SLOW JUICER RECIPES
Slow Juicer RECIPES
Contents The design of the stand mixer is a trademark in the U.S. and elsewhere. /TM ©2014 KitchenAid. All rights reserved. Fruit Juices 6 Vegetable Juices 32 Greens, Seeds and More 58 Savory Sauces, Marinades and Condiments 76 Sweet Sauces, Jellies and More 92 ® Copyright 2014 © Publications International, Ltd. Recipes, text and photos on pages 4-5, 10-11, 13, 15, 20-21, 23, 25, 27, 3031, 36-41, 53, 61, 63, 65, 67, 71, 73, 75, 78-91, 94-107, 111-113, 116-117, 119-121 and 125 © 2014 KitchenAid.
Official Recipe Seal of Approval. Discover easy to prepare, nutritious and tasty recipes using a variety of fresh fruits and vegetables. Start the day with an Apple Carrot Zinger, then power Maximum Extraction Slow Juicer back up for lunch with a refreshing Wheatgrass Blast. But don’t stop there… keep the juices flowing with an energizing Papaya Power Juice for a late afternoon kick. And make the best use of the pulp with Zucchini Date Fresh fruits. Fresh vegetables. Fresh results.
Fruit Juices Sweet and Sour 8 Winter Fruit 10 Tropical Fruit Fling 12 Pink Power 14 Apple Carrot Zinger 16 Orchard Crush 18 Vitamin C 20 Fantastic Five 22 Apple, Tater and Carrot 24 Sweet and Spicy Citrus 26 Tropical Twist 28 Pomegranate Apple 30
Sweet and Sour ⁄2 grapefruit, peeled 1 ⁄8 papaya, peeled and seeded 1 1 ⁄2 cups raspberries 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut grapefruit and papaya to fit in feed chute. 2 Juice raspberries, papaya and grapefruit. Stir; serve immediately.
Winter Fruit 1 Gala apple, cored 1 Anjou pear 1 navel orange, peeled 1 Assemble KitchenAid® Slow Juicer with medium pulp screen. Cut apple, pear and orange to fit in feed chute. 2 Juice apple, pear and orange. Stir; serve immediately.
Tropical Fruit Fling ⁄4 pineapple, peeled 1 1 orange, peeled ⁄2 mango, peeled 1 ⁄2 cup strawberries, hulled 1 ⁄2 cup coconut water 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut pineapple, orange and mango to fit in feed chute, if necessary. 2 Juice strawberries, mango, orange and pineapple. Stir in coconut water; serve immediately. Makes 2 servings Note: Use the leftover pulp from this juice to make Fruit Leather Rolls (page 116).
Pink Power ⁄4 small watermelon, rind removed 1 1 tomato 1 lemon, peeled and seeded 1 Assemble KitchenAid® Slow Juicer with medium pulp screen. Cut watermelon and tomato to fit in feed chute. 2 Juice watermelon, tomato and lemon. Stir; serve immediately.
Apple Carrot Zinger 2 apples, cored 4 carrots, ends trimmed ⁄4 cucumber 1 1 inch fresh ginger, peeled 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apple to fit in feed chute. 2 Juice carrots, apples, cucumber and ginger. Stir; serve immediately.
Orchard Crush 2 apples, cored 1 cup raspberries 1 cup strawberries, hulled 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apples to fit in feed chute. 2 Juice apples, raspberries and strawberries. Stir; serve immediately.
Vitamin C 6 large strawberries, hulled 1 kiwi, peeled ⁄2 cup chopped peeled mango 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. 2 Juice strawberries, kiwi and mango. Stir; serve immediately.
Fantastic FIve 1 tangerine, peeled ½ peach, pitted ½ apple, cored ½ pear ½ cup green seedless grapes 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. 2 Juice tangerine, peach, apple, pear and grapes. Stir; serve immediately.
Apple, Tater and Carrot 4 apples, cored 1 sweet potato, peeled 1 carrot, ends trimmed 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apples and sweet potato to fit in feed chute. 2 Juice apples, sweet potato and carrots. Stir; serve immediately.
