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PAGE HEADER.....VITAMIN REPLACERS
TOMATO, CARROT AND
RED BELL PEPPER JUICE
Makes 2 servings
INGREDIENTS
2 small red bell peppers
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
METHOD
1. Trim red bell peppers and remove seeds.
2. Process tomatoes, carrots, parsley and
bell peppers through juicer.
Serve immediately.
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
Makes 2 servings
INGREDIENTS
8oz (250g) blackberries
3 ripe pears
2 grapefruit, peeled
1. Process blackberries, pears and
grapefruit through juicer.
Serve immediately.
BEETROOT, APPLE AND
CELERY JUICE
Makes 2 servings
INGREDIENTS
4 medium sized beets, trimmed
2 medium Granny Smith apples
4 stalks celery
METHOD
1. Process beets, apples and celery through
juicer.
Serve immediately.
BLUEBERRY, BLACKBERRY,
STRAWBERRY AND LIME JUICE
Makes 2 servings
INGREDIENTS
1 pint (500g) blackberries
1 pint (500g) blueberries
1 pint (500g) strawberries, hulled
1 lime, peeled
METHOD
1. Process blackberries, blueberries,
strawberries and lime through
juicer.
Serve immediately.
CUCUMBER, CELERY, FENNEL AND
BEAN SPROUT JUICE
Makes 2 servings
INGREDIENTS
1 large cucumber
3 stalks celery
1 bulb fennel, trimmed
2 cups bean sprouts
METHOD
1. Process cucumber, celery, fennel and
bean sprouts through juicer.
Serve immediately.
FROTHY ORANGE JUICE
Makes 4 servings
INGREDIENTS
2lbs oranges (1kg) oranges, peeled
METHOD
1. Process oranges through juicer.
(Best to refrigerate oranges before juicing)
Serve immediately.