the Juice Fountain™ Plus
Instruction Booklet
Breville Consumer Service Center
Website:
brevilleusa.com/certified
Toll Free:
1-855-273-8456
Hours:
8am to 5pm (Pacific Time)
Monday through Friday, excluding holidays
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2012.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
Models RM-JE98XL Issue - A11
RM-JE98XL
CONTENTS
CONGRATULATIONS
on the purchase of your
Breville Certified Remanufactured Product
4
Breville recommends safety first
6
Know your Breville
Certified Remanufactured Product
8
Assembling your Breville
Certified Remanufactured Product
12
Operating your Breville
Certified Remanufactured Product
15
Disassembling your Breville
Certified Remanufactured Product
18
Care & cleaning
21
Troubleshooting
23
Tips on juicing
26
Fruit & vegetable facts
29
Recipes
3
BREVILLE RECOMMENDS SAFETY FIRST
BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products
with the safety of you, our valued customer, foremost in mind. In addition, we ask that
you exercise a degree of care when using any electrical appliance and adhere to the
following precautions:
•
IMPORTANT SAFEGUARDS
•
READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
•
Remove and safely discard any
packaging material or promotional
labels before using the Juice Fountain™
Plus for the first time.
Do not touch the small cutting blades
in the base of the stainless steel filter
basket.
To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
Do not place the Juice Fountain™ Plus
near the edge of a counter-top or table
during operation. Ensure that the surface
is level, clean and free of water, food, etc.
Vibration during operation may cause
the appliance to move.
Any significant spillage onto the surface
under or around the appliance, or onto
the appliance itself, should be cleaned
and dried before continuing to use the
appliance.
Do not place the Juice Fountain™ Plus
on or near a hot gas or electric burner, or
where it could touch a heated oven.
Always ensure the Juice Fountain™
Plus is properly assembled before use.
The appliance will not operate unless
properly assembled.
Do not use the Juice Fountain™ Plus on
a sink drain board.
Do not leave the Juice Fountain™ Plus
unattended when in use.
•
•
•
•
•
•
•
•
4
•
•
•
•
•
•
•
•
Always ensure the Juice Fountain™ Plus
is turned off by positioning the switch
in the off position and unplug the cord.
Make sure the stainless steel filter basket
has stopped rotating and the motor has
completely stopped before releasing the
safety locking arm and/or attempting
to move the appliance, when the Juice
Fountain™ Plus is not in use, and before
disassembling, cleaning and storing.
Do not operate the appliance
continuously with hard fruits and
vegetables for more than 10 seconds.
Allow the motor to rest for 1 minute
between each use.
Do not juice stone fruit unless pits have
been removed.
Regularly inspect the supply cord, plug
and actual appliance for any damage. If
found damaged in any way, immediately
cease use of the appliance and call
Breville Consumer Service Center at
1-855-273-8456.
Recipes in this instruction book are not
considered a heavy load. However, hard
fruits and vegetables will put excess
strain onto the motor if a low speed is
selected. Please refer to the juicing guide
to determine the correct speed for the
fruits and vegetables selected for juicing.
Keep hands, fingers, hair, clothing as
well as spatulas and other utensils away
from the appliance during operation.
Do not push food into the feed chute with
your fingers or other utensils. Always use
the food pusher provided. Do not place
hand or fingers into the food chute when
it is attached to the appliance.
Be careful when handling the stainless
steel fi lter basket as the small cutting
blades at the base of the fi lter basket
are very sharp. Mishandling may
cause injury.
Do not use the Juice Fountain™ Plus
for anything other than food and/or
beverage preparation.
Keep the appliance clean. Refer to care
and cleaning section.
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
•
•
•
•
•
•
Fully unwind the power cord before use.
Do not let the power cord hang over the
edge of a counter-top, touch hot surfaces
or become knotted.
To protect against electric shock do not
immerse the power cord, power plug or
appliance in water or any other liquid.
The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.
Children should be supervised to ensure
that they do not play with the appliance.
This appliance is for household use only.
Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
BREVILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Assist™ Plug, conveniently designed with
a finger hole in the power plug for easy
and safe removal from the wall outlet. For
safety reasons it is recommended you
plug your Breville appliance directly into
its own electrical outlet on a dedicated
circuit separate from other appliances. If
the electric circuit is overloaded with other
appliances, your appliance may not function
properly. Use in conjunction with a power
strip or extension cord is not recommended.
SHORT CORD INSTRUCTIONS
Your Breville appliance is fitted with a short
power supply cord as a safety precaution to
prevent personal injury or property damage
resulting from pulling, tripping or becoming
entangled with a longer cord. Do not allow
children to use or be near this appliance
without close adult supervision. Longer
detachable power strips or extension cords
are not recommended but may be used if
care is exercised. If an extension cord is
used, (1) the marked electrical rating of
the cord set or extension cord should be at
least as great as the electrical rating of the
appliance, (2) the cord should be arranged
so that it will not drape over the countertop
or tabletop where it can be pulled on by
children or tripped over unintentionally
and (3) the extension cord must include a
3-prong grounding plug.
WARNING
Extra wide feed chute. Do note place
hands or foreign objects down feed
chute. Always use the food pusher
provided.
