Robot Coupe J80 Ultra Manual De Instrucciones página 37

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 (1 mm 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):
• 1 kg 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
35