Juice Life
Multipurpose wheatgrass, fruit
and vegetable juicer
Instruction Booklet
JS7300
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions 3
Features of your Sunbeam Juice Life 4
Parts of your Sunbeam Juice Life 6
Assembling your Sunbeam Juice Life 7
Helpful Hints for Juicing 8
Common Usage of Selected Herbs 9
Colour Wheel of Plant Food Nutrition 11
Health Benefits of Plant FoodsA to Z 16
Disassembling your Sunbeam Juice Life 19
Fast Clean Up 20
Care and Cleaning 20
Recipes 21
Vegetable Juices 21
Fruit Juices 23
Mixed vegetable and fruit juices 25
Baby food 27
Pasta 28
Pasta and Sauces 29
Dips 30
Frozen fruit Sorbets 32
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM SLOW JUICER.
• Do not put fingers or other objects into the feed
chute whilst the juicer is in operation.
• Do not push fruit or vegetables into the feed
chute with your fingers, always use the food
pusher provided.
• If any fruit or vegetables become lodged in the
feed chute, use the food pusher or turn off the
juicer, remove the plug from the power outlet
and disassemble to remove the lodged fruit or
vegetables.
• Never operate without pulp container.
Sunbeam are very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
• Ensure the juicer is correctly and completely
assembled before turning the appliance ‘On ’.
• Always operate the juicer on a flat, level
surface.
• Make sure the juicer body is securely fastened
before the appliance is turned ‘On’.
• Be sure to turn the power switch to ‘Off’
position after every use of the juicer.
• Do not operate with covers removed.
• Do not touch moving parts.
• Do not operate for more than 13 minutes at
a time.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
3
Features of your Sunbeam Juice Life
Food pusher
Guides food evenly down the food tube.
Reverse/off/on switch
Easy to use operating switch starts and stops the
operation of the slow juicer and also includes
a reverse function to free up any wedged food
stuffs.
Visor
Designed to stay on the benchtop, the visor
totally encloses and protects the juicer, when
unassembled.
Powerful Motor
The base houses a powerful motor that
supports the slow moving gear, squeezing
and crushing the food releasing nutrients
deep inside the vegetable fibres.
Non-slip feet
Keeps the slow juicer secure on the bench top
during use.
Pasta and noodle nozzles
4
Blank strainer
Hopper
Juicing screw
The slow moving "stone mill" style
juicing gear (screw) grinds fruit
and vegetables at a gentle 100
revolutions per minute.
Strainer cap
Juicer end nozzle
Pulp catch bowl
Juice strainer
Juicer catch bowl
Puree nozzle
Grind nozzle
Juice nozzle
5
HeadingParts of your Sunbeam Juice Life
1. Juicer body, juicing screw, strainer,
strainer cap, juicer end nozzle. Figure 1
illustrates parts from left to right and in
order of assembly.
5. Hopper and food pusher, figure 5.
2. Five pasta and noodle end nozzles. Figure
2 illustrates large and small flat noodles
left, large and small round noodles right
and square hole noodles.
6. Motor body of the Sunbeam Juice Life,
figure 6.
3. Figure 3 illustrates the blank strainer left
and the juice strainer right.
4. Nozzle for grinding nuts and biscuits,
nozzle for pureeing frozen desserts, baby
food and sauces, and nozzle for fruit,
vegetable and wheatgrass juice. Figure 4
illustrates nozzles left to right.
6
7. Juice and pulp container, figure 7.
Heading
Assembling your Sunbeam Juice Life
Before Use
After unpacking your Sunbeam Juice Life
Juicer, we recommend that you disassemble
the unit before using for the first time. Wash
all parts except the motor body in hot soapy
water. Rinse and dry immediately.
Important: Always ensure your juicer is
unplugged from the power outlet when not
in use, during assembling or whilst removing
parts.
1. Insert the juicing screw into the juicer
body, figure 8.
2. Then, add the following, figure 9;
3. Set the motor body on a dry, level surface.
Make sure the power cord is unplugged
during assembly.
4. Insert the juicer body and its gear shaft
into the motor body. Then lock the juicer
body by turning the locking nut clockwise,
figure 10.
[Insert drawing]
5. Insert the hopper onto the top of the
juicer body chute and slide both the juice
(small) and the pulp (bigger) containers
underneath the juicer body. The juice
container sits closest to the motor,
figure 11.
a. Juice strainer (or blank strainer).
b. The strainer cap. Tighten it by turning it
to the left or anti-clockwise.
c. Finally, add the juicing end nozzle (the
one with the green washer) or any of
the other seven end nozzles. Tighten by
turning left or anti-clockwise.
7
Helpful Hints for Juicing
• The Sunbeam Juice Life juices wheatgrass,
leafy greens and herbs, fruit and
vegetables.
• Never force the food pusher down the chute
with heavy pressure. Heavy downward
pressure may bend the steel juicer screw
shaft. Such heavy pressure indicates that
1) the feed chute is overfilled, or 2) the
juicer body is clogged. Try the reverse
button or clean out the juicer body. Put
less food in the chute.
• Choose the best end of the vegetable to
insert first. Some vegetables, such as
wheatgrass, juice more easily if the tips
are inserted first. Other green vegetables
such as parsley are best inserted with their
bottoms or stalks first. Test which end of
your vegetable works best.
• Some vegetable parts, such as the leaves
of beets, are very bitter, whereas the beet
roots are very sweet. When experimenting
with unusual vegetables taste them first
and be selective.
• Some seeds from citrus fruits can be bitter
so you may want to remove some of the
seeds if desired.
• Juice only the freshest produce to get the
most out them and the best flavours.
