Cuisinart CJE-1000 User Manual

Instruction

Booklet

Reverse Side

Cuisinart® Juice Extractor

CJE-1000

RECIPES

VEGETABLES, FRUITS AND
THEIR KEY VITAMINS AND

MINERALS CHART .............3

COOLERS AND SPRITZERS

Pineapple Mint Spritzer ............. 8

Mango Spritzer.................... 8

Apple Ginger Fizz .................. 9

Cucumber Mint Cooler.............. 9

RISE AND SHINE

Morning Zinger .................... 4

Melon Cleanser ................... 4

Antioxidant Berry Blast ............. 4

Citrus-C ......................... 4

Super C Juice . . . . . . . . . . . . . . . . . . . . 5

Orange, Peach and Mango Juice ..... 5

Junior Juice ...................... 5

FROM THE GARDEN

Veggie Juice Plus .................. 5

Super Greens ..................... 6

Iron Boost........................ 6

Green Zing ....................... 6

Veggie Detox ..................... 6

Garden Patch ..................... 7

“Green” Apple Juice................ 7

REFRESHERS

Apple, Beet and Fennel Juice ........ 7

Afternoon “Pick Me Up”............. 7

Watermelon-Pear Detox Juice ........ 8

Refresher Tonic.................... 8

SMOOTHIES

Papaya Pineapple “Smoothie” ........ 9

Tropical Power Juice ............... 9

Sunshine Smoothie ............... 10

Superfood Smoothie .............. 10

VITAMINS WITH SPIRITS

White Sangria ....................10

Grand Mimosa ................... 11

Bloody Mary ..................... 11

Citrus Margarita .................. 11

Campari and Grapefruit Spritzer ..... 11

DRESSING, SAUCES AND SOUP

Carrot Ginger Dressing ............ 12

Carrot Fennel Sauce with Orange .... 12

Red Pepper Reduction ............ 12

Cold Borscht .................... 13

BAKED GOODS

Potato Bread .................... 13

Apple Cake...................... 14

Carrot Cupcakes ................. 14

2

VEGETABLES, FRUITS AND THEIR KEY VITAMINS AND MINERALS

VEGETABLE VITAMINS MINERALS

ASPARAGUS A, B1 (thiamine), C, choline, folic acid potassium

BEETS AND BEET
GREENS

CABBAGE B6, C iodine, potassium and sulfur

CARROTS A, C potassium, calcium, phosphorus and carotene

CELERY organic alkaline minerals (balances blood PH levels)

CUCUMBERS Good diuretic potassium

FENNEL alkaline, calcium and magnesium content

KALE A and chlorophyll calcium

PARSLEY A, C, and chloropyll calcium

PARSNIPS A, C, and chloropyll calcium

RADISHES C choline, phosphorus, potassium

SPINACH A, B complex, chlorophyll calcium, iron, magnesium, phosphorous, potassium

SUMMER SQUASH B1, B2, niacin

PEPPERS A, C potassium

TOMATOES C calcium

WATERCRESS C and chlorophyll potassium, choline, phosphorous, sulfur and calcium

FRUITS VITAMINS MINERALS

APPLES

CHERRIES A, C, B1, B2, folic acid and niacin

CRANBERRIES A, C, B-complex and folic acid calcium, iron, phosphorous, potassium and enzymes

GRAPES A, B1, B2, C and niacin

GRAPEFRUIT B-complex, C, E, K, biotin and inositol calcium, phosphorous and potassium

LEMONS C and citric acid Very strong cleanser.

LIMES C and citric acid Very strong cleanser.

MELONS A, B-complex and C High in enzymes.

ORANGES

PAPAYA S A and C High in enzymes and good cleanser.

PEACHES A, B1, B2, C, and niacin calcium, iron, phosphorous and potassium

PEARS A, B1, B2, C, folic acid and niacin phosphorous and potassium

PINEAPPLES C choline and potassium. High in enzymes.

STRAWBERRIES C calcium, phosphorous and potassium

WATERMELONS A chlorophyll, enzymes and good cleanser

A, C, chlorophyll, B6 calcium, potassium, choline and iron

A, B1, B2, B6, biotin, folic acid and

pantothenic acid

A, B-complex, B1, B2, B6, C, K, biotin,

folic acid and niacin

choline, copper, iron, magnesium, manganese,

phosphorous, potassium, silicon, sodium and sulfer

calcium, cobalt, iron, magnesium, phosphorous,

Contains powerful alkalizing properties.

calcium, copper, iron, magnesium, manganese

calcium, choline, copper, flourine, iron, manganese,

magnesium, phosphorous, potassium, silicon and zinc

potassium

and phosphorous

3

RISE AND SHINE

Morning Zinger

A delicious way to get up and go.

Makes about 8 ounces

1 handful fresh parsley, about 1 cup packed
1 medium apple, about 5 ounces
½ ounce fresh ginger, about 1-inch piece
3 medium carrots, about 10 ounces

1. Turn the Cuisinart
Turn the unit on and juice the ingredients in the
order listed.

2. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 198 (6% from fat) • carb. 4g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 186mg

Notable nutrients based on daily percentages:

Vitamin A 829% • Vitamin C 167% • Iron 26% • Folate 35%

®

Juice Extractor to speed 5.

• calc. 165mg • fiber 1g

Antioxidant Berry Blast

Berries are packed with good-for-you antioxidants.

