Robot Coupe J80 Ultra Manual De Instruccion página 18

MELON MELODY
Ingredients (serves 3):
• 14 oz green-skinned melon
• 1 Granny Smith apple
• ½ lemon
Preparation: remove the melon rind and pips and cut the
flesh into large chunks. Peel the lemon. Process all the
ingredients in your J 80 Ultra/J 100 Ultra juicer.
Stir with a spoon and serve immediately, flavored with a
few mint leaves.
Garnish: Garnish: decorate with melon diced in your
Robot-Coupe veg prep machine (0.2 x 0.2 x 0.2" dicing
attachment).
Idea: replace the melon with watermelon.
MELON-PEAR WITH TURMERIC
Ingredients (serves 4):
• 3 lb yellow honeydew melon
• 1 grapefruit
• ½ pear
• ½ Golden Delicious apple
• 1 thin slice fresh ginger
• ½ lemon grass stalk
• 1 tiny pinch turmeric
Preparation: peel the melon and grapefruit. Process the
apple, ginger, lemon grass, pear, melon and grapefruit
in your J 80 Ultra/J 100 Ultra juicer in that order. Stir
well and divide between four glasses.
Garnish: decorate the glasses with pear sliced in your
Robot-Coupe veg prep machine (0.04" slicer disc).
Ingredients (serves 4):
• 4 Granny Smith apples
• 2 sticks celery
• 1 thin slice fresh ginger
• ½ lemon
• Salt
Preparation: wash the celery sticks thoroughly and
process in your J 80 Ultra/J 100 Ultra juice, followed by
the ginger, then the apples. Season with a little salt and
serve immediately, before the apple starts to go brown.
Garnish: decorate the glasses with apple sliced in your
Robot-Coupe veg prep machine (0.04" slicer disc).
Idea: you can use pears instead of apples.
SCARLET COCKTAIL
Ingredients (serves 4):
• 1 cooked beetroot
• 2 carrots
• 2 small bunches red grapes
• 2 Granny Smith apples
• Cayenne pepper
Preparation: process all the fruit and vegetables in your
J 80 Ultra/J 100 Ultra juicer.
Season the juice with Cayenne pepper and serve chilled.
Garnish: decorate each glass with a slice of baby
beetroot.
APPLE-CELERY
Ingredients (serves 3):
• 2.2 lb green asparagus
• 1 pinch ground Espelette pepper
• 1 pinch fleur de sel sea salt
Preparation: peel the asparagus spears and discard the
tough ends of the stalks.
Process in your J 80 Ultra/J 100 Ultra juicer.
Season with a little Espelette pepper and sea salt.
Idea: use this cocktail to accompany a salmon dish.
ASPARAGUS SPEARS
17