SAVE THESE
INSTRUCTIONS
5
5
KNOW YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
KNOW
your Breville Certified Remanufactured Product
A
B
C
H
I
D
J
E
K
L
F
G
A. Food pusher
For pushing whole fruit and vegetables
down the feed chute.
(Not Dishwasher safe)
B. Unique Direct Central Feed System
Ensures maximum juice extraction.
C. Wide 3 inch feed chute
Fits whole fruit and vegetables.
D. Large capacity pulp container
Dishwasher safe.
E. Stainless steel titanium reinforced
micro mesh filter basket
Dishwasher safe.
F. Heavy duty 850 watt motor
G. Cord storage
Cord wraps around feet and clips into
position under base.
H. Interlocking safety arm
Stops juicer operating without cover
locked into place.
I. Juicer cover
(Not dishwasher safe).
J. Filter bowl surround
K. 1 liter juice jug and lid
With built in froth separator
(dishwasher safe).
L. 2 speed electronic control ON/OFF
switch
Accessories ( Not Shown)
Cleaning brush
Nylon bristle brush
Included for easy cleaning of micro mesh
filter basket
7
ASSEMBLING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
ASSEMBLING
your Breville Certified Remanufactured Product
BEFORE FIRST USE
Before using your Juice Fountain™ Plus for
the first time, remove and safely discard
any packaging materials and promotional
stickers and labels.
Ensure the appliance is turned OFF and the
power cord is unplugged.
Wash the filter bowl surround, filter basket,
juicer cover, food pusher, pulp container and
juice jug and lid in warm, soapy water with
a soft cloth. Rinse and dry thoroughly. The
motor base can be wiped with a damp cloth.
Dry thoroughly.
3. Align the arrows at the base of the
stainless steel filter basket with the
arrows on the motor drive coupling and
push down until it clicks into place.
Ensure the stainless steel filter basket
is fitted securely inside the filter bowl
surround and onto the motor base.
1. Place motor base on a flat, dry surface
such as a counter top. Ensure that the
motor base is turned OFF and unplug
the power cord.
4. Place the juicer cover over the filter bowl
surround, positioning the feed chute
over the stainless steel filter basket and
lower into position.
2. Place filter bowl surround on top of the
motor base.
9
ASSEMBLING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
5. Raise the safety locking arm up and
locate into the two grooves on either
side of the juice cover.
6. Slide the food pusher down the food
chute by aligning the groove in the food
pusher, with the small protrusion on the
inside of the top of the feed tube.
ASSEMBLING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
7. Place the pulp container into position by
tilting the motor base slightly to the right.
Insert the pulp container under the juicer
cover on the left hand side ensuring it is
supported by the juicer cover and motor
base.
FOOD
PUSHER
GROOVE
SMALL
PROTRUSION
INSIDE FEED
TUBE
The safety locking arm should now be in a
vertical position and locked into place on
top of the juice cover.
Continue to slide the food pusher down on
the feed chute.
NOTE
To minimize cleaning, line the pulp
container with a produce bag to
collect the pulp. Pulp can be used in
other dishes, or as a compost for the
garden or discarded.
8. Place the juicer jug under the juice
spout on the right hand side of the Juice
Fountain™ Plus. The juice jug lid can be
used to avoid any splatter.
10
11
OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
OPERATING
your Breville Certified Remanufactured Product
1. Wash your selection of fruit and
vegetables to be juiced.
SPEED SELECTOR TABLE
Blueberries
Low
NOTE
Broccoli
Low
Most fruit and vegetables such as
apples, carrots and cucumbers will not
need to be cut or trimmed to size as
these will fit whole into the feed chute.
Ensure vegetables such as beets,
carrots etc. have all soil removed, are
well washed and trimmed of leaves
before using.
Brussels sprouts (trimmed)
High
2. Ensure the Juice Fountain™ Plus
is correctly assembled. Refer to
Assembling your Breville Juice
Fountain™ Plus. Place the juicer
jug under the juice spout and the
pulp container is in position before
commencing juicing.
3. Plug the power cord into a 110/120V
power outlet. Adjust the speed to the
desired setting. Flip the two speed switch
either up for low speed or down for high
speed depending on the type of fruit or
vegetable being juiced. Use the speed
selector as a guide for juicing different
fruits and vegetables.
SPEED SELECTOR TABLE
Cabbage
Low
Carrots
High
Cauliflower
Low
Celery
High
Cucumber (peeled)
Low
Cucumber, soft skinned
High
Fennel
High
Grapes (seedless)
Low
Kiwi Fruit (peeled)
Low
Mangoes (peeled, stone
removed)
Low
Melons (peeled)
Low
Nectarines (stone removed)
Low
Oranges (peeled)
High or Low
Peaches (stone removed)
Low
Pears (stalks removed)
High for hard
or Low for soft
Pineapple (cored)
High
Apples
High
Plums (stone removed)
Low
Apricots (stone removed)
Low
Raspberries
Low
Beets (trimmed)
High
Tomatoes
Low
Watermelon (peeled)
Low
13
OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT
4. With the motor running, place food into
the feed chute and use the food pusher
to gently guide food down. To extract the
maximum amount of juice, always push
the food pusher down slowly.
NOTE
To minimize cleaning, line the pulp
container with a produce bag to
collect the pulp. Pulp can then be used
for other dishes, or as compost for
gardens or discard.
