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Kitchen System Pulse
Your Guide
to a Healthy Lifestyle
product guide & recipes
™
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Congratulations! You have just purchased
The power is in the
palm of your hands!
KNEAD
dough into creative pizzas, pretzels,
breads and cookies
CRUSH
ice into snow in seconds
the Ninja Kitchen System Pulse!
Ninja Pulse is a complete system to
inspire and simplify healthy living for
your active on the go lifestyle.
Ninja Pulse combines the function of
many kitchen appliances all into one
for OPTIMAL performance...to get you
out the door feeling great...
BLEND
whole fruits & veggies into delicious
smoothies
PROCESS
fresh ingredients evenly-no more mush!
JUICE
whole fruits & vegetables
Ninja Pulse gives you the power and convenience
to live a healthy lifestyle by combining Ninja blade technology
with single serve blending cups, a processor bowl and easy
to use attachments for all your kitchen needs.
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Check out these healthy, easy-to-make recipes
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p
i
t
y
h
t
l
For smoother
a
e
juices, try watery
h
fruits & less
fiberous
vegetables
COMPLETE
JUICING
What makes our juice complete?
Unlike Juicers the Ninja Pulse allows you to turn whole
fruits and vegetables into delicious drinks leaving all the
nutritious pulp. Combine your favorite whole fruits,
vegetables, and a few ice cubes and the Ninja blade
technology will do the rest!
Pulse Points
Q
Pulp is the healthiest part of any juice providing
you with the most nutrition.
melon
cooler
¾ Cup Cantaloupe
¾ Cup Honeydew
¼ Cup Pineapple
¼ Cup Spinach
2-4 Cubes of Ice
Pulse and Blend for 15 Seconds
If you prefer less pulp add a few ice cubes.
The longer you blend the smoother it gets.
If you must…use a strainer
what you need:
single serve cup
for yourself
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base
40-oz bowl
for a party
blade
3
4
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be healthy
p
i
t
y
h
t
l
a
juice into
e
h
to enhance
the texture
Freeze
cubes
FROZEN
BLENDING
Ninja Pulse is a complete kitchen system
to inspire and simplify healthy living for active
lifestyles. Whether you desire a delicious fruit
smoothie, protein shake, frappe, slushie or even
resort style frozen cocktail... we’ve got you
covered!
Pulse Points
Q
cranberry
cosmo freeze
Ingredients:
½ cup fresh cranberries,
washed
½ cup cranberry juice
4 oz. triple sec
8 oz. vodka, chilled
In advance, place the cranberries and juice in the
Processor Bowl and pulse until smooth.
Spoon the mixture into ice cube trays and
freeze until ice cubes are formed.
Place the cranberry juice ice cubes and the
remaining ingredients in the Processor Bowl.
Pulse until smooth. Serve right away in chilled
martini glasses. Serves 4.
Single Serve:
2 tbsp. fresh cranberries,
washed
¼ cup cranberry juice
1 oz. triple sec
2 oz. vodka, chilled
For quicker results, quickly pulse 3-4 times to help
break up the ice.
The harder the ingredients, the more pulses
you’ll need.
what you need:
single serve cup
for yourself
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base
40-oz bowl
for a party
blade
5
6
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be healthy
p
i
t
y
h
t
l
a
e
h
Mangos
provide 3 gms
of dietary fiber
per cup
FOOD
PROCESSING
Chop fresh ingredients evenly without any mush!
Effortlessly mince, chop, grind and blend a
variety of ingredients for easy meal preparation
or final touches!
Pulse Points
Q
Pulse similarly textured foods together for
better consistency.
mango salsa
1 mango, sliced
¼ red onion wedge, peeled
½ tomato, quartered
1 Jalapeno pepper halved and seeded
¼ green pepper, halved and halved again
¼ cup cilantro
Juice of one lime
Make sure to test the power of the pulse
on new foods, to get just the right consistency.
what you need:
40-oz bowl
base
blade
Add all ingredients to the Processor Bowl. To rough
chop, pulse quickly 3 to 4 times... for finer pulse longer
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be healthy
p
i
t
y
h
t
l
a
Use wheat
e
flour for a healthy
h
alternative
DOUGH
MIXING
Effortlessly turn dry and wet ingredients in to
breads and decadent desserts in seconds.
The Ninja Pulse have the power to create
rustic pizza doughs, delicious cookie dough,
even delicate crepe batter.
