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Quick Juice Recipes
From fruit juices to jams, soups to sorbets, greens to grains—The Champion Juicer is a versatile appliance for creativity and flexibility in adding fresh fruits and vegetables to your diet.

2 oranges, peeled
1 lemon, peeled
1/2 cup raw sugar
Juice oranges and lemon. Add sugar to juice. Rerun pulp. Add water to make 1 quart. Serve with ice cubes.

2 apples, cored
1 medium beet
1 orange, peeled
3 carrots
Juice together in the order given.

1/2 pineapple, peeled
1/2 slice lemon
1/2 cup fresh cranberries
3 tablespoons raw sugar
Juice together in the order given. Add the sugar to the juice and stir.

Vegetable Juice Recipes

6 carrots
2 tomatoes
1 stalk celery
Juice together in the order given.

6 tomatoes
1 cup beet leaves, chopped
1 slice lemon
Juice together in the order given.

1/2 cup water
7 almonds
4 teaspoons sunflower seeds
4 pitted dates
1 pound spinach, OR other dark leafy green vegetable

Soak the nuts and dates in water overnight. Assemble the Champion for juicing. Run the mixture through the machine alternating it with approximately 1 lb. or leafy greens, such as spinach, comfrey, parsley, etc. Add a slight amount of water to the discarded pulp and rerun through the machine to completely extract all the values.


Spicy Jess Green Juice Recipe
8 Romaine lettuce leaves
1 yellow or orange bell pepper, seeded
1/2 bunch cilantro, cut into 3-inch length
1/2 bunch parsley, cut into 3-inch length
1 cucumber
1/2 to 1 jalapeno pepper, seeds removed
1 clove garlic
1 lemon
1-inch knob of ginger
Wash all the ingredients and run them through the juicer. Rerun pulp through juicer, being careful to wash your hands after handling jalapeno pulp. Substitute vegetables to your taste! 3 cups juice
Creamy Broccoli Soup
1 onion
1 stalk celery
1 tablespoon butter
6 cups broccoli florets and stems
1 potato
4 cups chicken broth
1/2 cup cream, optional
Ground black pepper and salt to taste
Shredded Cheddar cheese, optional
Using blank screen, puree onion and celery. Melt butter in medium stockpot, sauté onion and celery until tender. Using blank screen, puree broccoli and potato; add to pot. Mix any resulting vegetable juice and broth to make 5 cups. Simmer, uncovered, for 20 minutes. Stir in cream, if desired. Season with pepper and salt, and serve with Cheddar cheese. Makes 8 cups.
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