It’s that time of the year again to celebrate Dad! Treat him to nutritious and delicious Power Juicer menu with a BBQ twist! Read on for the full Father’s Day Menu.

Cool-down Splash
Mango Mojito
Lemon Mint Tabouleh
Apricot Mango Salsa with Grilled Meat
Fruit Gazpacho
Strawberry Mango Gelatin

Cool-down Splash
Ingredients:
3 carrots (tops removed)
3 strawberries (hulled)
1 passion fruit
3 cauliflower florets
¼ red cabbage
Directions:
Juice all ingredients.

 
Mango Mojito
Ingredients:
¾ lime
1/3 cup agave
¼ cup water
16 oz. ice
1 cup mint
¾ cup rum
1 mango (peeled & pitted)
Directions:
Juice the lime, mango and mint. Add all ingredients in a shaker glass. Shake well and strain into glass. Garnish with additional fresh mint.

Lemon Mint Tabouleh
Ingredients:
½ lemon
2 cups mint leaves
4 garlic cloves (peeled)
½ cup olive oil
½ tsp. sea salt
¼ tsp. freshly ground black pepper
2 cups tabouleh, cooked
Directions:
Juice mint, lemon and garlic. Mix together juice with remaining ingredients. Season to taste.

Apricot Mango Salsa with Grilled Meat
Ingredients:
8 apricots (pitted)
2 mangoes (peeled & pitted)
¼ onion (peeled)
1 tbsp. cilantro (chopped)
¼ lime (peel intact)
½ red bell pepper (stemmed & seeded)
Directions:
Juice all the ingredients except cilantro. In a bowl, place pulp collector from the pulp container, cilantro, and ½ cup of juice from juice. Mix well and serve.

Fruit Gazpacho
Ingredients:
2 pt. raspberries
1 ½ tbsp. agave
½ cup mint
6 kiwis (peeled)
½ lime
½ honeydew (rind removed & seeded)
½ cantaloupe (peeled & seeded)
¼ tsp. sea salt
½ jalapeño pepper (stemmed)
Directions:
Juice the fruits and vegetables. Mix the juice and pulp with the remaining ingredients.

Strawberry Mango Gelatin
Ingredients:
2 mangoes (peeled & pitted)
1 lb. strawberry (hulled)
2 packets dry gelatin, unsweetened
Directions:
Juice mangoes and strawberries. Bloom gelatin in one cup of juice. Heat bloomed gelatin mixture over low heat until dissolved. Add gelatin to remaining juice, pour mix into shallow pan and chill until set.