Pulse Points
Q
To knead bread dough quickly, use the
dough blade and hold down for 20 seconds.
flat bread
pizza dough
2/3 cups warm water (105 to 110 degrees F)
¼ teaspoon active dry yeast
2 cups all-purpose flour
1 teaspoon salt
1 tablespoons sugar
¼ tablespoons olive or canola oil,
plus more for bowl
Proof the yeast by sprinkling on top of water. Let
rest for about 10 minutes until yeast gets bubbly and
foamy. Add water and yeast to the Processor Bowl
and add flour, salt and ¼ tablespoons of oil. Pulse
and hold to blend and continue processing until
dough forms a ball. Continue to process to knead
the dough until dough is smooth and elastic. Oil a
large bowl and turn out dough into bowl. Cover with
a tea towel and let rise until doubled in size.
For best results on cookie doughs, use the
specially designed cookie paddle and pulse
for a few seconds at a time to thoroughly
blended.
what you need:
40-oz bowl
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base
dough blade
cookie paddle
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frozen blending
Non-Alcoholic Drinks Alcoholic Drinks
Raspberry & Mint Lemonade
Ingredients:
8 oz. club soda
½ cup lemonade
½ cup fresh raspberries, rinsed
2 tbsp. powdered sugar
4 mint leaves
ice cubes
Place all the ingredients, except the ice cubes, in the
Processor Bowl and pulse until blended. Fill 4 cocktail glasses
with ice cubes and pour the lemonade over each. Serve right
away. Serves 4.
Single Serve:
2 oz. club soda
2 oz. lemonade
2 tbsp. fresh raspberries, rinsed
1 tsp. powdered sugar
1 mint leaf
ice cubes
Quick Orangesicle
Blender Jar:
½ cup fresh orange juice
½ cup fresh red grapefruit, peeled, segmented
1 cup fresh orange, peeled, segmented
1 cup lowfat plain yogurt
1 tbsp. powdered sugar
10 to 12 ice cubes
Place all ingredients in Processor Bowl or single serve cup and
pulse until smooth. Serve right away - blender serves 4
Single Serve:
1 cup vanilla frozen yogurt
¼ cup orange juice
½ cup fresh orange, peeled,
segmented
Classic Margarita
Ingredients:
½ cup fresh lime juice
2 tbsp. fresh orange juice
2 tbsp. fresh lemon juice
4 oz. orange liqueur
4 oz. tequila
1 tbsp. sugar or agave nectar (optional)
16 to 18 ice cubes
Place all ingredients in the Processor Bowl and pulse until
smooth. Taste and add the sugar or nectar if you like a sweeter
flavor. Serve immediately. Serves 3-4.
Honeydew Melon Gimlet
Ingredients:
1 cup honeydew melon, in chunks
2 tsp. lemon juice
8 oz. dry gin
4 slices fresh lemon (optional)
Place the melon, juice and gin in the Processor bowl and pulse
until smooth. Strain before serving, if desired. Garnish with lemon
slices to serve. Serves 4.
Single Serve:
¼ cup honeydew melon, in chunks
1 tsp. lemon juice
2 oz. dry gin
1 slice fresh lemon (optional)
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Sweet Cherry Smoothie
Blender Jar:
1 cup low fat milk
½ cup low fat vanilla yogurt
¾ cup fresh sweet cherries, pitted
(or frozen cherries, if desired)
1 small banana, peeled
10 to 12 ice cubes
Place all ingredients in Processor Bowl or single serve cup and pulse
until smooth.
Single Serve:
½ cup low fat milk
½ cup low fat vanilla yogurt
½ cup fresh sweet cherries, pitted
(or frozen cherries, if desired)
½ small banana, peeled
5 to 6 ice cubes
Tropical Sunset Sparkler
Ingredients:
20 ice cubes
½ cup orange juice
½ cup pineapple juice
12 oz. champagne
4 tbsp. grenadine
4 fresh sweet cherries
Place the ice cubes in the processor Bowl. Pulse until completely smooth.
Divide the powdered ice evenly among four cocktail glasses.
Place the orange juice, pineapple juice, and champagne in the Processor Bowl
and pulse until blended. Pour equally into 4 cocktail glasses. Drizzle 1 tablespoon
of grenadine over the top of each cocktail and top with a cherry.
Single Serve:
¼ cup honeydew melon, in chunks
1 tsp. lemon juice
2 oz. dry gin
1 slice fresh lemon (optional)
1 tbsp. grenadine
1 fresh sweet cherry
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food processing
Smoked Salmon Spread
Ingredients:
8 oz. low fat cream cheese, at room temperature.
