Instruction
Booklet
Reverse Side
®
CJE-1000
Cuisinart Juice Extractor
vEgEtaBlES, FRuItS and thEIR kEy vItamInS and mInERalS
vEgEtaBlE
vItamInS
mInERalS
aSpaRaguS
A, B1 (thiamine), C, choline, folic acid
potassium
BEEtS and BEEt
gREEnS
A, C, chlorophyll, B6
calcium, potassium, choline and iron
CaBBagE
CaRROtS
CElERy
B6, C
A, C
iodine, potassium and sulfur
potassium, calcium, phosphorus and carotene
organic alkaline minerals (balances blood PH levels)
potassium
CuCumBERS
Good diuretic
FEnnEl
alkaline, calcium and magnesium content
kalE
A and chlorophyll
A, C, and chloropyll
A, C, and chloropyll
C
calcium
calcium
paRSlEy
paRSnIpS
RadIShES
SpInaCh
calcium
choline, phosphorus, potassium
calcium, iron, magnesium, phosphorous, potassium
A, B complex, chlorophyll
B1, B2, niacin
A, C
SummER SquaSh
pEppERS
potassium
calcium
tOmatOES
watERCRESS
C
C and chlorophyll
potassium, choline, phosphorous, sulfur and calcium
FRuItS
vItamInS
mInERalS
A, B1, B2, B6, biotin, folic acid and
pantothenic acid
choline, copper, iron, magnesium, manganese,
phosphorous, potassium, silicon, sodium and sulfer
applES
calcium, cobalt, iron, magnesium, phosphorous,
potassium
ChERRIES
A, C, B1, B2, folic acid and niacin
Contains powerful alkalizing properties.
CRanBERRIES
gRapES
A, C, B-complex and folic acid
A, B1, B2, C and niacin
calcium, iron, phosphorous, potassium and enzymes
calcium, copper, iron, magnesium, manganese
and phosphorous
gRapEFRuIt
lEmOnS
lImES
B-complex, C, E, K, biotin and inositol
C and citric acid
calcium, phosphorous and potassium
Very strong cleanser.
C and citric acid
Very strong cleanser.
mElOnS
A, B-complex and C
High in enzymes.
A, B-complex, B1, B2, B6, C, K, biotin,
folic acid and niacin
calcium, choline, copper, flourine, iron, manganese,
magnesium, phosphorous, potassium, silicon and zinc
ORangES
papayaS
A and C
High in enzymes and good cleanser.
calcium, iron, phosphorous and potassium
phosphorous and potassium
pEaChES
A, B1, B2, C, and niacin
pEaRS
A, B1, B2, C, folic acid and niacin
pInEapplES
StRawBERRIES
watERmElOnS
C
C
A
choline and potassium. High in enzymes.
calcium, phosphorous and potassium
chlorophyll, enzymes and good cleanser
3
antioxidant Berry Blast
rise and shine
Berries are packed with good-for-you antioxidants.
This juice is also a great base for a berry spritzer –
just add seltzer.
morning Zinger
A delicious way to get up and go.
Makes about 8 ounces
Makes about 10 ounces
2
1
1
¼
cups whole strawberries, about 8 ounces
cup raspberries
cup blueberries
1
1
½
3
handful fresh parsley, about 1 cup packed
medium apple, about 5 ounces
ounce fresh ginger, about 1-inch piece
medium carrots, about 10 ounces
lemon, peeled, about ¼ ounce
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the strawberries,
raspberries and blueberries.
®
1. Turn the Cuisinart Juice Extractor to speed 5.
Turn the unit on and juice the ingredients in the
order listed.
2. Increase to speed 4 and juice the lemon.
3. Stir juice and serve immediately.
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
• calc. 165mg • fiber 1g
Nutritional information per serving (8 ounces):
Calories 246 (7% from fat) • carb. 60g • pro. 5g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 6mg
• calc. 90mg • fiber 1g
Notable nutrients based on daily percentages:
Notable nutrients based on daily percentages:
Vitamin C 381% • Folate 27% • Manganese 124%
Vitamin A 829% • Vitamin C 167% • Iron 26% • Folate 35%
melon Cleanser
Citrus-C
It is recommended for melons to be eaten alone.