NOTE
To include the froth with your juice,
simply remove the lid of the juice jug
when pouring juice into the glass.
5. As fruit and vegetables are processed,
juice will flow into the juice jug and the
separated pulp will accumulate in the
pulp container.
NOTE
The pulp container can be emptied
during juicing by turning the Juice
Fountain™ Plus OFF, then carefully
removing the pulp container.
Replace empty pulp container before
continuing to juice.
Do not allow the pulp container
to overfill as this may affect the
operation of the appliance.
14
WARNING
Never use fingers to push food down
the feed chute or to clear the feed
chute. Always use the food pusher
provided.
DISASSEMBLING
your Breville Certified Remanufactured Product
DISASSEMBLING
PAGE HEADER..... YOUR BREVILLE CERTIFIED REMANUFACTURED
PRODUCT
1. Ensure the Juice Fountain™ Plus is
turned off by flipping the speed switch
up or down to the OFF position. Then
unplug the power cord.
4. Lift the juicer cover of the Juice
Fountain™ Plus.
2. Remove the pulp container by tilting
the motor base slightly to the right and
unlatch it from under the juicer cover.
DISASSEMBLING
PAGE HEADER..... YOUR BREVILLE CERTIFIED REMANUFACTURED
PRODUCT
7. To remove the stainless steel filter
basket from the filter bowl surround,
insert fingers under the grooves and lift
filter basket up. For easy cleaning, it is
recommended to remove filter basket
over the sink.
5. To remove the filter bowl surround with
the stainless steel filter basket, still in
place, hold base of the juicer and turn
filter bowl surround by the juice spout.
FILTER BASKET
3. Place both hands on either side of the
safety locking arm and pull back and lift
over the grooves on either side of the
juicing cover.
Lower the safety locking arm down out
of position.
CAUTION:
SHARP BLADES
6. Lift off the filter bowl surround with the
stainless steel filter basket still in place.
16
WARNING
The stainless steel filter basket
contains small sharp blades to cut and
process fruit and vegetables. Avoid
touching the blades when handling the
filter basket.
17
CARE & CLEANING
CARE & CLEANING
for your Breville Certified Remanufactured Product
Ensure the Juice Fountain™ Plus is turned off
by flipping the ON/OFF switch to OFF, then
unplug the power cord.
Ensure the Juice Fountain™ Plus is correctly
disassembled. Refer to disassembling your
Breville Juice Fountain™ Plus .
CLEANING THE FILTER BOWL
SURROUND, JUICER COVER, FOOD
PUSHER, PULP CONTAINER
•
Wash all parts in warm soapy water with
a soft cloth. Rinse and dry thoroughly.
FOR EASY CLEANING:
NOTE
•
The filter bowl surround, juicing
jug and lid and pulp container, are
dishwasher safe (top shelf only).
The juice cover and food pusher are
not dishwasher safe.
•
Clean as you go and avoid dried on juice
or pulp residue.
Immediately after each use, rinse
removable parts in hot water to remove
wet pulp. Allow parts to air dry.
NOTE
To minimize cleaning, line the pulp
container with a produce bag to
collect the pulp. Pulp can then be used
for other dishes, or as compost for the
garden or discarded.
CLEANING THE FILTER BASKET
•
•
•
CLEANING THE MOTOR BASE
•
•
Wipe the motor base with a soft, damp
cloth then dry thoroughly.
Wipe any excess food particles from the
power cord.
For consistent juicing results always
ensure that the stainless steel filter
basket is thoroughly cleaned using the
supplied cleaning brush.
Soak the stainless steel filter basket
in hot soapy water for approximately
10 minutes immediately after juicing
is completed. If pulp is left to dry on
the filter it may clog the fine pores of
the filter mesh thereby lessening the
effectiveness of the juicer.
Using the cleaning brush, hold the filter
basket under running water and brush
from the inside of the basket to the outer
rim. Avoid touching the small sharp
blades in the center of the filter basket.
After cleaning the filter basket, hold it
up towards a light to ensure the fine
mesh holes are not blocked. If the holes
are blocked, soak the filter basket in hot
water with 10% lemon juice to loosen the
blocked holes. Alternatively, wash the
filter basket in the dishwasher.
NOTE
Do not use abrasive scouring pads or
cleaners when cleaning the parts or motor
base as they may scratch the surface.
19
CARE & CLEANING
REMOVING STUBBORN OR STRONG
FOOD STAINS AND ODORS
Do not soak the stainless steel filter basket
in bleach or other abrasive cleansers.
Always treat the filter basket with care as it
can be easily damaged.
NOTE
The stainless steel filter basket is
dishwasher safe (top shelf only).
CLEANING THE JUICE JUG
•
Rinse the juice jug and lid with froth
attachment under running water.
Wash both parts in warm soapy
water with a soft cloth. Rinse and dry
thoroughly.
•
NOTE
The juice jug and lid are dishwasher
safe(top shelf only).
20
Discoloration of the plastic may occur with
brightly colored fruit and vegetables. To
help prevent this, wash parts immediately
after use. If discoloration does occur, the
plastic parts can be soaked in water with
10% lemon juice or they can be cleaned with
a non abrasive cleaner.
