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RECIPES USING THE JUICER AND BLENDER
PEACH AND MANGO
YOGURT POPS
Makes 8 yogurt pops
INGREDIENTS
2 ripe peaches, stoned removed and cut in
half
2 oranges, peeled and cut in half
1 large ripe mango (12oz/375g), peeled,
stone removed and cubed
4 tablespoons (2oz/60ml) low-fat peach-
mango yogurt or fruit soy yogurt
1 tablespoon (½oz/15ml) honey
METHOD
1. Using the juicer attachment, feed the
peaches and oranges through the juice
extractor’s feed tube.
2. Using the blender attachment, process
the peach/orange juice with mango,
yogurt and honey for about 1 minute on
speed 4/LIQUIFY or until mixture is
smooth.
3. Pour mixture into ice pop trays or ice
cube trays until frozen
SPICY BUTTERNUT SQUASH
AND APPLE SOUP
Makes 4 to 6 servings
INGREDIENTS
3-4 medium Granny Smith apples, peeled,
cored, cut in half
¼ oz (5 g) fresh peeled ginger
1 tablespoon (½ fl oz/15ml) olive oil
2 medium onions, diced
3 cloves garlic, crushed
¼-½ teaspoon chili powder
1 lb (500 g) butternut squash (pumpkin),
skinned, seeded and cubed
1 Gala apple (baking apple), peeled, cored
and diced
2 cups (16 fl oz/500ml) vegetable stock
2 teaspoons fresh lemon juice
Salt and pepper to taste
Light sour cream
Chopped fresh chives
METHOD
1. Using the juicer attachment, feed
the Granny Smith apples and ginger
through the juice extractor’s feed tube.
There should be approximately 1 cup
(8oz/250ml) freshly squeezed apple
juice.
2. Heat olive oil in a large saucepan over
high heat. Add onions and sauté for 3
to 4 minutes, until they begin to brown.
Add garlic and chili powder and sauté 10
seconds. Add butternut squash and Gala
apple and sauté for 3 minutes. Add apple
juice and vegetable stock, bring to a boil
and simmer uncovered until squash and
apple are tender, about 25 to 30 minutes.
BJB840XL_IB_D10_FA.indd 54 16/08/10 10:02 AM