Recipe Book

ManualsBrandsPowerXL ManualsDomestic AppliancesSelf-Cleaning Juicer

Summary of content (20 pages)

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TABLE OF CONTENTS Quick Start Guide...................................................................................... 4 Clean Fruits & Vegetables Before Juicing.............................................. 6 Carrot & Beet Juice................................................................................... 6 Super Sunrise............................................................................................. 7 Daily Detox..........................................................................
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Power Salad.............................................................................................. 12 Berry Kale Potion...................................................................................... 12 Orange Berry Mix.................................................................................... 13 Tropical Berry Juice................................................................................. 13 OTHER IDEAS FOR YOUR JUICER Blueberry Twist Cupcakes...................................
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SELF-CLEANING JUICER Quick Start Guide STEP 1 STEP 2 STEP 3 Remove Paper Protector Align the Juicer’s Spout into a Receptacle Plug In and Power On the Juicer Lower the Locking Bar and remove the Lid and Pulp Guard. Discard the paper protector. Wash all the parts and reassemble the juicer. Secure the Locking Bar. Line up the mouth of the spout with the receptacle into which juice will be deposited. Face the Spout downward to help keep juice from leaking from the sides of the juicer.
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See owner’s manual for complete instructions and important safety information before using this product. STEP 4 STEP 5 Add Fresh Fruits and Vegetables Self Cleaning Remove the Pusher and insert fresh fruits and vegetables into the Chute. Use the Pusher to push the produce gently through the Chute (pushing too hard or overloading the Chute may jam the motor). Place an empty cup underneath the spout. Turn the juicer on. Pour water into the juicer while pressing the cleaning button a few times.
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Clean Fruits & Vegetables Before Juicing Fruits and vegetables should be cleaned before juicing: 1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce. 2. If damage or bruising occurs before juicing or handling, cut away damaged or bruised areas before preparing or juicing. 3. Rinse produce before you peel it so dirt and bacteria are not transferred from the knife onto the fruit or vegetable. 4. Gently rub produce while holding under running water.
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Super Sunrise serves 2 2 pineapple spears (rind removed) ½ orange (peeled) 4 strawberries (hulled) 1 bunch seedless red grapes Juice all of the ingredients. Note: Always juice berries first. 178 calories; 2 g protein; 44 g carbohydrate; 4 g fiber; 41 g sugar Daily Detox serves 2 6 asparagus stalks (trimmed) ½ lemon (peel intact) ½ cucumber (peeled) Alternatives to asparagus: endive & watercress Juice all of the ingredients. 45 calories; 3 g protein; 13 g carbohydrate; 0.
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Cabbage Cleanser serves 2 2 apples 2 carrots (tops removed) ½ head cabbage Juice all of the ingredients. 169 calories; 4 g protein; 41 g carbohydrate; 1 g fat; 11 g fiber; 27 g sugar Cool-Down Splash serves 2 Apple Raspberry serves 2 2 apples 1 cup raspberries Juice all of the ingredients. Note: Always juice berries first.
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Cabbage Spinach Apricot serves 2 1 cup spinach 3 apricots (pitted) 2 cup blackberries ¹∕8 medium cabbage head Juice all the fruits and vegetables in order. Note: Always juice berries first. Serving size (135 g); 60 calories; 5 calories from fat; 0.
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Orange Fennel Strawberry serves 2 2 oranges (peeled) 10 strawberries (hulled) 1 fennel bulb Juice all of the ingredients. Note: Always juice berries first. Carotene Blast serves 2 2 apricots (pitted) 1 carrot (top removed) 1 wedge cantaloupe (peeled & seeded) Juice all of the ingredients.
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Pineapple Berry Surprise serves 2 1 cup arugula 1 cup baby spinach 1 pineapple spear (rind removed) ½ cup blueberries ½ cup blackberries 1 pear (cored) Juice all of the ingredients. Note: Juice the berries, then the arugula and spinach, then the pear, and finally the pineapple. Green Berry Juice serves 2 Serving size (267 g); 140 calories; 5 calories from fat; 0.
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Power Salad serves 2 2 cups baby spinach 1 tomato ¼ red onion (peeled) 1 zucchini ½ cup cilantro leaves ¼ lemon Juice all of the ingredients. Serving size (223 g); 50 calories; 5 calories from fat; 0.
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Orange Berry Mix serves 2 2 carrots (tops removed) 1 cup baby spinach 2 oranges (peeled) ½ cup blueberries ½ cup raspberries ½ cup blackberries 2 strawberries (hulled) 1 oz chia seeds Juice all of the ingredients except the chia seeds. Mix in the chia seeds after juicing. Note: Always juice berries first. Serving size (206 g); 130 calories; 25 calories from fat; 2.
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OTHER IDEAS FOR YOUR JUICER 1. Juice the lemon. Reserve half of the pulp and juice. 2. Sift together the flours and baking powder. 3. Beat together the eggs, agave, and reserved lemon. Add to the dry mixture. Stir to incorporate. 4. Spoon the mixture into baking cups. Bake in the oven at 350° F for about 25 minutes. 5. Juice the blueberries and place the juice and one quarter of the pulp into a small sauce pot. Cook over medium heat for 4–5 minutes. Then, refrigerate to cool. 6.
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Raspberry Shortbread Cookies serves 12 1 ½ cups unsalted butter 2 cups all-purpose flour 1 cup whole wheat flour ½ tsp. sea salt ¾ cup powdered sugar 1 ½ tsp. vanilla extract 6 cups raspberries ½ cup sugar 1. Cream together the butter and powdered sugar. When light and fluffy, carefully mix in the flours, salt, and vanilla. Roll the dough into a 2 inch-thick log, wrap in plastic, and chill. 2. While the dough chills, juice the raspberries. Place the raspberry juice in a small saucepan.
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Beauty Smoothie serves 4 2 apricots (pitted) 1 ½ oz aloe vera (rind removed) 2 cups red grapes ¾ cup blueberries 1 tbsp. chia seeds 1 cup coconut water 1. Juice the aloe. Remove it from the pulp collector and pour it into a blender. 2. Juice the fruit. 3. Add the ice, juice, and half of the pulp into the blender and blend. Note: Always juice berries first. Serving size (196 g); 100 calories; 5 calories from fat; 0.
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Dill Scallion Dip serves 8 1 cup dill sprigs 4 scallions (trimmed) 2 cups fat-free sour cream ½ tsp. sea salt ¼ tsp. freshly ground black pepper 1. Juice the dill and scallions. 2. Mix with the sour cream, sea salt and pepper. 3. Remove half of the pulp and chop it with a knife. 4. Mix the chopped pulp into the dip and serve with fresh vegetables. Serving size (78 g); 60 calories; 10 calories from fat; 1 g total fat; 0.
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Tomato Dressing serves 16 1 carrot (top removed) 4 tomatoes ½ shallot (peeled) 3 garlic cloves (peeled) ½ tsp. sea salt ¹∕8 tsp. freshly ground pepper 1 tbsp. agave ¹∕8 cup red wine vinegar ¾ cup olive oil 1. Juice the carrot, tomatoes, shallot, and garlic. 2. In a bowl, mix the juice and the remaining ingredients together. Serving size (57 g); 110 calories; 90 calories from fat; 11 g total fat; 1.
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SELF-CLEANING JUICER