HOMOGENIZING RECIPES
Nut Butter
2 or 3 cups of nuts
Peanut oil (or other nut oil)
Salt (optional/to taste)
Place small handfuls of nuts in the juicer. Allow the nuts to process before
placing the next handful in the chute. Most nuts will need small amounts
of oil added at times to keep the moisture level higher. Most nuts will
need to be processed multiple times to gain a smoother consistency.
Banana - Banana Berry
2 or 3 bananas (peeled)
6 to 12 berries (no stems or seeds)
Place items in a zip-lock style bag. Place the items in the freezer overnight.
It is helpful to cut the bananas into smaller pieces before freezing. Place the
frozen pieces into the juicer. The result is an ice cream or frozen
yogurt-type dessert. You may run the item through multiple times to
increase creaminess.
Baby Food
Fruits and/or vegetables (cleaned, no stems, rinds or seeds)
Place fruits or vegetables into the chute. Most items should be processed twice.
Most baby food should be diluted with water due to strength of straight juice.
For taste or softness, some items may be cooked prior to processing.
MINCING AND CHOPPING RECIPES
Salsa
1 1/2 cups tomatoes (seeded)
1/4 cup red onions (peeled)
1 tbsp. garlic
1 tbsp. jalapeno
1 to 2 tbsp. cilantro - to taste (optional)
2 limes
Salt (to taste)
Freshly ground pepper (to taste)
The two limes are needed for the juice only. You may juice them first or
squeeze them for the juice. Process the first five items while alternating. If
the mixture seems too wet, some juice may be drained. Add the limejuice.
Stir. Salt and pepper to taste.
PASTA EXTRUSION RECIPES
Pasta Dough
3 cups semolina flour (most flours may be substituted)
3 eggs
1/8 tsp. salt
Water (as needed)
Place the flour on a large, flat surface. Make a bowl or well-type shape in
the pile of flour to hold the other ingredients. Beat the eggs. Add the eggs
and salt into the bowl of flour. Use fork to slowly incorporate the eggs into
the inner layers of flour. Once the eggs become incorporated into the flour,
begin kneading. Continue kneading until the dough becomes very firm.
If the dough does not feel dry enough, knead it by hand – adding
semolina to the dough as you knead. Start by dusting a non-porous
surface with semolina and place the dough on the dusted surface.
Sprinkle some more of the semolina over the top of the dough, then
knead the dough until it is smooth and very firm.
When you can set the dough on a clean countertop (without a dusting of
flour underneath it) and trust that it won't stick, the dough is ready.
Because of the size of the semolina grain, the dough may not be as smooth
as it would be with a flour-based dough.
Wrap the pasta dough into an airtight plastic-wrapped ball. Set dough
in a clean, dry area. Let it sit at room temperature for about an hour to
give the gluten inside the flour a chance to relax. If the dough isn't given
a chance to relax, it will be too stiff to work with and will yield tough
noodles. Once your dough has had a chance to rest, unwrap it and make
noodles.
(12 pages)
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