more than just a juicer...materials make the novis vita juicer a world first in the field of kitchen...

More than just a juicer...

E-RECIPE BOOKLET

A WORLD FIRST IN THE FIELD OFMULTIFUNCTIONAL JUICERS

The Novis Vita Juicer, a new type of kitchen appliance from Novis USA, combines four functions in a single unit: juicing, pressing, blending and VITATEC® (combination of centrifuge and citrus press). The Novis Vita Juicer is a premium product developed in Switzerland for a natural and healthy lifestyle. Its high-quality manufacturing, innovative technology, product design as well as the responsible use of materials make the Novis Vita Juicer a world first in the field of kitchen appliances. This multi-functional juicer, which is available in 7 colors, is characterized, amongst other things,

by the following product advantages.

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MULTIFUNCTION - 4 Functions in one. Citromax®, Vitatec®, Juicing and Puree.

CITROMAX® - Engages the citrus press to yield maximum extraction of juice with pulp from lemons, limes, oranges and grapefruits with no effort. (patent-protected)

DROPHOLD® - Easy to operate spout prevents the flow of juice and any drips. (patent-protected)

QUIET OPERATION - Low noise volume.

VITATEC® - Produces nutrient rich, pulp-free juice with a smooth consistency using the citrus press (Citromax) and the centrifuge simultaneously. This function is unique to the Vita Juicer. (Patented)

AUTO SPEED - Simple one speed on/off operating system with an intelligent sensor that regulates speed and reacts automatically to different pulp consistencies without any manual adjustment. DC motor provides power and is energy efficient.

EASY CLEANING - Vita Juicer contains minimal parts to assemble and disassemble. All parts that come in to contact with juice are easily removed and dishwasher safe, even the centrifuge which can be dismantled into two parts.

PUREE PRESS - Presses foods such as vegetables (soft and hard), and fruits such as bananas and berries against the centrifuge squeezing out more of the nutrient rich juice and creating velvety purees.

JUICING - Allows maximum extraction from all types of fruits and vegetables from leafy greens to hard vegetables.

20% MORE - The multifunctional Vita Juicer produces 20% more juice than conventional juicers, plus it presses citrus juice, purees and can juice everything from leafy greens to hard and soft vegetables and fruits.

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RECIP

E GUID

ESECTION 1: VEGETABLE JUICES

POPEYE’S PUNCHHOUSE SALAD

PUMP UP THE BEET! BONE BUILDER

REDDY FOR THE DAY

SECTION 2: FRUIT JUICES & SMOOTHIESBERRY SMOOTHA HINT OF MINT

CITRUS SUNRISEGROOVY SMOOTHIE

QUITE A PEAR

SECTION 3: HEALTHY JUICE BLENDSFOUR CARATS

GREEN MACHINETHE 7 SEAS

GREEN MONSTERCUCUMBER-MELON MADNESS

SECTION 4: DELICIOUS MARINADESORANGE SOY MARINADE

CILANTRO LIME MARINADECHICKEN CURRY MARINADE

CHILI PEPPER MARINADEAPPLE MUSTARD MARINADE

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SECTION 5: SALAD DRESSINGSBEET & LEMON VINAIGRETTEYOGURT GRAPEFRUIT VINAIGRETTEHONEY, LIME, AND GARLIC VINAIGRETTECHERRY ORANGE VINAIGRETTELEMON PARMESAN VINAIGRETTE

SECTION 6: SWEET & SAVORY SAUCESHONEY HABANERO PEACH BBQ SAUCEBLUEBERRY BALSAMIC BBQ SAUCEBERRY SWEET SAUCELEMON DILL BUTTER SAUCESRIRACHA-PINEAPPLE GLAZE

SECTION 7: SOUPSSUMMER CORN SOUPTOMATO BASIL SOUPWATERMELON GAZPACHOCARROT AND GINGER SOUPCHILLED VEGETABLE SOUP

SECTION 8: COCKTAILSBLOODY MARYBLACKBERRY ORANGE CHAMPAGNE FIZZTEENY BIKINIHOT MAMALIFE’S A PEACH

SECTION 9: OTHER USES IN THE KITCHENHOMEMADE KETCHUPGRAPE MARMALADEMASHED OATS AND BANANA - BABY FOODLEMON BLUEBERRY POPSICLESOIL BE GONE - FACE MASK

