Recipes from My New Breville Juicer

APPLE, CARROT AND CELERY JUICE

Makes approximately 2 cups.

You may alter the amounts of either the carrots or apple to make the juice sweeter or savoury to suit your taste buds.

4 small Granny Smith apples
3 medium sized carrots, trimmed 4 sticks celery

1. Process apples, carrots and celery using Juice Extractor

Mix well and serve immediately.

TOMATO, CARROT, CELERY AND LIME JUICE

Makes approximately 3 cups

2 medium tomatoes
1 large carrot, trimmed 2 celery stalks, trimmed 1 lime, peeled

1. Process tomatoes, carrot, celery and lime using Juice Extractor.

Serve immediately.

CANTALOUPE, MINT AND MANGO JUICE

Make approximately 2 1⁄4 cups

1⁄2 small cantaloupe, peeled, seeded and quartered

3 sprigs fresh mint leaves
1 mango, halved, seeded and peeled

1. Process cantaloupe, mint and mango using Juice Extractor.

Serve immediately.

TOMATO, CUCUMBER, PARSLEY AND CARROT JUICE

Makes approximately 3 cups

3 medium tomatoes
1 large cucumber
1 large bunch fresh parsley 3 medium carrots, trimmed

1. Process tomatoes, cucumber, parsley and carrots using Juice Extractor.

Serve immediately.

SWEET POTATO, CELERY, GINGER AND ORANGE JUICE

Makes approximately 3 cups

1 small sweet potato, peeled and halved 4 sticks celery, trimmed
2.5cm piece fresh ginger
4 oranges, peeled

1. Process sweet potato, celery, ginger and oranges using Juice Extractor.

Serve immediately.

PARSNIP, CELERY AND PEAR JUICE

Makes approximately 3 cups

2 parsnips, trimmed
4 sticks celery, trimmed
4 medium pears, stalks removed

1. Process parsnips, celery and pears using Juice Extractor.

Serve immediately. 

TOMATO, CARROT AND RED BELL PEPPER JUICE

Makes approximately 3 cups

2 small red bell peppers, trimmed, seeds removed
3 medium tomatoes
3 carrots, trimmed

4 sprigs parsley

1. Process bell peppers, tomatoes, carrots and parsley using Juice Extractor.

Serve immediately.

BLACKBERRY, PEAR AND GRAPEFRUIT JUICE

Makes approximately 3 cups

1/2 lb blackberries
3 ripe pears
2 grapefruits, peeled

1. Process blackberries, pears and grapefruits using Juice Extractor

Serve immediately.

BEET, APPLE AND CELERY JUICE

Makes approximately 2 cups

4 medium sized beets, trimmed 2 medium Granny Smith apples 4 sticks celery

1. Process beets, apples and celery using Juice Extractor.

Serve immediately.

BLUEBERRY, BLACKBERRY, STRAWBERRY AND LIME JUICE

Makes approximately 3 1⁄2 cups

1 lb blackberries
1 lb blueberries
1 lb strawberries, hulled 1 lime, peeled

1. Process blackberries, blueberries, strawberries and lime using Juice Extractor.

  GAZPACHO

Serves 4 

4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled

1. 1  small onion, peeled and trimmed

2. 2  carrots

2 stalks celery
1 red bell pepper, base removed and

seeded

1. 1  Lebanese cucumber

2. 2  tablespoons red wine vinegar

Freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil

1. Process tomatoes, parsley, garlic, onion, carrots, celery, red bell pepper and cucumber using Juice Extractor.

2. Stir in vinegar and black pepper.

3. Arrange ice in four soup bowls.

Pour in extracted juice, sprinkle with basil and serve immediately.

PASTA WITH PROVENCALE STYLE SAUCE

Serves 4 

4 tomatoes
2 sprigs fresh parsley

1. 1  stick celery

2. 2  large cloves garlic

1 small onion, peeled and trimmed
1 red bell pepper, base removed and

seeded
1 tablespoon tomato paste 1 lb cooked pasta
1⁄2 cup red wine

1. 2  teaspoons dried oregano

2. 3  tablespoons grated Parmesan cheese

1. Process tomatoes, parsley, celery, garlic, onion and red bell pepper using Juice Extractor.

2. Blend tomato paste with red wine, stir in 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 YOGURT DRINK

1 mango, halved, peeled and seeded
1⁄2 small cantaloupe, peeled, seeded and

cut into two equal portions 5 oranges, peeled
3 tablespoons natural yoghurt

1. Process mango, cantaloupe and oranges using Juice Extractor

2. Pour into a large bowl and whisk in yoghurt.

  SPARKLING PEAR AND APRICOT COOLER

Serves 4 

4 large apricots, halved and seeded 3 large pears
1 cup crushed ice
8 oz mineral water

1. Process apricots and pears using Juice Extractor

2. Scoop ice into 4 tall glasses.

3. Divide extracted juice between the

   glasses.