Sweet and Spicy Citrus 1 orange or 2 clementines, peeled 5 carrots, ends trimmed ⁄3 cup strawberries, hulled 1 1 lemon, peeled and seeded ⁄2 inch fresh ginger, peeled 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut orange to fit in feed chute. 2 Juice carrots, strawberries, orange, lemon and ginger. Stir; serve immediately.
Tropical Twist ⁄8 seedless watermelon, rind removed 1 1 orange, peeled ⁄2 mango, peeled 1 ⁄8 pineapple, peeled 1 ⁄3 cup strawberries, hulled 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut watermelon, orange, mango and pineapple to fit in feed chute, if necessary. 2 Juice watermelon, orange, mango, strawberries and pineapple. Stir; serve immediately. Makes 1 serving Note: Use the leftover pulp from this juice to make Zucchini Date Bread (page 124).
Pomegranate Apple 1 Gala apple, cored 11⁄2 cups pomegranate seeds 1 Assemble KitchenAid® Slow Juicer with large pulp screen. Cut apple to fit in feed chute. 2 Juice apple and pomegranate seeds. Stir; serve immediately.
Vegetable Juices Double Green Pineapple 34 Ruby Red 36 Carrot Ginger 38 Cucumber Refresher 40 Jicama Pear Carrot 42 Citrus Sprout 44 Back to Your Roots 46 Triple Pepper 48 Fiery Cucumber Beet 50 Parsnip Party 52 Spicy Carrot Blend 54 Go Green 56
Double Green Pineapple ⁄4 pineapple, peeled 1 4 leaves Swiss chard 4 leaves kale 1 Assemble KitchenAid® Slow Juicer with large pulp screen. Cut pineapple to fit in feed chute, if necessary. 2 Juice Swiss chard, kale and pineapple. Stir; serve immediately.
Ruby Red 1 small apple, cored 1 beet, peeled 3 medium carrots, ends trimmed ⁄2 cup packed kale leaves 1 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Cut apple and beet to fit in feed chute. 2 Juice apple, beet, carrots and kale. Stir; serve immediately. Makes 1 serving Note: Use the leftover pulp from this juice to make Sweet Vegetable Fritters (page 120). Peel the carrots before juicing to get pulp with a better consistency for the fritters.
Carrot Ginger 12 small to medium carrots, ends trimmed ⁄2 inch fresh ginger, peeled 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. 2 Juice carrots and ginger. Stir; serve immediately.
Cucumber Refresher 2 large English cucumbers 1 cup packed fresh spinach ⁄2 lemon, peeled and seeded 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut cucumbers to fit in feed chute, if necessary. 2 Juice cucumber, spinach and lemon. Stir; serve immediately. Makes 2 servings Note: For a sweeter juice, add one apple, quartered and cored.
Jicama Pear Carrot 1 cup cut-up peeled jicama ⁄2 pear 1 2 large or 3 medium carrots, ends trimmed ⁄2 inch fresh ginger, peeled 1 Pinch ground red pepper (optional) 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. 2 Juice jicama, pear, carrots and ginger. Stir in red pepper until well blended or sprinkle over juice, if desired. Serve immediately. Makes 1 serving Note: Use the leftover pulp from the juice to make Quinoa Cakes (page 112).
Citrus Sprout 1 cup brussels sprouts 1 orange, peeled ⁄2 apple, cored 1 ⁄2 lemon, peeled and seeded 1 4 leaves romaine lettuce 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut brussels sprouts into quarters. Cut orange to fit in feed chute, if necessary. 2 Juice apple, orange, lemon, romaine and brussels sprouts. Stir; serve immediately.
Back to Your Roots 2 beets, peeled 1 turnip 1 sweet potato, peeled 2 carrots, ends trimmed 2 parsnips, ends trimmed 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut beets, turnip and sweet potato to fit in feed chute. 2 Juice beets, carrots, parsnips, turnip and sweet potato. Stir; serve immediately. Makes 2 servings Note: Use the leftover pulp from this juice to make Corn Fritters (page 122).
