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31
RECIPES – VITAMIN REPLACERS
TOMATO, CARROT AND RED BELL
PEPPER JUICE
Makes 3 cups
2 small red bell peppers
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
1. Trim base of bell pepper and
remove seeds.
1. Process tomatoes, carrots, parsley and
bell peppers through Juice Fountain™
Plus using high and low speed.
Serve immediately.
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
Makes 2 cups
8oz (250g) blackberries
3 ripe pears
2 grapefruits, peeled
1. Process blackberries, pears and
grapefruit through the Juice Fountain™
Plus using low and high speeds.
Serve immediately.
BEET, APPLE AND
CELERY JUICE
Makes 2 cups
4 medium sized beet, trimmed
2 medium Granny Smith apples
4 sticks celery
1. Process beets, apples and celery
through Juice Fountain™ Plus using
high speed.
Serve immediately.
BLUEBERRY, BLACKBERRY,
STRAWBERRY AND LIME JUICE
Makes 2 cups
16oz (500g) blackberries
16oz (500g) blueberries
16oz (500g) strawberries
1 lime, peeled
1. Process blackberries, blueberries,
strawberries and lime through Juice
Fountain™ Plus using low and
high speeds.
Serve immediately.
CUCUMBER, CELERY, FENNEL
AND BEAN SPROUT JUICE
Makes 2 cups
1 large cucumber
3 sticks celery
1 bulb fennel, trimmed
2 cups bean sprouts
1. Process cucumber, celery, fennel and
bean sprouts through Juice Fountain™
Plus using high speed.
Serve immediately.
FROTHY ORANGE JUICE
Makes 2 cups
2lbs (1kg) oranges, peeled
1. Process oranges through Juice
Fountain™ Plus using high or
low speed.
Serve immediately.
(Best to refrigerate oranges before juicing)
JE98XL_IB_Issue1,09.indd 31 16/12/09 11:27 AM
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