• Wheatgrass can be alternated with other
greens, such as celery, spinach, or cabbage
for those who prefer to moderate its strong
taste.
• Alternate hard-to-juice fruits and vegetables
with ones that are softer and easier-tojuice.
• Juice can be successfully stored for onetwo days by chilling it just above freezing
and refrigerating it inside a pre-chilled
thermos. But whenever possible, for best
results, drink juice right away.
• Think of fresh squeezed juice as your
vitamin and mineral supplementation.
Drink juice daily.
• Wash all fruit and vegetables well before
juicing. There is no need to peel vegetables
that have a thin skin but a light scrub with
a clean sponge will help rid of any dirt that
may be stuck on or any waxy coatings.
• Peel fruit and vegetables that have a thick
skin such as melons, pineapple and citrus
fruit.
• Cut large pieces of fruit, such as melons
into wedges.
• Remove seeds and stones from fruit such
as mangoes, papaya and stone fruit.
• When juicing different fruit and vegetables
it may help to juice in different
combinations.
For example, when juicing apples and
oranges, juice the soft fruit (oranges) first,
and then follow with the hard fruit (apples)
second. This will help you to achieve the
maximum juice extraction from the fruit and
vegetables.
When juicing fresh herbs such as mint or
parsley, add the herbs in between the fruit
and vegetables to get the most out of the
herb or if only using a small quantity, add the
herb at the same time as a piece of fruit and
vegetable.
• When juicing small fruit such as grapes
or strawberries, add the fruit in handfuls
rather than one at a time, this will
maximise the amount of juice extracted.
• Be aware that beetroot stains all other fruit
and vegetables. If juicing several different
juice combinations, juice the drink with
the beetroot last, so as to not stain the
other drinks.
8
Common Usage of Selected Herbs
Herb Reputed benefits Common Uses
Alfalfa Laxative
Diuretic
Antiseptic
Aloe Vera Antiviral and antibacterial
Antiinflammatory
Moisturising
Wound-healing
Calendula
(Marigold)
Fennel Antiinflammatory
Fenugreek Expectorant
Flaxseed Laxative
Garlic Antibacterial, antiviral,
Ginger Antibacterial
Horseradish Stimulates circulation
Muscle relaxant
Digestive remedy
Diuretic
Digestive aid
Antiinflammatory
Demulcent
Vulnerary
Pain relief
antifungal
Antiinflammatory
Antioxidant
Reduces blood clotting
Antioxidant
Antiinflammatory
Anti-clotting
Pain relief
Antispasmodic
Antibiotic
Urinary tract infections
Kidney, bladder and prostate
disorders
Bone and joint conditions
Constipation
Peptic ulcers
Viral infections
Topically for burns and skin irritation
Gastritis
Ulcers
Menstrual problems
Respiratory infections
Wind and bloating
Increases milk flow in lactation
High blood pressure
Improves digestion
Increases milk flow in lactation
Menopause
Constipation
Respiratory problems
Soothes gut irritation
High cholesterol
High blood pressure
Digestive and respiratory problems
Motion sickness
Nausea
Vomiting
Inflammatory conditions eg arthritis
Improve digestion
Treat infections
Rheumatism
Parsley Diuretic Urinary infections and stones
Improve digestion
Flatulence
9
Common Usage of Selected Herbs continued
Herb Reputed benefits Common Uses
Peppermint Antispasmodic
Bile flow stimulant
Raspberry leaf Strengthens and tones uterus Prepare mothers for child birth
Sage Carminative
Antispasmodic
Antimicrobial
Antiinflammatory
Thyme Carminative
Antispasmodic
Antimicrobial
Expectorant
Improves digestion
Relieves smooth muscle spasms
Diarrhoea
Colds
Sore throats
Hot flushes
Menstrual problems
Indigestion
Sore throats
Colds
Coughs
Improves digestion
Flatulence
10
Colour Wheel of Plant Food
B
lu
e
Gr
een
D
ark Gr
e
en
Ye
llow
Orange
R
e
d
Pi
n
k
Purple
Whit
e
Nutrition
11
Colour Wheel of Plant Food Nutrition continued
Plant food Nutrition
Green
Alfalfa Beta carotene, calcium, vitamins D, E, K
Apple Pectin, potassium, vitamin C, dietary fibre, boron,
flavonoids, phenolics
Asparagus Dietary fibre, beta carotene, vitamins C, E, folate,
phenolics, other carotenoids
Beans (green) Dietary fibre, vitamin C, beta carotene, folate, iron,
flavonoids, phenolics, other carotenoids
Bok Choy Vitamin C, iron, folate, dietary fibre
Brussels Sprouts Vitamins C, E, beta carotene, folate, iron, phenolics
Cabbage Vitamin C (especially red cabbage), beta carotene,
calcium, iron, dietary fibre, other strong antioxidants
Capsicum Vitamin C, beta carotene, flavonoids, carotenoids,
phenolics
12
Celery Flavonoids, coumarins, phenolics, terpenoids
Coriander Flavonoids, coumarins, phenolics, terpenoids
Cucumber Small amount of vitamins and minerals
Grapes Dietary fibre, vitamin C, potassium, vitamin A,
flavenols, phenolics, vitamin E
Honeydew melon Vitamin C, carotenoids
Lettuce Dietary fibre, beta carotene, lutein, zeaxanthin, other
carotenoids, folate, flavonoids, phenolics, other
antioxidants (darker colours contain more antioxidants)
Lime Flavonoids, pectin, vitamin C
Parsley Vitamin C, iron, flavonoids, coumarins, phenolics,
terpenoids, lutein, zeaxanthin
