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Process tomatoes, parsley, celery, garlic, 1.
onion and red bell pepper using Juice
Extractor.
Blend tomato paste with red wine, stir in 2.
extracted juice.
Pour into a saucepan and cook over 3.
medium heat for 3-4 minutes
Add pasta and toss to coat pasta well. 4.
Divide mixture between 4 serving bowls.
Sprinkle with oregano and 5.
Parmesan cheese.
Serve immediately.
MANGO, CANTALOUPE AND ORANGE
YOGURT DRINK
1 mango, halved, peeled and seeded
1
⁄2 small cantaloupe, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
Process mango, cantaloupe and oranges 1.
using Juice Extractor
Pour into a large bowl and whisk in 2.
yoghurt.
Serve immediately.
RECIPES - USING JUICING EXTRACTOR - LIQUID LUNCH
GAZPACHO
Serves 4
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 bell pepper, 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, 1.
carrots, celery, red bell pepper and
cucumber using Juice Extractor.
Stir in vinegar and black pepper. 2.
Arrange ice in four soup bowls. 3.
Pour in extracted juice, sprinkle with basil
and serve immediately.
PASTA WITH PROVENCALE STYLE
SAUCE
Serves 4
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red bell pepper, base removed and
seeded
1 tablespoon tomato paste
1 lb cooked pasta
1
⁄2 cup red wine
2 teaspoons dried oregano
3 tablespoons grated Parmesan cheese