Recipes for your cold press juicer

Making fresh juice at home can help you feel better, look better, and have more energy. The recipes listed here will incorporate more fruits and vegetables into your diet and help enhance your health. There's no limit to the juicing combinations that you can make with your BELLA NutriPro Cold Press Juicer.

Vegetable Juice Recipes

Carrot

Carrot juice provides vitamin A, B vitamins, vitamin E and important minerals such as calcium.

  • 1 apple
  • 1/2 lemon, peeled, seeded
  • 1 lb. large carrots, including greens
  1. Cut apple in chunks. It is not necessary to remove seeds or stem. Cut carrots and lemon into chunks. Alternate feeding apple, carrots and lemon chunks into the hopper.
  2. Pour fresh juice into 2 chilled glasses and serve.

Serves 2

Spinach

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

Tomato-dill-soup

CAUTION: Never juice tomato stems or leaves as they can be poisonous.

  • 4 large beefsteak tomatoes
  • 1 cucumber
  • 1 bunch dill
  • 2 teaspoons of salt, to taste
  • 1 teaspoon red pepper flakes
  1. Cut tomatoes, cucumber and dill in chunks.
  2. Alternate feeding tomatoes, cucumber and dill chunks into the hopper.
  3. Serve; add salt and red pepper flakes to taste.
  4. Enjoy

Serves 2-3
Makes 2-1/2 cups juice

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

Green Juice Recipes

Green-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

Green-juice-wheatgrass

NOTE: Bunch wheatgrass into a small, tight ball and push through the hopper with either a carrot or the food pusher.To ensure maximum results when juicing alternate between leafy, harder, and softer produce.

  • 4 apples
  • 3 stalks celery
  • 2 cucumbers
  • 1 cup fresh spinach leaves
  • 1/2 cup fresh parsley
  • 3 oz. fresh wheatgrass (6 bunches)
  1. Cut apples in chunks. It is not necessary to remove seeds or stem. Cut celery and cucumbers into chunks.
  2. Add a handful of apple chunks to the hopper. Bunch spinach, parsley and wheatgrass into a small, tight ball and feed into the hopper. Alternate feeding apple, greens, celery and cucumber chunks into the hopper.
  3. Serve fresh juice in chilled glasses and drink immediately.

Serves 4-6

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

Wheatgrass

NOTE: Bunch wheatgrass into a small, tight ball and push through the hopper with the food pusher. To ensure maximum results when juicing alternate between leafy, harder, and softer produce.

  • 2 apples
  • 4 oz. fresh wheatgrass (8 bunches)
  • 1/2 lb. large carrots, including greens
  1. Cut apples in chunks. It is not necessary to remove seeds or stem. Cut carrots with greens into chunks.
  2. Add a handful of apple chunks to the hopper. Fold handfuls of the wheatgrass in tight bunches and feed into the hopper. Alternate feeding apple, wheatgrass and carrot chunks into the hopper.
  3. Serve fresh juice in chilled glasses and drink immediately.

Serves 3

Fresh Juice Recipes

Strawberry-lemonade
  • Zest from 2 lemons
  • 3 cups spring water
  • 1-1/2-inch ginger
  • 1 lb. fresh strawberries, tops removed
  • 2 lemons, peeled, seeded
  1. Add the zest of 2 lemons to a pitcher of cold spring water and stir well.
  2. Peel and seed lemons. Cut into chunks. Cut unpeeled ginger in chunks.
  3. Alternate feeding ginger, strawberries and lemon chunks into the hopper.
  4. Pour fresh juice into the pitcher and serve.

Serves 4

Spicy-green-apple
  • 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

Minty-apple-plum
  • 2 apples, with skin
  • 4 ripe plums, pits removed
  • 1/4 to 1/3 cup fresh mint leaves, packed

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

  1. Cut apples in chunks.
  2. Alternate feeding apple, plum and tightly rolled mint leaves into the hopper.
  3. Serve in chilled glasses and drink immediately.

Serves 2

Dairy Alternative Recipes

Almond

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

Vanilla-almond
  • 1-1/2 cups fresh almond milk
  • 1 vanilla bean* (may substitute 1 teaspoon vanilla extract)
  1. Open and scrape the vanilla bean into the almond milk.
  2. Mix well.

Makes 1-1/2 cups

Soybean

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

Frozen Dessert Recipes

Very-berry-granita
  • 1 cup fresh strawberry juice
  • 1 cup fresh blueberry juice
  • 1 cup fresh raspberry juice
  • 2 teaspoons lemon juice
  • 1 cup spring water
  1. Juice fruits in the Cold Press Juicer.
  2. Combine water and fruit juices, and stir well.
  3. Pour mixture into a chilled 13 x 9 inch glass pan.
  4. Freeze, stirring with a fork every 30 minutes until the mixture is firm.

Serves 3-4

Banana-sorbet-choc-pecan

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

Banana-split-sorbet
  • 1 cup banana chunks
  • 1 cup fresh strawberries
  • 2 tablespoons mini chocolate chips (optional)
  1. Freeze peeled banana and cleaned strawberries until solid.
  2. Alternate strawberries and bananas when adding to the hopper. Frozen sorbet will emerge out of the pulp spout. Collect all frozen sorbet.
  3. Sprinkle chocolate chips over sorbet to serve.
  4. Save unused sorbet in a sealed container in the freezer for a harder ice cream.

Serves 2-3

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

Simple juice combinations to get you started

  • Apple
  • White Cucumber
  • Tomato
  • Spinach
  • Pomegranate
  • Pineapple
  • Pear
  • Lettuce
  • Lemon
  • Jicama
  • Grapes
  • Grapefruit
  • Cranberry
  • Cilantro
  • Celery
  • Apple
  • White Cucumber
  • Tomato
  • Spinach
  • Pomegranate
  • Pineapple
  • Pear
  • Lettuce
  • Lemon
  • Jicama
  • Grapes
  • Grapefruit
  • Cranberry
  • Cilantro
  • Celery
  • Apple
  • Apple
  • White Cucumber
  • Tomato
  • Spinach
  • Pomegranate
  • Pineapple
  • Pear
  • Lettuce
  • Lemon
  • Jicama
  • Grapes
  • Grapefruit
  • Cranberry
  • Cilantro
  • Celery
  • Apple
  • White Cucumber
  • Tomato
  • Spinach
  • Pomegranate
  • Pineapple
  • Pear
  • Lettuce
  • Lemon
  • Jicama
  • Grapes
  • Grapefruit
  • Cranberry
  • Cilantro
  • Celery
  • Apple
  • Apple
  • White Cucumber
  • Tomato
  • Spinach
  • Pomegranate
  • Pineapple
  • Pear
  • Lettuce
  • Lemon
  • Jicama
  • Grapes
  • Grapefruit
  • Cranberry
  • Cilantro
  • Celery
  • Apple
  • White Cucumber
  • Tomato
  • Spinach
  • Pomegranate
  • Pineapple
  • Pear
  • Lettuce
  • Lemon
  • Jicama
  • Grapes
  • Grapefruit
  • Cranberry
  • Cilantro
  • Celery
  • Apple