RECIP

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5

ApplesThe old saying is true “an apple a day keeps the doctor away.” That’s because apples are proven to reduce the risk for cancer, cardiovascular disease, asthma and Alzheimer’s. Apples were also associated with improved outcomes related to cognitive decline of normal aging, diabetes, weight management, bone health, lung function, and peptic ulcers.

Bell Peppers are one of the most nutrient dense foods available. They are packed full of vitamin C, beta-carotene, vitamin K, thiamin, folic acid, and vitamin B6. They also have exceptional antioxidant properties. The red variety has significantly higher levels of nutrients but all types contain substances that have been shown to prevent clot formation and reduce the risk for heart attacks and strokes. Red bell peppers also offer protection against cancer and heart disease.

Blueberries have been known to protect the brain and eyes from oxidative stress. It also helps to improve both the learning capacity and motor skills.

CabbageYou may have never thought to drink cabbage juice before but the consumption of cabbage, by eating or its juice provides excellent levels of many known nutrients, including vitamin C, potassium, iron, and calcium. But perhaps more important than the nutrient content of cabbage is the phytochemical level. Cabbage and cabbage family members contain more phytochemicals with demonstrable anticancer properties then any other vegetable family. Phytochemicals in cabbage work primarily by increasing antioxidant defense mechanisms as well as improving the bodies ability to detoxify and eliminate harmful chemicals and hormones. The higher the intake of cabbage - family vegetables, the lower the rate of cancer, particularly breast cancer.

Cantaloupes are packed with carotenes, potassium and other valuable nutrients. Cantaloupe skin is also full of important nutrients and vitamins.

CarrotsCarrot is the king of vegetables. They have an excellent source of antioxidant compounds that help protect against cardiovascular disease and cancer. In addition carrots assist in the promotion of good vision, especially night vision. Extensive studies have shown that a diet including as little as 1 carrot per day cuts the rate of lung cancer in half.

CeleryPeople think celery is an empty vegetable, which isn’t the case at all. Celery is rich in potassium, sodium, vitamin C, fiber, as well as numerous other vitamins and minerals. Because it’s packed with potassium and sodium it makes a great electrolyte replacement drink. It is also very highly recommended to people who suffer from migraines.

Cucumbers, which are composed primarily of water have excellent health and skin benefits especially the skins of cucumbers. Cucumber skins have important minerals which contribute to the strength of connective tissue. Not only will your muscles, tendons, ligaments, cartilage, and bones be stronger, but it’s also shown to improve the complexion and health of your skin.

Ginger is generally regarded as an excellent substance that promotes the elimination of intestinal gas and relaxes and soothes the intestinal tract. Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting and cold sweating. Ginger has also been used to treat the nausea and vomiting associated with pregnancy. It is also an anti-inflammatory agent and has antioxidant properties.

Lemons are rich in vitamin C and potassium.

Oranges are a valuable aid in strengthening the immune system. They have also been shown to lower high blood pressure as well as cholesterol.

PineappleDid you know that pineapple not only aids indigestion but it has been used experimentally as an anti-cancer agent. It also has strong anti-inflammatory effects it reduces conditions such as acute sinusitis, sore throats, arthritis, and gout. You should drink pineapple juice to speed up recovery time from injuries and surgery. To maximize pineapples benefits, it should be drank by itself in between meals to prevent the enzymes being used up in digesting food. The Novis Vita Juicer allows you to juice the pineapple with its skin on which is also full of valuable minerals, vitamins, and nutrients. Simply cut pieces of pineapple and place them inside of the feed shoot. Drink juice immediately.

Pomegranate juice is rich in antioxidants. It is particularly useful in improving heart and vascular health. Its consumption may also inhibit viral infections.