Triple Pepper 2 apples, cored 1 red bell pepper, stemmed 1 yellow bell pepper, stemmed ⁄2 jalapeño pepper, stemmed 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apples and bell peppers to fit in feed chute. 2 Juice apples, bell peppers and jalapeño pepper. Stir; serve immediately. Makes 2 servings Note: Use the leftover pulp from this juice to make Bell Pepper Marinara (page 110). Juice with the fine pulp screen for the maximum amount of pulp.
Fiery Cucumber Beet 1 cucumber 1 beet, peeled 1 lemon, peeled and seeded ⁄2 jalapeño pepper, stemmed 1 1 inch fresh ginger, peeled 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Cut cucumber and beet to fit in feed chute, if necessary. 2 Juice cucumber, beet, lemon, jalapeño pepper and ginger. Stir; serve immediately. Makes 2 servings Note: Use the leftover pulp from this juice to make Farro Veggie Burgers (page 118). Juice with the fine pulp screen for the maximum amount of pulp.
Parsnip party 1 apple, cored 1 pear ½ bulb fennel 3 parsnips, ends trimmed ½ cup fresh parsley 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apple, pear and fennel to fit in feed chute. 2 Juice parsnips, apple, pear, fennel and parsley. Stir; serve immediately.
Spicy Carrot Blend 5 carrots, ends trimmed 2 radishes ⁄2 inch fresh ginger, peeled 1 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. 2 Juice carrots, radishes and ginger. Stir; serve immediately.
Go Green 2 cucumbers 1 pear 2 cups fresh spinach ⁄2 lemon, peeled and seeded 1 1 inch fresh ginger, peeled 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut cucumbers and pear to fit in feed chute. 2 Juice cucumbers, pear, spinach, lemon and ginger. Stir; serve immediately. Makes 2 servings Note: Use the leftover spinach pulp from this juice to make Turkey Spinach Lasagna (page 114). Juice the spinach first and set the pulp aside before juicing the remaining ingredients.
Greens, Seeds and more Papaya Power 60 Zesty Vegetable Blend 62 Honey Spice 64 Rainbow 66 Tangy Twist 68 Wheatgrass Blast 70 Sprout Apple Carrot 72 Garden Patch 74
Papaya Power ⁄4 papaya, peeled and seeded 1 1 orange, peeled ⁄4 cup fresh parsley 3 1 clove garlic 2 tablespoons soy protein powder 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut papaya and orange to fit in feed chute. 2 Juice papaya, orange, parsley and garlic. Stir in soy protein powder until well blended; serve immediately.
Zesty Vegetable Blend 4 carrots, ends trimmed 1 cup broccoli rabe or other dark greens 1 cup watercress 1 (2-inch) piece jicama, peeled 1 lemon, peeled and seeded 1 tablespoon flaxseed oil 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. 2 Juice carrots, broccoli rabe, watercress, jicama and lemon. Stir in flaxseed oil until well blended; serve immediately.
Honey Spice 1 grapefruit, peeled ⁄4 pineapple, peeled 1 ⁄2 inch fresh ginger, peeled 1 4 whole cloves 1 teaspoon honey 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut grapefruit and pineapple to fit in feed chute. 2 Juice grapefruit, pineapple and ginger. Stir. Pour into medium saucepan. Add cloves and honey; simmer over low heat until heated through. Remove from heat; let stand 5 minutes. Strain through fine-mesh sieve.
Rainbow 1 Asian pear, cored 1 apple, cored 1 beet, peeled ⁄4 head green cabbage 1 1 carrot, ends trimmed 8 leaves Swiss chard 1 teaspoon finely ground chia seeds 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut pear, apple, beet and cabbage to fit in feed chute. 2 Juice Swiss chard, pear, apple, beet, carrot and cabbage. Stir in chia seeds until well blended; serve immediately.
