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Pasta with provencal style sauce
Serves 4:
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
500 g cooked pasta
3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic, oni-
on and red capsicum. Blend tomato paste with
red wine, stir in the extracted juice. Pour into a
saucepan and cook over medium heat for 3-4
minutes. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls. Sprin-
kle with oregano and Parmesan cheese. Serve
immediately.
Mango, rockmelon and orange yogurt drink
Serves 4:
1 mango, halved, peeled and seeded
½ small rockmelon, peeled, seeded and cut
into two equal portions
5 oranges, peeled
3 tablespoons natural yogurt
Process mango, rockmelon and oranges through
Easy Juicer. Pour into a large bowl whisk in
yogurt. Serve immediately.
ENERGY FUEL
Grape, kiwi fruit and berry booster
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 Easy Juicer. 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 oran-
ges through Easy Juicer. 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 Easy
Juicer. Stir in mineral water and ice. Serve imme-
diately.
