Bedienungsanleitung Gastroback 40117 vital juicer pro (Seite 48 von 52) (Deutsch, Englisch)

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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 BOO-

STER

Grapes contain potassium and iron, providing 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

» ¼ cup fresh mint leaves

» 4 oranges, peeled

Process carrots, beetroot, mint leaves and oranges

through the Smart Health Juicer Pro. Serve immedi-

ately.

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 vege-

tables 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 rind and parsley. Pour into

pastry case and bake at 180 °C for 25 - 30

minutes or until golden and set.

VEGETABLE AND BACON SOUP

Serves 4:

» 3 teaspoons butter

» 1 onion, finely chopped

» 1 ham bone

» 350 g beetroot pulp, strained, juice reserved

» 50 g potato pulp, strained, juice reserved

» 50 g carrot pulp, strained, juice reserved

» 100 g tomato pulp, strained, juice reserved

» 50 g cabbage pulp, strained, juice reserved

» reserved juices and water to make up 2 litres

» 4 bacon rasher, chopped

» 1 tablespoon lemon juice

» ½ cup sour cream

Melt butter in a large saucepan, cook onion over

a medium heat for 2-3 minutes or until golden.

Add ham bone to pan, stir in beetroot pulp, pota-

to pulp, carrot pulp, tomato pulp, cabbage pulp,

reserved juices and water, bacon and lemon jui-

ce. Bring to the boil, reduce heat and simmer for

30-40 minutes. Remove ham bone, discard bone,

finely chop meat and return to the pan. Serve top-

ped with sour cream.

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