Tangy Twist 1 grapefruit, peeled 1 apple, cored 1 beet, peeled 4 carrots, ends trimmed 1 inch fresh ginger, peeled 1 tablespoon ground flaxseed Ice cubes (optional) 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut grapefruit, apple and beet to fit in feed chute. 2 Juice grapefruit, apple, beet, carrots and ginger. Stir in flaxseed until well blended; serve immediately over ice, if desired.
Wheatgrass Blast 1 apple, cored 1 cup wheatgrass ⁄2 lemon, peeled and seeded 1 3 sprigs fresh mint 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apple to fit in feed chute. 2 Juice apple, wheatgrass, lemon and mint. Stir; serve immediately.
Sprout Apple Carrot 2 apples, cored 1 carrot, ends trimmed 1 cup alfalfa sprouts 1 cup bean sprouts 4 sprigs fresh parsley 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut apples to fit in feed chute. 2 Juice apples, carrot, alfalfa sprouts, bean sprouts and parsley. Stir; serve immediately.
Garden Patch 1 yellow bell pepper, stemmed 1 apple, cored 1 beet, peeled ⁄2 sweet potato, peeled 1 2 carrots, ends trimmed 1 cup broccoli florets 1 cup fresh parsley 2 teaspoons powdered spirulina (green algae) 1 Assemble KitchenAid® Slow Juicer with desired pulp screen. Cut bell pepper, apple, beet and sweet potato to fit in feed chute. 2 Juice bell pepper, apple, beet, sweet potato, carrots, broccoli and parsley. Stir in spirulina until well blended; serve immediately.
Savory Sauces, marinades and condiments Cilantro Lime Marinade 78 Tomato Mango Ketchup 80 Classic Tomato Sauce 82 Orange Ginger Marinade 84 Cilantro Lime Vinaigrette 86 Tofu Carrot Curry 88 Lemon Basil Marinade 90
Cilantro Lime Marinade 4 limes, peeled 1 small yellow onion, quartered 1 cup packed fresh cilantro 6 tablespoons extra virgin olive oil 1 tablespoon sugar 1 teaspoon coarse salt ⁄2 teaspoon freshly ground black pepper 1 1 Assemble KitchenAid® Slow Juicer with low pulp screen. Juice 2 limes, onion, cilantro and remaining 2 limes. Pour juice into jar with tight-fitting lid. 2 Add olive oil, sugar, salt and pepper; seal jar and shake to blend. Store in refrigerator up to 2 weeks.
Tomato Mango Ketchup 1 pound plum tomatoes, halved or 1 can (14 ounces) whole Italian plum tomatoes 1 large mango, peeled, pitted and quartered ⁄2 medium onion 1 1 clove garlic 2 tablespoons sugar 3 tablespoons white vinegar 1 tablespoon tomato paste Salt and freshly ground black pepper 1 Assemble KitchenAid® Slow Juicer with sauce screen (pulp control closed). Juice tomatoes, mango, onion and garlic. (If using canned tomatoes, reserve juice and add to saucepan in step 2).
Classic Tomato Sauce 31⁄2 pounds fresh plum tomatoes 1 carrot, ends trimmed 1 tablespoon extra virgin olive oil 1 tablespoon butter ⁄2 medium onion, finely chopped 1 2 cloves garlic, minced ⁄2 teaspoon dried oregano 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon freshly ground black pepper 1 Hot cooked pasta and Parmesan cheese 1 Assemble KitchenAid® Slow Juicer with sauce screen (pulp control closed). Juice tomatoes and carrot.
Orange Ginger Marinade 3 large navel oranges, peeled and halved 4 ounces fresh ginger, peeled and cut into chunks ⁄4 cup dark sesame oil 1 1 tablespoon honey 1 teaspoon coarse salt ⁄2 teaspoon freshly ground black pepper 1 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Juice oranges and ginger. Measure 13⁄4 cups juice; pour into jar with tight-fitting lid. 2 Add sesame oil, honey, salt and pepper; seal jar and shake to blend. Store in refrigerator up to 2 weeks.