The Breville Juice Fountain™ Plus is
constructed with a heavy duty 850 watt
motor.
WARNING
Do not immerse the motor base in
water or any other liquid. The center of
the filter basket and feed chute contain
small sharp blades to process fruit and
vegetables during the juicing function.
Do not touch blades when handling the
filter basket or feed chute.
TROUBLESHOOTING
PAGE HEADER.....
TROUBLESHOOTING
POSSIBLE PROBLEM
EASY SOLUTION
Machine will not work
when switched ON
• The safety locking arm may not be correctly engaged
in the vertical operating position with the locking arm
located into the two grooves on either side of the juicer
cover.
Motor appears to stall
when juicing
• Wet pulp can build up under the juicer cover if the juicing
action is too vigorous. Try slower juicing action by pushing
the food pusher down slower. Follow Disassembling and
Cleaning instructions and clean the filter bowl surround,
the stainless steel filter basket and the juicer cover.
• Hard fruit and vegetables will put excess strain onto the
motor if a low speed is selected. Please refer to the juicing
guide to determine the correct speed for the fruit and
vegetables selected for juicing.
Excess pulp building
up in the stainless
steel filter basket
• Stop the juicing process and follow Disassembling
instructions. Remove the juicer cover, scrape off pulp,
reassemble and begin juicing again. Try alternating (soft
and hard) vegetables and fruit varieties.
Pulp too wet and
reduced extracted
juice
• Try a slower juicing action. Remove the stainless steel filter
basket and thoroughly clean mesh walls with a cleaning
brush. Rinse the filter basket under hot water. If the fine
mesh holes are blocked, soak the basket in a solution of
hot water with 10% lemon juice to unlock the holes or wash
in the dishwasher. This will remove excess fiber build up
(from fruit and vegetables) which could be inhibiting the
flow.
Juice leaks between
the rim of the juicer
and the juicer cover
• Try a slower juicing speed and push the food pusher down
the feed chute slower.
Juice sprays out
from spout
• The juice is being extracted too fast. Try a slower juicing
speed and push the food pusher down the feed chute
slower.
22
TIPS ON JUICING
PAGEON
TIPS
HEADER.....
JUICING
PAGEON
TIPS
HEADER.....
JUICING
THE INSIDE INFORMATION
ON JUICING
PREPARATION OF FRUIT
AND VEGETABLES
Although juice drinks are usually developed
with flavor, texture and aroma at the
forefront, the health benefits certainly add to
the pleasurable taste experience.
Up to 70% of the nutrient content of fruit
and vegetables is found in the juice. Liquids
extracted from fresh fruit and vegetables
form an important part of a well balanced
diet. Fresh fruit and vegetable juices are
an easy to make source of vitamins and
minerals.
Juices are rapidly absorbed into the blood
stream therefore being the quickest way in
which the body can digest nutrients.
When you make your own juices, you have
complete control over what you include
in them. You select the ingredients and
decide if you need to use sugar, salt or other
flavoring agents.
•
•
•
•
If using fruits with hard or inedible skins
such as mangoes, melons or pineapple,
always peel before juicing.
Citrus fruit can be juiced in the juicer if
peeled first.
All fruits with pits, hard seeds or stones
such as nectarines, peaches, mangoes,
apricots, plums and cherries must be
pitted before juicing.
A small amount of lemon juice can
be added to apple juice to prohibit
browning.
NOTE
Your juicer makes invigorating, frothy
orange juice. Simply peel the oranges
and juice.
(It is best to refrigerate oranges
before juicing).
PURCHASING AND STORAGE OF
FRUIT AND VEGETABLES
•
•
•
•
•
24
Always wash fruit and vegetables
before juicing.
Always use fresh fruit and vegetables
for juicing.
To save money and obtain fresher
produce, purchase fruit or vegetables
that are in season.
Keep your fruit and vegetables ready for
juicing by washing them before storing.
Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items such
as tomatoes, berries, leafy greens, celery,
cucumbers and herbs should be stored
in the refrigerator until required.
THE RIGHT TECHNIQUE
When juicing a variety of ingredients
with varying textures start with the softer
textured ingredients then change to for
harder texture ingredients.
If you are juicing herbs, sprouts or leafy
green vegetables either wrap then together
to form a bundle or juice them in the middle
of a combination of ingredients to obtain
the best extraction.
All fruit and vegetables produce different
amounts of liquids. This varies within the
same group i.e. one batch of tomatoes can
produce more juice than another batch.
Since juice recipes are not exact, the precise
quantities of any juice are not crucial to the
success of a particular mixture.
NOTE
To extract the maximum amount of
juice always push the food pusher
down slowly.
USING THE PULP
The remaining pulp left after juicing fruit
or vegetables is mostly fiber and cellulose
which, like the juice, contains vital nutrients
necessary for the daily diet and can be
used in many ways. However, like the juice,
pulp should be used that day to avoid loss
of vitamins. Some of the uses of pulp are
to bulk out rissoles, thicken casseroles or
soups or in the case of fruit, simply placed in
a bowl topped with meringue and bake for a
simple dessert.
Apart from the consumption use, pulp is
great used in the garden for compost.
