BELLA NutriPro

Spinach Juice

Mild flavored, spinach juice is sweet and enjoyable. Lemon adds a fresh bright note.

• 2 apples
• 1 bunch spinach
• 1/2 lemon, peeled, seeded

To ensure maximum results when juicing alternate between leafy, harder, and softer produce.

1. Cut apples in chunks. It is not necessary to remove seeds or stem. Add a handful of apple chunks to the hopper. Fold the spinach in tight bunches and feed into the hopper.
2. Add the rest of the apples and then the lemon.
3. Serve fresh and enjoy as a prelude to any meal.

Serves 1-2

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Virgin Bloody Mary

• 3 cups chopped tomatoes
• 1/4 onion
• 1 red bell pepper
• 1 celery stalk, with leaves
• 1 cucumber
• 1/2 teaspoon salt
• Cayenne pepper
• Fresh parsley, chopped

1. Cut vegetables in chunks. Alternate feeding tomatoes with the other vegetable chunks into the hopper.
2. Add salt and cayenne pepper to taste.
3. Pour fresh juice into chilled glasses to serve.
4. Decorate with fresh chopped parsley.

Serves 2

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Diana Stobo's Green Juice Cleanse

For best juice cleansing results, drink 1 quart daily for 2 days.

• 3 cucumbers
• 3 green apples, with skins
• 3 lemons, with skins, poles trimmed
• 2 fennel bulbs
• 1 bunch rainbow chard
• 1 bunch parsley
• 2 bunches celery

Tip: Have a large, 4-quart pitcher or spouted bowl on hand.

1. Cut cucumbers (with skins) in lengthwise quarters/wedges. Cut green apples, lemons and fennel into 1-inch chunks.
2. Alternate feeding cucumbers, apples, lemons, fennel and tightly rolled chard and parsley (with stems) into the hopper.
3. Stir carefully to mix juice.
4. Store remaining juice in airtight sealed containers. For a fresher taste, it should be consumed up to 72 hours after preparation.

Serves 2
Makes 16 cups

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Sweet Apple Romaine

• 4 apples, with skin
• 1 head romaine lettuce

1. Cut apples and romaine lettuce in chunks.
2. Alternate feeding apple and lettuce chunks into the hopper.
3. Serve in chilled glasses and drink immediately.

Serves 2

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Spicy Green Apple Mocktail

• 3 apples, with skin
• 6 kiwis, with skin
• 1/2 inch fresh ginger, more to taste

1. Cut apples, kiwis, and ginger in chunks.
2. Alternate feeding chunks into the hopper.
3. Ser ve in chilled glasses and drink immediately.

Tip: Store fresh ginger well wrapped in the freezer. Microwave for 15 to 30 seconds before cutting into chunks.

Serves 2

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Creamy Almond Milk

IMPORTANT: Almond skins taste slightly bitter. Almonds should be pre-soaked and skins removed, to produce a white almond milk with a pure, sweet taste.

• 1 cup raw almonds
• 2 cups filtered water, for soaking

1. Add raw almonds to the handled container and cover with water. Allow nuts to soak for at least 8 hours.
2. Drain the water into another container and reserve almond water.
3. Squeeze each almond, then rub the nuts to remove the skins. NOTE: If almond skins are difficult to remove, place the nuts into a large bowl, then pour 2 cups of boiling water over the nuts. Allow to sit for 5 minutes, then drain and discard this water. Remove almond nut skins.
4. To prepare almond milk, add equal parts reserved almond water and skinned almonds to the Cold Press Juicer hopper. NOTE: Add more or less almond water to adjust thickness or creaminess of the milk.
5. If a smooth, light milk is desired, place a cheesecloth or sturdy nut bag into the handled cup. Pour almond milk through the cloth, then squeeze to extract filtered almond milk. This step is optional.

Makes 2 cups

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Soybean Milk

Use unsweetened soy milk as a substitute for whole milk in cooking and baking. Prepare yellow cake, cream pie fillings, custard, pancakes, even fish chowder with fresh, nutritious soybean milk.

• 2 cups frozen, blanched, shelled soybeans
• 1-1/2 cups filtered water

1. Defrost soybeans.
2. To prepare soybean milk, add filtered water and defrosted soybeans to the Cold Press Juicer hopper.

Although it is strongly recommended that soybean milk be consumed immediately, any leftover milk can be stored in an airtight container and refrigerated for 2 to 3 days.

Makes 1-1/2 cups

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Banana Sorbet with Dark Chocolate Shavings & Chopped Pecans

One frozen medium banana has 110 calories and will produce 1/2 cup of delicious, cold creamy sorbet. Bananas are a very good source of vitamin B6, vitamin C, manganese, 3 g. fiber, 422 mg. potassium. Use bananas to add sweet creaminess to any frozen sorbet.

• 2 frozen bananas
• Chopped pecans
• Dark chocolate bar, 70% (or higher) cocoa

1. Store chocolate and nuts in the freezer. Freeze peeled bananas until solid.
2. Add frozen bananas to the hopper. Frozen banana sorbet will emerge out of the pulp spout. Collect all frozen sorbet.
3. Use a vegetable peeler to shave curls of frozen dark chocolate over scoops of banana sorbet.Top with chopped pecans to serve.

Serves 2-3

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Tropical Fruit Sorbet

• 1 cup mango chunks
• 1 cup pineapple chunks
• 1 cup red seedless grapes
• 1/2 cup strawberry preserves

1. Peel, clean, seed fruit and chop into 1 to 2-inch chunks.
2. Freeze prepared fruit until solid.
3. Alternate fruits when adding frozen fruit to the hopper. Frozen sorbet will emerge out of the pulp spout. Collect all frozen sorbet and mix.
4. Top scoops of fruit sorbet with strawberry or any preserves of your choice.

Serves 5-6

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