Cilantro Lime Vinaigrette 2 cups packed fresh cilantro 2 limes, peeled 1 Granny Smith apple, quartered and cored ⁄2 inch fresh ginger 1 1 clove garlic ⁄2 cup grapeseed oil or light olive oil 1 1 teaspoon agave nectar or honey ⁄2 teaspoon dark sesame oil 1 Salt and freshly ground black pepper 1 Assemble KitchenAid® Slow Juicer with large pulp screen. Juice cilantro, limes, apple, ginger and garlic. Pour juice into medium bowl.
Tofu Carrot Curry 1 pound carrots, ends trimmed 2 medium sweet potatoes (about 3⁄4 pound), peeled and quartered 1 apple, quartered and cored 1 clove garlic 1 inch fresh ginger, peeled 2 teaspoons extra virgin olive oil 1 tablespoon Thai red curry paste 3 cups vegetable broth 1 cup light coconut milk 1 tablespoon fresh lime juice 1 tablespoon soy sauce 1 package (14 ounces) firm or extra firm tofu, drained and cut into cubes 1 Assemble KitchenAid® Slow Juicer with fine pulp screen.
Lemon Basil Marinade 5 lemons, peeled and seeded 1 cup packed fresh basil leaves 6 cloves garlic 6 tablespoons extra virgin olive oil 1 teaspoon coarse salt ⁄2 teaspoon freshly ground black pepper 1 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Juice 2 lemons, basil, garlic and remaining 3 lemons. Pour juice into jar with tight-fitting lid. 2 Add olive oil, salt and pepper; seal jar and shake to blend. Store in airtight jar or container in refrigerator up to 2 weeks.
Sweet sauces, jellies and more Triple Citrus Jelly 94 Strawberry Vanilla Jam 96 Spiced Apple Pear Sauce 98 Mango Curd 100 Blackberry Granita 102 Pear Caramel Sauce 104 Pineapple Orange Jelly 106
Triple Citrus Jelly 6 navel oranges, peeled and halved 4 lemons, peeled and seeded 3 large grapefruit, peeled and quartered 2 cups sugar 3 tablespoons powdered pectin 3 (1⁄2-pint) canning jars 1 Assemble KitchenAid® Slow Juicer with large pulp screen. Juice oranges, lemons and grapefruit. Measure 4 cups juice; pour into 5-quart saucepan. 2 Whisk sugar and pectin in medium bowl; add to juice. Bring to a boil over high heat. Boil 15 to 20 minutes or until thickened, stirring frequently.
Strawberry Vanilla Jam 3 pounds strawberries, hulled 11⁄2 cups sugar 4 teaspoons powdered pectin 1 vanilla bean, split and seeds removed ⁄4 teaspoon lemon juice 3 3 (1⁄2-pint) canning jars 1 Assemble KitchenAid® Slow Juicer with large pulp screen. Juice strawberries; reserve juice for another use. Measure 3 cups pulp; place in 5-quart saucepan. 2 Whisk sugar, pectin and vanilla seeds in medium bowl; add to saucepan. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Spiced Apple Pear Sauce 1 pound pears, quartered 2 to 21⁄2 pounds apples, peeled, quartered and cored ⁄4 cup packed brown sugar 1 1 teaspoon ground cinnamon ⁄2 teaspoon ground nutmeg 1 ⁄4 teaspoon ground cloves 1 1 Assemble KitchenAid® Slow Juicer with saucing screen (pulp control closed). Juice pears and enough apples to yield 4 cups of pulp. Combine pulp, brown sugar, cinnamon, nutmeg and cloves in medium saucepan. Simmer over medium-low heat until thickened to desired consistency.