Pea (green) Dietary fibre, protein, vitamin C, zinc, iron, niacin,
potassium, phenolics, carotenoids
Thyme Terpenoids, luteolin (flavonoids)
Watercress Vitamins C, E, folate, beta carotene, iron, carotenoids,
phenolics, flavonoids, glucosinolates
Colour Wheel of Plant Food Nutrition continued
Plant food Nutrition
Dark green
Basil Terpenoids, flavonoids
Beetroot Leaves: beta carotene, calcium, iron
Broccoli Vitamin C, dietary fibre, iron, potassium, vitamin
E, folate, beta carotene, flavonoids, sulphoraphane,
phenolics, lutein, zeaxanthin
Kale Carotenoids, vitamin C, flavonoids, sulphur compounds
Kiwifruit Vitamin C, flavonoids, dietary fibre
Mint Flavonoids, menthol, volatile oils, terpenoids
Rosemary Terpenoids, flavonoids
Sage Terpenoids, flavonoids
Spinach Carotenoids (lutein and zeaxanthin), vitamin C, beta
carotene, folate, fibre, iron
Wheatgrass Coumarins
Yellow
Banana Potassium, dietary fibre, vitamins B6, C
Corn Dietary fibre, vitamin C, beta carotene, niacin, folate,
potassium, phenolics, carotenoids
Grapefruit Vitamin C, dietary fibre, flavonoids
Lemon Flavonoids, pectin, vitamin C
Nashi Small amount of vitamins and minerals, some dietary
fibre
Passionfruit Vitamin C, dietary fibre, riboflavin, niacin, iron
Peach Vitamin C, dietary fibre, beta carotene
Pear Dietary fibre, small amount of vitamins and minerals
Pineapple Vitamin C, fibre, small amount of other vitamins and
minerals
13
Colour Wheel of Plant Food Nutrition continued
Plant food Nutrition
Orange
Apricot Beta carotene, vitamin C, dietary fibre, flavonoids
Carrot Beta carotene, folate, dietary fibre
Mandarin Vitamin C, Dietary fibre
Mango Beta carotene, vitamin C, potassium, flavonoids, dietary
fibre, vitamin E
Nectarine Beta carotene, vitamin C, flavonoids, dietary fibre
Orange Vitamin C, dietary fibre, beta carotene, carotenoids,
pectin, flavonoids, phenolics
Rockmelon Vitamin C, beta carotene, carotenoids
Red
Apple Pectin, potassium, vitamin C, dietary fibre, boron,
flavonoids, phenolics
Capsicum Vitamin C, beta carotene, flavonoids, carotenoids,
phenolics
Cherry Vitamin C, dietary fibre, flavonoids, phenolics
Raspberry Lignin (dietary fibre), vitamin C, folate, anthocyanidins,
flavonoids, phenolics
Strawberry Vitamin C, dietary fibre, folate, flavonoids, phenolics
Tomato Lycopene, vitamins C, E, folate, dietary fibre, beta
carotene, phenolics
Pink
Pink Grapefruit Vitamin C, dietary fibre, flavonoids, lycopene
14
Papaya Carotenoids, vitamin C, fibre, papain, vitamin E
Pawpaw Beta carotene, flavonoids, magnesium, papain, vitamin
E
Watermelon Carotenoids, beta carotene, vitamin C, dietary fibre,
lycopene
Colour Wheel of Plant Food Nutrition continued
Plant food Nutrition
Purple
Beetroot Root: Folate, potassium, phenolics
Eggplant Dietary fibre, antioxidants
Grapes Dietary fibre, vitamin C, potassium, vitamin A,
flavenols, phenolics, vitamin E
Olive Vitamin E
Plum Vitamins C, E, potassium, carotenoids, phenolics,
flavonoids, dietary fibre
White
Cauliflower Vitamin C, dietary fibre, folate, indoles
Chives Sulphur compounds, flavonoids
Fennel Beta carotene, dietary fibre, folate, vitamin C, iron,
flavonoids, coumarins, phenolics, terpenoids, leafy tops
contain vitamin A
Garlic Protein, dietary fibre, potassium, iron, zinc, vitamin C,
sulphur compounds, phenolics
Ginger Coumarin, gingerols, diarylheptanoids, phenolics,
dietary fibre
Leek Fibre, iron, beta carotene, vitamins B6, C, E, thiamine,
folate, other B vitamins
Lychee Vitamin C, calcium, potassium, phosphorous
Onion Oligosaccharides, dietary fibre, vitamin C, beta
carotene, flavonoids, phenolics
Parsnip Vitamin C, E, niacin, potassium, dietary fibre
Shallots Beta carotene, vitamin C, dietary fibre
Blue
Blueberry Carotenoids, resveratol, vitamin C, dietary fibre,
flavonoids, phenolics, vitamin E
15
Health Benefits of Plant Foods A to Z
Nutrient Role in health
Antioxidant A substance that prevents oxygen-damage to cells. Antioxidants
combat free radicals and are believed to slow the ageing process
and help protect the body from cancer.
Anthocyanidins See flavonoids
Beta Carotene A form of carotenoid, beta carotene is transformed into vitamin A
by the body.
Boron An ultra-trace element, may be involved in hormone regulation
Calcium For healthy bones and teeth, also essential for healthy functioning
of muscles and nervous system
Carotenoids A group of powerful antioxidants found in yellow and orange fruits
and vegetables. Carotenoids may help reduce the risk of some
cancers, may enhance the immune system and may assist in the
prevention of cholesterol build up in the arteries.
Coumarins A potent antioxidant found in ginger, tumeric and cardamom
Diarylheptanoids A powerful type of antioxidant found in ginger, tumeric and
cardamom
Dietary Fibre Components of the diet that are not absorbed in the small
intestine. Includes insoluble (cellulose, hemicelluloses and lignin)
and soluble (pectin, gums and mucilages) fibres. Consuming
adequate fibre aids digestion, relieves constipation, lowers
cholesterol, improves diabetes and helps prevent cancer.