This juice is also a great base for a berry spritzer –

Makes about 10 ounces

2 cups whole strawberries, about 8 ounces
1 cup raspberries
1 cup blueberries
¼ lemon, peeled, about ¼ ounce

1. Turn the Cuisinart
Turn the unit on and juice the strawberries,
raspberries and blueberries.

2. Increase to speed 4 and juice the lemon.

3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 246 (7% from fat) • carb. 60g • pro. 5g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 6mg

Notable nutrients based on daily percentages:

Vitamin C 381% • Folate 27% • Manganese 124%

just add seltzer.

®

Juice Extractor to speed 2.

• calc. 90mg • fiber 1g

Melon Cleanser

It is recommended for melons to be eaten alone.

This refreshing juice is perfect rst thing in the

Makes about two 8-ounce servings

2 cups cantaloupe
2 cups honeydew melon
¼ cup fresh mint leaves
¼ lime, peeled, about ¼ ounce

1. Turn the Cuisinart
Turn the unit on and juice the cantaloupe and
honeydew.

2. Increase to speed 4 and juice the mint leaves
and then the lime.

3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 129 (4% from fat) • carb. 32g • pro. 3g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 61mg

Notable nutrients based on daily percentages:

Vitamin A 124% • Vitamin B6 15% • Vitamin C 167%

morning.

®

Juice Extractor to speed 1.

• calc. 37mg • fiber 1g

Citrus-C

This simple blend of orange and grapefruit makes

a delicious juice to start the day. You won’t want to

Makes about 12 ounces

1 medium to large orange, peeled, about 12

1 large grapefruit, peeled, about 1 pound

1. Turn the Cuisinart

2. Turn the unit on and juice the orange and
grapefruit.

3. Stir juice and serve immediately.

drink store-bought juice again!

to 14 ounces (1 to 1½-cup segments)

(2-cup segments)

®

Juice Extractor to speed 2.

Nutritional information per serving (6 ounces):

Calories 157 (4% from fat) • carb. 39g • pro. 3g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 0mg

Notable nutrients based on daily percentages:

Vitamin A 19% • Vitamin C 283% • Folate 24%

• calc. 109mg • fiber 2g

4

Super C Juice

Red peppers are packed full of vitamin C, and a little
goes a long way. Make this juice when you’re feeling

under the weather, for it provides you with twice

your daily value of vitamin C and over four times

your daily need of vitamin A!

Makes about 2 servings

½ large red pepper, about 6 ounces
4 medium carrots, about 12 ounces
½ large grapefruit, about 4 ounces, peeled
½ medium orange, about 3 ounces, peeled
¼ lemon, about 1 ounce, peeled

1. Turn the Cuisinart

®

Juice Extractor to speed 3.

Turn the unit on and juice the pepper.

2. Increase to speed 5 and juice the carrots.

3. Reduce to speed 2 and juice the citrus.

4. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 94 (4% from fat) • carb. 24g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg

Notable nutrients based on daily percentages:

Vitamin A 441% • Vitamin C 188% • Beta Carotene

• calc. 72mg • fiber 1g

10932mcg • Potassium 605mg

Orange, Peach

and Mango Juice

This sunny beverage is full of vitamin C,

and is a great base for smoothies.

Makes about 12 ounces

½ mango, peeled, about 5 ounces
1 medium orange, peeled, about

6 to 7 ounces

2 peaches, pits removed

1. Turn the Cuisinart
Turn the unit on and juice the mango and orange.

2. Increase to speed 3 and juice the peaches.

3. Stir juice and serve immediately.

Nutritional information per serving (12 ounces):

Calories 252 (4% from fat) • carb. 64g • pro. 4g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 5mg

Notable nutrients based on daily percentages:

Vitamin A 43% • Vitamin B6 19% •Vitamin C 255%

®

Juice Extractor to speed 2.

• calc. 99mg • fiber 2g

• Folate 21%

Junior Juice

Made just for kids, it is a great juice to introduce

to your children starting around 18 months since it

contains no citrus.

Makes about 6 small servings

½ mango, about 4 ounces, peeled and cut

into 1-inch pieces
8 medium carrots, about 1 pound
2 medium apples, about 10 ounces

1. Turn the Cuisinart

®

Juice Extractor to speed 2.

Turn the unit on and juice the mango.

2. Increase the speed to 5 and juice the carrots

and apples.

3. Stir juice and serve immediately.

Nutritional information per serving (4 ounces):

Calories 67 (4% from fat) • carb. 17g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 53mg

Notable nutrients based on daily percentages:

• calc. 30mg • fiber 1g

Vitamin A 258% • Vitamin C 20%

FROM THE GARDEN

Veggie Juice Plus

A rainbow of veggies, chock full of nutrients,

Makes about two 7-ounce servings

1 tomato, about 5 ounces
½ cucumber, about 5 ounces
½ lemon, peeled about ½ ounce
1 handful parsley, about 1 cup packed
3 to 4 kale leaves
½ medium beet, about 2 ounces
2 carrots, about 8 ounces

1. Turn the Cuisinart

Turn the unit on and juice the tomato.

2. Increase to speed 3 and juice the cucumber and

lemon.

3. Increase to speed 5 and juice the parsley, kale,

beet and carrots.