Mango Curd 1 ripe mango, peeled, pitted and quartered 2 egg yolks 1 egg ⁄3 cup sugar 1 3 tablespoons fresh lime juice Pinch salt 3 tablespoons butter, cubed 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Juice mango. Measure 1⁄2 cup juice. 2 Whisk egg yolks, egg and sugar in top of double boiler until light and frothy. Whisk in mango juice, lime juice, and salt.
Blackberry Granita 12 ounces (3 cups) fresh or thawed frozen blackberries ⁄2 orange, peeled 1 1 cup water ⁄3 cup sugar 1 1 tablespoon orange-flavored liqueur 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Juice blackberries and orange. 2 Combine juice, water and sugar in medium saucepan. Cook and stir over medium heat until sugar is completely dissolved. Stir in liqueur. 3 Pour mixture into 9-inch square metal or glass baking dish.
Pear Caramel Sauce 3 Comice or Anjou pears, quartered ⁄2 cup sugar 1 Pinch cream of tartar 2 tablespoons heavy cream 1 tablespoon butter ⁄8 teaspoon salt 1 1 tablespoon pear-flavored vodka or liqueur 1 Assemble KitchenAid® Slow Juicer with fine pulp screen. Juice pears. Strain juice through fine-mesh sieve. Measure 1 cup juice. 2 Pour juice into small saucepan. Cook over mediumhigh heat 10 minutes or until thickened and reduced to 1 ⁄4 cup, stirring occasionally. Set aside.
Pineapple Orange Jelly 1 large pineapple, peeled, cored and cut into eighths 2 navel oranges, peeled and halved 2 cups sugar 3 tablespoons powdered pectin 3 (1⁄2-pint) canning jars 1 Assemble KitchenAid® Slow Juicer with large pulp screen. Juice pineapple and orange. Measure 4 cups juice; pour into 5-quart saucepan. 2 Whisk sugar and pectin in medium bowl; add to juice. Bring to a boil over high heat. Boil 15 to 20 minutes or until thickened, stirring frequently.
Uses for Pulp Bell Pepper Marinara 110 Quinoa Cakes 112 Turkey Spinach Lasagna 114 Fruit Leather Rolls 116 Farro Veggie Burgers 118 Sweet Vegetable Fritters 120 Corn Fritters 122 Zucchini Date Bread 124
bell Pepper marinara 2 tablespoons olive oil 1 cup chopped onion 1 each red, yellow and green bell pepper, cut into 1-inch pieces 4 cloves garlic, minced 1 can (6 ounces) tomato paste 2 cans (about 14 ounces each) diced tomatoes 1 cup pulp from Triple Pepper (page 48), juiced with fine pulp screen 1 teaspoon each salt, dried basil and oregano 1 ⁄4 teaspoon red pepper flakes Hot cooked pasta 1 Heat olive oil in large saucepan over medium-high heat.
Quinoa Cakes 1 cup uncooked quinoa 2 cups water 4 eggs 2 cups pulp from Jicama Pear Carrot (page 42), juiced with fine pulp screen 1 cup panko bread crumbs 1 large onion, finely chopped ⁄3 cup packed fresh parsley leaves, chopped 1 4 cloves garlic, minced ⁄2 teaspoon coarse salt 1 ⁄2 teaspoon freshly ground black pepper 1 4 ounces goat cheese, crumbled 2 to 4 tablespoons olive oil 1 Place quinoa in fine-mesh strainer; rinse well under cold running water.
Turkey Spinach Lasagna ⁄4 cup chopped onion 3 2 medium cloves garlic, minced 1 pound ground turkey 1 teaspoon Italian seasoning ⁄4 teaspoon freshly ground black pepper 1 1 container (15 ounces) ricotta cheese 1 cup (4 ounces) Italian shredded cheese blend, divided 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 cup spinach pulp from Go Green juice (page 56), juiced with fine pulp screen 12 ounces no-boil lasagna noodles 1 jar (24 ounces) chunky marinara sauce ⁄2 cup water, divide
Fruit Leather Rolls 11⁄2 cups pulp from two batches of Tropical Fruit Fling (page 12), juiced with fine pulp screen ⁄4 cup honey 1 2 tablespoons water 1 Preheat oven to 200°F. Line baking sheet with parchment paper. 2 Combine juice pulp, honey and water in blender; purée until smooth paste forms. Pour fruit mixture onto prepared baking sheet; spread into 1⁄4-inch-thick rectangle, leaving 1-inch border on all sides. 3 Bake 2 to 31⁄2 hours or until fruit mixture is firm and not too sticky.