SpinachDid you ever know why Popeye was so strong after eating spinach? It’s because spinach has the remarkable ability to restore energy. Spinach has twice as much iron as most other greens. Other benefits include improving the quality of blood and is a strong protector against cancer, especially when it comes to breast cancer. Study show that the more spinach women eat the less likely they are to get breast cancer. TomatoesAt one time, tomatoes were believed to be poisonous but now they are one of the leading vegetable crops of the world. All tomatoes are delicious and nutritious but red tomatoes have up to four times the amount of beta carotene than green tomatoes. They are an excellent source of vitamin C, carotenes, biotin, and vitamin K. They also contain a good amount of folic acid and dietary fiber as well. Recently tomatoes have received attention because of their leukopenia content. This red carotene has been shown to be extremely protective against the major cancers, including breast, colon, lung, skin, and prostate cancer. It has also been shown to lower the risk of heart disease, cataracts, and macular degeneration.

Watermelon is an excellent source of pure water. It is also low in calories, and when juicing with the rind, the nutritional quality improves dramatically, as the nutrients are highly concentrated in the rind and seeds.

JUIC

ING

FUNC

TION

SCentrifugal Juicing:Ideal for juicing hard fruits and vegetables• Fruit and vegetable juice • Vinaigrettes • Soups • Cocktails • Marinades

Citromax:Yields citrus juice with pulp but without seeds. • Citrus juice for people who like pulp• Cocktails

Pureeing: Acts like an automatic food mill; removesseeds and skins from soft fruit and vegetables.• Smoothies • Fresh tomato sauce • Baby food• Sweet dessert sauces • Savory sauces• Ice pops and desserts • Fruit curd for pies• Helpful tool to create fresh or canned jams and jellies

Vitatec:Aerates citrus juice through the centrifuge, eliminates seeds and pulp yielding a smooth, fluffy juice. • Citrus juice for people who don’t like pulp• Use it to make fresh citrus curds for pies• Cocktails

SECT

ION

1 -

VEGE

TABL

E JU

ICES

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POPEYE’S PUNCH

PreparationJuice ingredients in the following order, using the centrifugal juicing function: 1/4 green bell pepper, spinach, 1/4 green bell pepper, broccoli, 1/4 green bell pepper, romaine lettuce, 1/4 green bell pepper.

Ingredients1-1/2 cups spinach6-7 medium broccoli florets

3 large leaves of romaine lettuce1 green bell pepper, quartered

HOUSE SALAD

PreparationJuice ingredients in the order listed using the centrifugal juicing function.

Ingredients1-1/2 cup kale3 celery stalksSmall handful of parsley

1/4 small cucumber1 tomato, quartered

PUMP UP THE BEET!

PreparationSet up the Novis Vita Juicer for centrifugal juicing. Juice half of the beet, followed by 1 carrot, and then half of the spinach. Repeat in the same order.

Ingredients1 beet, cut into quarters2 large carrots2 cups spinach

BONE BUILDER

PreparationJuice ingredients in the order listed using the centrifugal juicing function.

Ingredients1 - 1/2 cups kale1/4 small cucumber, halved lengthwiseSmall handful of parsley

2 large carrots1 large red bell pepper, sliced

REDDY FOR THE DAY

PreparationAlternate juicing all ingredients using the centrifugal juicing function.

Ingredients1 red bell pepper, sliced2 tomatoes, quartered1 beet, quartered1/4 cup red cabbage

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SECT

ION

2 -

FRUI

T JU

ICES

& S

MOO

THIE

S

PreparationSet up the Novis Vita Juicer for the puree function. First puree the banana followed by the strawberries.

Ingredients1/2 banana10 strawberries, stems removed

BERRY SMOOTH

A HINT OF MINT

PreparationJuice the lime on the Novis Vita Juicer citrus press. Remove the citrus reamer and strainer. Fasten the puree attachment onto the lid and lock into place; puree the raspberries. Remove the puree attachment and reattach the lid for centrifugal juicing; juice the mint and pineapple.

*To make this a smoothie, do not remove the puree attachment after pureeing the raspberries.