This refreshing juice is perfect first thing in the
morning.
This simple blend of orange and grapefruit makes
a delicious juice to start the day. You won’t want to
drink store-bought juice again!
Makes about two 8-ounce servings
Makes about 12 ounces
2
2
¼
¼
cups cantaloupe
1
1
medium to large orange, peeled, about 12
to 14 ounces (1 to 1½-cup segments)
large grapefruit, peeled, about 1 pound
(2-cup segments)
cups honeydew melon
cup fresh mint leaves
lime, peeled, about ¼ ounce
®
®
1. Turn the Cuisinart Juice Extractor to speed 1.
Turn the unit on and juice the cantaloupe and
honeydew.
1. Turn the Cuisinart Juice Extractor to speed 2.
2. Turn the unit on and juice the orange and
grapefruit.
2. Increase to speed 4 and juice the mint leaves
and then the lime.
3. Stir juice and serve immediately.
Nutritional information per serving (6 ounces):
Calories 157 (4% from fat) • carb. 39g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 0mg
• calc. 109mg • fiber 2g
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
• calc. 37mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin A 19% • Vitamin C 283% • Folate 24%
Notable nutrients based on daily percentages:
Vitamin A 124% • Vitamin B6 15% • Vitamin C 167%
4
Junior Juice
Super C Juice
Made just for kids, it is a great juice to introduce
to your children starting around 18 months since it
contains no citrus.
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 6 small servings
½
mango, about 4 ounces, peeled and cut
into 1-inch pieces
Makes about 2 servings
½
4
½
½
¼
large red pepper, about 6 ounces
medium carrots, about 12 ounces
large grapefruit, about 4 ounces, peeled
medium orange, about 3 ounces, peeled
lemon, about 1 ounce, peeled
8
2
medium carrots, about 1 pound
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.
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice the pepper.
3. Stir juice and serve immediately.
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 (4 ounces):
Calories 67 (4% from fat) • carb. 17g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 53mg
• calc. 30mg • fiber 1g
Notable nutrients based on daily percentages:
Nutritional information per serving (8 ounces):
Calories 94 (4% from fat) • carb. 24g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg
• calc. 72mg • fiber 1g
Vitamin A 258% • Vitamin C 20%
Notable nutrients based on daily percentages:
Vitamin A 441% • Vitamin C 188% • Beta Carotene
10932mcg • Potassium 605mg
from the garden
veggie Juice plus
A rainbow of veggies, chock full of nutrients,
all in one glass.
Orange, peach
and mango Juice
Makes about two 7-ounce servings
This sunny beverage is full of vitamin C,
and is a great base for smoothies.
1
tomato, about 5 ounces
½
½
1
cucumber, about 5 ounces
lemon, peeled about ½ ounce
handful parsley, about 1 cup packed
Makes about 12 ounces
½
1
mango, peeled, about 5 ounces
medium orange, peeled, about
6 to 7 ounces
3 to 4 kale leaves
½
2
medium beet, about 2 ounces
carrots, about 8 ounces
2
peaches, pits removed
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the mango and orange.
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the tomato.
2. Increase to speed 3 and juice the peaches.
3. Stir juice and serve immediately.
2. Increase to speed 3 and juice the cucumber and
lemon.
Nutritional information per serving (12 ounces):
Calories 252 (4% from fat) • carb. 64g • pro. 4g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 99mg • fiber 2g
3. Increase to speed 5 and juice the parsley, kale,
beet and carrots.
