Fibre Favourites - Gastroback DESIGN EASY JUICER Instructions For Use Manual

Cucumber, pineapple and coriander ice
Makes 4 cups:
½ small pineapple, peeled and halved
2 cucumber
½ cup fresh coriander leaves
1 cup crushed ice
Process pineapple, cucumber and coriander
through Easy Juicer. Scoop ice into 4 glasses,
pour over juice, mix well to combine. Serve
immediately.
Pear, radish and celery crush
Makes 4 cups:
3 medium pears
4 radishes, trimmed
3 sticks celery
1 cup crushed ice
Process pears, radishes and celery through Easy
Juicer. Scoop ice into 4 glasses, pour over juice,
mix well to combine. Serve immediately.

FIBRE FAVOURITES

Rather than waste the fibre 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
Serves 6:
8 sheets filo pastry
60 g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250 g feta cheese, crumbled
3 eggs
1 egg white
½ cup milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
Layer the sheets of pastry, brushing between
each sheet with butter. Lift pastry into a 25cm
flan tin, press over base and side. Trim pastry
edge to about 1.5cm higher than side of tin.
Combine leek, pumpkin, carrot, feta cheese,
eggs, egg white, milk, orange rind and parsley.
Pour into pastry case and bake at 180°C for
25-30 minutes or until golden and set.
Parsnip, herb and polenta hot cakes
Serves 6:
2 cups parsnip pulp, strained
¼ cup milk
2 eggs, separated
¼ cup polenta (corn meal)
¼ cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
Combine parsnip pulp, milk, egg yolks, self-
raising flour, polenta, thyme, rosemary, cajun
seasoning and red capsicum in a large mixing
bowl. Beat egg whites until soft peaks form, fold
into parsnip mixture. 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.
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