Ninja® Kitchen Appliances | Air Fryers, Blenders, Grills & More
Owner's Manual for NINJA models including: Cold Press Pro Compact Powerful Slow Juicer with Total Pulp Control, JC101
Guide. From here you’re just a few pages away from recipes, tips, tricks, and helpful hints to help you make everything from juices and shots to soups, pestos, and dips. Now let’s get juicing. TABLE OF CONTENTS JUICE SHOTS 6 JUICES 8 JUICE & PULP COMBO RECIPES 14 PULP RECIPES 22 11 15 17 21 19 24 For more exciting delicious recipes,
Guide. From here you’re just a few pages away from recipes, tips, tricks, and helpful hints to help you make everything from juices and shots to soups, pestos, and dips. Now let’s get juicing. TABLE OF CONTENTS JUICE SHOTS 6 JUICES 8 JUICE & PULP COMBO RECIPES 14 PULP RECIPES 22 11 15 17 21 19 24 For more exciting delicious recipes,
(16 ounces) ditalini pasta. 3 cups kale leaves, chopped. 1 cup shredded Parmesan cheese. MINESTRONE. SOUP. PREP: 15 MINUTES. COOK: 35–50 MINUTES. MAKES: 6–8 ...
File Info : application/pdf, 15 Pages, 1.39MB
DocumentDocumentPlease make sure to read the enclosed Ninja® Owner's Guide prior to using your unit. COLD PRESS JUICER PRO 20 QUICK & EASY RECIPES JUICING MADE SIMPLE. Welcome to the Ninja® Cold Press Juicer PRO Inspiration Guide. From here you're just a few pages away from recipes, tips, tricks, and helpful hints to help you make everything from juices and shots to soups, pestos, and dips. Now let's get juicing. For more exciting delicious recipes, visit ninjakitchen.com TABLE OF CONTENTS JUICE SHOTS 6 JUICES 8 JUICE & PULP COMBO RECIPES 14 PULP RECIPES 22 11 15 17 19 21 24 JUICING 101 Cold press juicing is a delicious way to get essential vitamins and nutrients your body needs. And they taste great, too. Find new ways to enjoy your favorite fruits and vegetables with recipes like our Green Machine Shot and Berry Burst Granola. The healthy options are endless. TIPS AND TRICKS FOR THE PERFECT JUICE. Use the freshest and ripest fruits and vegetables, and wash them prior to juicing. Always turn the juicer on before adding ingredients to the feed chute. Add ingredients gradually, making sure all of them have been processed/moved through the feed chute chamber before adding more. PEEL OR NO PEEL REMOVE SKINS AND RINDS from ingredients such as citrus fruits, melons, pineapples, dragon fruit, mangoes, pomegranates, beets, ginger, papaya, and root vegetables. THE PEEL OR SKIN CAN REMAIN ON for ingredients such as apples, pears, peaches, plums, cucumbers, and carrots. PREP For best results, cut ingredients in 2-inch pieces. REMOVE STEMS from apples (no need to remove the core or seeds). Remove stems from herbs, if desired. REMOVE LARGE PITS AND SEEDS from ingredients such as mangoes, plums, peaches, cherries, papayas, lemons, melons, and peppers. REMINDERS Do not process ingredients that do not contain juice, such as bananas and avocados. Do not process frozen fruits and vegetables or ice. TOTAL PULP CONTROL Pulp is made up of fiber from the part of the fruit that holds juice and flavor. Whether you like your juices smooth or pulpy, you can use these filters to make them just the way you want. The filters also allow you to funnel pulp into the pulp container, so you can easily use it for pulp recipes. NO PULP JUICE FILTER Use the black filter with the smallest holes for juice with no pulp. SOME PULP JUICE FILTER Use the gray filter with the larger holes for juice with some pulp. LOTS OF PULP PULP FILTER Use the orange filter with the largest holes for juice with lots of pulp. FOR BEST RESULTS, we recommend using the Some Pulp filter or the Lots of Pulp filter when processing soft fibrous fruits like berries, melons, and pineapple. JUICE SHOT RECIPE 6 ZINGER SHOT PREP: 5 MINUTES MAKES: 2 SERVINGS (2 OUNCES EACH) FILTER: ANY INGREDIENTS 2 lemons, peeled, cut in quarters 2-inch piece ginger, peeled Pinch cayenne pepper DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir shots and serve immediately. GREEN MACHINE SHOT PREP: 5 MINUTES MAKES: 2 SERVINGS (2 OUNCES EACH) FILTER: ANY INGREDIENTS 1/2 cup spinach 1 cup fresh parsley leaves and stems 1/2 green apple, cut in 2-inch pieces 1 stalk celery, cut in 2-inch pieces 1/2 lime, peeled, cut in half DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir shots and serve immediately. TIP If too bitter, dilute with water or add fruit juice of choice. Reduce spice by omitting cayenne and reducing ginger to a 1-inch piece. TIP JUICE SHOT RECIPE ninjakitchen.com 7 JUICE RECIPE 8 TART PEAR BERRY JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE) INGREDIENTS 