Ingredients1 lime, halved1/3 cup raspberries

1-1/2 cup pineapple, cut into chunks2 sprigs fresh mint

CITRUS SUNRISE

PreparationUsing the Novis Vita Juicer citrus press, juice the grapefruit and orange. Remove the citrus reamer and strainer and set up the juicer for centrifugal juicing. Juice the pineapple and ginger.

Ingredients1 grapefruit, halved1 orange, halved

1/2 cup pineapple with rind, cut into pieces1/2” knob fresh ginger

GROOVY SMOOTHIE

PreparationPuree the banana and blueberries using the Novis Vita Juicer. Remove the lid and attach the citrus strainer and reamer. Juice the orange.

Ingredients1 banana1/3 cup blueberries1 orange, halved

QUITE A PEAR

PreparationJuice the lemon half on the Novis Vita Juicer citrus press. Remove the citrus reamer and strainer and set up the juicer for centrifugal juicing. Juice the pear and apple.

Ingredients1/2 lemon1 pear, quartered1 apple, quartered

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SECT

ION

3 -

HEAL

THY

JUIC

E BL

ENDS

FOUR CARATS

PreparationJuice the orange on the Novis Vita Juicer citrus press. Remove the citrus reamer and strainer and set up the juicer for centrifugal juicing. Juice the ginger followed by the carrots.

Ingredients1 orange, halved1” knob fresh ginger4 carrots

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GREEN MACHINE

PreparationUsing the centrifugal juicing function, juice the green grapes followed by half of the kale, half the cucumber, the rest of the kale, and then the other half cucumber. Juice the celery, and finish with the apple.

Ingredients17 green grapes1 cup kale1/4 English cucumber, halved lengthwise

2 celery stalks1 green apple, quartered

7 SEAS

PreparationJuice the ingredients in the order listed using the centrifugal juicing function.

Ingredients1 small wedge red cabbage1 small handful cilantro1/4 cucumber, halved lengthwise

3 celery stalks1” cantaloupe, sliced2 carrots15 pitted cherries

GREEN MONSTER

PreparationUsing the centrifugal juicing function, juice 1 quarter of pear in between juicing the spinach, romaine and parsley. Remove the lid and add the citrus press. Juice the lemon.

Ingredients1 cup spinach4 leaves of romaine 1 handful parsley

1 pear, quartered1 lemon, halved

CUCUMBER MELON MADNESS

PreparationJuice the first 4 ingredients using the centrifugal juicing function. Remove the lid and add the citrus press. Juice the lemon.

Ingredients2 sprigs fresh mint1 cup watermelon, cut into pieces1 small handful cilantro

1/4 small cucumber, halved lengthwise1 lemon, halved

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SECT

ION

4 -

MAR

INAD

ES

ORANGE SOY MARINADE

PreparationPut the brown sugar in the bottom of the vessel you are juicing into. Using the citrus press, juice the oranges. Remove the citrus strainer and reamer and attach the lid for centrifugal juicing. Juice the ginger and then pour the soy sauce through the feed tube. Whisk together and use on seafood, pork, red meat, or poultry.

*Enough marinade for 3-4 lbs. of seafood, pork, etc.

Ingredients2 oranges, halved1” knob fresh ginger

3/4 cup soy sauce3 tbsp. light brown sugar

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CILANTRO LIME MARINADE

PreparationUsing the citrus press on the Novis Vita Juicer, juice limes. Remove the citrus strainer and reamer and attach the lid for centrifugal juicing. Juice 1/3 of the cilantro, followed immediately by half of the cucumber. Juice the garlic, another 3rd of the cilantro and then drizzle 1/4 cup of the olive oil through the feed tube. Juice the shallots, the remaining cilantro, cucumber and olive oil. Mix together and pour over chicken, or your favorite kind of seafood.

Ingredients4 limes, halved5 cloves garlic, peeled2 large shallots

1 bunch cilantro1/4 small cucumber1/2 cup extra virgin olive oil

CHICKEN CURRY MARINADE

PreparationAdd the salt, curry powder and cumin to the coconut milk. Using the centrifugal juicing function, juice the ginger. Change to the citrus press and juice the lemon. Pour the coconut milk mixture into the ginger/lemon juice mixture. Whisk together, pour over chicken and marinate for 1 to 6 hours.

