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RECIPES USING THE JUICER
APPLE, CARROT AND
CELERY JUICE
Makes approximately 2 cups
INGREDIENTS
4 small Granny Smith apples
3 medium sized carrots, trimmed
4 sticks celery
METHOD
Using the juicer attachment, feed apples,
carrots and celery through the juice
extractor’s feed tube. Serve immediately.
TOMATO, CARROT, CELERY AND
LIME JUICE
Makes approximately 3 cups
INGREDIENTS
2 medium tomatoes
1 large carrot, trimmed
2 celery stalks, trimmed
1 lime, peeled
METHOD
Using the juicer attachment, feed
tomatoes, carrot, celery and lime
through the juice extractor’s feed tube.
Serve immediately.
CANTALOPE, MINT AND
MANGO JUICE
Makes approximately 2¼ cups
INGREDIENTS
½ small cantaloupe, peeled, seeded and
quartered
3 sprigs fresh mint leaves
1 mango, halved, seeded and peeled
METHOD
Using the juicer attachment, feed the
cantaloupe, mint and mango through
the juice extractor’s feed tube. Serve
immediately.
TOMATO, CUCUMBER, PARSLEY
AND CARROT JUICE
Makes approximately 3 cups
INGREDIENTS
3 medium tomatoes
1 large cucumber
1 large bunch fresh parsley
3 medium carrots, trimmed
METHOD
Using the juicer attachment, feed the
tomatoes, cucumber, parsley and carrots
through the juice extractor’s feed tube.
Serve immediately.