GETTING THE RIGHT BLEND
It is easy to create great tasting juice. If you
have been making your own vegetable and
fruit juices, then you know how simple it is
to invent new combinations. Taste, color,
texture and ingredient preferences are a
personal thing. Just think of some of your
favorite flavors and foods – would they work
well together or would they clash. Some
bold flavors could over power the more
subtle flavors of others. It is however, a good
rule of thumb is to combine starchy, pulpy
ingredients with those high in moisture.
NOTE
When using the pulp, there may be
some pieces of fruit or vegetables
remaining. These should be removed
before using the pulp in any recipes.
NOTE
If juicing herbs or leafy green
vegetables on their own, the juice
yield will be low due to the nature of
centrifugal juicing, it is advised to
juice them as with a combination of
other fruit and vegetables.
25
PAGE HEADER.....
FRUIT &
VEGETABLE FACTS
26
PAGE HEADER.....
FRUIT
& VEGETABLE FACTS
FRUIT AND
VEGETABLES
BEST SEASON
TO BUY
STORAGE
NUTRITIONAL
VALUE
CALORIE
COUNT
Apples
Autumn/
Winter
Vented produce
bags in refrigerator
High in Dietary
Fiber and Vitamin C
166g Apple
=80 cals
Apricots
Summer
Unwrapped
in crisper of
refrigerator
High in Dietary
Fiber
Contains Potassium
55g Apricot
=19 cals
Bananas
Autumn/
Spring
Room temperature
Vitamins B6 & C,
Potassium, Dietary
Fiber
100g Banana
=90 cals
Beets
Winter
Cut off tops,
then refrigerate
unwrapped
Good source Folate
and Dietary Fiber
Vitamin C and
Potassium
160g Beets
=79 cals
Blueberries
Summer
Cover in the
refrigerator
Vitamin C
100g Blueberries
=52 cals
Broccoli
Autumn/
Winter
Produce bag in
refrigerator
Vitamin C, Folate,
B2, B5, E, B6 and
Dietary Fiber
100g Broccoli
=31 cals
Brussel Sprouts
Autumn/
Winter
Unwrapped
in crisper of
refrigerator
Vitamin C, B2, B6, E,
Folate and Dietary
Fiber
100g Brussel
Sprouts
=37 cals
Cabbage
Winter
Wrapped, trimmed
in the refrigerator
Vitamin C, Folate,
Potassium B6 and
Dietary Fiber
100g Cabbage
=22 cals
Carrots
Winter
Uncovered in
refrigerator
Vitamin A, C, B6 and
Dietary Fiber
100g Carrots
=33 cals
Cauliflower
Autumn/
Winter
Remover outer
leaves, store in
produce bag in
refrigerator
Vitamin C, B5, B6
Folate Vitamin 5 and
Potassium
100g Cauliflower
=24.5 cals
Celery
Autumn/
Winter
Refrigerate in
produce bag
Vitamin C and
Potassium
100g stick
=15 cals
Cucumber
Summer
Crisper in
refrigerator
Vitamin C
100g Cucumber
=12 cals
Fennel
Autumn to
Spring
Refrigerate
Vitamin C, Dietary
Fiber, Folate
100g Fennel
=19 cals
Grapefruit
All year round
Room temperature
Vitamin C =,
Bioflavornoids,
Lycopene, Dietary
Fiber
100g Grapefruit
=33 cals
27
PAGE HEADER.....
FRUIT
& VEGETABLE FACTS
PAGE HEADER.....
FRUIT AND
VEGETABLES
BEST SEASON
TO BUY
STORAGE
NUTRITIONAL
VALUE
CALORIE
COUNT
Grapes
(Seedless)
Summer
Produce bag in
refrigerator
Vitamin C, B6 and
Potassium
100g Grapes
=60-83 cals
Kiwi Fruit
Winter/ Spring
Crisper in
refrigerator
Vitamin C and
Potassium
100g Kiwi Fruit
=52 cals
Mangoes
Summer
Covered in
refrigerator
Vitamin A, C, B1, B6
and Potassium
207g Mango
=113 cals
Melons
including
Watermelon
Summer/
Autumn
Crisper in
refrigerator
Vitamin C, Folate,
Dietary Fiber and
Vitamin A
200g Melon
=50 cals
Nectarines
Summer
Crisper in
refrigerator
Vitamin C, B3,
Potassium and
Dietary Fiber
151g Nectarines
=66 cals
Oranges
Winter/
Autumn/
Spring
Cool, dry place for
1 week, transfer
to refrigerator to
keep longer
Vitamin C
131g Orange
=54 cals
Peaches
Summer
Ripen at room
temperature then
refrigerate
Vitamin C,
Potassium, Dietary
Fiber, Beta Carotene
100g Peaches
=42 cals
Pears
Autumn/
Winter
Ripen at room
temperature then
refrigerate
Vitamin C & E
Dietary Fiber
161g Pear
=93 cals
Pineapple
Spring/
Summer
Store in a cool
place
Vitamin C & E
Dietary Fiber
100g Pineapple
=43 cals
Spinach
All year round
Refrigerate
Vitamin B6, C,
E, Beta carotene,
Folate, Magnesium,
Potassium, Dietary
Fiber
100g Spinach
=15 cals
Sweet Potato
All year round
Store in cool place
Vitamins C, E, Beta
Carotene, Dietary
Fiber
100g Sweet
Potato
=65 cals
Tomatoes
Late Winter to
early Summer
Ripen at room
temperature
Lycopene, Vitamin
C, E, Folate, Dietary
Fiber
100g Tomatoes
=15-17 cals
28
RECIPES
29
PAGE HEADER.....