Flavonoids A large group of antioxidants, part of the phenolic group of
compounds. Evidence suggests flavonoids work as anti-cancer
agents, and against bacteria, viruses, inflammations and allergies.
They may also reduce clogging of arteries and help the actions of
vitamins C and E.
Folate A B vitamin, folate is used to make DNA and red blood cells. It
is especially important for women of child bearing age and in the
early stages of pregnancy to prevent neural tube defects in infants.
Gingerols A potent antioxidant found in ginger, tumeric and cardamom
Glucosinolates Powerful anti-cancer agents that boost the effect of other
antioxidants.
Indoles A type of sulphur compound involved in the suppression or
blocking of DNA damage, and reduction of tumour size. See
‘Sulphur Compounds’
16
Health Benefits of Plant Foods A to Z continued
Iron A mineral needed for the production of red blood cells and
muscles. Iron carries oxygen around the blood and is best
absorbed from animal sources.
Lignin A ‘woody’ type of insoluble fibre. See ‘Dietary Fibre’.
Lycopene A type of carotenoid that may help to prevent cancers of the
prostate, stomach and pancreas.
Lutein A type of carotenoid that has been shown to protect the
degeneration of eyesight.
Luteolin A type of flavonoid found mainly in citrus fruits.
Magnesium A mineral important for the healthy functioning of enzymes and
muscles.
Menthol Derived from the volatile oil of peppermint.
Niacin A B vitamin used to release energy from food and deliver it to cells
in the body.
Oligosaccharides A form of carbohydrate, unavailable for absorption in the small
intestine. Oligosaccharides are fermented by bacteria in the large
intestine and in large doses may cause wind.
Papain An enzyme that assists with protein digestion
Pectin A type of soluble fibre that helps reduce blood cholesterol levels
and regulate blood sugar levels. See ‘Dietary Fibre’.
Phenolics A large group of chemical compounds found in a wide range
of foods. Includes a range of antioxidants such as flavonoids,
catechins and anthocyanins.
Phosphorous A mineral essential for healthy bones and teeth and also plays a
role in the body’s energy, protein and genetic make up.
Potassium A mineral essential for healthy functioning of muscles and the
nervous system. Potassium may assist in the regulation of blood
pressure.
Protein A macronutrient essential for the growth, development and repair
of healthy cells.
Resveratrol A phenolic compound with a powerful anti-cancer effect. See
‘Phenolics’.
Riboflavin A B vitamin, riboflavin is involved in energy production. It is also
needed for healthy skin, hair and nails.
Sulphoraphane A type of sulphur compound, similar to indole that is involved in
blocking or suppressing DNA damage and reducing the size of
tumours. See ‘Sulphur Compounds’.
17
Health Benefits of Plant Foods A to Z continued
Sulphur
Compounds
Terpenoids A potent group of antioxidants.
Thiamin A B vitamin, thiamin is used in the production of energy and to
Vitamin A Essential for growing cells, good vision and healthy respiratory and
Vitamin B6 Used in the production and turnover of proteins in the body.
Vitamin C An antioxidant that enables the body’s absorption of iron, assists
Vitamin D Enables the absorption of calcium into bones and teeth.
Vitamin E A strong antioxidant, vitamin E is essential to protect cells from
Vitamin K Important for the formation of blood clots in open wounds after
Volatile Oils ‘Essential’ aromatic oils used in complementary therapy.
Zinc Used for a healthy immune system, strong eyesight, wound healing
Zeaxanthin A type of carotenoid that has been shown to protect the
A group of antioxidant compounds that enhance immune function,
reduce the size and number of tumour cells, assist in the excretion
of carcinogens andtrigger enzyme systems that block or suppress
damage to DNA.
maintain a healthy nervous system.
urinary systems. Beta carotene is transformed into vitamin A by
the body.
wound healing, is involved in the formation of collagen and may
reduce the severity of a common cold.
damaging effects of oxygen radicals.
injury.
and in a number of enzyme systems.
degeneration of eyesight.
18
Disassembling your Sunbeam Juice Life
1. Turn the power ‘Off ’ at the power outlet
and unplug the cord.
2. Separate the entire juicer body from the
motor body. Turn the locking nut on the
motor body to the left or anti-clockwise,
figure 12.
3. Release the juicer end nozzle from the
strainer cap, by turning to the right or
clockwise.
4. Release the strainer cap by turning
clockwise, figure 13.
5. Remove the juice strainer (blank strainer),
figure 14.
Note: If the strainer cap is too difficult to
release because food is compacted in it,
then separate the juicer body from the motor,
remove the end nozzle and get a good grip on
the strainer cap with a non-slip rubber glove.
Turn it to the right or clockwise.
6. Removing the juicing screw, figure 15.
19
Fast Clean Up
Clean up is fast when done immediately after
juicing.
1. Immerse the juicer body and its parts in
warm water, then rinse clean under running
water.
Care and Cleaning
Note: Ensure that the juicer is unplugged
from the power outlet prior to cleaning.
Thorough cleaning
To clean the juicer strainer use the hard
bristle brush. Tough to get out fibres can be
softened by soaking. Any remaining vegetable
fibers can be brushed off with a dry brush
when the strainer is completely dry. Keep
your strainer clean. A partially clogged juicer
strainer reduces juicer efficiency.
All parts are washable in warm soapy water
except the motor body.
Dry parts with a towel or let them drip dry in
dish rack.
Important: Do not use chemical cleaners or
scouring powders on the juicer parts. These
products will damage the machine parts and
finish.