¼ cup low fat sour cream
¼ cup low fat Greek yogurt
1 tbsp. fresh lemon juice
2 tsp. fresh dill, plus more for garnish
2 tsp. chives (or green onions), plus more for garnish
½ tsp. salt
¼ tsp. freshly ground black pepper
4 oz. smoked salmon, roughly chopped thinly sliced rye bread rounds
Place the cream cheese, sour cream, yogurt, lemon juice, dill, chives, salt,
pepper, and half of the smoked salmon in the Processor Bowl.
Pulse until smooth. Place the spread in a serving dish and mix in the remaining salmon. Garnish with dill and chives, if desired. Serve right away with
rye bread rounds or chill until serving. Serves 8.
Grilled Red Snapper
w/ Romesco Sauce
Ingredients:
4 8 oz. red snapper fillets, seasoned with salt & pepper & brushed w/olive oil
¼ cup extra virgin olive oil
1 slice crusty bread, torn and toasted
½ cup blanched, peeled almonds, toasted
5 cloves garlic, peeled
15 oz. can whole tomatoes with juice
4 oz. jar roasted red bell peppers, drained
1 tbsp. ground smoked paprika
2 tbsp. red wine vinegar
Preheat oven to 350*F. Cover a rimmed baking sheet with foil. Set aside.
Place the olive oil, torn bread pieces, almonds, garlic, tomatoes, bell peppers,
paprika, and vinegar in to the Processor Bowl. Pulse for 20 seconds until smooth.
Spread the mixture over a baking sheet and bake for 15 minutes. Remove from
heat and let cool. Grill the snapper over medium high heat, 4-5 minutes a side.
Remove from grill. Serve with the romesco sauce drizzled on top. Serves 4.
Fire-Roasted Tomato Salsa
with Tortilla Chips
Ingredients:
14.5 oz. can fire-roasted tomatoes, with juice
½ small red onion, peeled, roughly cut
4 cloves garlic, peeled
½ tsp. salt
¼ tsp. black pepper
¼ tsp. ground cumin
¼ cup cilantro leaves
2 tbsp. fresh lime juice
6 oz. baked tortilla chips
Place all ingredients in the Processor Bowl and pulse until fairly smooth.
Taste and adjust seasonings, if desired. Serve right away with chips or
refrigerate for up to 2 days. Makes about 1½ cups.
Greek Chicken
w/ Feta & Olive
Ingredients:
¾ cup Greek feta cheese, crumbled
10 oz. pkg. frozen spinach, thawed and squeezed dry
8 kalamata olives, pitted
1 tbsp. extra virgin olive oil
1 tbsp. fresh lemon juice
4 boneless, skinless chicken breasts, pounded thin & seasoned with salt and
pepper
Preheat oven to 400°F degrees. Place the feta, spinach, olives, olive oil, and
lemon juice in the Processor Bowl. Pulse until the ingredients are mixed together
and coarsely chopped. Set aside. Make a horizontal slit in each chicken breast.
Pack the stuffing into each breast, dividing the filling evenly. Use cooking string or
a toothpick to secure the pocket. Lightly coat a rimmed baking sheet with nonstick oil spray and placing the breasts on the sheet. Bake for 8 minutes. Turn the
chicken over and bake for another 8 minutes or until cooked through and no pink
remains. Remove string or toothpicks before serving. Serves 4.
Very Berry Ice Cream
Ingredients:
1 ½ cup Frozen mixed berries
1 cup heavy cream or milk or low fat milk
1/3 cup sugar or Splenda
1 tsp vanilla
Place the cream, frozen berries, suger and vanilla into the Processor Bowl
using the blade attachment. Pulse continuously for 30 seconds or until all
ingredients are well blended and forms ice crystals.
Serve as is or place in a freezer for an hour to create to very thick
consistency.
Baja Halibut Fish Tacos
Ingredients:
½ cup fresh cilantro
1 lime, juiced
1 tbsp. raw, unfiltered honey
½ cup low fat mayonnaise
¼ red cabbage, thinly sliced
kosher salt and black pepper
3 tbsp. canola oil
12 fresh corn tortillas
1 lb. halibut fillets, cut into bite-sized pieces
1 avocado, chopped
½ cup fresh salsa
Place the cilantro, lime juice, honey and mayonnaise in the Processor Bowl and
pulse until smooth. Place the cabbage in a large mixing bowl and spoon the
dressing over, tossing lightly to mix. Season with the salt and pepper to taste. In
a large sauté pan, heat the oil until shimmering. Using tongs, quickly dip the torti-
llas into the oil just until the tortilla is softened. Drain the tortillas on paper towels.