Farro Veggie Burgers 11⁄2 cups water ⁄2 cup uncooked pearled farro 1 2 medium potatoes, peeled and quartered 2 to 4 tablespoons canola oil ⁄4 cup finely chopped green onions 3 1 cup grated carrots 1 cup juice pulp from Fiery Cucumber Beet Juice (page 50), juiced with fine pulp screen 2 tablespoons ground almonds ⁄2 teaspoon salt 1 ⁄4 teaspoon freshly ground black pepper 1 ⁄2 cup panko bread crumbs 1 6 sandwich rolls 1 Combine 11⁄2 cups water and farro in medium saucepan; bring to a boil over high
Sweet Vegetable Fritters 11⁄2 cups pulp from Ruby Red Juice (page 36), juiced with fine pulp screen 2 eggs ⁄4 cup all-purpose flour 1 ⁄2 teaspoon ground cinnamon 1 ⁄4 teaspoon salt 1 4 tablespoons vegetable oil Honey 1 Combine juice pulp, eggs, flour, cinnamon and salt in large bowl; mix well. 2 Heat 2 tablespoons oil in large nonstick skillet over medium heat. Drop batter by tablespoonfuls into skillet; flatten into circle with back of spoon (do not crowd pan).
Corn Fritters ⁄2 cup all-purpose flour 1 1 teaspoon sugar ⁄2 teaspoon each baking powder and salt 1 ⁄8 teaspoon dried thyme 1 Pinch ground red pepper 1 egg ⁄4 cup milk or half-and-half 1 1 cup cooked fresh or thawed frozen corn ⁄2 cup pulp from Back to Your Roots (page 46), juiced with fine pulp screen 1 Vegetable oil for frying Salsa 1 Combine flour, sugar, baking powder, salt, thyme and red pepper in large bowl. Beat egg and milk in small bowl; stir into flour mixture.
Zucchini Date Bread 1 cup chopped pitted dates 1 cup water 1 cup whole wheat flour 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder ⁄2 teaspoon each baking soda, salt and ground cinnamon 1 ⁄4 teaspoon ground cloves 1 2 eggs 1 cup shredded zucchini, squeezed dry 1 cup pulp from Tropical Twist (page 28), juiced with fine pulp screen 1 Preheat oven to 350°F. Spray 834-inch loaf pan with nonstick cooking spray.
Index A Apple Carrot Zinger, 16 Apple, Tater and Carrot, 24 Corn Fritters, 122 Cucumber Refresher, 40 B Back to Your Roots, 46 Cucumbers Apple Carrot Zinger, 16 Cucumber Refresher, 40 Fiery Cucumber Beet, 50 Go Green, 56 Beets Back to Your Roots, 46 Fiery Cucumber Beet, 50 Garden Patch, 74 Rainbow, 66 Ruby Red, 36 Tangy Twist, 68 Bell Pepper Marinara, 110 Bell Peppers Bell Pepper Marinara, 110 Garden Patch, 74 Triple Pepper, 48 Blackberry Granita, 102 Broccoli Garden Patch, 74 Zesty Vegetable Blend, 62
Metric conversion Chart 128 MEtric conversion chart
master the art of juicing with 6 inspiring chapters W10673438 FRUIT JUICES VEGETABLE JUICES GREENS, SEEDS AND MORE SAVORY SAUCES, MARINADES AND CONDIMENTS SWEET SAUCES, JELLIES AND MORE USES FOR PULP ®/TM ©2014 KitchenAid. All rights reserved.