FRESH
STARTS
APPLE, CARROT AND CELERY JUICE
PAGE HEADER.....
FRESH
STARTS
CARROT, BEETS
AND ORANGE JUICE
APPLE, PEAR AND
STRAWBERRY JUICE
SWEET POTATO, CELERY, GINGER
AND ORANGE JUICE
Makes 2 servings
Makes 2 servings
Makes 2 servings
INGREDIENTS
INGREDIENTS
INGREDIENTS
2 medium carrots, trimmed
3 medium beets trimmed
4 oranges, peeled
1 small Granny Smith apple
3 small ripe pears
1 cup strawberries, trimmed
METHOD
METHOD
4 stalks celery, trimmed
1 small sweet potato, peeled and halved
1 inch piece fresh ginger
4 oranges, peeled
METHOD
1. Process carrots, beets and oranges
through juicer.
1. Process apple, pears and strawberries
through juicer.
1. Process apples, carrots and celery
through juicer.
Serve immediately.
Serve immediately.
Mix well and serve immediately.
APPLE, PEACH AND
GRAPEFRUIT JUICE
CANTALOUPE, MINT AND
MANGO JUICE
PARSNIP, CELERY AND PEAR JUICE
TOMATO, CARROT, CELERY
AND LIME JUICE
Makes 2 servings
Makes 2 servings
Makes 2 servings
Makes 2 servings
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
1 small Delicious apple
2 large peaches, halved and seeds removed
2 grapefruits, peeled
½ small cantaloupe, peeled, seeded and halved
3 sprigs fresh mint leaves
1 mango, halved, seeded and peeled
2 parsnips, trimmed
4 stalks celery, trimmed
4 medium pears, stalks removed
METHOD
METHOD
METHOD
1. Process apple, peaches and grapefruit
through juicer.
1. Process cantaloupe, mint and mango
through juicer.
1. Process parsnips, celery and pears
through juicer.
Serve immediately.
Serve immediately.
Serve immediately.
PINEAPPLE PEACH AND PEAR JUICE
TOMATO, CUCUMBER, PARSLEY
AND CARROT JUICE
Makes 2 servings
You may alter the amounts of either the
carrots or apple to make the juice sweeter
or savory to suit your taste buds:
INGREDIENTS
4 small Granny Smith apples
3 medium sized carrots, trimmed
4 stalks celery
2 medium tomatoes
1 large carrot, trimmed
2 celery stalks, trimmed
1 lime, peeled
METHOD
1. Process tomatoes, carrot, celery and lime
through juicer.
Serve immediately.
METHOD
1. Process celery, sweet potato, ginger and
oranges through juicer.
Serve immediately.
Makes 2 servings
INGREDIENTS
½ small pineapple, peeled and halved
2 peaches, halved and seeds removed
2 small ripe pears
METHOD
Makes 2 servings
INGREDIENTS
3 medium tomatoes
1 large cucumber
1 large bunch fresh parsley
3 medium carrots, trimmed
1. Process pineapple, peaches and pears
through juicer.
METHOD
Serve immediately.
1. Process tomatoes, cucumber, parsley and
carrots through juicer.
Serve immediately.
30
31
PAGE HEADER.....
VITAMIN
REPLACERS
PAGE HEADER.....
LIQUID
LUNCHES
TOMATO, CARROT AND
RED BELL PEPPER JUICE
BLUEBERRY, BLACKBERRY,
STRAWBERRY AND LIME JUICE
FRESH VEGETABLE SOUP
WITH NOODLES
Makes 2 servings
Makes 2 servings
Makes 4 servings
INGREDIENTS
INGREDIENTS
INGREDIENTS
2 small red bell peppers
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
500g blackberries
500g blueberries
500g strawberries, hulled
1 lime, peeled
METHOD
METHOD
1. Trim red bell peppers and remove seeds.
2. Process tomatoes, carrots, parsley and
bell peppers through juicer.
1. Process blackberries, blueberries,
strawberries and lime through
juicer.
Serve immediately.
Serve immediately.
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green bell pepper, seeded
20g butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned white beans
1 packet instant noodles
Freshly ground black pepper
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
CUCUMBER, CELERY, FENNEL AND
BEAN SPROUT JUICE
Makes 2 servings
Makes 2 servings
INGREDIENTS
INGREDIENTS
250g blackberries
3 ripe pears
2 grapefruit, peeled
1 large cucumber
3 stalks celery
1 bulb fennel, trimmed
2 cups bean sprouts
METHOD
1. Process blackberries, pears and
grapefruit through juicer.
METHOD
Serve immediately.
1. Process cucumber, celery, fennel and
bean sprouts through juicer.
BEETROOT, APPLE AND
CELERY JUICE
Serve immediately.
Makes 2 servings
FROTHY ORANGE JUICE
INGREDIENTS
INGREDIENTS
4 medium sized beets, trimmed
2 medium Granny Smith apples
4 stalks celery
1kg oranges, peeled
METHOD
1. Process oranges through juicer.
(Best to refrigerate oranges before juicing)
1. Process beets, apples and celery through
juicer.