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dough mixing
Queensland
Banana Bread
Ingredients:
¼ cup butter
1 egg
¾ cup sugar
2 bananas, peeled and cut in half
3 tbsp. milk
½ tsp. baking soda
½ tsp. baking powder
2 cups all-purpose flour
½ cup macadamia nuts, chopped
Preheat the oven to 350*F. Fit the dough paddle into the Processor Bowl. Place
the butter, egg, sugar, bananas and milk inside and pulse until combined. Add
the powder, soda, flour and macadamias and pulse again briefly. Lightly coat a
loaf pan with cooking spray and spoon the bread into the pan. Bake for 30 to 40
minutes, or until a toothpick comes out clean in the middle. Makes 1 loaf.
Honey Crepes
Ingredients:
2 large eggs
¾ cup milk
½ cup water
1 cup unbleached, all-purpose flour
3 tbsp. melted butter
1 tsp. vanilla extract
1 tbsp. honey (for drizzling powdered sugar)
Place the dough blade in the Processor Bowl. Place the eggs, milk, water, flour,
butter, vanilla, and 1 tablespoon honey in the Processor Bowl and pulse until
smooth. In a nonstick sauté pan, heat a little oil over medium-high heat. Pour a
small amount of batter into the pan and swirl around evenly to form a thin circle.
Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from
the pan and keep warm on a plate. Continue with the remaining batter, stacking
the crepes between layers of parchment paper. To serve, roll the crepes to form
cigar shapes, place on a serving platter, and drizzle with honey. Sift with
powdered sugar just before serving. Makes about 8 crepes.
Orange Ginger Muffins
Ingredients:
1 seedless orange, cut in wedges
¼ cup orange juice
½ cup dates, chopped
1 egg
½ cup butter
½ cup raw unfiltered honey
¾ cup whole wheat flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
Preheat oven to 400*F degrees. Place the orange wedges in the Processor Bowl.
Pulse until completely smooth. Add the orange juice, dates, egg, butter and honey.
Pulse again to mix. In a mixing bowl, whisk together the dry ingredients. Pour the
blender mixture into the dry ingredients and mix until just moistened. Pour into
prepared muffin tins. Bake for 18- 20 minutes. Makes 12 muffins.
Blueberry Lemon Muffins
Ingredients:
1 cup whole wheat flour
1 2/3 cup unbleached all-purpose flour
1 tbsp. baking soda
½ cup raw, unfiltered honey
2 eggs
¾ cup whole milk
2/3 cup melted butter
1½ cups fresh blueberries
3 tsp. lemon zest
Preheat oven to 400*F. Fit the cookie paddle into the Processor Bowl. Place
the honey, eggs, milk, and melted butter in the Processor Bowl and pulse until
smooth. Pour the liquid mixture into the dry ingredients and mix until just
moistened. Fold in the blueberries and lemon zest just until mixed. Pour into
prepared muffin tins. Bake for 18-20 minutes. Makes 12 muffins.
Italian Breadsticks
Ingredients:
1 Whole Wheat Pizza Dough (see p. 9)
1 tsp. dried oregano
1 tsp. dried rosemary
¼ cup grated Parmesan cheese
2 tbsp. extra virgin olive oil
Preheat the oven to 375*F. Roll the dough into a 6 x 8-inch rectangle. Cut
the dough into ¾-inch strips. Twist each strip and place on a greased baking
sheet. Cover and let rise in a dark, warm place for 30 minutes. Sprinkle with the
oregano, rosemary, and cheese. Brush with the olive oil and bake for 12 to 15
minutes until golden brown. Makes 10 to 12 breadsticks.
Margherita Flatbread
Ingredients:
1 Whole Wheat Pizza Dough (see p. 9)
3 tbsp. tomato sauce
1 medium beefsteak tomato, thinly sliced
4 oz. fresh mozzarella ball, thinly sliced
10 fresh basil leaves, divided
extra virgin olive oil
Preheat the oven to 450*F. Roll out the pizza dough to form an oblong shape.
It should be very thin. Place the pizza dough on a baking sheet sprinkled with
cornmeal. Brush with the tomato sauce. Top with the tomato slices, mozzarella
slices, and half of the basil leaves. Place in the preheated oven and bake for 10
to 15 minutes, until the cheese has melted and the crust is golden brown. (For a
crisper crust, transfer the flatbread to a pizza stone after topping.) Top with the
remaining basil leaves and a drizzle of olive oil before serving. Serves 4.
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complete juicing
Blueberry Power
Blast Breakfast
Ingredients:
¾ cup water
1 scoop or ¼ cup whey protein powder
¾ cup frozen blueberries
1 tablespoon flax seeds (optional)
Add all ingredients to the Single Serve, starting with the water. Pulse
about 7 times to pulverize frozen fruit and then hold to blend thoroughly.
