Raspberry Vinaigrette
½ cup raspberry juice
1 tbsp. raspberry pulp
¼ cup raspberry vinegar
¾ cup olive oil
sea salt & freshly ground black pepper to taste.

Mix all ingredients well. Serve over fresh greens.

Mango Mint Martini
½ mango, peeled
4 sprigs mint
4 oz. vodka

Juice the fruit in the Power Juicer. Add the ingredients in a shaker glass with ice. Shake well and strain into a prepared glass. Garnish with mango slice and chopping mint.

Strawberry Peach Mint Juice
2 peaches (pitted)
10 strawberries (hulled)
¼ bunch mint

Juice all the ingredients.

Mango Curry Dip with Vegetable Crudités
½ mango (peeled & pitted)
1 tbsp. cilantro leaves
½ tbsp. curry
¾ cup sour cream, fat-free
½ tsp. sea salt
1/8 tsp. freshly ground black pepper
½ tsp. ground turmeric
1 garlic clove (peeled)

Juice the mango, cilantro and garlic. In a bowl, mix the juice and pulp with the remaining ingredients.

Juice the tomatoes, onion, garlic, and carrots. Place the juice, pulp, and remaining ingredients into a pot and simmer for 1 hour. Chill, garnish, and serve.

Lemon Mint Tabouleh
½ lemon
2 cup mint leaves
4 garlic cloves (peeled)
½ cup olive oil
½ tsp. sea salt
¼ tsp. freshly ground black pepper
2 cups tabouleh, cooked

Juice mint, lemon and garlic. Mix together juice with remaining ingredients. Season to taste.

Mushroom Asparagus Quiche
10 red cherry tomatoes
10 oz. mushrooms
1 lb. asparagus (trimmed)
4 eggs
1 tsp. sea salt
½ tsp. freshly ground black pepper
1 shallot (peeled)
1 cup milk, nonfat
4 oz. Monterey Jack Cheese
1 ½ cup whole-wheat flour
1 ½ cup all-purpose flour
1 cup unsalted butter
3 tbsp. water

Juice all the vegetables. Beat the eggs and the milk together. Combine with half of the juice, all of the pulp and the remaining ingredients. Pour mixture into a pie pan and bake at 350°F until lightly browned on top.

Strawberry Mango Gelato
3 cups strawberries (hulled)
2 mangoes (peeled & pitted)
1/3 cup agave
¾ cup half-and-half

Juice the fruits. Place all ingredients in an ice cream maker to freeze.