Ingredients1/2 cup coconut milk1/2 tsp kosher salt1 tsp curry powder

1 tsp cumin1 inch knob fresh ginger1 lemon, halved

SPICY CHILI-PEPPER MARINADE

PreparationJuice the jalapenos followed by the bell pepper using your Novis Vita Juicer centrifugal juicing function. Pour the extra virgin olive oil and vinegar down the feed tube, this way all of the residual flavors from the jalapenos and pepper make their way into the marinade. Change to the citrus press and juice the lime. Pour marinade over steak, pork, or chicken.

Ingredients2 jalapenos1 green bell pepper1/2 cup extra virgin olive oil

1/4 cup red wine vinegar1 lime, halved

APPLE MUSTARD MARINADE

PreparationJuice the first 3 ingredients using the Novis Vita Juicer centrifugal juicing function. Add the remaining ingredients to the apple juice mixture. Whisk together and use to marinate poultry.

Ingredients2 sprigs fresh tarragon1 apple, quartered2 garlic cloves1/4 cup apple cider vinegar

5 tbsp. Dijon mustard3 tbsp. extra virgin olive oil1/2 tsp saltPinch black pepper

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SECT

ION

5 -

SALA

D DR

ESSI

NGS

BEET & LEMON VINAIGRETTE

PreparationUsing the citrus press on the Novis Vita Juicer, juice the lemon. Change to the centrifugal juicing function and juice the beet. Pour the extra virgin olive oil and vinegar through the feed tube and whisk together. Serve over your favorite salad greens.

Ingredients1 lemon, halved1 beet, quartered

1/4 cup extra virgin olive oil1/8 cup white balsamic vinegar

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GRAPEFRUIT YOGURTVINAIGRETTE

PreparationSprinkle granulated sugar on the cut sides of the grapefruit, make sure it is covered but shake off any excess. Char the grapefruit with a kitchen torch. Juice the grapefruit halves on the Novis Vita Juicer citrus press. Change to the centrifugal juicing function and add half of the yogurt into the feed tube, then half of the extra virgin olive oil, and half of the vinegar. Repeat. With a small spoon or whisk, mix the dressing and add a pinch of salt and pepper. Drizzle over your favorite salads. Unused dressing can be stored in an air-tight container for up to 5 days.*This can also be used as a seafood marinade.

Ingredients1 grapefruit, halvedGranulated sugar1/4 cup plain Greek yogurt

1/4 cup extra virgin olive oil1/8 cup champagne vinegar

HONEY, LIME AND GARLICVINAIGRETTE

PreparationJuice the garlic followed by the extra virgin olive oil using the centrifugal juicing function. Pour the honey and vinegar in the feed tube at the same time. Change to the citrus attachment and juice the lime. Add salt and pepper to taste.

*Unused vinaigrette can be stored in the fridge in an airtight container for up to 5 days.

Ingredients4 cloves fresh garlic1/2 cup extra virgin olive oil1/4 cup honey

1/4 cup champagne vinegar1 lime, halvedSalt and pepper

CHERRY ORANGEVINAIGRETTE

PreparationJuice the oranges on the Novis Vita Juicer citrus press. Change to the centrifugal juicing function, juice the cherries and then pour the extra virgin olive oil and vinegar down the feed tube. Add a pinch of salt and whisk together.

*Unused vinaigrette can be stored in the fridge in an airtight container for up to 5 days.

Ingredients2 oranges, halved10 pitted cherries1/4 cup extra virgin olive oil

1/8 cup balsamic vinegarPinch of salt

LEMON PARMESANVINAIGRETTE

PreparationUsing the citrus press on the Novis Vita Juicer, juice the lemons. Add remaining ingredients to the lemon juice and whisk together.

*Unused vinaigrette can be stored in the fridge in an airtight container for up to a week.

