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RECIPES USING THE JUICER
SWEET POTATO, CELERY,
GINGER AND ORANGE JUICE
Makes approximately 3 cups
INGREDIENTS
1 small sweet potato, peeled and halved
4 sticks celery, trimmed
2.5cm (1”) piece fresh ginger
4 oranges, peeled
METHOD
Using the juicer attachment, feed the
sweet potato, celery, ginger and oranges
through the juice extractor’s feed tube.
Serve immediately.
PARSNIP, CELERY AND PEAR
JUICE
Makes approximately 3 cups
INGREDIENTS
2 parsnips, trimmed
4 sticks celery, trimmed
4 medium pears, stalks removed
METHOD
Using the juicer attachment, feed the
parsnips, celery and pears through
the juice extractor’s feed tube. Serve
immediately.
TOMATO, CARROT AND RED RED
CAPSICUM JUICE
Makes approximately 3 cups
INGREDIENTS
2 small red red capsicum, trimmed,
seeds removed
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
METHOD
Using the juicer attachment, feed the red
capsicum, tomatoes, carrots and parsley
through the juice extractor’s feed tube.
Serve immediately.
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
Makes approximately 3 cups
INGREDIENTS
225g (½ lb) blackberries
3 ripe pears
2 grapefruits, peeled
METHOD
Using the juicer attachment, feed the
blackberries, pears and grapefruits
through the juice extractor’s feed tube.
Serve immediately.