4. Top with mineral water, stir well to blend.

Serve immediately.

CANTALOUPE, STRAWBERRY AND PASSION CRUSH

Serves 4 

1⁄2 cantaloupe, peeled, seeded and cut into chunks
1/2 lb strawberries, hulled
Pulp of 2 passionfruits

1 cup crushed ice

1. Process cantaloupe and strawberries using Juice Extractor.

2. Stir in passion fruit pulp.

3. Scoop ice into 4 glasses, pour over

   juice, mix well to combine.

Serve immediately.

TROPICAL BLEND

Serves 4 

2 mangoes, halved, seeded and peeled 3 kiwi fruit, peeled
1⁄2 small pineapple, peeled and halved 1⁄2 cup fresh mint leaves

1 cup crushed ice

1. Process mangoes, kiwi fruit, pineapple and mint using Juice Extractor.

2. Scoop ice into 4 glasses, pour over juice, mix well to combine.

Serve immediately.

TOMATO, NECTARINE, PASSIONFRUIT AND MINT ICER

Serves 4 

6 tomatoes
2 nectarines, stoned and cut into halves 1⁄2 cup fresh mint leaves
Pulp of 4 passionfruit
1 cup crushed ice

1. Process tomatoes, nectarines and mint leaves using Juice Extractor.

2. Stir in passionfruit pulp.

3. Scoop ice into 4 glasses, pour over

   juice, mix well to combine.

  CUCUMBER, PINEAPPLE AND CORIANDER ICE

Serves 4 

1⁄2 small pineapple, peeled and halved 2 cucumbers
1⁄2 cup fresh coriander leaves
1 cup crushed ice

1. Process pineapple, cucumbers and coriander through using Juice Extractor.

2. Scoop ice into 4 glasses, pour over juice, mix well to combine.

Serve immediately.

PEAR, RADISH AND CELERY CRUSH

Serves 4 

3 medium pears
4 radishes, trimmed 3 sticks celery
1 cup crushed ice

1. Process pears, radishes and celery using Juice Extractor.

2. Scoop ice into 4 glasses, pour over juice, mix well to combine.

Serve immediately.

BEET, CARROT AND ORANGE QUENCHER

Serves 4 

8 carrots
2 small beets, trimmed 1⁄4 cup fresh mint leaves 4 oranges, peeled

1. Process carrots, beets, mint leaves and oranges using Juice Extractor.

Serve immediately.

GRAPE, KIWI FRUIT AND BERRY BOOSTER

Serves 6 

1 lb green seedless grapes, stems removed

2 kiwi fruit, peeled
1/2 lb strawberries, hulled
16 oz skim milk
2 tablespoons powdered protein drink mix 1⁄2 cup crushed ice

1. Process grapes, kiwi fruit and strawberries using Juice Extractor

2. Mix in milk, protein mix and crushed ice. Serve immediately.

APRICOT, APPLE AND PEAR SPARKLE

4 large apricots, halved and seeded 4 small red apples
3 medium pears
8 oz sparkling mineral water

1⁄2 cup crushed ice

1. Process apricots, apples and pears using Juice Extractor.

  HONEYDEW DREAM

Serves 4 

1 honeydew melon, peeled, seeded and quartered

3 tablespoons Midori liqueur 16 oz soda water
1 cup crushed ice

1. Process honeydew melon using Juice Extractor.

2. Stir in liqueur and soda water.

3. Scoop ice into 4 tall glasses, pour over

   melon mixture, mix well to combine.

Serve immediately.

COCONUT PINEAPPLE COLADA

Serves 4 

1⁄2 large pineapple, peeled and quartered 2 tablespoons coconut cream
3 tablespoons Malibu liqueur
16 oz soda water

1 cup crushed ice

1. Process pineapple using Juice Extractor.

2. Stir in coconut cream, liqueur and soda water.

3. Scoop ice into 4 tall glasses, pour over juice mixture, mix well to combine

Serve immediately.

BLOODY MARY

Serves 4 

4 medium tomatoes
2 sticks celery
1 large bell pepper, base removed and

seeded
1⁄3 cup vodka
1 cup crushed ice

1. Process tomatoes celery and red bell pepper using Juice Extractor.

2. Stir in Vodka.
3. Scoop ice into 4 glasses, pour over

tomato mixture, mix well to combine. Serve immediately.

PEACH AND MINT JULEP

Serves 4 

6 peaches, halved and seeded 1⁄2 cup fresh mint leaves
2 tablespoons Crème de Menthe 2 teaspoons sugar
1⁄2 cup crushed ice
16 oz mineral water

1. Process peaches and mint leaves using Juice Extractor.

2. Stir in Crème de menthe and sugar

3. Scoop ice into 4 glasses, pour over peach mixture, top up with mineral water and mix well to combine.