2. Use a hard bristle tooth brush to remove
all pulp from the juice strainer; this is best
done under a tap with running water.
3. Wipe motor body clean with a damp cloth
or sponge.
If there are vegetable stains, soak the
affected parts overnight in a solution of white
vinegar diluted with an equal amount of
water. As an alternative, try the same recipe
with bicarbonate of soda. Vegetable stains on
the juicing screw are normal.
Dishwashing
All parts of the Sunbeam Juice Life,
excluding the motor body, can be placed in
the dishwasher for effortless cleaning after
juicing.
Do not place juicer parts close to the heater
element in a dishwasher. If the heating
element is on bottom, place the juicer parts
on the top rack only.
20
Recipes
VEGETABLE JUICES
Serving size = 1 cup
All recipes are designed to make 2 serves,
but the serve size may vary according to
vegetable sizes.
Orange Soother
5 large carrots
4 stalks celery
2 Lebanese cucumbers
1 clove garlic
Per serve
245KJ Carbohydrate 9.3g Protein 1.8g Fat 0.3g
Per 100ml
164KJ Carbohydrate 6.3g Protein 1.2g Fat 0.2g
V-8 Boost
2 large carrots
2 stalks celery
2 tomatoes
2 leaves silverbeet
2 stalks parsley
25g rocket
2 sprigs coriander
1 small red capsicum
1 clove garlic
Per serve
300KJ Carbohydrate 9.8g Protein 3.8g Fat 0.5g
Per 100ml
147KJ Carbohydrate 4.7g Protein 1.8g Fat 0.2g
Green Magic
4 stalks celery
2 tomatoes
2 sprigs coriander
1 green capsicum
1 clove garlic
Per serve
259KJ Carbohydrate 7.7g Protein 3.8g Fat 0.4g
Per 100ml
124KJ Carbohydrate 3.7g Protein 1.8g Fat 0.2g
Liquid Detox
3 large carrots
2 stalks celery
2 leaves silverbeet
¼ head (100g) red cabbage
2 sprigs dill
½ lemon (no rind)
Per serve
281KJ Carbohydrate 9.2g Protein 2.8g Fat 0.4g
Per 100ml
182KJ Carbohydrate 5.9g Protein 1.8g Fat 0.25g
Midday Pick-Me-Up
4 large carrots
4 stalks celery
3 sprigs parsley
16g piece ginger
Per serve
277KJ Carbohydrate 10.5g Protein 2g Fat 0.3g
Per 100ml
150KJ Carbohydrate 5.8g Protein 1.1g Fat 0.2g
21
Recipes continued
Heading
Rocket Fuel
4 carrots
2 cups alfalfa sprouts
3 stalks celery
2 fistfuls wheatgrass
Per serve
237KJ Carbohydrate 8g Protein 2.7g Fat 0.3g
Per 100ml
197KJ Carbohydrate 6.7g Protein 2.2g Fat 0.25g
Immune booster
1 ½ cups broccoli, chopped
3 carrots
¾ cup beetroot, chopped
Per serve
589KJ Carbohydrate 10g Protein 15g Fat 1g
Per 100ml
266KJ Carbohydrate 4.5g Protein 6.7g Fat 0.5g
Skin Tonic
1 red capsicum
¼ head white cabbage
3 tomatoes
2 sprigs parsley
Per serve
473KJ Carbohydrate 13.2g Protein 7.8g Fat 0.6g
Per 100ml
163KJ Carbohydrate 4.5g Protein 2.4g Fat 0.21g
Green Dream
450g broccoli
4 sprigs parsley
2 granny smith apples
1 large stalk celery
Per serve
661KJ Carbohydrate 19.9g Protein 11.3g Fat 0.8g
Per 100ml
282KJ Carbohydrate 8.55g Protein 4.84g Fat 0.38g
Popeye’s Pride
7 leaves spinach
4 sprigs parsley
3 carrots
Per serve
443KJ Carbohydrate 7g Protein 9.9g Fat 1.2g
Per 100ml
170KJ Carbohydrate 2.7g Protein 3.8g Fat 0.5g
Protector Punch
3 Carrots
1 small beetroot
½ red capsicum, no seeds
2 large silverbeet leaves
Per serve
332KJ Carbohydrate 10g Protein 4.9g Fat 0.6g
Per 100ml
215KJ Carbohydrate 6.5g Protein 3.2g Fat 0.4g
Fennel Fever
200g (½ head) lettuce
2 stalks celery
1 bulb fennel
Per serve
359KJ Carbohydrate 10.4g Protein 4.3g Fat 0.5g
Per 100ml
146KJ Carbohydrate 4.2g Protein 1.7g Fat 0.2g
22
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FRUIT JUICES
Serving size = 1 cup
All recipes are designed to make 2 serves,
but the serve size may vary according to fruit
sizes.