1. Process tomato, onion, carrots and green
pepper through juicer.
2. Melt butter in a large 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 a boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
GAZPACHO
Makes 4 servings
INGREDIENTS
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 bell pepper, seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
¼ cup chopped fresh basil
METHOD
1. Process tomatoes, parsley, garlic,
onion, carrots, celery, bell pepper and
cucumber through juicer.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil
and serve immediately.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
METHOD
Serve immediately.
Serve immediately.
32
33
PAGE HEADER.....
LIQUID
LUNCHES
PAGE
ICY
COOLERS
HEADER.....
PASTA WITH PROVENCALE
STYLE SAUCE
MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
SPARKLING PEAR AND
APRICOT COOLER
Makes 4 servings
Makes 4 servings
Makes 2 servings
INGREDIENTS
INGREDIENTS
INGREDIENTS
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red bell pepper, seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
500g cooked pasta
¼ cup grated Parmesan cheese
1 mango, halved, peeled and seeded
½ small cantaloupe, peeled, seeded and cut into
two equal portions
5 oranges, peeled
¼ cup natural yogurt
4 large apricots, halved and seeded
3 large pears
250ml mineral water
1 cup crushed ice
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
½ small pineapple, peeled and halved
½ cup fresh mint leaves
1 cup crushed ice
METHOD
METHOD
1. Process apricots and pears through
juicer.
2. Scoop ice into 4 tall glasses.
3. Divide extracted juice between
the glasses.
4. Top with mineral water, stir well
to blend.
1. Process mangoes, kiwi fruit, pineapple
and mint through juicer.
2. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
METHOD
1. Process tomatoes, parsley, celery, garlic,
onion and red bell pepper.
2. Blend tomato paste with red wine, stir in
the 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.
METHOD
1. Process mango, cantaloupe and oranges
through juicer.
2. Pour into a large bowl whisk in yogurt.
Serve immediately.
Serve immediately.
TROPICAL BLEND
Makes 2 servings
INGREDIENTS
Serve immediately.
TOMATO, NECTARINE,
PASSIONFRUIT AND MINT ICER
Makes 2 servings
CANTALOUPE, STRAWBERRY AND
PASSION CRUSH
Makes 2 servings
INGREDIENTS
½ cantaloupe, peeled, seeded and divided into
2 equal portions
250g strawberries, hulled
Pulp of 2 passion fruit
1 cup crushed ice
METHOD
1. Process cantaloupe and strawberries
through juicer.
2. Stir in passion fruit pulp.
3. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
INGREDIENTS
6 tomatoes
2 nectarines, halved and seeded
½ cup fresh mint leaves
Pulp of 4 passion fruit
1 cup crushed ice
METHOD
1. Process tomatoes, nectarines and mint
leaves through juicer.
2. Stir in passionfruit pulp.
3. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
Serve immediately.
34
35
PAGE
ICY
COOLERS
HEADER.....
CUCUMBER, PINEAPPLE AND
CILANTRO ICE
Makes 2 servings
INGREDIENTS
½ small pineapple, peeled and halved
2 cucumbers
½ cup fresh cilantro leaves
1 cup crushed ice
METHOD
1. Process pineapple, cucumbers and
cilantro through juicer.
2. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
PAGE HEADER.....
SPIRITED
JUICES
PEAR, RADISH AND CELERY CRUSH
COCONUT PINEAPPLE COLADA
BLOODY MARY
Makes 2 servings
Makes 4 standard servings
Makes 4 standard servings
INGREDIENTS
INGREDIENTS
INGREDIENTS
3 medium pears
4 radishes, trimmed
3 stalks celery
1 cup crushed ice
½ large pineapple, peeled and quartered
60ml Malibu Rum
500ml soda water
1 cup crushed ice
1. Process pears, radishes and celery
through juicer.
2. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
METHOD
4 medium tomatoes
2 stalks celery
1 large red bell pepper, base removed and seeded
60ml Vodka
1 cup crushed ice
Serve immediately.
1. Process coconut and pineapple through
juicer.
2. Stir in rum and soda water.
3. Scoop ice into 4 tall glasses, pour over
juice mixture, mix well to combine.
Serve immediately.
HONEYDEW DREAM
Makes 4 standard servings
INGREDIENTS
1 honeydew melon, peeled, seeded and quartered
60ml Midori liqueur
500ml soda water
1 cup crushed ice
METHOD
1. Process honeydew melon through juicer.
2. Stir in liqueur and soda water.
3. Scoop ice into 4 tall glasses, pour over
melon mixture, mix well to combine.
Serve immediately.
METHOD
1. Process tomatoes, celery and red bell
pepper through juicer.
2. Stir in Vodka. Scoop ice into 4 glasses,
pour over tomato mixture, mix well to
combine.
Serve immediately.
PEACH AND MINT JULEP
Makes 4 standard servings
INGREDIENTS
6 peaches, halved and seeded
½ cup fresh mint leaves
60ml Creme de Menthe
2 teaspoons sugar
½ cup crushed ice
500ml mineral water
METHOD
1. Process peaches and mint leaves
through juicer.