4. Stir juice and serve immediately.
Notable nutrients based on daily percentages:
Vitamin A 43% • Vitamin B6 19% •Vitamin C 255%
• Folate 21%
Nutritional information per serving (7 ounces):
Calories 116 (7% from fat) • carb. 26g • pro. 5g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 137mg
5
• calc. 152mg • fiber 2g
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 • fiber 2g
Notable nutrients based on daily percentages:
Vitamin A 548% • Vitamin B6 20% • Vitamin C 184%
• Iron 20% • Folate 31%
notable nutrients based on daily percentages:
Vitamin A 293% • Vitamin C 51% • Folate 25% • Iron 12%
Super greens
Rich in chlorophyll and vitamins,
this juice is a super health drink.
green Zing
Makes four 5-ounce servings
Makes about 10 ounces
1
medium cucumber (peeled if waxy)
bunch kale, about 3 to 4 stalks
bunch parsley
handfuls spinach
two-inch piece ginger
celery stalks
¹⁄
5
cucumber, about 3 ounces
ounces assorted greens (kale, chard,
beet greens)
cup packed spinach leaves
cup green herbs (parsley, cilantro, mint)*
medium celery stalks
³
½
½
3
1
5
1
1
2
2
medium carrots, about 8 ounces
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice the cucumber.
®
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.
2. Increase to speed 5 and juice the greens,
spinach, herbs, celery and carrots.
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
• calc. 52mg • fiber 2g
3. Stir juice and serve immediately.
* Juiced greens definitely have a strong flavor –
experimenting with different types and amounts
of herbs, like cilantro, gives the juice a nice herbal
note.
Notable nutrients based on daily percentages:
Vitamin A 41% • Vitamin C 24% • Potassium 356mg
• Folate 13%
Nutritional information per serving (10 ounces):
Calories 216 (9% from fat) • carb. 46g • pro. 11g
• fat 1g • sat. fat 2g • chol. 0mg • sod. 340mg
• calc. 233mg • fiber 2g
veggie detox
Cleanse your system with this delicious veggie juice
Makes about 10 ounces
Notable nutrients based on daily percentages:
Vitamin A 1365% • Vitamin C 461% • Thiamin 28%
• Folate 67%
½
1
1
2
1
2
lemon, peeled, about 1 ounce
handful parsley, about 1 cup packed
cup spinach leaves, about 1 cup packed
Swiss chard leaves
medium apple, about 4 to 5 ounces
carrots, about 6 ounces
Iron Boost
Makes two 4-ounce servings
2
2
½
1
2
large handfuls fresh spinach
stalks fresh kale
bunch parsley
beet with greens
medium carrots
®
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.
®
1. Turn the Cuisinart Juice Extractor to speed 5. Turn
the unit on and juice ingredients in order listed.
3. Stir juice and serve immediately.
2. 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
1. Turn the Cuisinart Juice Extractor to speed 5.
Turn the unit on and juice all ingredients in the
order listed.
Notable nutrients based on daily percentages:
Vitamin A 848% • Vitamin C 247% • Iron 39% • Folate 51%
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
• calc. 72mg • fiber 1g
garden patch
These garden vegetables make a nice and light
cooling beverage.
Notable nutrients based on daily percentages:
Vitamin A 231% • Vitamin C 191%
• Beta Carotene 6833mcg
Makes about four 6-ounce servings
3
medium tomatoes, about 8 to 10
ounces
½
½
1
2
1
large cucumber, about 6 ounces
lime, peeled, about ½ ounce
handful parsley, about 1 cup packed
sprigs cilantro
medium red pepper, about 9 to 11
ounces
refreshers
apple, Beet
and Fennel Juice
A sweet juice, this combination is bright
in color and packed with nutrients,
including 608mg of potassium.
¼
jalapeño pepper, seeds discarded
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice the tomatoes,
cucumber and lime.
Makes about 2 servings
½
2
1
medium orange, about 3 ounces, peeled
medium apples, about 10 ounces
medium beet, about 5 ounces
bulb fennel, about 3 ounces
2. Increase to speed 5 and juice the parsley, cilantro,
red pepper and jalapeño.
