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29
Pasta with provencale
style sauce
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 (15ml) tomato paste
1
⁄
2
cup (125ml) red wine
2 teaspoons (10ml) dried oregano
2 cups (500g) cooked pasta
3 tablespoons (45ml) grated Parmesan cheese
1. Process tomatoes, parsley, celery, garlic, onion and
red bell pepper.
2. Blend tomato paste with red wine, stir in the
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.
Mango, cantaloupe and
orange yoghurt drink
1 mango, halved, peeled and seeded
1
⁄
2
small cantaloupe, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons (45ml) natural yoghurt
1. Process mango, cantaloupe and oranges through
Juice Fountain.
2. Pour into a large bowl whisk in yoghurt.
Serve immediately.
44
Liquid lunches
28 28
Fresh vegetable soup
with noodles
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green bell pepper, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
1
1
⁄
2
cup (375ml) vegetable stock
15oz 425g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
1. Process tomato, onion, carrots and green pepper
through Juice Fountain.
2. Melt butter in a large saucepan over a
medium heat.
3. Stir in flour, cook for one minute,
stirring constantly.
4. Stir in the extracted juice, vegetable stock and
baked beans.
5. Bring to the boil, then reduce heat and allow to
simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until noodles
are tender.
Pour into 4 soup bowls, sprinkle with black pepper to
taste and serve immediately.
Gazpacho
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 (150g) crushed ice
3 tablespoons chopped fresh basil
1. Process tomatoes, parsley, garlic, onion, carrots,
celery, red bell pepper and cucumber through
Juice Fountain.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil and
serve immediately.
44