Detoxifier
3 apples
3 pears
1 lime (no rind)
Per serve
598KJ Carbohydrate 32.4g Protein 0.8g Fat 0.3g
Per 100ml
378KJ Carbohydrate 21.5g Protein 0.5g Fat 0.2g
Rise n’ Shine
2 oranges (no rind)
1 grapefruit (no rind)
1 papaya (seeds and skin removed)
1 thumb-sized piece ginger
Per serve
661KJ Carbohydrate 30g Protein 3.2g Fat 0.6g
Per 100ml
261KJ Carbohydrate 12.2g Protein 1.3g Fat 0.2g
Solar powered
½ pineapple
400g watermelon
2 oranges
1 pear
Per serve
640KJ Carbohydrate 30g Protein 3.2g Fat 0.6g
Per 100ml
259KJ Carbohydrate 12.2g Protein 1.3g Fat 0.25g
Wake up call
1 punnet strawberries
2 kiwifruit
1 banana
1 orange (no rind)
Per serve
543KJ Carbohydrate 24g Protein 3.7g Fat 0.3g
Per 100ml
396KJ Carbohydrate 17.9g Protein 2.7g Fat 0.24g
Lunchtime Lifter
1 punnet blueberries
1 pink grapefruit (no rind)
2 red apples (Pink Lady or Braeburn)
Per serve
772KJ Carbohydrate 39.6g Protein 2.3g Fat 0.6g
Per 100ml
284KJ Carbohydrate 14.6g Protein 0.9g Fat 0.2g
Free Radical Breakthrough
1 grapefruit (no rind)
2 kiwifruit
175g (1 cup, chopped) pineapple
100g mixed berries (fresh or frozen)
Per serve
506KJ Carbohydrate 21g Protein 3.8g Fat 0.5g
Per 100ml
198KJ Carbohydrate 8.3g Protein 1.5g Fat 0.2g
23
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Heading
Citrus Sunrise
1 pink grapefruit
2 oranges
½ punnet raspberries or strawberries
Per serve
406KJ Carbohydrate 17.2g Protein 2.6g Fat 0.5g
Per 100ml
180KJ Carbohydrate 7.6g Protein 1.2g Fat 0.2g
Summer daze
600g watermelon
½ pineapple
2 sprig mint
Per serve
510KJ Carbohydrate 24.4g Protein 2.1g Fat 0.7g
Per 100ml
203KJ Carbohydrate 9.7g Protein 0.8g Fat 0.3g
Mango Magic
300g mango flesh (about 2 mangoes)
1 orange (no rind)
1 pear
1 lemon wedge (no rind)
Per serve
693KJ Carbohydrate 35.5g Protein 2.5g Fat 0.5g
Per 100ml
270KJ Carbohydrate 13.8g Protein 1g Fat 0.2g
Cholesterol Crusher
2 apples
½ lemon (no rind)
1 lime (no rind)
1 mandarin (no rind)
1 orange (no rind)
Per serve
561KJ Carbohydrate 27g Protein 1.8g Fat 0.4g
Per 100ml
295KJ Carbohydrate 14g Protein 0.9g Fat 0.2g
Pipe Cleaner
2 apples
200mL cranberry juice
Per serve
497KJ Carbohydrate 26g Protein 1g Fat 0.3g
Per 100ml
208KJ Carbohydrate 11.2g Protein 0.4g Fat 0.12g
Lyco-luscious
6 watermelon triangles
1 pink grapefruit
2 sprigs mint
Per serve
503KJ Carbohydrate 23g Protein 2.2g Fat 1g
Per 100ml
134.8KJ Carbohydrate 6.4g Protein 0.6g Fat 0.3g
24
Enzyme Energiser
1 papaya
2 cups chopped pineapple
3 sprigs mint
Per serve
543KJ Carbohydrate 25g Protein 2.5g Fat 0.4g
Per 100ml
244KJ Carbohydrate 11.3g Protein 1.1g Fat 0.2g
Recipes continued
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MIXED VEGETABLE AND FRUIT JUICE
Serving size = 1 cup
All recipes are designed to make 2 serves,
but the serve size may vary according to fruit
and vegetable sizes.
Zinger
¼ small pineapple
2 Green apples
1 stalk Celery
1 sprig Mint
¼ small lemon
Per serve
459KJ Carbohydrate 23g Protein 1.3g Fat 0.3g
Per 100ml
301KJ Carbohydrate 15.3g Protein 0.9g Fat 0.2g
Purple haze
3 carrots
2 apples
1 small beetroot
Per serve
569KJ Carbohydrate 28g Protein 2g Fat 0.3g
Per 100ml
347KJ Carbohydrate 17.5g Protein 1.2g Fat 0.2g
White settler
3 green apples
3 stalks celery
16g piece ginger
Per serve
411KJ Carbohydrate 21g Protein 1g Fat 0.2g
Per 100ml
299KJ Carbohydrate 15.4g Protein 0.7g Fat 0.2g
Juice rush
¼ rockmelon
2 carrots
300g watermelon
half a lime
Per serve
312KJ Carbohydrate 14g Protein 1.4g Fat 0.45g
Per 100ml
126KJ Carbohydrate 5.6g Protein 0.55g Fat 0.2g
See the light
3 apples
4 large carrots
16g piece ginger
Per serve
697KJ Carbohydrate 36.4g Protein 1.6g Fat 0.4g
Per 100ml
323.4KJ Carbohydrate 16.9g Protein 0.8g Fat 0.17g
Whiter shade
2 carrots
2 stalks celery
1 apple
1 kiwi fruit, peeled
16g piece ginger
Per serve
382KJ Carbohydrate 18.2g Protein 1.55g Fat 0.25g
Per 100ml
283KJ Carbohydrate 13.4g Protein 1.1g Fat 0.2g
25
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Magenta magic
1 small beetroot
2 carrots
2 apples
¼ small pineapple
Per serve
633KJ Carbohydrate 32g Protein 2.4g Fat 0.3g
Per 100ml
352KJ Carbohydrate 17.7g Protein 1.3g Fat 0.2g
Lyco-virgin Mary
3 tomatoes
1 stalk celery
1 carrot
Per serve
217KJ Carbohydrate 6.8g Protein 2.9g Fat 0.3g
Per 100ml
120KJ Carbohydrate 3.7g Protein 1.6g Fat 0.15g
Cleanser cocktail
3 large carrots
1 stalk celery
1 pear
1 small beetroot
Per serve
414K Carbohydrate 20g Protein 1.9g Fat 0.25g
Per 100ml
320KJ Carbohydrate 15.4g Protein 1.5g Fat 0.2g
Water works
2 large carrots
2 green apples
2 stalk celery
Per serve
474KJ Carbohydrate 24g Protein 1.2g Fat 0.3g
Per 100ml
323KJ Carbohydrate 16.7g Protein 0.8g Fat 0.2g
Suddenly Soothing
2 pears
1 fistful watercress
½ lemon (no rind)
Per serve
431KJ Carbohydrate 22.8g Protein 0.9g Fat 0.2g
Per 100ml
266KJ Carbohydrate 14g Protein 0.6g Fat 0.15g
Pick up the Pace
4 carrots
1 apple
1 handful parsley
1 kiwi fruit
Per serve
434KJ Carbohydrate 20.5g Protein 1.8g Fat 0.3g
Per 100ml
293KJ Carbohydrate 13.9g Protein 1.2g Fat 0.2g
26
Recipes continued
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BABY FOOD
Making your own babies food is wonderful.