4. Stir juice and serve immediately.

Nutritional information per serving (7 ounces):

Calories 116 (7% from fat) • carb. 26g • pro. 5g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 137mg

all in one glass.

®

Juice Extractor to speed 2.

5

• calc. 152mg • fiber 2g

Notable nutrients based on daily percentages:

Vitamin A 548% • Vitamin B6 20% • Vitamin C 184%

• Iron 20% • Folate 31%

Super Greens

Rich in chlorophyll and vitamins,
this juice is a super health drink.

Makes about 10 ounces

¹⁄³ cucumber, about 3 ounces
5 ounces assorted greens (kale, chard,

1 cup packed spinach leaves
1 cup green herbs (parsley, cilantro, mint)*
2 medium celery stalks
2 medium carrots, about 8 ounces

1. Turn the Cuisinart

2. Increase to speed 5 and juice the greens,

3. Stir juice and serve immediately.

* Juiced greens denitely have a strong avor –

beet greens)

®

Juice Extractor to speed 3.

Turn the unit on and juice the cucumber.

spinach, herbs, celery and carrots.

experimenting with different types and amounts
of herbs, like cilantro, gives the juice a nice herbal
note.

Nutritional information per serving (10 ounces):

Calories 216 (9% from fat) • carb. 46g • pro. 11g

• fat 1g • sat. fat 2g • chol. 0mg • sod. 340mg

Notable nutrients based on daily percentages:

Vitamin A 1365% • Vitamin C 461% • Thiamin 28%

• calc. 233mg • fiber 2g

• Folate 67%

Nutritional information per 4-ounce serving:

Calories 57 (5% from fat) • carb. 12g • pro. 3g • fat 0g

• sat. fat 0g • chol. 0mg • sod 163 mg

• calc. 91mg • ber 2g

Notable nutrients based on daily percentages:

Vitamin A 293% • Vitamin C 51% • Folate 25% • Iron 12%

Green Zing

Makes four 5-ounce servings

1 medium cucumber (peeled if waxy)
½ bunch kale, about 3 to 4 stalks
½ bunch parsley
3 handfuls spinach
1 two-inch piece ginger
5 celery stalks

1. Turn the Cuisinart

®

Juice Extractor to speed 3.

Turn the unit on and juice the cucumber.

2. Increase to speed 5 and juice the remaining

ingredients in order listed.

3. Stir juice and serve immediately.

Nutritional information per 5-ounce serving:

Calories 28 (8% from fat) • carb. 6g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod 54mg

Notable nutrients based on daily percentages:

Vitamin A 41% • Vitamin C 24% • Potassium 356mg

• calc. 52mg • ber 2g

• Folate 13%

Veggie Detox

Cleanse your system with this delicious veggie juice

Makes about 10 ounces

Iron Boost

Makes two 4-ounce servings

2 large handfuls fresh spinach
2 stalks fresh kale
½ bunch parsley
1 beet with greens
2 medium carrots

1. Turn the Cuisinart
the unit on and juice ingredients in order listed.

2. Stir juice and serve immediately.

®

Juice Extractor to speed 5. Turn

½ lemon, peeled, about 1 ounce
1 handful parsley, about 1 cup packed
1

cup spinach leaves, about 1 cup packed
2 Swiss chard leaves
1 medium apple, about 4 to 5 ounces
2 carrots, about 6 ounces

1. Turn the Cuisinart

®

Juice Extractor to speed 3.

Turn the unit on and juice the lemon.

2. Increase to speed 5 and juice the parsley,

spinach, Swiss chard, apple and carrots.

3. Stir juice and serve immediately.

Nutritional information per serving (10 ounces):

Calories 196 (6% from fat) • carb. 46g • pro. 7g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 381mg

6

• calc. 233mg • fiber 1g

Notable nutrients based on daily percentages:

Vitamin A 848% • Vitamin C 247% • Iron 39% • Folate 51%

Garden Patch

These garden vegetables make a nice and light

Makes about four 6-ounce servings

3 medium tomatoes, about 8 to 10

½ large cucumber, about 6 ounces
½ lime, peeled, about ½ ounce
1 handful parsley, about 1 cup packed
2 sprigs cilantro
1 medium red pepper, about 9 to 11

¼ jalapeño pepper, seeds discarded

1. Turn the Cuisinart
Turn the unit on and juice the tomatoes,
cucumber and lime.

2. Increase to speed 5 and juice the parsley, cilantro,
red pepper and jalapeño.

3. Stir juice and serve immediately.

Nutritional information per serving (6 ounces):

Calories 48 (9% from fat) • carb. 11g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg

Notable nutrients based on daily percentages:

Vitamin A 85% •Vitamin C 309% • Folate 13%

cooling beverage.

ounces

ounces

®

Juice Extractor to speed 3.

• calc. 43mg • fiber 1g

“Green” Apple Juice

The vitamin K present in this juice provides

over eight times your daily value, and assists in

bone formation and liver health.

Makes about 2 servings

1 to 2 leaves beet greens
6 sprigs parsley
1 medium orange, about 6 ounces,

4 kale leaves
1 cup packed spinach leaves,

2 medium apples, about 10 ounces

peeled

about 1 ounce

1. Turn the Cuisinart

®

Juice Extractor to speed 5.
Turn the unit on and juice all ingredients in the
order listed.

2. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 94 (4% from fat) • carb. 24g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg

Notable nutrients based on daily percentages:

• calc. 72mg • fiber 1g

Vitamin A 231% • Vitamin C 191%

• Beta Carotene 6833mcg

REFRESHERS

Apple, Beet

and Fennel Juice

A sweet juice, this combination is bright

in color and packed with nutrients,

including 608mg of potassium.

Makes about 2 servings

½
2 medium apples, about 10 ounces
1 medium beet, about 5 ounces
¼ bulb fennel, about 3 ounces

1. Turn the Cuisinart

2. Increase the speed to 5 and juice the remaining

3. Stir juice and serve immediately.

Makes about 2 servings

2 cups grapes
½ lemon, peeled, about 1 to 2 ounces
1 cup packed mint leaves
½ ounce ginger, about a 1-inch piece
2 medium apples, about 10 ounces

medium orange, about 3 ounces, peeled

®

Juice Extractor to speed 2.

Turn the unit on and juice the orange.

ingredients.

Nutritional information per serving (8 ounces):

Calories 130 (3% from fat) • carb. 33g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 79mg

Notable nutrients based on daily percentages:

• calc. 53mg • fiber 1g

Vitamin C 49% • Folate 26%

Afternoon “Pick Me Up”

This light and zesty cooler is perfect

for a late-day lift.

7

1. Turn the Cuisinart® Juice Extractor to speed 2.
Turn the unit on and juice the grapes and lemon.

2. Increase to speed 5 and juice the mint, ginger
and apples.

3. Stir juice and serve immediately.

Nutritional information per serving (10 ounces):

Calories 152 (4% from fat) • carb. 39g • pro. 2g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 57mg • fiber 1g

Notable nutrients based on daily percentages:

Vitamin A 14% • Vitamin C 37%

3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 198 (5% from fat) • carb. 50g • pro. 4g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 157mg

• calc. 183mg • fiber 1g

Notable nutrients based on daily percentages:

Vitamin A 171% • Vitamin C 194% • Folate 51%

COOLERS & SPRITZERS

Watermelon-Pear

Detox Juice

Recharge your body with this delicious juice.

Makes 2 servings

2 cups 1-inch cubed watermelon,

about 9 ounces
1½ medium pears, about 12 ounces
1 medium lime, peeled

1. Turn the Cuisinart

®

Juice Extractor to speed 1.

Turn the unit on and juice the watermelon.

2. Increase to speed 4 and juice the pears and lime.

3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 147 (2% from fat) • carb. 39g • pro. 2g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

Notable nutrients based on daily percentages:

• calc. 35mg • fiber 1g

Vitamin C 45% • Beta Carotene 419mcg

• Lycopene 5782 mcg

Refresher Tonic

Light and delicious, a perfect juice for any time

Makes about 8 ounces

1 handful parsley, about 1 cup packed
1 cup packed spinach leaves
¼ lemon, peeled, about ¼ ounce
3 medium celery stalks, about 4 ounces
2

small to medium apples, about 10 ounces

1. Turn the Cuisinart® Juice Extractor to speed 4.

Turn the unit on and juice the parsley, spinach
and lemon.

2.

Increase to speed 5 and juice the celery and apples.

of day.

Pineapple Mint Spritzer

Refreshing on a hot summer day.

Makes about 5 servings

3 cups 1-inch cubed pineapple,

about 1 pound
¼ cup packed fresh mint leaves
6 ounces unflavored seltzer

1. Turn the Cuisinart

®

Juice Extractor to speed 3.

Turn the unit on and juice the pineapple and mint.

2. Stir juice and add the seltzer. Pour over ice and

serve immediately.

Nutritional information per serving (4 ounces):

Calories 133 (2% from fat) • carb. 35g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg

Notable nutrients based on daily percentages:

• calc. 29mg • fiber 1g

Vitamin C 128% • Manganese 125%

Mango Spritzer

We love fresh mango juice, but other fresh fruit

juices like kiwi or grape would work well when

Makes about 4 servings

1½
4 ounces unflavored seltzer

1. Turn the Cuisinart® Juice Extractor to speed 2.

Turn the unit on and juice the mangoes.

2. Stir juice and add the seltzer. Pour over ice and

serve immediately.

paired with seltzer on ice.

fresh mangoes, peeled and pits removed

Nutritional information per serving (4 ounces):

Calories 122 (3% from fat) • carb. 32g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg

• calc. 16mg • fiber 1g

8

Notable nutrients based on daily percentages:

Vitamin A 24% •Vitamin C 72% • Beta Carotene 691mcg

SMOOTHIES

Apple Ginger Fizz

This beverage is super gingery. Cut back on the

amount of ginger if a less sharp drink is preferred.

Makes 2 servings

1 one-inch piece of ginger
1 medium apple
8 ounces seltzer or sparkling water

1. Turn the Cuisinart

®

Juice Extractor to speed 5.

Turn the unit on and juice the ginger and apple.

2. Stir juice and add the seltzer. Pour over ice and
serve immediately.

Nutritional information per 6-ounce serving:

Calories 82 (2% from fat) • carb. 21g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod 16mg

Notable nutrients based on daily percentages:

• calc. 6mg • ber 2g

Potassium 97mg

Cucumber Mint Cooler

Use garden-fresh cucumbers for this warm

Makes two 6-ounce servings

1 kiwi, about 4 ounces
1 cup grapes
½ lime, peeled, about ½ ounce
½ cucumber, about 6 ounces
1 cup packed mint leaves
½ ounce fresh ginger, about a 1-inch

piece

1.