3. Stir juice and serve immediately.
¼
Nutritional information per serving (6 ounces):
Calories 48 (9% from fat) • carb. 11g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg
• calc. 43mg • fiber 1g
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the orange.
2. Increase the speed to 5 and juice the remaining
ingredients.
Notable nutrients based on daily percentages:
Vitamin A 85% •Vitamin C 309% • Folate 13%
3. Stir juice and serve immediately.
Nutritional information per serving (8 ounces):
Calories 130 (3% from fat) • carb. 33g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 79mg
• calc. 53mg • 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.
Notable nutrients based on daily percentages:
Vitamin C 49% • Folate 26%
Makes about 2 servings
afternoon “pick me up”
1 to 2
6
1
leaves beet greens
sprigs parsley
medium orange, about 6 ounces,
peeled
This light and zesty cooler is perfect
for a late-day lift.
Makes about 2 servings
4
1
kale leaves
cup packed spinach leaves,
about 1 ounce
2
½
1
cups grapes
lemon, peeled, about 1 to 2 ounces
cup packed mint leaves
2
medium apples, about 10 ounces
½
2
ounce ginger, about a 1-inch piece
medium apples, about 10 ounces
7
®
1. Turn the Cuisinart Juice Extractor to speed 2.
3. Stir juice and serve immediately.
Turn the unit on and juice the grapes and lemon.
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
2. Increase to speed 5 and juice the mint, ginger
and apples.
3. Stir juice and serve immediately.
Notable nutrients based on daily percentages:
Vitamin A 171% • Vitamin C 194% • Folate 51%
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:
coolers & spritzers
Vitamin A 14% • Vitamin C 37%
watermelon-pear
detox Juice
pineapple mint Spritzer
Refreshing on a hot summer day.
Makes about 5 servings
Recharge your body with this delicious juice.
3
cups 1-inch cubed pineapple,
about 1 pound
Makes 2 servings
2
cups 1-inch cubed watermelon,
¼
6
cup packed fresh mint leaves
ounces unflavored seltzer
about 9 ounces
1½
1
medium pears, about 12 ounces
medium lime, peeled
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice the pineapple and mint.
®
1. Turn the Cuisinart Juice Extractor to speed 1.
Turn the unit on and juice the watermelon.
2. Stir juice and add the seltzer. Pour over ice and
serve immediately.
2. Increase to speed 4 and juice the pears and lime.
3. Stir juice 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
• calc. 29mg • fiber 1g
Nutritional information per serving (8 ounces):
Calories 147 (2% from fat) • carb. 39g • pro. 2g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 35mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin C 128% • Manganese 125%
Notable nutrients based on daily percentages:
Vitamin C 45% • Beta Carotene 419mcg
• Lycopene 5782 mcg
mango Spritzer
We love fresh mango juice, but other fresh fruit
juices like kiwi or grape would work well when
paired with seltzer on ice.
Refresher tonic
Light and delicious, a perfect juice for any time
of day.
Makes about 4 servings
Makes about 8 ounces
1½
4
fresh mangoes, peeled and pits removed
ounces unflavored seltzer
1
1
handful parsley, about 1 cup packed
cup packed spinach leaves
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the mangoes.
¼
3
2
lemon, peeled, about ¼ ounce
medium celery stalks, about 4 ounces
small to medium apples, about 10 ounces
2. Stir juice and add the seltzer. Pour over ice and
serve immediately.
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
®
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.
8
Notable nutrients based on daily percentages:
Vitamin A 24% •Vitamin C 72% • Beta Carotene 691mcg
smoothies
papaya pineapple “Smoothie”
apple ginger Fizz
This tropical blend is loaded with great enzymes
that aid in digestion.
This beverage is super gingery. Cut back on the
amount of ginger if a less sharp drink is preferred.
