Instruction Manual

Recipes
Wash all fruit and vegetables well before juicing.
Only remove the skin from the fruit and vegetables
when advised to do so. Cut fruit and vegetables to
a size that will fit easily into the feeder of the slow
juicer. Try to avoid cutting fruit and vegetables too
far in advance of the actual juicing time as this will
reduce the nutrient levels.
Minty Pink
Serves 2
6 mint leaves
1 celery stick, roughly chopped
1 rhubarb stick, roughly chopped
¼ watermelon, skin and seeds removed
Feed the fruit and vegetables through the slow juicer
in the order that they are written. Stir juice before
serving.
Blue 4 You
Serves 2
1 cup blueberries or blackcurrants, fresh or frozen
1 pear
1 stick rhubarb, roughly chopped
1 kiwi
2 apples
Feed the fruit and vegetables through the slow juicer
in the order that they are written.
Stir juice before serving.
Zestybeet
Serves 2
2 celery sticks, roughly chopped
1 beetroot, peeled
1 lemon
2 apples
Feed the fruit and vegetables through the slow juicer
in the order that they are written. Stir juice before
serving.
Gazpacho (cold Spanish soup)
Serves 2
½ red capsicum
½ green capsicum
½ cucumber peeled
1 celery stick, roughly chopped
A few springs of parsley
4 basil leaves
1 garlic clove
4 ripe tomatoes
Feed the fruit and vegetables through the slow juicer
in the order that they are written. Stir before serving
and garnish with extra virgin olive oil, a tbsp. of sherry
vinegar and salt and freshly ground black pepper. On
a hot summer day add ice cubes.
Morning Green
Serves 2
Few spinach leaves, roughly chopped
7 mint leaves
½ pineapple, skin removed
½ lime, ¼ cup coconut water
Feed the fruit and vegetables through the slow juicer
in the order that they are written.
Stir juice before serving.
Tropical Sundown
Serves 2
¼ pineapple, skin removed
3 carrots, 1 beetroot
1 sliced strawberry to garnish
Feed the fruit and vegetables through the slow juicer
in the order that they are written.
Stir juice before serving.
Tropical Sunrise
Serves 2
1 banana, skin removed
½ cup coconut flesh or shredded coconut
½ teaspoon cinnamon
1 pear
½ cup fresh dates
6 mint leaves
½ pineapple, skin removed
Feed the fruit and vegetables through the slow juicer
in the order that they are written. Stir juice before
serving.
Using the dry pulp from the Tropical Sunrise
Juice you can make these muffins;
Exotic Muffins
Makes 12
3 cups self-raising flour, sifted
½ cup sugar
1 egg, beaten
¼ cup oil
1 ½ cups milk
1 tsp vanilla extract
All the pulp from the Tropical Sunrise Juice
1. Pre-heat the oven to 180°C. Grease a 12 capacity
large muffin pan.
2. In a large bowl combine the flour and sugar.
3. In a separate bowl, combine the rest of the
ingredients until well blended.
4. Using a wooden spoon, fold the wet mix through
the flour trying to combine all ingredients within 8 stirs
of the wooden spoon.
5. Spoon the mix into the muffin pans to the top. Bake
for 20 minutes or until done.
Ginger Splash
Serves 2
4 carrots
6 brazil nuts
3cm piece ginger
1 apple
Feed the fruit and vegetables through the slow juicer
in the order that they are written. Stir juice before
serving.
Morning Kick
Serves 2
1 beetroot
fresh parsley
10cm piece of sweet potato
3 carrots
½ lemon
Feed the fruit and vegetables through the slow juicer
in the order that they are written. Stir juice before
serving.
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