Turn the Cuisinart® Juice Extractor to speed 1. Turn
the unit on and juice the kiwi, grapes and lime.

2. Increase to speed 4 and juice the cucumber, mint
and ginger.

3. Stir juice and serve immediately.

Nutritional information per serving (6 ounces):

Calories 95 (6% from fat) • carb. 23g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 9mg

Notable nutrients based on daily percentages:

weather cooler.

• calc. 74mg • fiber 1g

Vitamin A 15% • Vitamin C 105%

Papaya Pineapple “Smoothie”

This tropical blend is loaded with great enzymes

Makes about 12 ounces

2 cups papaya, peeled, with seeds

1 cup mango, peeled and pit removed
½ lemon, peeled, about ¾ ounce
2 cups pineapple, skin and core

1. Turn the Cuisinart
Turn the unit on and juice the papaya and mango.

2. Increase to speed 3 and juice the lemon and
pineapple.

3. Stir juice and serve immediately.

Nutritional information per serving (12 ounces):

Calories 369 (3% from fat) • carb. 96g • pro. 4g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg

Notable nutrients based on daily percentages:

Vitamin A 90% • Vitamin B6 31% • Vitamin C 564%

that aid in digestion.

discarded

discarded

®

Juice Extractor to speed 2.

• calc. 128mg • fiber 3g

• Folate 44%

Tropical Power Juice

Makes two 6-ounce servings

1 medium orange, peeled
1 mango, peeled and pit removed
1 peach, pit removed
6 strawberries, hulls removed
1 tablespoon protein powder

1.

Turn the Cuisinart® Juice Extractor to speed 2. Turn
the unit on and juice all fruits in the order listed.

2. Pour juice into a blender or sealable container.

3. Add protein powder and blend or shake up.
Serve immediately.

Nutritional information per 6-ounce serving:

Calories 148 (4% from fat) • carb. 33g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod 52mg

Notable nutrients based on daily percentages:

Vitamin A 22% • Vitamin C 141% • Riboavin 24%

• calc. 57mg • ber 1g

• Thiamin 30%

9

Sunshine Smoothie

Makes 32 ounces

½ lemon-peeled, about 1 ounce
½ ounce ginger, about 1-inch piece
1 pound carrots
1 medium orange, peeled and cut into

sections

2 medium peaches, about 10 to 12

ounces, pitted, peeled and cut into
large cubes

1 cup fresh pineapple, skin and core

discarded

1 cup frozen mango

1. Turn the Cuisinart

®

Juice Extractor to speed 3.

Turn the unit on and juice the lemon.

2. Increase the speed to 5 and juice the ginger and
carrots. Pour into the jar of a Cuisinart

®

Blender.

3. Add the remaining ingredients and blend on high
speed until smooth, about 45 seconds.

4. Serve immediately.

Nutritional information per 8-ounce serving:

Calories 133 (4% from fat) • carb. 33g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 80mg

Notable nutrients based on daily percentages:

Vitamin A 393% • Vitamin C 100% • Folate 12%

• calc 67mg • ber 6g

Superfood Smoothie

This smoothie utilizes the ber-rich pulp of

vegetables to maximize the health benets

of both juice and pulp. You will be amazed how

Makes about 32 ounces

2 medium apples
½ cup water
1 large ripe banana, quartered
1 medium peach, pitted and cut into

1-inch cubes

2 cups assorted berries (any desired

combination: strawberry, blueberry
raspberry)

2 cups reserved green vegetable pulp

1. Turn the Cuisinart
Turn the unit on and juice the apples.

2. Pour the apple juice and water into the blender jar
of a Cuisinart
berries and pulp.

great it tastes!

®

Juice Extractor to speed 3.

®

Blender. Add the banana, peach,

3. Blend on high until smooth, about 1 minute.

4. Serve immediately

Note: This smoothie will be room temperature. If
desired, blend in some ice cubes once smooth.

Nutritional information per serving:

Calories 120 (6% from fat) • carb. 30g • pro. 3g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 16 mg

Notable nutrients based on daily percentages:

• calc 67mg • ber 6g

Vitamin A 106% • Vitamin C 81%

VITAMINS WITH SPIRITS

White Sangria

Take sangria to the next level by using

Makes about 9 servings

2 peaches, pitted, one kept as is and the

1 cup 1-inch cubed pineapple, about

1 medium orange, peeled, half kept as

1 medium apple, half kept as is and

1 bottle white wine
¼ cup cognac
¹³ cup Grand Marnier
¼ to ¹³ cup simple syrup*

1. Turn the Cuisinart® Juice Extractor to speed 3.
Turn the unit on and juice 1 peach, ½ cup of
pineapple and ½ orange.

2. Increase to speed 5 and juice ½ of the apple.

3. Add reserved cut/sliced fruit to a pitcher. Stir juice
and add to pitcher. Add wine and liquors and add
simple syrup to taste. Pour over ice and serve
immediately.

*

Simple syrup is sugar dissolved in water. To make,
place equal parts water and granulated sugar in a
saucepan set over medium-low heat. Syrup is done
once the sugar has dissolved. Cool before using.

