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RECIPES USING THE JUICER
GAZPACHO
Makes 4 servings
INGREDIENTS
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red red capsicum, base removed and seeded
1 Lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
METHOD
1. Using the juicer attachment, feed
tomatoes, parsley, garlic, onion, carrots,
celery, red red capsicum and cucumber
through the juice extractor’s feed tube.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls. Pour in
extracted juice, sprinkle with basil and
serve immediately.
VEGETABLE AND BACON SOUP
Serves 4
The remaining pulp left after juicing
fruit or vegetables is mostly fiber and
cellulose which, like the juice, contains
vital nutrients necessary for the daily
diet. However, like the juice, pulp
should be used that day to avoid loss of
vitamins. Some of the uses of pulp are
to thicken casseroles or soups or in the
case of fruit, simply placed in a bowl
topped with meringue and baked for
a simple dessert. Quite apart from the
consumption use, pulp is great used in
the garden for compost.
INGREDIENTS
3 teaspoons butter
1 onion, finely chopped
1 ham hock
350g (12oz) beetroot pulp, strained and juice
reserved
40g (1.5oz) potato pulp, strained and juice
reserved
40g (1.5oz) carrot pulp, strained and juice
reserved
85g (3oz) tomato pulp, strained and juice
reserved
30g (1oz) cabbage pulp, strained and juice
reserved
Reserved juices and enough water to make 2
extra liters
4 bacon rashers, chopped
1 tablespoon lemon juice
½ cup sour cream
METHOD
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3
minutes or until golden.
2. Add ham hock to pan, stir in beetroot
pulp, potato pulp, carrot pulp, tomato
pulp, cabbage pulp, reserved juices and
water, bacon and lemon juice.
3. Bring to the boil, reduce heat and
simmer for 30-40 minutes.
4. Remove ham bone, discard bone, finely
chop meat and return to the pan.
5. Serve topped with sour cream.