BEAUTY ELIXIR
Servings: 2
INGREDIENTS:
1½ cups cubed pineapple
½ peeled lemon
2 carrots
2 small beets
Extra-virgin olive oil
INSTRUCTIONS:
1. Cut all ingredients into pieces that will fit down the feed tube of the juicer.
2. Juice the pineapple, lemon, and carrots. Stir and pour into the glasses.
3. Juice the beets and pour into the glasses to create a tie-dye effect.
4. Top each with a small drizzle of extra-virgin olive oil.
GREEN JUICE
Servings: 2
INGREDIENTS:
2 packed cups baby spinach
1½ cups cubed honeydew
1 green apple
½ peeled lemon
2 stalks kale
INSTRUCTIONS:
1. Cut all ingredients into pieces that will fit down the feed tube of the juicer.
2. Juice all ingredients. Stir before serving.
WORKOUT PUNCH
Servings: 2
INGREDIENTS:
1 peeled grapefruit
1 apple
1 pear
½ peeled lemon
INSTRUCTIONS:
1. Cut all ingredients into pieces that will fit down the feed tube of the juicer.
2. Juice all ingredients. Stir before serving.
ALMOND MILK
Makes 1 Quart
INGREDIENTS:
1 pound almonds
4 cups water, for milk
INSTRUCTIONS:
1. Soak almonds in cold water overnight.
2. Drain and rinse almonds.
3. Place almonds in juicer feed tube. Start juicing and gradually add the water with the almonds until all the ingredients have gone through the juicer.
TOMATO BASIL SOUP
Servings: 4-6
INGREDIENTS:
6 tomatoes
1 bell pepper
¼ cup basil leaves
1 teaspoon salt
¼ teaspoon pepper
INSTRUCTIONS:
1. Cut all ingredients into pieces that will fit down the feed tube of the juicer.
2. Juice the tomatoes, bell pepper, and basil leaves.
3. Pour into a small pot, then add salt and pepper, heating until it simmers.
4. Serve with extra sprigs of basil for garnish.
WATERMELON MINT GRANITA
Servings: 6
INGREDIENTS:
2 pounds cubed watermelon
5 mint leaves
INSTRUCTIONS:
1. Juice the watermelon and mint together.
2. Pour the liquid into a shallow metal pan. Freeze for 2 hours, and use a whisk or fork to stir up the sorbet every 30 minutes to achieve a granita texture.
3. Serve with sprigs of mint.