Makes about 12 ounces
Makes 2 servings
2
cups papaya, peeled, with seeds
discarded
1
1
8
one-inch piece of ginger
medium apple
ounces seltzer or sparkling water
1
½
2
cup mango, peeled and pit removed
lemon, peeled, about ¾ ounce
cups pineapple, skin and core
discarded
®
1. Turn the Cuisinart Juice Extractor to speed 5.
Turn the unit on and juice the ginger and apple.
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the papaya and mango.
2. Stir juice and add the seltzer. Pour over ice and
serve immediately.
2. Increase to speed 3 and juice the lemon and
pineapple.
Nutritional information per 6-ounce serving:
Calories 82 (2% from fat) • carb. 21g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod 16mg
• calc. 6mg • fiber 2g
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
• calc. 128mg • fiber 3g
Notable nutrients based on daily percentages:
Potassium 97mg
Notable nutrients based on daily percentages:
Vitamin A 90% • Vitamin B6 31% • Vitamin C 564%
• Folate 44%
Cucumber mint Cooler
Use garden-fresh cucumbers for this warm
weather cooler.
tropical power Juice
Makes two 6-ounce servings
Makes two 6-ounce servings
1
1
kiwi, about 4 ounces
cup grapes
1
1
1
6
1
medium orange, peeled
mango, peeled and pit removed
peach, pit removed
strawberries, hulls removed
tablespoon protein powder
½
½
1
lime, peeled, about ½ ounce
cucumber, about 6 ounces
cup packed mint leaves
½
ounce fresh ginger, about a 1-inch
piece
®
1. Turn the Cuisinart Juice Extractor to speed 2. Turn
the unit on and juice all fruits in the order listed.
®
1. Turn the Cuisinart Juice Extractor to speed 1. Turn
the unit on and juice the kiwi, grapes and lime.
2. Pour juice into a blender or sealable container.
2. Increase to speed 4 and juice the cucumber, mint
and ginger.
3. Add protein powder and blend or shake up.
Serve immediately.
3. Stir juice and 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
• calc. 57mg • fiber 1g
Nutritional information per serving (6 ounces):
Calories 95 (6% from fat) • carb. 23g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 9mg
• calc. 74mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin A 22% • Vitamin C 141% • Riboflavin 24%
• Thiamin 30%
Notable nutrients based on daily percentages:
Vitamin A 15% • Vitamin C 105%
9
3. Blend on high until smooth, about 1 minute.
4. Serve immediately
Sunshine Smoothie
Makes 32 ounces
note: This smoothie will be room temperature. If
desired, blend in some ice cubes once smooth.
½
½
1
lemon-peeled, about 1 ounce
ounce ginger, about 1-inch piece
pound carrots
medium orange, peeled and cut into
sections
Nutritional information per serving:
Calories 120 (6% from fat) • carb. 30g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 16 mg
• calc 67mg • fiber 6g
1
Notable nutrients based on daily percentages:
2
medium peaches, about 10 to 12
ounces, pitted, peeled and cut into
large cubes
Vitamin A 106% • Vitamin C 81%
1
1
cup fresh pineapple, skin and core
vitamins with spirits
discarded
cup frozen mango
white Sangria
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice the lemon.
Take sangria to the next level by using
fresh juice in the mix.
2. Increase the speed to 5 and juice the ginger and
carrots. Pour into the jar of a Cuisinart Blender.
®
Makes about 9 servings
3. Add the remaining ingredients and blend on high
speed until smooth, about 45 seconds.
2
1
1
peaches, pitted, one kept as is and the
other cut into ½-inch pieces, divided
cup 1-inch cubed pineapple, about
6 ounces, divided
medium orange, peeled, half kept as
is and the other half cut into ½-inch
pieces, divided
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
• calc 67mg • fiber 6g
Notable nutrients based on daily percentages:
Vitamin A 393% • Vitamin C 100% • Folate 12%
1
medium apple, half kept as is and
the other half cut into ¼-inch slices,
divided
1
¼
¹∕
bottle white wine
cup cognac
cup grand marnier
Superfood Smoothie
This smoothie utilizes the fiber-rich pulp of
vegetables to maximize the health benefits
of both juice and pulp. You will be amazed how
great it tastes!
