A Beautiful Recipe Gallery

Ingredients

• • Cherry tomatoes

Steps

1. 1. Remove stems and wash under running water.
2. 2. Insert the tomatoes into the hopper and extract.

Tip: Add grapes or pears if you prefer a lighter, more watery juice.

Ingredients

• • Ripe pineapple

Steps

1. 1. Peel the pineapple and slice lengthways to fit the hopper.
2. 2. Insert and extract.

Tip: Let unripe pineapples ripen to avoid mouth irritation from acids.

Ingredients

• • Kale (cut into ≤3 cm pieces)

Steps

1. 1. Wash thoroughly and cut to size.
2. 2. Insert and extract.

Tip: Juice with a pear to add moisture and sweetness to reduce bitterness.

Ingredients

• • Unpeeled apple(s), cored as desired

Steps

1. 1. Wash and slice to fit hopper.
2. 2. Insert and extract.

Tip: Drink fresh. Fuji apples (in season around November) are excellent for juicing.

Ingredients

• • Red grapes, separated from stems

Steps

1. 1. Wash grapes thoroughly.
2. 2. Insert and extract.

Tip: Juice with watermelon for great absorption and a light diuretic effect.

Ingredients

• • Melon 200 g
• • Apple 130 g
• • Pak choi 50 g
• • Celery 50 g

Steps

1. 1. Peel the melon and cut to fit hopper.
2. 2. Wash the apple and cut to fit hopper.
3. 3. Wash pak choi and celery; cut into ~3 cm pieces.
4. 4. Insert ingredients and extract.

Tip: Hami melon can be used instead of regular melon.

Ingredients

• • Chia seeds 10 g
• • Apple 150 g
• • Lemon 50 g (peeled)
• • Cucumber 70 g
• • Celery 50 g

Steps

1. 1. Peel lemon. Slice apple and cucumber to fit hopper. Cut celery to size.
2. 2. Extract the produce.
3. 3. Stir chia seeds into the extracted juice.

Ingredients

• • Apple 280 g
• • Ginger 5 g (peeled)
• • Pineapple 120 g (peeled)

Steps

1. 1. Peel ginger and pineapple; slice lengthways to fit hopper.
2. 2. Wash and cut apple.
3. 3. Insert and extract.

Tip: Apples and pineapples aid digestion; ginger’s heat boosts immunity.

Ingredients

• • Basil 4 g
• • Pineapple 220 g (peeled)
• • Green grape 100 g
• • Spinach 40 g

Steps

1. 1. Peel pineapple and slice lengthways.
2. 2. Rinse grapes; cut spinach and basil into ~3 cm pieces.
3. 3. Insert and extract.

Tip: Basil provides beta-carotene; grapes & pineapple add vitamins B and C for fatigue relief.

Ingredients

• • Apple mint 3 g
• • Kale 60 g
• • Green grape 330 g

Steps

1. 1. Rinse grapes. Cut apple mint and kale into ~3 cm pieces.
2. 2. Insert and extract.

Tip: Apple mint aids digestion; kale is rich in lutein and beta-carotene.

Ingredients

• • Orange 200 g (peeled)
• • Carrot 100 g
• • Apple 140 g

Steps

1. 1. Peel orange; wash carrot and apple; cut to fit hopper.
2. 2. Insert and extract.

Tip: Vitamin C from orange helps absorb beta-carotene and vitamin A from carrot.

Ingredients

• • Grapefruit 100 g (peeled)
• • Orange 70 g (peeled)
• • Pineapple 180 g (peeled)
• • Carrot 20 g

Steps

1. 1. Peel citrus and pineapple; cut carrot lengthways.
2. 2. Insert and extract.

Tip: Grapefruit enzymes + pineapple bromelain support digestion; vitamin C revives a tired body.

