Energy Fuel; Fiber Favorites - Breville BJE510XL Mode D'emploi

Energy fuel

Grape, kiwi fruit and berry booster
Grapes contain potassium and iron, providing
a great pick-me-up after a strenuous day.
2 cups green seedless grapes, stems removed
2 kiwi fruit, peeled
1 cup strawberries, hulled
2 cups skim milk
2 tablespoons powdered protein drink mix
1 ⁄ cup crushed ice
2
1. Process grapes, kiwi fruit and strawberries
through ikon Juice Fountain using speed 1.
2. Mix in milk, protein drink mix and crushed ice.
3. Pour into chilled glasses and serve immediately.
Apricot, apple and pear sparkle
4 large apricots, halved and seeded
4 small red apples
3 medium pears, stalks removed
1 cup sparkling mineral water
1 ⁄ cup crushed ice
2
1. Process apricots, apples and pears through ikon
Juice Fountain using speeds 2 and 5.
2. Stir in mineral water and ice.
3. Pour into chilled glasses and serve immediately.
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Orange, carrot, mint and
beetroot quencher
4 oranges, peeled
8 carrots
1 ⁄ cup fresh mint leaves
4
2 small beetroots
1. Process oranges, carrots, mint leaves and
beetroots through ikon Juice Fountain using
speeds 3 and 5.
Serve immediately.

Fiber favorites

Rather than waste the fiber from the fruit and
vegetables that have been juiced, the following
recipes have been developed using the left
over pulp.
Carrot, pumpkin and feta flan
8 sheets filo pastry
60g butter, melted
1 leek, finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
8oz (250g) feta cheese, crumbled
3 x 60g eggs
1 egg white
1 ⁄ cup milk
2
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing between each
sheet with melted butter. Lift pastry into a 10
inches (25cm) flan tin, press over base and side.
Trim pastry edge to about 1 ⁄ inch (1.5cm) higher
2
than side of tin.
2. Combine leek, pumpkin, carrot, feta cheese,
eggs, egg white, milk, orange rind and parsley.
Pour into pastry case and bake at 356F (180°C)
for 25-30 minutes or until golden and set.
Vegetable and bacon soup
3 teaspoons butter
1 onion, finely chopped
1 ham bone
11 1 ⁄ oz (350g)beetroot pulp, strained and
4
juice reserved
1 1 ⁄ oz (50g) potato pulp, strained and juice reserved
2
1 1 ⁄ oz (50g) carrot pulp, strained and juice reserved
2
3oz (100g) tomato pulp, strained and juice reserved
1 1 ⁄ oz (50g) cabbage pulp, strained and
2
juice reserved
Reserved juices and enough water to make 8 cups
4 strips of bacon, chopped
1 tablespoon lemon juice
1 ⁄ cup sour cream, for serving
2
1. Melt butter in a large saucepan, cook onion over
a medium heat for 2-3 minutes or until golden.
Add ham bone to pan, stir in beetroot pulp,
potato pulp, carrot pulp, tomato pulp, cabbage
pulp, reserved juices and water, bacon and lemon
juice. Bring to the boil, reduce heat and simmer
for 30-40 minutes.
2. Remove ham bone, discard bone, finely chop meat
and return to the pan.
Serve topped with sour cream.
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