The Juice Life makes baby food suitable for
babies 6 months and over. We recommend
that you make sure your slow juicer has been
thoroughly cleaned before pureeing.
Tips for freezing baby food: Food can be
frozen in a clean ice cube tray in portions,
covered, and once frozen, transferred to a
resealable bag. Portions can then be thawed
as you need it.
Potato and Pumpkin
250g potatoes
320g pumpkin
1. Peel potato and chop into chunks. Peel
pumpkin and remove seeds. Cut into pieces
larger than the potato (as the potatoes take
longer to cook).2. Boil vegetables until
tender but do not overcook; drain and allow
to cool for 5 minutes.
2. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
3. Warm before serving.
Apple and Pear
1 medium green apple
2 large brown pears
1. Peel fruit and chop into chunks.
2. Boil fruit until tender but do not overcook;
drain and allow to cool for 5 minutes.
3. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed fruit
through the slow juicer. If it is too chunky
feed mixture through a second time.
4. Serve warm or cold.
Potato, Cauliflower, Broccoli and Cheese
1 small potato
140g cauliflower
95g broccoli
10g grated cheese
1. Peel potato and chop into chunks. Cut the
cauliflower and broccoli into pieces.
2. Boil the potato first until almost soft; then
add the other vegetables and cook until
tender but do not overcook; strain and
reserve a little of the liquid. Allow to cool
for 5 minutes.
3. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
4. Stir through the cheese and some of the
reserved liquid until a desired consistency
is achieved. Warm before serving.
Pumpkin, Zucchini and Sweet Potato
330g pumpkin
1 medium (170g) zucchini
125g sweet potato
1. Peel pumpkin and sweet potato and cut
into chunks. Peel the zucchini and cut into
rounds.
2. Boil the pumpkin and sweet potato first
until almost soft; then add the zucchini
and cook until tender but do not overcook;
drain. Allow to cool for 5 minutes.
3. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
4. Warm before serving.
27
Recipes continued
Heading
Pear, Banana and Papaya
1 large brown pear
1 small banana
¼ papaya
1. Peel pear and chop into chunks.
2. Boil pear until tender; drain and allow to
cool for 10 minutes.
3. Peel banana; chop into chunks. Peel
papaya and remove seeds; chop into
chunks.
4. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed fruit
through the slow juicer. If it is too chunky
feed mixture through a second time.
5. Serve warm or cold.
FRESH PASTA Serves 4
4 x 59g eggs
1 ½ teaspoons vegetable or olive oil
400g plain flour
1. Beat eggs together with oil.
2. Place the flour in a large bowl and make a
well in the centre.
3. Pour the egg mixture into the flour and mix
well; turn mixture out to surface and knead
until well combined.
4. Assemble slow juicer and attach the blank
strainer and the desired pasta attachment.
Tip: Lightly coat the juicing screw with an
olive oil spray. This makes the pasta making
process easier.
5. Have a clean tea towel ready to lay the
pasta on. It is also helpful if your hands
are well floured at all times.
6. Turn the unit on and start to drop small
amounts of dough a little at a time into the
juicer body.
Note: The pasta can be slow to start off with
– this is normal.
7. As the pasta comes out separate the
strands with your floured hands. Once the
pasta is at the desired length cut with a
knife then continue. Repeat until all of the
dough has been used.
Tip: To ensure you get all the dough from the
juicer body tear up 1-2 slices of bread and
place into the juicer body, this will push any
remaining dough out.
8. Leave the pasta to dry for up to 1 hour.
9. Cook pasta in plenty of salted boiling
water. The time taken will vary on the type
of pasta made. Once cooked dry well and
refresh under cold water; this with prevent
the pasta from cooking further.
28
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PASTES AND SAUCES
Salsa Verde Serves 4-6
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
1 cup extra virgin olive oil
1. Combine all ingredients in a bowl.
2. Assemble slow juicer with the blank
strainer and the grinding nozzle.
3. Turn slow juicer on and slowly add the
mixture into the juicer body. Once all of
the ingredients have passed through the
slow juicer, place through again.
Serving suggestion: Serve with grilled or
barbecued fish fillets or chicken breast
fillets.
Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
½ pine nuts, roasted
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
60g pecorino or parmesan, grated
1. Assemble slow juicer with the blank
strainer and the grinding nozzle.
2. Combine the basil leaves, pine nuts and
garlic in a bowl.
3. Turn slow juicer on and slowly add the
basil mixture into the juicer body.
4. Once the basil mixture has gone through
the slow juicer combine with remaining
ingredients and place mixture through the
slow juicer again. Stir through cheese.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Store remaining pesto in an airtight jar in the
refrigerator with a little extra oil on top to
prevent browning. Discard after 5 days.