Emerald Green Elixir
Ingredients:
½ cup white grape juice
½ small banana, peeled
½ cup baby spinach leaves
1 kiwi, peeled
2 tsp. raw, unfiltered honey
5 to 6 ice cubes
Place all ingredients in the Single Serve Cup and pulse until smooth.
Serve right away.
Pineapple Ginger
Mint Refresher
Ingredients:
2-3 cubes ice
1 ¼ cups pineapple chunks
1 thin slice fresh ginger
3-4 mint leaves
Add all ingredients starting with the ice to the Single Serve. Pulse and
then hold to blend thoroughly.
Banana, Kale
and Grape Juice
Ingredients:
2-3 cubes ice
½ banana broken in 4 pieces
10 green seedless grapes
1 large leaf kale torn into 6 pieces or ¼ cup spinach
½ cup water
Add all ingredients starting with the ice to the Single Serve. Pulse and
then hold to blend thoroughly.
Dandy Green Machine
Ingredients:
½ cup apple juice
½ cup Swiss chard, rinsed, roughly torn
½ small banana
2 tbsp. goji berries
6 to 8 ice cubes
Place the ingredients in the Single Serve cup and pulse until smooth.
Serve right away.
Garden Veggies
in a Glass
Ingredients:
½ cup apple juice
½ small ripe tomato, peeled, cut in half
½ inner stalk celery, with leaves
1 tbsp. fresh flat-leaf parsley
½ green onion, cut in half
¼ tsp. salt
¼ tsp. ground black pepper
Place all ingredients in the Single Serve cup and pulse until smooth.
Strain before serving, if desired.
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Suggested Uses
FUNCTION CONTAINER ATTACHMENT TYPE OF FOOD
Mincing
Kneading*
Dough Mixing*
Blending
Grating
Chopping
Cheese
Onion
Garlic
Herbs
Bread Dough
Pizza Dough
Cookie Dough
Dessert Bars
Biscuits
Scones
Batters
Smoothies
Milkshakes
Frozen Drinks
Dips
Spreads
Bread Crumbs
Salsa
Vegetables
Egg Salad
Please visit our websi t e t o
learn more about other g r e a t N i n j a p r o d u c t s !
www. ni nj akitc he n. co m
Ice Crushing
Complete
Juicing
Fruit & Vegetable Drinks
Ice
Slushies
Snow Cones
www. f a c e b o o k . c o m / n i n j a k i t c h e n
www. t w i t t e r.com/ninjakitchen
To speak with a N i n j a s u p p o r t p e r s on
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2019
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Notes or
Your Favorite Recipes
Troubleshooting Guide
PROBLEMS
PROBLEMS POSSIBLE REASONS & SOLUTIONS
• Make sure the container is securely aligned and locked,
• For the single serve cup, make sure that the tabs are
Motor Doesn’t Start
or Attachment
Doesn’t Rotate.
Food is Unevenly
Chopped.
Food is Too Finely
Chopped or Too
Watery.
You Cannot
Achieve Snow From
Ice Cubes.
Single Serve Cup is
Leaking.
• Make sure the lid is securely on the container
• Check that the plug is securely inserted into the
• Check the fuse or circuit breaker in your electrical box.
• The unit could be overloaded. Unplug and wait
• The unit could be overheated . Unplug the unit and wait 30
• Either you are chopping too much food at once, or you
• The food has been over processed. Pulse ingredients
• For best results use ice straight from the freezer. Try
• Make sure that the single serve blade set is tightly
POSSIBLE REASONS & SOLUTIONS
(40-oz bowl) on the motor base.
seated in the slots and turned to the left.
(40-oz bowl) in the correct position with the arrows
aligned.
electrical outlet.
approximately 30 minutes before using again.
minutes to reset.
are not pulsing properly. Remove some of the food
items.
for best results. Press down on the single serve cup or
40-oz. lid handle in short intervals.
using short pulses instead of one long one.
screwed on to the cup before blending. Turn the lid
tightly clockwise.
Unit Doesn’t Turn
On.
Unit Doesn’t Turn
Off.
Doesn’t Mix Well.
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• Make sure the unit is plugged in.
• Rotate and press down on the single serve cup or the
“pulse” handle on the 40-oz. lid to turn the unit on.
• Release your hand from the single serve cup or the
“pulse” handle on the 40-oz. lid to turn the unit off.
• Pulse ingredients for best results. Press down on the
cup in short intervals for even blending and chopping.
For frozen ingredients, pulse in short inter vals of 2-5
seconds and repeat.
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©2011 Euro-Pro Operating, LLC. All rights reserved. Imported by Euro-Pro Operating, Boston, MA 02459.
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