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Фрагмент инструкции
the 800 Class Juicer. the 800 Class Juicer. the 800 Class Juicer. through the 800 Class Juicer. Serve immediately. Serve immediately. Serve immediately. Serve immediately. Serve immediately. 26 RECIPES – RECIPES – 27 CANTALOUPE, MINT AND MANGO JUICE Make approximately 2 1. 4 cups 1. 2 small cantaloupe, peeled, seeded and halved 3 sprigs fresh mint leaves 1 mango, halved, seeded and peeled 1. Process cantaloupe, mint and mango through the 800 Class Juicer. 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 through the 800 Class Juicer. Serve immediately. GRAPE, KIWI FRUIT AND BERRY BOOSTER Serves 6 Grapes contain potassium and iron, providing a great pick-me-up after a strenuous day. 1lb (500g) green seedless grapes, stems removed 2 kiwi fruit, peeled 8oz (250g) strawberries, hulled 16fl oz (500ml) skim milk 2 tablespoons powdered protein drink mix 1.2 cup crushed ice 1. Process grapes, kiwi fruit and strawberries through the 800 Class Juicer. 2. Mix in milk, protein mix and crushed ice. Serve immediately. SWEET POTATO, CELERY, GINGER AND ORANGE JUICE Makes approximately 3 cups 4 sticks celery, trimmed 1 small sweet potato, peeled and halved 1" (2.5cm) piece fresh ginger 4 oranges, peeled 1. Process celery, sweet potato, ginger and oranges through the 800 Class Juicer. 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 through the 800 Class Juicer. Serve immediately. 28 RECIPES – RECIPES – 29 RECIPES – VITAMIN REPLACERS APRICOT, APPLE AND PEAR SPARKLE 4 large apricots, halved and pitted 4 small red apples 3 medium pears 8fl oz (250ml) sparkling mineral water 1. 2 cup crushed ice 1. Process apricots, apples and pears through the 800 Class Juicer. 2. Stir in mineral water and ice. Serve immediately. BEET, CARROT AND ORANGE QUENCHER Serves 4 8 carrots 2 small beet, trimmed 1. 4 cup fresh mint leaves 4 oranges, peeled 1. Process carrots, beet, mint leaves and oranges through the 800 Class Juicer. Serve immediately. TOMATO, CARROT AND RED PEPPER JUICE Makes approximately 3 cups 2 small red peppers 3 medium tomatoes 3 carrots, trimmed 4 sprigs parsley 1. Trim base of red peppers and remove seeds. 2. Process tomatoes, carrots, parsley and red peppers through the 800 Class Juicer. Serve immediately. BLACKBERRY, PEAR AND GRAPEFRUIT JUICE Makes approximately 3 cups 8oz (250g) blackberries 3 ripe pears 2 grapefruits, peeled 1. Process blackberries, pears and grapefruits through the 800 Class Juicer. Serve immediately. BEET, APPLE AND CELERY JUICE Makes approximately 2 cups 4 medium sized beet, trimmed 2 medium Granny Smith apples 4 sticks celery 1. Process beet, apples and celery through the 800 Class Juicer. Serve immediately. 30 RECIPES – STARTS RECIPES – 31 RECIPES – LIQUID LUNCH BLUEBERRY, BLACKBERRY, STRAWBERRY AND LIME JUICE Makes approximately 3 1. 2 cups 1lb (500g) blackberries 1lb (500g) blueberries 1lb (500g) strawberries, hulled 1 lime, peeled 1. Process blackberries, blueberries, strawberries and lime though the 800 Class Juicer. Serve immediately. CUCUMBER, CELERY, FENNEL AND BEAN SPROUT JUICE Makes approximately 3 cups 1 large cucumber 3 sticks celery 1 bulb fennel, trimmed 2 cups bean sprouts 1. Process cucumber, celery, fennel and bean sprouts through the 800 Class Juicer. Serve immediately. FROTHY ORANGE JUICE Serves 4/ Makes 8-10 cups 1 kg oranges, peeled 1. Process oranges through the 800 Class Juicer. Serve immediately. (Best to refrigerate oranges before juicing) FRESH VEGETABLE SOUP WITH NOODLES Serves 4 1 small tomato 1 small onion, peeled and trimmed 2 carrots 1 green pepper, stem and seeds removed 1 tablespoon butter 1 tablespoon all-purpose flour 13fl oz (375ml) vegetable stock 15oz (425g) canned beans 1 packet 2 Minute Noodles Freshly ground pepper 1. Process tomato, onion, carrots and green pepper through the 800 Class Juicer. 2. Melt butter in saucepan over a medium heat. 3. Stir in flour, cook for one minute, stirring constantly. 4. Stir in the extracted juice, vegetable stock and beans. 5. Bring to the boil, then reduce heat and allow to simmer for 10 minutes. 6. Add noodles, cook for 2 minutes noodles are tender. Pour soup into 4 bowls, sprinkle with black pepper to taste and serve immediately. GAZPACHO Serves 4 4 medium tomatoes 4 sprigs fresh parsley 1 large clove garlic, peeled 1 small onion, peeled and trimmed 2 carrots 2 stalks celery 1 red pepper, stem and seeds removed 1 Lebanese cucumber 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 pepper and cucumber through the 800 Class Juicer. 2. Stir in vinegar and black pepper. 3. Arrange ice in fou...