Ninja Kitchen System Pulse Installation Manual

Kitchen System Pulse

™

Your Guide
to a Healthy Lifestyle

product guide & recipes

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...

Congratulations! You have just purchased
the Ninja Kitchen System Pulse!

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.

KNEAD

dough into creative pizzas, pretzels,
breads and cookies

CRUSH

ice into snow in seconds

BLEND

whole fruits & veggies into delicious
smoothies

PROCESS

fresh ingredients evenly-no more mush!

JUICE

whole fruits & vegetables

The power is in the
palm of your hands!

Check out these healthy, easy-to-make recipes

1

2

COMPLETE

JUICING

what you need:

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For smoother

juices, try watery

fruits & less

fiberous

vegetables

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Q

Pulse Points

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!

Pulp is the healthiest part of any juice providing
you with the most nutrition.

If you prefer less pulp add a few ice cubes.
The longer you blend the smoother it gets.
If you must…use a strainer

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

3

4

be healthy

single serve cup

40-oz bowl

base

blade

for yourself

for a party

FROZEN

BLENDING

be healthy

h

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a

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Freeze

juice into

cubes
to enhance
the texture

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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!

Q

Pulse Points

For quicker results, quickly pulse 3-4 times to help
break up the ice.

The harder the ingredients, the more pulses
you’ll need.

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

what you need:

5

6

blade

single serve cup

40-oz bowl

base

for yourself

for a party

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

Add all ingredients to the Processor Bowl. To rough
chop, pulse quickly 3 to 4 times... for finer pulse longer

FOOD

PROCESSING

h

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Mangos
provide 3 gms
of dietary fiber

per cup

be healthy

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Chop fresh ingredients evenly without any mush!
Effortlessly mince, chop, grind and blend a
variety of ingredients for easy meal preparation
or final touches!

Q

Pulse Points

Pulse similarly textured foods together for
better consistency.

Make sure to test the power of the pulse
on new foods, to get just the right consistency.

what you need:

7 8

40-oz bowl

base

blade

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.

DOUGH

MIXING

h

e

a

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h

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Use wheat

flour for a healthy

alternative

be healthy

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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.

Q

Pulse Points

To knead bread dough quickly, use the
dough blade and hold down for 20 seconds.

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:

9 10

40-oz bowl

base

dough blade

cookie paddle

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frozen blending

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.

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

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

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

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

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)

Non-Alcoholic Drinks Alcoholic Drinks

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food processing

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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.

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

Grilled Red Snapper
w/ Romesco Sauce

Baja Halibut Fish Tacos

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.

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.

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 torti­llas into the oil just until the tortilla is softened. Drain the tortillas on paper towels.

1413

dough mixing

Italian Breadsticks

Honey Crepes

Margherita Flatbread

Queensland
Banana Bread

Blueberry Lemon Muffins

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.

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.

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.

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.

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.

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

Pineapple Ginger
Mint Refresher

Blueberry Power
Blast Breakfast

Banana, Kale
and Grape Juice

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.

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.

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.

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.

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.

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.

Emerald Green Elixir

Dandy Green Machine

Garden Veggies
in a Glass

1817

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FUNCTION CONTAINER ATTACHMENT TYPE OF FOOD

Mincing

Onion
Garlic
Herbs

Kneading*

Bread Dough

Pizza Dough

Dough Mixing*

Cookie Dough

Dessert Bars

Biscuits

Scones
Batters

Blending

Smoothies
Milkshakes

Frozen Drinks

Dips

Spreads

Grating

Cheese

Bread Crumbs

Chopping

Salsa

Vegetables

Egg Salad

Ice Crushing

Ice

Slushies

Snow Cones

Complete

Juicing

Fruit & Vegetable Drinks

Pl e as e v isi t o ur we b si te to

le a rn mo re abo ut ot h er gr eat N i nj a p rod uct s!

www.ninja k i t chen.co m

ww w. fac ebo ok. co m /n inj aki tch en

ww w. twi tte r. co m /n inj aki tc h en

To s pe a k wit h a Ni nja s u pp o rt pe rso n

ple a se c all 1 -877 -646 - 5288

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2019

Suggested Uses

Notes or

Your Favorite Recipes

Troubleshooting Guide

2221

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PROBLEMS POSSIBLE REASONS & SOLUTIONS

Motor Doesn’t Start
or Attachment
Doesn’t Rotate.

• Make sure the co ntainer is secure ly aligned and lo cked,
(40-oz bowl) on the moto r base.

• For the single s erve cup, make sure th at the tabs are
seated in the sl ots and turned to the l eft.

• Make sure the li d is securely on the con tainer
(40-oz bowl) in the corr ect position with the a rrows
aligned .

• Check that th e plug is securely i nserted into the
electric al outlet.

• Check the f use or circuit breake r in your electric al box.

• The un it could be overload ed. Unplug a nd wait
approximate ly 30 minutes befo re using again.

• The un it could be overheate d. Unplug the u nit and wait 30
minutes to rese t.

Food is Unevenly
Chopped.

• Either you are ch opping too much fo od at once, or you
are not pulsi ng properly. Remove some of t he food
items.

Food is Too Finely
Chopped or Too
Watery.

• The food ha s been over processe d. Pulse ingredi ents
for best resu lts. Press down on th e single serve cup o r
40-oz. li d handle in shor t intervals.

You Cannot
Achieve Snow From
Ice Cubes.

• For best resu lts use ice straight f rom the freezer. Try
using shor t pulses instea d of one long one.

Single Serve Cup is
Leaking.

• Make sure that th e single serve bla de set is tightly
screwed on to the cup b efore blending . Turn the lid
tightly clock wise.

Unit Doesn’t Turn
On.

• Make sure the un it is plugged in .

• Rotate and pres s down on the single se rve cup or the
“pulse” ha ndle on the 40 -oz. lid to turn the unit on .

Unit Doesn’t Turn
Off.

• Release you r hand from the sing le serve cup or the
“pulse” ha ndle on the 40 -oz. lid to turn the unit of f.

Doesn’t Mix Well.

• Pulse ingre dients for best re sults. Press dow n on the
cup in shor t intervals for even bl ending and cho pping.
For frozen ingred ients, pulse i n short interva ls of 2-5
seconds an d repeat.

POSSIBLE REASONS & SOLUTIONS

PROBLEMS

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