®
³
¼ to ¹∕
cup simple syrup*
³
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice 1 peach, ½ cup of
pineapple and ½ orange.
Makes about 32 ounces
2
medium apples
½
1
1
cup water
large ripe banana, quartered
medium peach, pitted and cut into
1-inch cubes
cups assorted berries (any desired
combination: strawberry, blueberry
raspberry)
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.
2
*
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.
2
cups reserved green vegetable pulp
®
1. Turn the Cuisinart Juice Extractor to speed 3.
Turn the unit on and juice the apples.
Nutritional information per serving (4 ounces):
Calories 198 (1% from fat) • carb. 21g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 0mg
• calc. 13mg • fiber 1g
2. Pour the apple juice and water into the blender jar
®
of a Cuisinart Blender. Add the banana, peach,
berries and pulp.
10
Notable nutrients based on daily percentages:
Nutritional information per serving (4 ounces):
Calories 88 (4% from fat) • carb. 8g • pro. 2g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 114mg
• calc. 29mg • fiber 1g
Vitamin C 33% • Potassium 117mg
grand mimosa
Notable nutrients based on daily percentages:
Vitamin A 37% • Vitamin C 64%
The Grand Marnier is optional, but it is a way to
make the drink special.
Makes about 10 servings
Citrus margarita
5
medium oranges, about 2 pounds,
peeled
Makes about 4 servings
®
6
1
limes, peeled
medium orange, about 6 ounces,
peeled
2
1
ounces grand marnier
bottle sparkling white wine (prosecco
or Champagne)
1
cup tequila
cup grand marnier (adjust to taste)
cup simple syrup*
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the oranges.
½ to ²∕
¼
³
®
2. Stir juice and add Grand Marnier . Add sparkling
wine and serve immediately.
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice limes and orange.
Nutritional information per serving (4 ounces):
Calories 112 (1% from fat) • carb. 10g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 30mg • fiber 1g
2. Stir juice and add to a pitcher. Add the remaining
ingredients and adjust to taste. Pour over ice and
serve immediately.
Notable nutrients based on daily percentages:
* 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.
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.
Nutritional information per serving (5 ounces):
Calories 342 (1% from fat) • carb. 27g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg
• calc. 48mg • fiber 1g
Makes about 6 servings
6
1
medium tomatoes, about 2 pounds
lime, peeled
Notable nutrients based on daily percentages:
Vitamin C 83%
¼
¼
red bell pepper
jalapeño
cup packed parsley, about 1 ounce
stalk celery
pinches freshly ground black pepper
teaspoon sea salt
Campari and
¹∕
1
³
grapefruit Spritzer
The grapefruit offsets the Campari very nicely
in this twist on a classic apéritif.
2
¼
4
Makes four 7-ounce drinks
drops hot sauce
ounces vodka
2
large pink grapefruits, about
14 to 16 ounces each
5
®
3
12
ounces Campari
ounces seltzer
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the tomatoes and lime.
2. Increase to speed 4 and juice the peppers,
parsley and celery.
®
1. Turn the Cuisinart Juice Extractor to speed 2.
Turn the unit on and juice the grapefruits.
3. Stir juice and add to a pitcher. Add the remaining
ingredients. Taste and adjust seasonings
accordingly. Pour over ice and serve immediately.
2. Put the Campari into a pitcher filled with ice.
Pour in the grapefruit juice and stir.
11
3. Pour evenly among four glasses. Top each glass
with 3 ounces of seltzer and serve.
Carrot Fennel Sauce
with Orange
Nutritional information per serving:
Calories 97 (1% from fat) • carb. 18g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 13 mg
• calc 18mg • fiber 2g
This is a great sauce to serve with fish and seafood,
most notably shrimp.
