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PAge heAder.....
LIQUID LUNCHES
MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
Serves 4
INGREDIENTS
1 mango, halved, peeled and seeded
½ small cantaloupe, peeled, seeded and cut into
two equal portions
5 oranges, peeled
3 tablespoons natural yogurt
METHOD
1. Process mango, cantaloupe and oranges
through the Juicer.
2. Pour into a large bowl and whisk in
yogurt.
Serve immediately.
PASTA WITH PROVENCALE
STYLE SAUCE
Serves 4
INGREDIENTS
4 tomatoes
2 sprigs fresh parsley
1 stalk celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red pepper, stem and seeds removed
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
1lb (500g) cooked pasta
3 tablespoons grated Parmesan cheese
METHOD
1. Process tomatoes, parsley, celery, garlic,
onion and red pepper through the
Juicer.
2. Blend tomato paste with red wine, stir in
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.