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TOMATO, CARROT AND
RED CAPSICUM JUICE
Makes approximately 3 cups
2 small red capsicums
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
1. Trim base of capsicums and remove seeds.
2. Process tomatoes, carrots, parsley and
capsicums through Juice Fountain.
Serve immediately.
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
Makes approximately 3 cups
250g blackberries
3 ripe pears
2 grapefruits, peeled
1. Process blackberries, pears and
grapefruit through Juice Fountain.
Serve immediately.
BEETROOT, APPLE AND
CELERY JUICE
Makes approximately 2 cups
4 medium sized beetroot, trimmed
2 medium Granny Smith apples
4 sticks celery
1. Process beetroot, apples and celery
through Juice Fountain.
Serve immediately.
BLUEBERRY, BLACKBERRY,
STRAWBERRY AND LIME JUICE
Makes approximately 3
1
⁄
2
cups
500g blackberries
500g blueberries
500g strawberries, hulled
1 lime, peeled
1. Process blackberries, blueberries,
strawberries and lime through
Juice Fountain.
Serve immediately.
CUCUMBER, CELERY, FENNEL
AND BEAN SPROUT JUICE
Makes approximately 3 cups
1 large cucumber
3 sticks celery
1 bulb fennel, trimmed
2 cups bean sprouts
1. Process cucumber, celery, fennel and
bean sprouts through Juice Fountain.
Serve immediately.
FROTHIE ORANGE JUICE
Serves 4 /Makes 8-10 cups
1kg oranges, peeled
1. Process oranges through juice fountain.
Serve immediately.
(Best to refrigerate oranges before juicing)
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RECIPES - VITAMIN REPLACERS