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Fresh juices
M Vitamin drink
Ingredients for three glasses:
1 mango
1 banana
juice of 1 apple (washed), 1 kiwi fruit
and 1 orange
2 tsp honey (or more, according to taste)
300 ml buttermilk
Preparation:
Peel the kiwi fruit and the orange. Process them in
the juice extractor together with the apple. Peel
the mango and the banana and mix them in the
blender together with the fruit juice, the honey and
the buttermilk to create a delicious shake!
Tip: replace the buttermilk with quark or yoghurt to
create a tasty and healthy dessert.
M Ice-cold shake for a tropical day
Ingredients for two glasses:
1
⁄2 pineapple
2 apples
1 pink grapefruit
ice cubes (approx. 2 full glasses)
Preparation:
Skin the pineapple and peel the grapefruit, rinse
the apples and cut everything into pieces. Process
them in the juice extractor and collect the juice.
Assemble the blender and put the ice cubes in the
blender jar. Crunch the ice at the highest setting
and add the fruit juice. You will have a delicious,
ice-cold fresh fruit shake that will quench your
thirst!
M Vegetable shake
Ingredients for one large serving:
200 ml carrot juice
1
⁄2 stalk of celery, cut into pieces
1 medium-sized tomato, peeled and cut
into pieces
1
⁄2 small green or red pepper, cut into
pieces
small handful of fresh spinach or
several sprigs of parsley
2 or 3 ice cubes
1 long, thin stalk of celery for
garnishing
Preparation:
Process 6 to 8 carrots in the juice extractor.
Assemble the blender accessory. Put the carrot
juice, the vegetables and the spinach or the
parsley in the blender and mix for 15-30 seconds
at maximum speed. Add the ice cubes and blend
for a few more seconds. Pour the shake into a tall
glass and garnish with a long, thin stick of celery.
M Gazpacho blanco
Ingredients for 4 servings:
500 gr seedless white grapes
2 cucumbers (approx. 750 gr)
1 shallot, cut into pieces
1 clove garlic, chopped
1
⁄4
tsp salt
1
⁄4
tsp white pepper
500 ml low-fat yoghurt
6-8 drops of Tabasco
Preparation:
Wash the grapes and remove their stalks. Process
them in the juice extractor and collect the juice.
Assemble the blender accessory. Put the grape
juice in the blender. Peel the cucumber, halve it
lengthwise and remove the seeds. Cut the
cucumber into thick slices and add these slices to
the grape juice in the blender. Add the shallot, the
garlic, the salt and the pepper and run the
machine briefly. Pour the mixture into a bowl and
stir the yoghurt and Tabasco through it.
Chill the soup by putting it in a covered bowl in the
refrigerator for 30 minutes. Serve in large soup
bowls and garnish with cucumber slices and
halved grapes.
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