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R7
Liquid lunches
Fresh vegetable soup with noodles
Makes 4 serves
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
Process tomato, onion, carrots and green
pepper through Juice Fountain
™
Plus using
low and high speed.
Melt butter in a large saucepan over a
medium heat.
Stir in flour, cook for one minute, stirring
continuously.
Stir in the extracted juice, vegetable stock
and baked beans
Bring to the boil, then reduce heat and allow
to simmer for 10 minutes
Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
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Gazpacho
Makes 4 serves
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 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
Process tomatoes, parsley, garlic, onion,
carrots, celery, red capsicum and cucumber
through Juice Fountain
™
Plus using low and
high speeds.
Stir in vinegar.
Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil and
serve immediately.
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Liquid lunches continued
Pasta with Provencale style sauce
Makes 4 serves
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large clove garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
1. Process tomatoes, parsley, celery, garlic, onion
and red capsicum through Juice Fountain
™
Plus using low and high speeds.
2. Blend tomato paste with red wine, stir in the
extracted juice.
3. Pour into a saucepan and cook over medium
heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well. Divide
mixture between 4 serving bowls.
5. Sprinkle with oregano and Parmesan cheese.
Serve immediately.
Mango, rockmelon and orange
yoghurt drink
Makes 4 serves
1 mango, halved, peeled and seeded
½ small rockmelon, peeled, seeded and cut into two
equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
1. Process mango, rockmelon and oranges
through Juice Fountain
™
Plus using low
speed.
2. Pour into a large bowl whisk in yoghurt.
Serve immediately.