1 grapefruit, peeled, cut in quarters 1 pear, cut in 2-inch pieces 1/2 cup strawberries, hulled, cut in quarters 1/2 cup blackberries DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. CITRUS MINT JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: ANY INGREDIENTS 1 orange, peeled, cut in quarters 1 green apple, cut in 2-inch pieces 1 cup fresh mint leaves and tender stems DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. JUICE RECIPE ninjakitchen.com 9 JUICE RECIPE 10 SWEET GREENS JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: ANY INGREDIENTS 1 cup honeydew melon, cut in 2-inch pieces 1 cup pineapple, cut in 2-inch pieces 1/2 cup cucumber, cut in 2-inch pieces 1 1/2 cups spinach DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. PINK JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE) INGREDIENTS 1 medium beet, peeled, cut in 2-inch pieces 3 carrots, peeled, trimmed, cut in 2-inch pieces 1/2 green apple, cut in 2-inch pieces 1 lemon, peeled, cut in quarters 2-inch piece ginger, peeled DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. JUICE RECIPE ninjakitchen.com 11 JUICE RECIPE 12 APPLE, PINEAPPLE & CELERY JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: ANY INGREDIENTS 1/2 green apple, cut in 2-inch pieces 1 cup pineapple, cut in 2-inch pieces 3 stalks celery, cut in 2-inch pieces DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. SOUR POMEGRANATE JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: ANY INGREDIENTS 1 grapefruit, peeled, cut in quarters 1/2 green apple, cut in 2-inch pieces 1 cup pomegranate seeds DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. JUICE RECIPE ninjakitchen.com 13 COMBO JUICE RECIPE 14 MELON QUENCHER JUICE PREP: 5 MINUTES MAKES: 1 SERVING FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE) INGREDIENTS 1 cup watermelon, cut in 2-inch pieces 1 cup cantaloupe, cut in 2-inch pieces DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. 3. If making the Melon Quencher Margaritas on the next page, be sure to save the pulp. MELON QUENCHER MARGARITAS PREP: 5 MINUTES MAKES: 4 SERVINGS (8 OUNCES EACH) INGREDIENTS 1/2 cup Melon Quencher Juice pulp 1/3 cup Melon Quencher Juice 1/4 cup triple sec 2/3 cup tequila 4 cups ice cubes DIRECTIONS 1. Place all ingredients in a blender pitcher in the order listed and blend until smooth. COMBO PULP RECIPE ninjakitchen.com 15 COMBO JUICE RECIPE 16 BERRY BURST JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE) INGREDIENTS 1 cup strawberries, hulled, cut in quarters 1 cup pineapple, cut in 2-inch pieces 1 orange, peeled, cut in quarters 1/2 cup blueberries 1/2 cup raspberries DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. 3. If making the Berry Burst Granola on the next page, be sure to save the pulp. COMBO PULP RECIPE BERRY BURST GRANOLA PREP: 10 MINUTES BAKE: 2530 MINUTES MAKES: APPROX. 8 CUPS INGREDIENTS 4 cups old-fashioned oats 1 1/2 cups mixed raw nuts 1/2 cup unsweetened coconut flakes 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 cup coconut oil, melted 1/2 cup honey 1 teaspoon vanilla extract 1/2 cup Berry Burst Juice pulp or any desired fruit pulp DIRECTIONS 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. In a large bowl, combine oats, nuts, coconut flakes, salt, and cinnamon. 3. Add the coconut oil, honey, vanilla extract, and fruit pulp to the oat mixture and stir until evenly coated. Pour the mixture onto the prepared pan and use a spatula to spread it in an even layer. 4. Place baking sheet in the oven and bake for 2530 minutes or until golden brown, stirring halfway through cooking. 5. Let granola cool completely before serving--it will crisp up as it cools. 6. Store granola in an airtight container at room temperature up to 2 weeks. ninjakitchen.com 17 COMBO JUICE RECIPE 18 HEALTHY START VEGGIE JUICE PREP: 5 MINUTES MAKES: 1 SERVING (8 OUNCES) FILTER: ANY INGREDIENTS 1 green apple, cut in 2-inch pieces 2 stalks celery, cut in 2-inch pieces 1/2 red bell pepper, seeded, cut in 2-inch pieces 2 carrots, peeled, trimmed, cut in 2-inch pieces 1/2 lemon, peeled, cut in half 1 cup fresh parsley leaves and stems DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed.* For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. VEGGIE CREAM CHEESE SPREAD PREP: 5 MINUTES MAKES: 2 CUPS INGREDIENTS 1 block (8 ounces) cream cheese, softened 1/2 cup Healthy Start Juice pulp OPTIONAL SEASONING 2 teaspoons Kosher salt 1 teaspoon ground black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons chili powder DIRECTIONS 1. In a medium bowl, add softened cream cheese and vegetable pulp. If desired, add optional seasonings. Use a hand mixer or rubber spatula to combine. 