Nutritional information per serving (4 ounces):

Calories 198 (1% from fat) • carb. 21g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 0mg

fresh juice in the mix.

other cut into ½-inch pieces, divided

6 ounces, divided

is and the other half cut into ½-inch
pieces, divided

the other half cut into ¼-inch slices,
divided

®

• calc. 13mg • fiber 1g

10

Notable nutrients based on daily percentages:

Vitamin C 33% • Potassium 117mg

Grand Mimosa

The Grand Marnier is optional, but it is a way to
make the drink special.

Makes about 10 servings

5 medium oranges, about 2 pounds,

peeled

2 ounces Grand Marnier

®

1 bottle sparkling white wine (Prosecco

or Champagne)

1. Turn the Cuisinart® Juice Extractor to speed 2.
Turn the unit on and juice the oranges.

2. Stir juice and add Grand Marnier

®

. Add sparkling

wine and serve immediately.

Nutritional information per serving (4 ounces):

Calories 112 (1% from fat) • carb. 10g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg

Notable nutrients based on daily percentages:

• calc. 30mg • fiber 1g

Vitamin C 69% • Potassium 116mg

Bloody Mary

A different twist to the Bloody Mary.

Serve each glass with a stick of celery –

it will separate if you do not stir.

Makes about 6 servings

6 medium tomatoes, about 2 pounds
1 lime, peeled
¼ red bell pepper
¼ jalapeño
¹³ cup packed parsley, about 1 ounce
1 stalk celery
2 pinches freshly ground black pepper
¼ teaspoon sea salt
4 drops hot sauce
5 ounces vodka

1. Turn the Cuisinart
Turn the unit on and juice the tomatoes and lime.

2. Increase to speed 4 and juice the peppers,
parsley and celery.

3. Stir juice and add to a pitcher. Add the remaining
ingredients. Taste and adjust seasonings
accordingly. Pour over ice and serve immediately.

®

Juice Extractor to speed 2.

Nutritional information per serving (4 ounces):

Calories 88 (4% from fat) • carb. 8g • pro. 2g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 114mg

Notable nutrients based on daily percentages:

• calc. 29mg • fiber 1g

Vitamin A 37% • Vitamin C 64%

Citrus Margarita

Makes about 4 servings

6 limes, peeled
1 medium orange, about 6 ounces,

peeled
1 cup tequila
½ to ²³ cup Grand Marnier (adjust to taste)
¼ cup simple syrup*

1. Turn the Cuisinart

®

Juice Extractor to speed 2.

Turn the unit on and juice limes and orange.

2. Stir juice and add to a pitcher. Add the remaining

ingredients and adjust to taste. Pour over ice and
serve immediately.

* Simple syrup is sugar dissolved in water. To make,

place equal parts water and granulated sugar in
a saucepan set over medium-low heat. Syrup is
done once the sugar has dissolved. Cool before
using.

Nutritional information per serving (5 ounces):

Calories 342 (1% from fat) • carb. 27g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg

Notable nutrients based on daily percentages:

• calc. 48mg • fiber 1g

Vitamin C 83%

Campari and

Grapefruit Spritzer

The grapefruit offsets the Campari very nicely

in this twist on a classic apéritif.

Makes four 7-ounce drinks

2 large pink grapefruits, about

3 ounces Campari
12 ounces seltzer

1. Turn the Cuisinart

2. Put the Campari into a pitcher lled with ice.

14 to 16 ounces each

®

Juice Extractor to speed 2.

Turn the unit on and juice the grapefruits.

Pour in the grapefruit juice and stir.

11

3. Pour evenly among four glasses. Top each glass
with 3 ounces of seltzer and serve.

Nutritional information per serving:

Calories 97 (1% from fat) • carb. 18g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 13 mg

Notable nutrients based on daily percentages:

• calc 18mg • ber 2g

Vitamin C 81%

DRESSING, SAUCES
AND SOUP

Carrot Ginger Dressing

Delicious over a bed of mixed greens.

Makes about 4 servings

½ pound carrots, about 4 medium carrots
2 ounces fresh ginger, about two 2-inch

½ medium orange, about 3 ounces,

¼ lemon, peeled
1 large clove garlic
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
4 teaspoons sesame oil
1 tablespoon honey
¼ cup water
pinch sea salt

1. Turn the Cuisinart

2. In the bowl of a Cuisinart

pieces

peeled

®

Turn the unit on and juice the carrots, ginger,
orange and lemon. Reserve juice and pulp.

with the chopping blade, process the garlic until
nely chopped. Add all of the extracted juice, 3
tablespoons of the mixed pulp, and the remaining
ingredients. Process until completely combined.
Adjust seasonings to taste.

Nutritional information per serving (2 tablespoons):

Calories 58 (64% from fat) • carb. 5g • pro. 0g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg

Notable nutrients based on daily percentages:

Vitamin A 59% • Beta Carotene 1451mcg

Juice Extractor to speed 5.

®

Food Processor tted

• calc. 11mg • fiber 1g

Carrot Fennel Sauce

with Orange

This is a great sauce to serve with sh and seafood,

Makes about ²∕³ cup

1 teaspoon olive oil
1 small shallot, about ¼ ounce chopped,

¼ lemon peeled, about ¼ ounce
½ orange peeled, about 2 ounces
½ fennel bulb, about 4 ounces
1 pound carrots, about 8 medium carrots
2 tablespoons unsalted butter, cut into

2 tablespoons sliced basil

1. Put the olive oil in a sauce pan and place over
medium heat. Add the chopped shallot and sweat
until soft, about 2 minutes.

