Hendi 221082 Mode D'emploi page 12

APPLE-CELERY
Ingredients (serves 4):
• 4 Granny Smith apples
• 2 sticks celery
• 1 thin slice fresh ginger
• 1/2 lemon
• salt
SCARLET COCKTAIL
Ingredients (serves 4):
• 1 cooked beetroot
• 2 carrots
• 2 small bunches red grapes
• 2 Granny Smith apples
• Cayenne pepper
HONEYED WATERMELON
Ingredients (serves 3):
• 750g watermelon
• 1/2 lemon
• 20g honey
• 20g water
EN
CARROT CAPRICE
Ingredients (serves 4):
• 4 carrots
• 4 oranges
• 1 thin slice fresh ginger
• Ice cubes
CLASSIC
Ingredients (serves 3):
• 4 carrots
• 3 apples
• 1 lemon
12
Preparation: wash the celery sticks thoroughly and
process in your juice, followed by the ginger, then the
apples. Season with a little salt and serve immedi-
ately, before the apple starts to go brown. Idea: you
can use pears instead of apples.
Preparation: process all the fruit and vegetables in
your juicer. Season the juice with Cayenne pepper
and serve chilled.
Garnish: decorate each glass with a slice of baby
beetroot. Idea: you can use either white or yellow
peaches for this juice.
Preparation: boil the honey and water together and
allow to cool. Remove the watermelon rind and pips
and cut the flesh into large chunks. Peel the lemon.
Process the fruit into large chunks. Peel the lemon.
Process the fruit in your juicer.
Pour the honey mixture into the glasses first, fol-
lowed by the watermelon juice. Garnish: serve with
thinly sliced watermelon.
Preparation: wash and scrub the carrots (no need to
peel them). Peel the oranges. Process all the ingre-
dients except for the ice cubes in your juicer.
Divide between four glasses, add the ice cubes and
serve immediately. Garnish: decorate with an olive
and a slice of orange.
Stir the vanilla extract into the juice and serve in
small shot glasses. Idea: replace the oranges with
coconut milk.
Preparation: peel the lemon. Wash and scrub the
carrots (no need to peel them). Process all the in-
gredients in your juicer.
Stir well and serve.
Idea: you can substitute pears for the apples.