Ingredients2 lemons, halved1/4 cup olive oil1/2 cup grated parmesan cheese

1 tsp salt1/2 tsp pepper

SECT

ION

6 -

SWEE

T &

SAV

ORY

SAUC

ES

HONEY-HABANERO PEACHBBQ SAUCE

Preparation

Using the Novis Vita Juicer citrus press, juice the lemon. Change to the centrifugal

juicing function and juice the onion, garlic, ginger, peppers, and peaches. Place a

saucepan over medium heat; add ketchup, honey, apple cider vinegar, and extra

virgin olive oil to the saucepan and whisk together. Add peach/pepper mixture

to the saucepan, whisk together and bring to a boil. Turn heat to low and simmer

for 45 minutes to 1 hour, stirring occasionally. When the sauce has reduced and

thickened, remove from heat.

Ingredients1/2 lemon1 sweet yellow onion, cut into pieces 1 garlic clove1” knob fresh ginger1 or 2 habanero peppers, seeded (depending on how hot you want the sauce)

3 peaches, quartered, pit removed 1-1/2 cups ketchup1/2 cup honey1 tbsp. apple cider vinegar2 tbsp. olive oil

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BLUEBERRY BALSAMIC BBQ SAUCE

PreparationJuice the shallot and garlic using the centrifugal juicing function. Add the puree attachment to the lid and puree the blueberries. Pour the balsamic through the feed tube after the blueberries, this allows the residual blueberry flavor from the skins to make its way into the sauce. Put a small saucepan over medium-low heat. Add the blueberry puree to the saucepan followed by the chili flakes, cayenne pepper, honey, and salt. Bring to a boil, decrease heat to low. Cook for 30 minutes, until sauce has reduced and thickened. Use on all slow cooked meats.

Ingredients1 large shallot4 cloves garlic2 -1/4 cups fresh blueberries3/4 cup balsamic vinegar

1 tbsp. red pepper flakes1/2 tbsp. cayenne pepper2 tbsp. honey1 tsp. salt1/2 tbsp. corn starch

BERRY SWEET SAUCE

PreparationPuree the berries using your Novis Vita Juicer. Put a small saucepan over medium-low heat. Pour berry puree into saucepan and add corn starch. Mix together and whisk to remove any lumps. Bring to a light boil, turn heat to low and cook until thickened (about 10 minutes). Use over pancakes, waffles, angel food cake, brownies, and more. *Unused sauce can be stored in the fridge in an airtight container for up to 4 days. Warm leftover sauce before using.

Ingredients12 strawberries, stems removed1/2 cup blackberries

1/2 cup raspberries1/2 tbsp. corn starch

LEMON DILL BUTTER SAUCE

PreparationPut a small saucepan over low heat and melt the stick of butter with a pinch of salt and pepper. Using the Novis Vita Juicer citrus press, juice the lemon. Switch to the centrifugal juicing function and juice the garlic. Run the fresh dill under cold water and then run it through the juicer. Pour the lemon juice mixture into the melted butter. You can use over seafood, chicken or pasta.

Ingredients1 stick unsalted butter1/2 lemon1 clove of garlic

1 cup dillSaltPepper

SRIRACHA - PINEAPPLE GLAZE

PreparationUsing your Novis Vita Juicer centrifugal juicing function, juice the pineapple. Discard the pulp. Over medium heat, add the brown sugar and honey to saucepan. Mix together and add pineapple juice. Whisk to eliminate lumps and then add the Sriracha, salt, and pepper. Turn the heat to low, and let simmer and reduce by half. Let cool. Brush onto pork, poultry, or seafood before, during, and/or after cooking.

Ingredients1/4 cup packed light brown sugar1/4 cup honey1 - 1/2 cups fresh pineapple

1 tsp Sriracha (or more if you desire)1 tsp salt1 pinch ground pepper

SECT

ION

7 -

SOUP

S

34

SUMMER CORN SOUP

Preparation

Using your Novis Vita Juicer centrifugal juicing function, alternate juicing the

onion and corn kernels, followed by some broth. When you can tell the centrifuge

is getting full, discard the corn pulp into a bowl to save for later. Continue until all

of the ingredients are juiced. Pour the corn/onion/broth mixture into a saucepan

and then add half of the corn pulp to the saucepan as well. Add a pinch of salt

and pepper. Turn the heat to medium and bring the soup to a boil. Turn heat to

low, simmer for 10 minutes, add the milk, and simmer for another 10 minutes,

stirring occasionally. Add another pinch of salt and pepper. Serve hot with a

sprinkle of parmesan cheese.