2. While the shallot is sweating, turn the Cuisinart
Juice Extractor to speed 2. Turn the unit on and
juice the lemon and orange.

3. Increase to speed 5 and juice the fennel and
carrots.

4. Add juice to the saucepan and bring to a simmer.
Allow sauce to simmer for about 30 minutes, until
reduced to about ²∕³ cup.

5. Once reduced, whisk in both the butter and basil
immediately before serving.

Nutritional information per serving (1 tablespoon):

Calories 51 (48% from fat) • carb. 6g • pro. 1g

• fat 3g • sat. fat 2g • chol. 6mg • sod. 38mg

Notable nutrients based on daily percentages:

most notably shrimp.

or 1 tablespoon

small cubes

®

• calc. 26mg • fiber 1g

Vitamin A 155%

Red Pepper Reduction

This reduction, with its intense red pepper avor,

is a great sauce for chicken and sh.

Makes about ¼ cup

1 teaspoon olive oil
1 shallot, about ½ ounce
12 ounces red pepper juice, [about 2

2 tablespoons unsalted butter, cut into

pounds (4 medium peppers) juiced on
speed 3]

small cubes (optional)

12

1. Put the olive oil in a small saucepan and place
over medium heat. Add the shallot and sweat
until soft, about 2 minutes.

2. Add the pepper juice and bring to a simmer. Allow
the juice to simmer until reduced to about ¼ cup,
30 to 40 minutes. For a sauce with more body,
whisk in the butter if using right before serving.*

* Note: Although thin, this sauce is very avorful and

stands very well on its own. However, if you prefer
a thicker sauce without butter, make a slurry with
one tablespoon of cornstarch mixed with water
and whisk into the sauce, a little at a time, as it
simmers until the desired consistency is achieved.

Nutritional information per serving (1tablespoon) without butter

Calories 71 (20% from fat) • carb. 14g • pro. 2g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 5mg

Calories 122 (51% from fat) • carb. 14g • pro. 2g

• fat 8g • sat. fat 4g • chol. 15mg • sod. 6mg

Notable nutrients based on daily percentages:

Vitamin A 146% • Vitamin B6 34% • Vitamin C 719%

• calc. 17mg • fiber 1g

with butter (1 tablespoon)

• calc. 19mg • fiber 1g

Cold Borscht

This delicious yet simple cold soup is great to serve

Makes about 4 cups

1 teaspoon olive oil
1 shallot chopped, about ½ ounce
2 medium carrots, about 5 ounces
1 pound red beets
3 cups vegetable broth
salt
freshly ground black pepper

1. Put oil into a saucepan and place over medium
heat. Add the shallot and sweat until soft, about
2 minutes.

2. While the shallot is sweating, turn the Cuisinart
Juice Extractor to speed 5. Turn the unit on and
juice the carrots and the beets.

3. Add juice, vegetable broth and ½ cup of the pulp
to the saucepan and bring to a simmer. Allow
soup to simmer for about 30 minutes.

4. Taste and add seasoning if necessary.

5. Chill well before serving.

Serving Tip: Garnish cold borscht with a dollop of
sour cream and some chopped fresh dill.

on a warm day.

®

Nutritional information per serving (1 cup):

Calories 87 (14% from fat) • carb. 17g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 818mg

Notable nutrients based on daily percentages:

• calc. 31mg • fiber 2g

Vitamin A 128% • Folate 33%

BAKED GOODS

Potato Bread

Makes one 1-pound loaf

2 large russet potatoes, about 1 lb,

2¼ teaspoons dry active yeast
2 teaspoons granulated sugar
3 cups bread flour
2 teaspoons sea salt
1 tablespoon unsalted butter,

1½ tablespoons nonfat dry milk
1 large egg

1. Turn the Cuisinart

2. Put the potato juice, yeast and sugar into the

3. Put the our, salt, butter, and dry milk in a

4. Continuing on speed 3, add the remaining our

5. After the our mixture has been incorporated (you

peeled

at room temperature

®

Juice Extractor to speed

5. Turn the unit on and juice the potatoes. Stir
the juice and reserve ½ cup plus 1 tablespoon.
Reserve all of the pulp (about 2 cups), being sure
to discard any large pieces of potato.

bowl of a Cuisinart

®

Stand Mixer tted with the
dough hook. Stir well to dissolve yeast and let
stand for 5 to 10 minutes. Mixture will foam and
bubble – this means the yeast is alive and active.

separate bowl and stir. Add half to the yeast
mixture and mix on speed 3 until fully combined,
being sure to scrape the bottom of the bowl with
a spatula. Add the egg and pulp; mix to combine.

mixture, ½ cup at a time, mixing completely,
about 30 to 40 seconds, until no our is visible
after each addition. The dough at rst will be a
batter, and slowly, as the our is added, the batter
will become a complete ball of dough that cleans
the sides of the mixing bowl.

may not need all of the our), mix on speed 3 for
3 to 4 minutes to knead the dough.

13

6. Dust dough ball lightly with our and place in a
sealable food storage bag; press out air and seal.
Let rise in a warm, draft-free place until doubled
in size, about 1 hour.