2. Stir in Creme de Menthe and sugar.
3. Scoop ice into 4 glasses, pour over peach
mixture, mix well to combine.
Serve immediately.
36
37
PAGE HEADER.....
ENERGY
FUEL
PAGE HEADER.....
FIBER
FAVORITES
GRAPE, KIWI FRUIT AND
BERRY BOOSTER
BEETROOT, CARROT AND
ORANGE QUENCHER
Grapes contain potassium and iron,
providing a great pick-me-up after a
strenuous day.
Makes 4 servings
Makes 2-4 servings
INGREDIENTS
500g green seedless grapes, stems removed
2 kiwi fruit, peeled
250g strawberries, hulled
500ml skim milk
2 tablespoons powdered protein drink mix
½ cup crushed ice
METHOD
1. Process grapes, kiwi fruit and
strawberries through juicer.
2. Mix in milk, protein drink mix and
crushed ice.
Serve immediately.
Rather than waste the pulp from the fruit
and vegetables that have been juiced, the
following recipes have been developed
using the left over pulp.
INGREDIENTS
8 carrots
2 small beets, trimmed
¼ cup fresh mint leaves
4 oranges, peeled
METHOD
1. Process carrots, beets, mint leaves and
oranges through juicer.
Serve immediately.
Makes 2-4 servings
INGREDIENTS
4 large apricots, halved and seeded
4 small red apples
3 medium pears
250ml sparkling mineral water
½ cup crushed ice
METHOD
1. Process apricots, apples and pears
through juicer.
2. Stir in mineral water and ice.
Makes 8 servings
INGREDIENTS
VEGETABLE AND BACON SOUP
Makes 4 servings
INGREDIENTS
¼ cup butter
1 onion, finely chopped
1 ham bone
350g beet pulp, strained and juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved
Reserved juices and enough water to
make up 2 liters
4 bacon lardon, chopped
1 tablespoon lemon juice
½ cup sour cream
METHOD
APRICOT, APPLE AND
PEAR SPARKLE
CARROT, APPLE AND
CELERY STRUDELS
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 beet pulp, potato pulp,
carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and
lemon juice.
2. Bring to a boil, reduce heat and simmer
for 30-40 minutes.
3. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.
30g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp, strained
(See juice recipe on page 29)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted (extra)
1 cup grated fresh Parmesan cheese
METHOD
1. Melt butter in a saucepan, add onion,
cook for 2-3 minutes, or until soft,
seasoning to taste.
2. Combine onion, carrot, apple and celery
pulp, cottage cheese, mint and egg in a
bowl. Mix well.
3. Cut filo sheets in half, place 3 sheets
on bench, cover remaining pastry with
greaseproof paper, then a damp cloth
to prevent drying. Brush 1 sheet of
pastry with extra butter, sprinkle with
Parmesan cheese, top with another sheet
of pastry, brush with butter, sprinkle with
more cheese. Repeat with last sheet of
pastry.
4. Place tablespoons of carrot pulp mixture
on one end of pastry, fold in sides and
roll up like a swiss roll. Repeat with
remaining pastry and pulp mixture.
Place on a greased oven tray and bake at
400°F for 20-25 minutes or until golden.
Serve immediately.
38
39
PAGE HEADER.....
FIBER
FAVORITES
PAGE HEADER.....
FIBER
FAVORITES
PARSNIP, HERB AND POLENTA
HOT CAKES
BERRY AND WHITE
CHOCOLATE MOUSSE
Makes 6 servings
Makes 6 servings
INGREDIENTS
INGREDIENTS
2 cups parsnip pulp, strained
¼ cup milk
2 eggs, separated
¼ cup polenta (corn meal)
¼ cup self-rising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red bell pepper, finely chopped
1 tablespoon oil
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in
¼ cup hot water
3 egg yolks
300ml heavy whipping cream
¼ cup confectioners sugar, sifted
2 tablespoons Grand Marnier
METHOD
1. Combine parsnip pulp, milk, egg
yolks, self-rising flour, polenta, thyme,
rosemary, cajun seasoning and red bell
pepper in a large mixing bowl. Beat egg
whites until soft peaks form, fold into
parsnip mixture.
2. Heat oil in a large frying pan, drop
spoonfuls of mixture into pan. Cook
for about 1 minute on each side or until
golden.
Serve immediately.
40
METHOD
1. Melt chocolate over hot water, cool,
being careful not to let it set. Combine
strawberry pulp and raspberry pulp,
set aside. Combine chocolate, gelatine
mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks
form, fold through chocolate mixture
with berry pulp and Grand Marnier.
Pour into a bundt cake mold. Refrigerate
several hours or overnight.
CARROT CAKE
Makes 16 servings
INGREDIENTS
1¾ cups all purpose flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped walnuts
½ cup raisins
½ cup firmly packed brown sugar
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
METHOD
1. Grease and line a 9in x 5in loaf pan. Sift
flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, raisins, brown
sugar and carrot pulp, stir to combine.
Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until
all ingredients are well blended. Pour
into loaf pan.
2. Bake at 375°F for 1 hour or until cake
is cooked when tested with a skewer.
Remove from oven, stand in cake pan
for 5 minutes before inverting out onto a
wire cake rack.
41