Makes 8-10 cups:
Process oranges through Easy Juicer. Serve
immediately. (Best to refrigerate oranges before
juicing)
LIQUID LUNCHES
Fresh vegetable soup with noodles
Serves 4
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and
seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375 ml vegetable stock
425 g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
Process tomato, onion, carrots and green pepper
through Easy Juicer. Melt butter in a large sauce-
pan over a medium heat. Stir in flour, cook for
one minute, stirring constantly.
Stir in the extracted juice, vegetable stock and
baked beans. Bring to the boil, then reduce
heat and allow to simmer for 10 minutes. 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
Serves 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 capsicum, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
Process tomatoes, parsley, garlic, onion, carrots,
celery, red capsicum and cucumber through Easy
Juicer. Stir in vinegar and black pepper. Arrange
ice in four soup bowls. Pour in extracted juice,
sprinkle with basil and serve immediately.