Ingredients5 ears of sweet corn, kernels removed1 yellow onion, cut into 6th’s 2 cups chicken broth1 cup skim milk

SaltPepperGrated parmesan cheese(for garnish if desired)

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TOMATO BASIL SOUP

PreparationUsing the Novis Vita Juicer, puree the tomatoes and basil. In a stewpot or saucepan, melt the butter. Once the butter is melted add the flour and whisk together, continue to do so for about 1 minute. Add the heavy cream, whisk for 1 minute and let it come to a boil. To the heavy cream mixture add the tomato puree and sugar. Whisk for 1 minute and turn heat to low. Let simmer and reduce (uncovered) for 35-40 minutes, stirring every so often. Serve hot or chilled.

Ingredients2 tbsp. butter2 -1/2 tbsp. all-purpose flour 3/4 cup heavy cream6 large tomatoes, quartered

20 leaves fresh basil1 tbsp. granulated sugarSaltPepper

WATERMELON AND MINTGAZPACHO

PreparationUsing the Novis Vita Juicer citrus press, juice the lime. Change to the centrifugal juicing function and juice the watermelon with the mint. Pour into small Duralex glasses or shot glasses and garnish with a thin lime wedge.*Perfect for a summer party, these refreshing soup shooters will cool your guests down when the temperatures keep on rising.

Ingredients1 lime, halved2 cups watermelon3 sprigs fresh mint

CARROT AND GINGER SOUP

PreparationUsing the Novis Vita Juicer centrifugal juicing function, juice the carrots and ginger. In a saucepan, melt the butter. Once butter has melted, add the flour and whisk together continually for about 1 minute. Add the milk and whisk for 1 minute letting it come to a boil. To the milk mixture add the carrot juice, cumin, salt and pepper. Whisk for 1 minute and turn heat to low. Let simmer and reduce (uncovered) for 35-40 minutes, stirring every so often. Serve hot.

Ingredients2 tbsp. butter2 -1/2 tbsp. all-purpose flour 3/4 cup milk2 lbs. carrots

4” knob fresh ginger1 tsp. cumin1 tsp. salt1/2 tsp. pepper

CHILLED VEGETABLESOUP

PreparationJuice all ingredients in the order listed above using the centrifugal juicing function. Season with salt and pepper. Transfer into chilled bowls and serve immediately.

Ingredients5 sprigs fresh parsley4 tomatoes4 spring onions1 carrot

2 celery stalks1 green bell pepper, sliced1 cup broccoli florets1/2 cucumber, sliced lengthwise

SECT

ION

8 -

COCK

TAIL

S

39

BLOODY MARYMakes 4 large drinks

Preparation

Place a pitcher or large bowl underneath the drop spout. Using the citrus press,

juice the lime and then change to the centrifugal juicing function. Sprinkle the

old bay on the cut sides of the tomatoes, that way it can adhere to the tomatoes.

Juice about 2 tomatoes, add the horseradish, and then juice 1 more tomato. Next,

juice the celery followed by the rest of the tomatoes. Add the Worcestershire

sauce and tabasco and then stir together. On a small plate put some celery salt,

pepper, and old bay. Mix with your finger. Take a lime wedge and drag it around

the rim of the Duralex Unie. Flip the glass upside down and press into the celery

salt mixture. Fill glass with ice, pour in vodka and your homemade Bloody Mary

mix. Garnish with a lime wedge and celery. Cheers!

