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17
FIBRE FAVOURITES
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.
VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350g beetroot pulp, strained and juice
reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice
reserved
50g cabbage pulp, strained and juice
reserved
reserved juices and enough water to make
up 2 litres
4 bacon rashers, chopped
1 tablespoon lemon juice
1
/
2
cup sour cream
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3 minutes
or until golden.
2. Add ham bone to pan, stir in beetroot
pulp, potato pulp, carrot pulp, tomato
pulp, cabbage pulp, reserved juices,
water, bacon and lemon juice.
3. Bring to the boil, reduce heat and simmer
for 30-40 minutes.
4. Remove ham bone, discard bone, finely
chop meat and return to the pan. Serve
topped with sour cream.
CARROT CAKE
1
3
/
4
cups plain flour
2 teaspoons baking powder
1
/
2
teaspoon nutmeg
1
/
2
teaspoon cinnamon
1
/
2
teaspoon cardamon
1
/
2
cup peanuts, chopped
1
/
2
cup sultanas
1
/
2
cup brown sugar, firmly packed
1
1
/
2
cup carrot pulp
1
/
2
cup oil
2 eggs, lightly beaten
1
/
4
sour cream
1. Grease and line a 25cm x 15cm loaf pan.
Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon,
cardamon, peanuts, sultanas, brown
sugar and carrot pulp, stir to combine.
2. Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until
all ingredients are well blended.
3. Bake at 180ľC for 1 hour or until cake is
cooked when tested with a skewer.
4. Remove from oven, stand in cake pan for
5 minutes before inverting out onto a wire
cake rack.
16
ENERGY FUEL
GRAPE, KIWI FRUIT AND BERRY
BOOSTER
Serves 6
Grapes contain potassium and iron,
providing a great pick-me-up after a
strenuous day.
500g green seedless grapes, stems
removed
2 kiwi fruit, peeled
250g strawberries, hulled
500ml skim milk
2 tablespoons powdered protein drink mix
1
/
2
cup crushed ice
1. Process grapes, kiwi fruit and
strawberries through Vegetable and Citrus
Duo.
2. Mix in milk, protein drink mix and crushed
ice. Serve immediately.
APRICOT, APPLE AND PEAR SPARKLE
Serves 4
4 large apricots, halved and seeded
4 small red apples
3 medium pears
250ml sparkling mineral water
1
/
2
cup crushed ice
1. Process apricots, apples and pears
through Vegetable and Citrus Duo. Stir in
mineral water and ice. Serve immediately.
BEETROOT, CARROT AND ORANGE
QUENCHER
Serves 4
8 carrots
2 small beetroots, trimmed
1
/
4
cup fresh mint leaves
1 cup freshly squeezed orange juice
1. Process carrots and beetroot with mint
leaves through Vegetable and Citrus Duo.
Stir in orange juice. Serve immediately.
MANGO, ROCKMELON AND ORANGE
YOGHURT DRINK
Serves 4
1 mango, halved, peeled and seeded
1
/
2
small rockmelon, peeled, seeded and cut
into two equal portions
1
1
/
2
cups freshly squeezed orange juice
3 tablespoons natural yoghurt
1. Process mango and rockmelon through
Vegetable and Citrus Duo.
2. Pour into large bowl and whisk in orange
juice and yoghurt. Serve immediately.