Makes about 2∕ cup
3
Notable nutrients based on daily percentages:
Vitamin C 81%
1
1
teaspoon olive oil
small shallot, about ¼ ounce chopped,
or 1 tablespoon
¼
½
½
1
lemon peeled, about ¼ ounce
orange peeled, about 2 ounces
fennel bulb, about 4 ounces
dressing, sauces
and soup
pound carrots, about 8 medium carrots
Carrot ginger dressing
Delicious over a bed of mixed greens.
Makes about 4 servings
2
tablespoons unsalted butter, cut into
small cubes
tablespoons sliced basil
2
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.
½
2
pound carrots, about 4 medium carrots
ounces fresh ginger, about two 2-inch
pieces
®
2. While the shallot is sweating, turn the Cuisinart
Juice Extractor to speed 2. Turn the unit on and
juice the lemon and orange.
½
medium orange, about 3 ounces,
peeled
¼
1
lemon, peeled
large clove garlic
3. Increase to speed 5 and juice the fennel and
carrots.
2
1
4
1
tablespoons rice vinegar
tablespoon reduced-sodium soy sauce
teaspoons sesame oil
tablespoon honey
4. Add juice to the saucepan and bring to a simmer.
Allow sauce to simmer for about 30 minutes, until
reduced to about 2∕ cup.
3
5. Once reduced, whisk in both the butter and basil
immediately before serving.
¼
cup water
Nutritional information per serving (1 tablespoon):
Calories 51 (48% from fat) • carb. 6g • pro. 1g
• fat 3g • sat. fat 2g • chol. 6mg • sod. 38mg
• calc. 26mg • fiber 1g
pinch sea salt
®
1. Turn the Cuisinart Juice Extractor to speed 5.
Turn the unit on and juice the carrots, ginger,
orange and lemon. Reserve juice and pulp.
Notable nutrients based on daily percentages:
Vitamin A 155%
®
2. In the bowl of a Cuisinart Food Processor fitted
with the chopping blade, process the garlic until
finely 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.
Red pepper Reduction
This reduction, with its intense red pepper flavor,
is a great sauce for chicken and fish.
Makes about ¼ cup
Nutritional information per serving (2 tablespoons):
Calories 58 (64% from fat) • carb. 5g • pro. 0g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg
• calc. 11mg • fiber 1g
1
1
teaspoon olive oil
shallot, about ½ ounce
12
ounces red pepper juice, [about 2
pounds (4 medium peppers) juiced on
speed 3]
Notable nutrients based on daily percentages:
Vitamin A 59% • Beta Carotene 1451mcg
2
tablespoons unsalted butter, cut into
small cubes (optional)
12
Nutritional information per serving (1 cup):
Calories 87 (14% from fat) • carb. 17g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 818mg
• calc. 31mg • fiber 2g
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.*
Notable nutrients based on daily percentages:
Vitamin A 128% • Folate 33%
* note: Although thin, this sauce is very flavorful 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.
baked goods
potato Bread
Makes one 1-pound loaf
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
• calc. 17mg • fiber 1g
2
large russet potatoes, about 1 lb,
peeled
teaspoons dry active yeast
teaspoons granulated sugar
cups bread flour
teaspoons sea salt
tablespoon unsalted butter,
at room temperature
2¼
2
3
2
1
with butter (1 tablespoon)
Calories 122 (51% from fat) • carb. 14g • pro. 2g
• fat 8g • sat. fat 4g • chol. 15mg • sod. 6mg
• calc. 19mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin A 146% • Vitamin B6 34% • Vitamin C 719%
1½
1
tablespoons nonfat dry milk
large egg
Cold Borscht
This delicious yet simple cold soup is great to serve
on a warm day.