7. Punch dough down and shape into a loaf. Place
loaf in a lightly greased 8 or 9-inch loaf pan and
cover loosely with plastic wrap. Let rise 30 to 40
minutes, or until doubled in size.

8. While dough is rising, preheat oven to 375°F.

9. Bake bread in preheated oven 50 to 60 minutes
until browned and hollow sounding when tapped.
Cool on a wire rack. Bread slices best when
allowed to cool completely before slicing.

Nutritional information per serving:

Calories 152 (8% from fat) • carb. 28g • pro. 8g

• fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg

• calc. 102mg • fiber 1g

Notable nutrients based on daily percentages:

Riboavin 20% • Thiamin 19%

Apple Cake

A not-too-sweet treat for your next brunch table.

Makes 18 servings

Cake:

2 cups apple pulp (from about 8 medium

apples)
¾ cup fresh apple juice
1½ cups unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
½ cup (1 stick) unsalted butter, cubed and

at room temperature
¹³ cup granulated sugar
¹³ cup packed light brown sugar
1 large egg

Crumb Topping:
1 cup unbleached, all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon sea salt
½ cup toasted and chopped walnuts

or pecans

½ teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter,

cold and cubed

1. Preheat oven to 350°F. Butter and lightly our a
13 x 9-inch baking pan; reserve.

2. Turn the Cuisinart

®

Juice Extractor to speed 5.

Turn the unit on and juice the apples.

3. Stir juice and measure out ¾ cup; reserve (save
the remaining juice for another use).

4. Measure out 2 cups of the apple pulp, being sure
to discard any seeds or stems; reserve.

5. In a small mixing bowl, combine the our, baking
soda, salt and spices. Reserve.

6. Using a Cuisinart

®

Stand or Hand Mixer tted with
the mixing paddle/beaters, mix the butter and
sugars until light and creamy. Add the egg and
mix until combined. Add the pulp and mix until
just combined. Add half of the juice and mix on
low. Add half of the dry ingredients and mix until
streaky. Repeat, nishing with the dry ingredients.

7. Pour batter evenly into the prepared pan.

8. Combine all of the Crumb Topping ingredients
into a small bowl and mix with your ngers until
the mixture resembles a coarse meal. Spread
evenly over cake batter.

9. Bake for 35 to 40 minutes, or until a cake tester
comes out clean.

Nutritional information per serving:

Calories 235 (46% from fat) • carb. 29g • pro. 3g

• fat 12g • sat. fat 6g • chol. 0mg • sod. 3mg

• calc. 48mg • fiber 1g

Carrot Cupcakes

Extra-moist carrot cupcakes, topped with Cream

Cheese Frosting, make a delicious treat.

Makes 12 cupcakes

Cake:

½ pound carrots, about 4 medium carrots
¾ cup plus 2 tablespoons unbleached,

½ tablespoon unsweetened cocoa

1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt

all-purpose flour

powder

14

½ cup granulated sugar
½ cup packed dark brown sugar
2 large eggs
½ cup plus 2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
¾ cup chopped walnuts

Cream Cheese Frosting:
6 ounces cream cheese, room

temperature and cut into 6 pieces

6 tablespoons unsalted butter, room

temperature and cut into 6 pieces
½ cup confectioners’ sugar, sifted
pinch sea salt
½ teaspoon pure vanilla extract
1 teaspoon sour cream

1. Preheat oven to 350°F. Butter and lightly our a

12-cup mufn pan; reserve.

2. Turn the Cuisinart

®

Juice Extractor to speed 5.
Turn the unit on and juice the carrots. Measure
out 2 tablespoons of the carrot juice and reserve
the remainder for another use. Reserve pulp.

3. Sift the our, cocoa, cinnamon, baking powder,
baking soda and salt together in a small bowl.

4. In a separate bowl, whisk together the sugars,
eggs, oil, vanilla and carrot juice until smooth. Stir
in the carrot pulp, walnuts and dry ingredients
until just combined.

5. Pour batter into the prepared mufn tin. Bake in
the preheated oven for about 20 to 25 minutes,
or until the tops of the cupcakes bounce back,
and a cake tester inserted in the center of the
cupcakes comes out clean. Cool in the pan.

6. While cupcakes are cooling, prepare the Cream
Cheese Frosting.

7. Put the cream cheese, butter and sugar into a
medium mixing bowl. Using a Cuisinart

®

Hand
Mixer tted with the mixing beaters, mix on
medium-low until completely smooth. Add
the remaining ingredients and mix until just
combined.

8. Once the cupcakes are completely cooled, top
with the Cream Cheese Frosting.

Nutritional information per cupcake (without frosting):

Calories 264 (57% from fat) • carb. 25g • pro. 4g

• fat 17g • sat. fat 1g • chol. 35mg • sod. 218mg

Notable nutrients based on daily percentages:

• calc. 70mg • fiber 2g

Vitamin A 82%

Nutritional information per cupcake (with frosting):

Calories 381 (64% from fat) • carb. 29g • pro. 5g

• fat 28g • sat. fat 8g • chol. 66mg • sod. 273mg

• calc. 81mg • fiber 2g

©2010 Conair Corporation

trademark of the Conair Corporation

Any trademarks or service marks of third

parties used herein are the trademarks or

service marks of their respective owners.

®

is a registered

Cuisinart

Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

09CE16531

15