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LIQUID LUNCHES
PASTA WITH PROVENCALE
STYLE SAUCE
Makes 4 servings
INGREDIENTS
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red bell pepper, seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
1lb (500g) cooked pasta
¼ cup grated Parmesan cheese
METHOD
1. Process tomatoes, parsley, celery, garlic,
onion and red bell pepper.
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, CANTALOUPE AND
ORANGE YOGURT DRINK
Makes 4 servings
INGREDIENTS
1 mango, halved, peeled and seeded
½ small cantaloupe, peeled, seeded and cut into
two equal portions
5 oranges, peeled
¼ cup natural yogurt
METHOD
1. Process mango, cantaloupe and oranges
through juicer.
2. Pour into a large bowl whisk in yogurt.
Serve immediately.