®
1. Turn the Cuisinart 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.
Makes about 4 cups
1
1
2
1
3
teaspoon olive oil
2. Put the potato juice, yeast and sugar into the
shallot chopped, about ½ ounce
medium carrots, about 5 ounces
pound red beets
cups vegetable broth
salt
®
bowl of a Cuisinart Stand Mixer fitted 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.
3. Put the flour, salt, butter, and dry milk in a
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.
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.
4. Continuing on speed 3, add the remaining flour
mixture, ½ cup at a time, mixing completely,
about 30 to 40 seconds, until no flour is visible
after each addition. The dough at first will be a
batter, and slowly, as the flour is added, the batter
will become a complete ball of dough that cleans
the sides of the mixing bowl.
®
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.
5. After the flour mixture has been incorporated (you
may not need all of the flour), mix on speed 3 for
3 to 4 minutes to knead the dough.
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.
13
6. Dust dough ball lightly with flour 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.
½
½
teaspoon pure vanilla extract
cup (1 stick) unsalted butter,
cold and cubed
1. Preheat oven to 350°F. Butter and lightly flour a
13 x 9-inch baking pan; reserve.
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.
®
2. Turn the Cuisinart Juice Extractor to speed 5.
Turn the unit on and juice the apples.
8. While dough is rising, preheat oven to 375°F.
3. Stir juice and measure out ¾ cup; reserve (save
the remaining juice for another use).
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.
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 flour, baking
soda, salt and spices. Reserve.
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
®
6. Using a Cuisinart Stand or Hand Mixer fitted 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, finishing with the dry ingredients.
Notable nutrients based on daily percentages:
Riboflavin 20% • Thiamin 19%
apple Cake
A not-too-sweet treat for your next brunch table.
7. Pour batter evenly into the prepared pan.
8. Combine all of the Crumb Topping ingredients
into a small bowl and mix with your fingers until
the mixture resembles a coarse meal. Spread
evenly over cake batter.
Makes 18 servings
Cake:
2
cups apple pulp (from about 8 medium
apples)
9. Bake for 35 to 40 minutes, or until a cake tester
comes out clean.
¾
1½
1
cup fresh apple juice
cups unbleached, all-purpose flour
teaspoon baking soda
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
½
½
¼
¼
¼
½
teaspoon sea salt
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
teaspoon ground cardamom
cup (1 stick) unsalted butter, cubed and
at room temperature
Carrot Cupcakes
Extra-moist carrot cupcakes, topped with Cream
Cheese Frosting, make a delicious treat.
Makes 12 cupcakes
¹∕
³
cup granulated sugar
cup packed light brown sugar
large egg
Cake:
¹∕
³
½
¾
pound carrots, about 4 medium carrots
cup plus 2 tablespoons unbleached,
all-purpose flour
1
Crumb topping:
½
tablespoon unsweetened cocoa
powder
1
cup unbleached, all-purpose flour
½
1
¼
½
cup packed light brown sugar
teaspoon ground cinnamon
teaspoon sea salt
cup toasted and chopped walnuts
or pecans
1
1
½
½
teaspoon ground cinnamon
teaspoon baking powder
teaspoon baking soda
teaspoon sea salt
14
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
½
½
2
cup granulated sugar
cup packed dark brown sugar
large eggs
½
1
¾
cup plus 2 tablespoons vegetable oil
teaspoon pure vanilla extract
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
1
teaspoon pure vanilla extract
teaspoon sour cream
1. Preheat oven to 350°F. Butter and lightly flour a
12-cup muffin 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 flour, 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 muffin 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 fitted with the mixing beaters, mix on
medium-low until completely smooth. Add
the remaining ingredients and mix until just
combined.
©2010 Conair Corporation
Cuisinart is a registered
trademark of the Conair Corporation
®
Cuisinart
150 Milford Road
East Windsor, NJ 08520
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
• calc. 70mg • fiber 2g
Printed in China
09CE16531
Any trademarks or service marks of third
parties used herein are the trademarks or
service marks of their respective owners.
Notable nutrients based on daily percentages:
Vitamin A 82%
15
|