Juicer Recipes


ABCs

2 Asian pears
2 Apples (Choose any variety!)
2 Beets
2 Carrots
1 cup Cabbage (choose any variety!)
6 handfuls Chard 3 cups

Calories: 430
Protein: 11 g
Fiber: 2 g

Apple-Beet-Carrot Juice

1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
4 cups Spinach/Kale

Calories: 280
Protein: 8 g
Fiber: 2 g

 

Green Juice

6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root

Calories: 180
Protein: 12 g
Fiber: 1 g

Green Lemonade

1 Green Apple
3 handfuls Spinach, 1.5 cup
6-8 Kale leaves, 2 cups
1/2 Cucumber
4 Celery Stalks
1/2 Lemon

Calories: 210
Protein: 10 g
Fiber: 1 g

Lemon Lime

1 Lemon
1 Lime
2 Asian Pears
2 Green Apples
2 Carrots
1 Piece Ginger (thumb sized)
2 cups Purple Cabbage

Calories: 410
Protein 7 g
Fiber 1 g

Great Green Fruity Mix

2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,
roughly chopped and packed into the measuring cup
1 Golden Delicious Apple
1/2 Comice Pear
10 Strawberries, green tops cut off
1 cup Coconut Water

Calories: 255
Protein: 6 g
Fiber: 3 g

Minty-Fresh Berry

2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint leaves, packed into the measuring cup

Calories: 319
Protein: 5 g
Fiber: 4 g

Purple Power Juice

6 cups Concord Grapes
1 Golden Delicious Apple
2 2 x 2” pieces Ginger
1/2 cup Blackberries

Calories: 480
Protein: 4 g
Fiber: 1.5 g

Refreshing Fennel-Pear

2 Comice Pears
2 medium Fennel Bulbs

Calories: 306
Protein: 7 g
Fiber: 3 g

Sweet N Tart Citrus

3 cups Cranberries
2 2 x 2” pieces Ginger
3 Oranges
2 small Ruby Red Grapefruit
2 Limes

Calories: 500
Protein: 7 g
Fiber: 9 g

V28

3 large Red Beets
2 medium Carrots
2 stalks Celery
4 Plum Tomatoes
4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
1 Jalapeno, ribs and seeds removed
12 Red Radishes

Calories: 340
Protein: 17 g
Fiber: 2 g

Tortilla Soup


  • 3 roma tomatoes, halved
  • ½ large carrot, peeled
  • ¼ ripe avocado, peeled
  • 2 – ½” x ½” cubes jalapeño jack cheese or sharp cheddar, optional
  • 2 layers of quartered onion, approx. 2 Tbsp
  • 4 sprigs of cilantro
  • ½ tsp garlic salt
  • ¼ tsp ground black pepper
  • 2 Tbsp taco seasoning
  • 2 cups hot water
  • Optional add-ins: Tortilla chips, black beans, corn or chicken
Add all ingredients except for chips, beans, corn and chicken to the WildSide or Basic pitcher in the order listed above and secure lid. Press “Soups”. Add other optional ingredients press “Pulse” 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

Mulligatawny Soup


Base Ingredients:
Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED
Potatoes
Carrots
Tomatoes
Lime
Tamarind concentrate
Coconut milk
Madras Curry Powder (Priya brand is the best)

Other Ingredients:

2 red onions (diced)
3 cloves of garlic
2” ginger
2 potatoes (diced)
3 tomatoes (diced)
4 carrots (diced)

On Flame

2 tsp of canola and olive oil mix or ghee or unsalted butter
Add ginger and garlic and sauté DO NOT BROWN
Add onion (should be translucent not caramelized)
Add carrots and potatoes
Add ½ tsp turmeric over vegetables and wait 1 minute
Add red lentils and wait 1 minute
Add tomatoes
Add 1 tbsp curry
Add TONS OF PEPPER
Wait 1 minute
Add 2 cups vegetable stock (always double or triple the lentils)
Add 2 cups of water
MAKE SURE TO KEEP THE TOP OFF. Boil the mixture for about 25 minutes, and then simmer. You will know it is done when you can push your nail through the carrots.
Add I tsp salt
Blend the soup
Add 1 tblspn turmeric concentrate
Add the juice of ½ of a lime
Add ¼ cup of coconut milk
Add handful of cilantro

Vegatable Cutlets


Ingredients:
1) 1/2 cup green peas boiled and mashed
2) 1/4 cup grated carrot
3) 1/4 cup grated cabbage
4) 1/4 cup finely chopped green beans
5) 6-7 medium sized potatoes boiled and mashed
6) 1/4 cup grated beet root ( optional)
7) 1 tbsp finely chopped ginger and garlic and 1 tsp of chopped green chilies
8) 1 tbsp Pav bhaji masala or 1/2 tbsp of Garam masala
9) 1 tsp Chaat masala
10) 2 tsp lemon/lime juice
11) Handful of chopped coriander
12) 1 Tbsp corn starch
13) Samolina or bread crumbs for coating
14) Oil for shallow frying

Recipe :
1) In pan heat 1tbsp oil and saute chopped garlic, ginger and green chilies
2) Saute all the veggies except potatoes starting with carrot and cabbage since it takes longer to cook.
3) Add all the dry masalas and let it cook for a min.
4) Add constarch 
5) Add salt and mashed potatoes.
6) Turn off the heat and then add lemon juice.
7) Once the stuffing is cooled down make cutlets in any shape you like, most popular is ‘HEART’
8) Coat each cutlet with either semolina or breadcrumbs and shallow fry till golden brown.
9) Garnish with salad leaves and onion rings and serve with Green chutney or tomato ketchup.
You can add any other veggies of your choice like grated zuccini,spinach, even arugula.

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