2. Serve as a spread for bagels and crackers or a dip for vegetables. *If making the Veggie Cream Cheese Spread on the next page, remove the apple pulp before juicing the remaining ingredients. This will ensure the cream cheese isn't too sweet. COMBO PULP RECIPE ninjakitchen.com 1919 COMBO JUICE RECIPE 20 TROPICAL TWIST JUICE PREP: 5 MINUTES MAKES: 1 SERVING (10 OUNCES) FILTER: ANY INGREDIENTS 1 orange, peeled, cut in quarters 1 cup pineapple, cut in 2-inch pieces 1 mango, peeled, cut in 2-inch pieces DIRECTIONS 1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed. 2. Upon completion, stir juice and serve immediately. 3. If making the Tropical Twist Ice Pops on the next page, be sure to save the pulp. COMBO PULP RECIPE TROPICAL TWIST ICE POPS PREP: 5 MINUTES FREEZE: 8 HOURSOVERNIGHT MAKES: 4 SERVINGS INGREDIENTS 8 ounces Tropical Twist Juice 1 cup Tropical Twist Juice pulp DIRECTIONS 1. Mix the juice and pulp together until combined. 2. Divide mixture evenly between 4 ice pop molds (4 ounces each). 3. Freeze at least 8 hours or overnight. TIP You can also freeze the mixture in ice cube trays. ninjakitchen.com 21 PULP RECIPE KALE PULP PESTO PREP: 10 MINUTES MAKES: 2 CUPS INGREDIENTS 2 cups kale pulp 3/4 cup olive oil 1 cup fresh basil leaves 1/2 cup toasted pine nuts 2 cloves garlic, peeled 1/2 cup shredded Parmesan cheese 1 teaspoon kosher salt 1 teaspoon ground black pepper 22 DIRECTIONS 1. Place all ingredients in a food processer in the order listed, and pulse until smooth. 2. Once processing is complete, toss pesto with pasta, use as a sauce for pizza, or as a spread on sandwiches. PULP PARFAIT PREP: 10 MINUTES MAKES: 2 SERVINGS INGREDIENTS 1 1/2 cups granola (see Berry Burst Granola) 1 1/2 cups yogurt 1 cup fruit pulp of choice DIRECTIONS 1. Place a 1/4 cup granola in a jar or tall glass. Follow with a 1/4 cup yogurt and a 1/4 of fruit pulp. 2. Repeat layers until the jar is full. 3. Repeat steps 1 and 2 in a second jar, then serve. TIP If you're not a fan of kale, swap it out for spinach or another green. PULP RECIPE ninnjiankjaitkcithcehne.cno.cmom 2323 PULP RECIPE PULP RECIPE PULP PANCAKES PREP: 10 MINUTES COOK: 30 MINUTES MAKES: 6 PANCAKES INGREDIENTS 1 1/4 cups all-purpose flour 1 tablespoon baking powder Pinch kosher salt 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1 cup milk 1/2 cup fruit or vegetable pulp of choice 1 teaspoon vanilla extract 1 tablespoon oil 24 DIRECTIONS 1. In a bowl, whisk together flour, baking powder, salt, sugar, and cinnamon. 2 Create a well in the center of the dry ingredients and add the milk, pulp, vanilla extract, and oil. Mix until well combined; set aside. 3. Place a skillet over medium heat and coat with cooking spray. Once the pan is hot, use a 1/4 cup measuring cup to scoop the batter into the pan. Allow pancakes to cook until bubbles start to form on the surface. Flip and continue to cook until underside is lightly browned. 4. Repeat step 3 with remaining batter and serve warm with your favorite toppings. MINESTRONE SOUP PREP: 15 MINUTES COOK: 3550 MINUTES MAKES: 68 SERVINGS INGREDIENTS 1 tablespoon olive oil 2 tablespoons minced garlic 1 medium onion, peeled, diced 1 can (6 ounces) tomato paste 11 1/2 cups carrot pulp 1 large zucchini, diced 4 stalks celery, cut in 1/4-inch pieces 1 can (28 ounces) diced tomatoes 1 can (15 ounces) kidney beans 2 boxes (32 ounces each) chicken or vegetable broth 2 tablespoons Italian seasoning 1 box (16 ounces) ditalini pasta 3 cups kale leaves, chopped 1 cup shredded Parmesan cheese DIRECTIONS 1. Place a large pot over medium high-heat and add olive oil. 2. Once pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes. 3. Add tomato paste, stir to evenly combine, and sauté for 2 minutes. 4. Add remaining ingredients except pasta, kale, and cheese and bring to a boil. Once boiling, reduce heat to low and allow soup to simmer until vegetables are tender, approximately 30 to 45 minutes. 5. While soup is cooking, cook and drain pasta according to the box instructions in a separate pot. (Cooking the pasta separately helps keep it from absorbing the soup and getting mushy when storing leftovers.) 6. Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted. 7. Serve each bowl of soup over 1/2 cup cooked pasta and top with Parmesan cheese. ninjakitchen.com 25 COLD PRESS JUICER PRO JC101_IG_20Recipe_MP_Mv15 NINJA is a registered trademark of SharkNinja Operating LLC. © 2020 SharkNinja Operating LLC