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R8
Rather than waste the fibre from the fruit and vegetables that have been juiced, the following recipes have been developed
using the left over pulp.
RECIPES - USING JUICING EXTRACTOR - FIBRE FAVOURITES
CARROT, PUMPKIN AND FETA FLAN
Serves 6
30g butter, melted
8 Sheets filo pastry
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250g feta cheese, crumbled
3 eggs
1 egg white
1
⁄
2
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 25cm flan tin, press over base and
side. Trim pastry edge to about 1.5cm 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.
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VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350g beetroot pulp, strained and juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved
Reserved juices and enough water to make 2 extra litres
4 bacon rashers, chopped
1 tablespoon lemon juice
1
⁄
2
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, potato
pulp, carrot pulp, tomato pulp, cabbage pulp, reserved
juices and water, bacon and lemon juice.
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 topped with sour cream.
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CARROT, APPLE AND CELERY STRUDELS
Makes 8
30g butter
1 small onion, finely chopped
4
1
⁄
2
cups carrot, apple and celery pulp, strained (see
Recipe-Fresh Starts) for carrot, apple and celery
juice.
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted
extra 1 cup grated fresh Parmesan cheese
Melt butter in a saucepan, add onion, cook for 2-3
minutes, or until soft, seasoning to taste.
Combine onion, carrot, apple and celery pulp,
cottage cheese, mint and egg in a bowl. Mix well.
Cut filo sheets in half, place 3 sheets on bench,
cover remaining pastry with greaseproof paper, then
a damp cloth to prevent drying.
Brush 1 sheet of pastry with extra butter, sprinkle
with Parmesan cheese, top with another sheet of
pastry, brush with butter, sprinkle with more cheese.
Repeat with last sheet of pastry.
Place tablespoons of carrot mixture on one end
of pastry, fold in sides and roll up like a Swiss roll.
Repeat with remaining pastry and pulp mixture.
Place on a greased oven tray and bake at 200°C for
20-25 minutes or until golden.
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