Variations: Rocket and walnut Coriander and
almond.
29
Recipes continued
Laksa Paste
½ cup dried shrimp
3 large dried chillies, seeds removed,
chopped
1 tablespoon blachan (belecan) or
shrimp paste
6 thai shallots or eshallots, quartered
6 candle nuts
5 cloves garlic
4 kaffir lime leaves
¼ cup firmly packed Vietnamese mint leaves,
roughly chopped
3 fresh chillies, seeds removed, chopped
2 stalks lemon grass, white only, sliced thinly
1 large knob fresh galangal, sliced thinly
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons lemon juice
½ cup vegetable oil
1. Place shrimp and chillies in a small bowl;
pour over boiling water and stand for 15
minutes. Drain.
2. Wrap shrimp paste in a small piece
aluminium foil. Bake in oven, 180°C for
10 minutes.
3. Place all ingredients in a bowl and mix to
combine. Assemble slow juicer; attach the
blank strainer and the grinding nozzle.
4. Turn slow juicer on and slowly add the
mixture into the juicer body.
5. Repeat 2-3 times depending how
processed you want the mixture to be.
6. Cook mixture in a non stick frying pan
for 5 minutes, stirring constantly. Allow
mixture to cool before transferring to a
clean air tight container. Paste will keep in
the refrigerator for 3 days or in the freezer
for 3 months.
30
DIPS
Roasted Beetroot Dip Makes approx 3 cups
5 large (1.1kg) fresh beetroot
2
/3 cup (200g) natural yogurt
½ cup (120g) low fat sour cream
½ cup (125ml) orange juice
½ teaspoon cumin powder
1 tablespoon horseradish
1. Preheat oven to 200°C. Trim the beetroot
leaving a 2cm stalk attached. Wash
beetroot carefully removing all dirt but do
not damage the skin. Wrap each beetroot
individually in aluminium foil.
2. Place beetroot on a baking tray and bake
in oven for about 1- 1 ¼ hours or until
tender. Turn the beetroot every 15 minutes.
3. Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot into thin
wedges.
4. Assemble slow juicer with the blank
strainer and the puree nozzle.
5. Feed the beetroot through the slow juicer.
6. Transfer beetroot to a large bowl and
combine with remaining ingredients; mix
well. Refrigerate until needed.
Serve with crackers or sliced Turkish bread.
Recipes continued
Hummus
420g can chickpeas, rinsed, and drained
¼ cup tahini
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1. Combine ingredients in a bowl.
2. Assemble slow juicer with the blank
strainer and the puree nozzle.
3. Turn slow juicer on and slowly pour mixture
into the juicer body.
4. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
Serving suggestions: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°C for about 5 minutes or until crisp.
Baba Ghanoush
2 large eggplants
3 cloves garlic
2 tablespoons tahini
¼ cup lemon juice
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1. Pierce eggplants all over with a fork.
Cook eggplants under a griller until the
skin blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin.
2. Allow the eggplants to drain for 10 minutes
then roughly chop.
3. Combine eggplant with remaining
ingredients in a bowl.
4. Assemble slow juicer with the blank
strainer and the puree nozzle.
5. Turn slow juicer on and slowly add the
mixture into the juicer body.
6. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
31
Recipes continued
FROZEN FRUIT SORBETS
Summer Breeze Serves 4-6
1 mango or 3 frozen mango cheeks
250g strawberries
3 ripe bananas
2 passionfruit, chilled
1. If using fresh mango peel and cut flesh
away from seed. Remove hulls from
strawberries and cut in half or quarters if
large. Peel bananas.
2. Place all fruit except for passionfruit on a
tray in a single layer; cover with a plastic
bag or cling wrap and place in the freezer
until frozen.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
3. Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit
through the slow juicer. Once all of the
fruit has been put through the slow juicer,
add passionfruit pulp and stir to combine;
serve immediately.
Tropical Affair Serves 4-6
¼ small papaya
250g strawberries
2 bananas
½ cup frozen pitted cherries
2 passionfruit, chilled
1. Remove skin and seeds from the papaya.
Cut into cubes. Remove hulls from
strawberries and cut in half or quarters if
large. Peel bananas.
2. Place all fruit on a tray in a single layer;
cover with a plastic bag or cling wrap and
place in the freezer until frozen.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
3. Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit,
including frozen pitted cherries through
the slow juicer. Once all of the fruit has
been put through the slow juicer, add
passionfruit pulp and stir to combine; serve
immediately.
32
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Heading
Eyesight Delight Serves 4-6
½ rockmelon
½ papaya
2 peaches or nectarines
3 ripe bananas
1. Remove skin and seeds from the
rockmelon, papaya and peaches. Cut into
cubes. Peel bananas.
2. Place all fruit on a tray in a single layer;
cover with a plastic bag or cling wrap and
place in the freezer until frozen.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
3. Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit
through the slow juicer. Once all of the
fruit has been put through the slow juicer,
stir to combine; serve immediately.
Banana Dream Serves 4-6
6-8 ripe bananas
1 punnet blueberries or strawberries
1. Peel bananas. If using strawberries, remove
hulls and cut in half or quarters if large.
2. Place all fruit on a tray in a single layer;
cover with a plastic bag or cling wrap and
place in the freezer until frozen.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
3. Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit
through the slow juicer. Once all of the
fruit has been put through the slow juicer,
stir to combine; serve immediately.
33
‘Sunbeam’, is a registered trademark of Sunbeam
Corporation.
‘Juice Life’ is a trademark of the Sunbeam Corporation.
Made in Korea. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam's 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2004.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au or
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232.
Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
www.sunbeam.com.au
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.
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