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RECIPES - USING JUICING EXTRACTOR - FIBRE FAVORITES
VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
12 oz beetroot pulp, strained and juice
reserved
1.5 oz potato pulp, strained and juice
reserved
1.5 oz carrot pulp, strained and juice
reserved
3 oz tomato pulp, strained and juice
reserved
1 oz cabbage pulp, strained and juice
reserved
Reserved juices and enough water to
make 2 extra liters
4 bacon rashers, chopped
1 tablespoon lemon juice
1
⁄2 cup sour cream
Melt butter in a large saucepan, cook 1.
onion over a medium heat for 2-3
minutes or until golden.
Add ham bone to pan, stir in beetroot 2.
pulp, potato pulp, carrot pulp, tomato
pulp, cabbage pulp, reserved juices and
water, bacon and lemon juice.
Bring to the boil, reduce heat and 3.
simmer for 30-40 minutes.
Remove ham bone, discard bone, finely 4.
chop meat and return to the pan.
Serve topped with sour cream.
RATHER THAN WASTE THE FIBRE
FROM THE FRUIT AND VEGETABLES
THAT HAVE BEEN JUICED, THE
FOLLOWING RECIPES HAVE BEEN
DEVELOPED USING THE LEFT OVER
PULP.
CARROT, PUMPKIN AND FETA FLAN
Serves 6
1 oz butter, melted
8 Sheets filo pastry
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
1/2 lb feta cheese, crumbled
3 eggs
1 egg white
1
⁄2 cup milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
Layer the sheets of pastry, brushing 1.
between each sheet with butter.
Lift pastry into a 10in flan tin, press 2.
over base and side. Trim pastry edge to
about .5in higher than side of tin.
Combine leek, pumpkin, carrot, feta 3.
cheese, eggs, egg white, milk, orange
rind and parsley.
Pour into pastry case and bake at 4.
350°F for 25-30 minutes or until golden
and set.