Ingredients

• • Pear 109 g
• • Angelica utilis 134 g
• • Green grape 118 g

Steps

1. 1. Rinse grapes. Slice pear to fit hopper. Cut angelica utilis into ~3 cm pieces.
2. 2. Insert and extract.

Tip: Angelica utilis and pear can ease hangovers; grapes supply organic acids to reduce fatigue.

Ingredients

• • Beet 20 g (peeled)
• • Apple 350 g
• • Lemon 20 g (peeled)

Steps

1. 1. Peel beet and lemon; wash and cut apple.
2. 2. Insert and extract.

Tip: Betaine from beets and quercetin from apples may help support healthy blood lipids.

Ingredients

• • Almonds 90 g
• • Water 300 ml
• • Sugar 2 tsp
• • Pinch of salt

Steps

1. 1. Rinse almonds; soak > 6 hours.
2. 2. Close the juice cap and pour water + almonds to process.
3. 3. Open the juice cap once purée is discharged.
4. 4. Sweeten with sugar and salt to taste.

Tip: You may use milk or soy milk instead of water.

Ingredients

• • Cashews 80 g
• • Water 300 ml
• • Sugar 2 tsp
• • Pinch of salt

Steps

1. 1. Rinse cashews; soak > 2 hours.
2. 2. Close the juice cap and pour water + cashews to process.
3. 3. Open the juice cap once purée is discharged.
4. 4. Sweeten with sugar and salt to taste.

Tip: Do not use more than 350 ml water when extracting nut milk.

Ingredients

• • Frozen blueberries 1 cup (150 g)
• • Frozen strawberries 1 cup (150 g)
• • Honey 2 Tbsp

Steps

1. 1. Place a container at the purée outlet.
2. 2. Add berries 1–2 pieces/spoon at a time.
3. 3. Mix in honey.

Tip: Frozen berries concentrate anthocyanins. Avoid overloading the machine at once.

Ingredients

• • Frozen bananas 2 (200 g)
• • Oreo-type cookies 5 (50 g)
• • Condensed milk 2 Tbsp

Steps

1. 1. Cut bananas into ~5 pieces each and freeze. Halve the cookies.
2. 2. Place a container at the purée outlet.
3. 3. Feed ingredients alternately (1–2 pieces at a time).
4. 4. Stir in condensed milk.

Tip: Crunchy cookies add texture and sweetness for great contrast.

Ingredients

• • Cherry tomatoes 500 g
• • Carrot 100 g
• • Onion 1/2
• • Garlic 3 cloves
• • Butter 1 tsp
• • Chicken or vegetable stock
• • Dried thyme 1/2 tsp
• • Fresh cream 2 Tbsp
• • Parmesan slivers
• • Salt & pepper

Steps

1. 1. Remove stems; wash tomatoes. Peel onion, garlic, and carrot; cut to fit hopper.
2. 2. Extract tomatoes, onion, garlic, and carrot.
3. 3. In a pan with butter over medium heat, sauté the purée; add thyme on low.
4. 4. Add juice and stock; bring to a boil.
5. 5. Stir in fresh cream and simmer ~10 minutes on low. Season to taste.

Ingredients

• • Medium flour 200 g
• • Egg 1
• • Brown sugar 60 g
• • Butter 60 g
• • Baking powder 3 g
• • Apple-carrot juice 70 ml
• • Apple-carrot purée 50 g
• • Cinnamon 1/2 tsp
• • Salt

Steps

1. 1. Wash apple and carrot; cut to fit hopper and extract to get juice & purée.
2. 2. Sift flour, baking powder, and salt.
3. 3. Cream butter, egg, and sugar; mix in 1/3 cup apple-carrot juice, cinnamon, sifted flour, and purée.
4. 4. Grease muffin pan; fill each cup ~1/7 to 1/8 full.
5. 5. Bake 20–25 minutes in a steam cooker.

Tip: Use an oven or air fryer as an alternative (≈180°C, ~20 minutes). Keep butter & egg at room temp.