HUROM JUICING RECIPES & TIPS
HUROM’S TOP 4 JUICES AMAZING GREEN APPLE, LEMON & VANILLA This recipe is my go to drink when I want to treat myself and impress friends. Including the lemon rind not only boosts the vitamin content from the lemon by 5-10x, but it also delivers a wonderful sherbet like flavour when paired with the green apple. Just make sure you cut that lemon into 9+ pieces as this will help the Hurom press the most out of that tough rind.
HUROM’S TOP 4 JUICES VIRGIN MARY This is a recipe I shared with one of the world’s top cocktail bars, the members club @ The Ivy in Sydney. It’s fair to say it blew the staff away at the Hurom demonstration.
HUROM’S TOP 4 JUICES COCOMONDILLA MILK Nectar of the Gods? Well modesty prevents me from making that claim in so many words but this all-raw, dairy free milk is about as good as it gets. Firstly you need to soak your almonds (chemical free or organic if possible) over night in a bowl of water (fill to an inch above the almonds) with 1/2 tsp of good quality salt. I keep the bowl in the fridge to ensure the almonds are cool for processing which ensures the best press in the Hurom.
HUROM’S TOP 4 TIPS For superior results with the Hurom 1 CUT SMALL The smaller your cut of product the better the results general rule of thumb is cut to the size you would put in your mouth to eat. 2 CUT FIBEROUS LENGTHS 3 CHILL 4 LUBRICATE Whole pieces of celery, leafy greens and vanilla beans will all do a great job of blocking up your Hurom. Anything with lengths of fibre should be cut down to 1cm pieces to avoid blockages. Refrigerate everything you put in the Hurom.