Ingredients1 lime, plus more for garnish5 large ripe tomatoes- cut into slices2 tsp. Old Bay, plus more for the rim3 stalks celery, plus more for garnish1-1/2 tbsp. horseradish

2 tsp. Worcestershire sauce10 dashes Tabasco Celery saltIceVodka

BLACKBERRY ORANGEICE CUBES

PreparationJuice the ginger and blackberries using the centrifugal juicing function. Change to the citrus press and juice the oranges. Pour into ice trays and freeze. Pour champagne or sparkling water over for a refreshing beverage.

Ingredients1/2” knob fresh ginger1/2 cup blackberries3 oranges, halved

TEENY BIKINIMakes 2 cocktails

PreparationJuice the watermelon using the Novis Vita Juicer centrifugal juicing function. Change to the citrus press and juice the grapefruit and lime. Add the sparkling water and rum, and mix together. Serve over ice.

Ingredients1/2 cup watermelon1 grapefruit, halved1 lime, halved

1/2 cup sparkling water4 oz. white rum

HOT MAMAMakes 1 cocktail

PreparationJuice the lime and orange using the Novis Vita Juicer citrus press. Change to the centrifugal juicing function and juice the jalapeno. Add the vodka and mix together. Serve over ice.

Ingredients1 lime, halved1 orange, halved1/2 jalapeño, deseeded1 oz. vodka

LIFE’S A PEACHMakes 2 cocktails

PreparationJuice the peach using the Novis Vita Juicer centrifugal juicing function. Change to the citrus press and juice the orange and lime. Add sparkling water and rum, mix. Serve over ice.

Ingredients1 peach, quartered, pit removed1 orange, halved1/2 lime

1/2 cup sparkling water4 oz. white rum

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SECT

ION

9 -

OTHE

R US

ES IN

THE

KIT

CHEN

HOMEMADE KETCHUP

Preparation

Juice the tomatoes, garlic, and onion using the Novis Vita Juicer centrifugal

juicing function. Dissolve the cornstarch in the Worcestershire sauce, set aside.

Put a small saucepan over medium heat, add the tomato mixture, vinegar, celery

salt, and pepper to the saucepan and bring to a boil. Reduce the heat and let

simmer for 15 minutes, stirring occasionally. Add the Worcestershire/cornstarch

to the saucepan and bring back to a boil. Reduce the heat again and simmer

for 15-20 minutes until ketchup has reduced and thickened. Take off the heat,

let cool for 10 minutes and then transfer to a Duralex square bowl with lid or

Tupperware. Refrigerate until needed.

Ingredients3 large tomatoes, quartered1 large garlic clove1 small onion1/4 cup white vinegar

1 tsp. celery salt (or kosher salt)1/4 tsp. pepper 1 tbsp. Worcestershire sauce1 tbsp. cornstarch

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GRAPE MARMALADE

PreparationUsing the Novis Vita Juicer puree function, juice the grapes. Put the grape puree and sugar in a saucepan and place on the stove over medium heat, bring to a boil. Turn heat to medium-low and simmer for 30-40 minutes until marmalade has thickened. Spread on toast, scones, serve with a cheese plate, and more!

Ingredients1 cup red seedless grapes1 cup green seedless grapes1/2 cup granulated sugar

PreparationCombine the oats and milk in a measuring cup and let the oats soak for 1 hour and 30 minutes. Strain the oats and save 2 tablespoons of the milk. Fasten the puree attachment to the lid of the Novis Vita Juicer. Pour the oats into the feed tube followed by the banana. Pour the milk down the feed tube if desired.

Ingredients1/2 cup old fashioned oats1 cup milk1 banana, peeled

MASHED OATS & BANANAS(BABY FOOD)

LEMON BLUEBERRY POPSICLES

PreparationUsing the citrus press on the Novis Vita Juicer, juice the lemon. Change to the puree attachment. Puree the blueberries with the mint. Pour into popsicle molds and freeze until fully set.

Ingredients1/2 lemon1 cup fresh blueberries1 sprig fresh mint

OIL BE GONE FACE MASK

PreparationPuree the strawberries and banana using the Novis Vita Juicer puree attachment. Change to the citrus press and juice the lemon. Mix in the honey and apply to your face. Leave it for 15 minutes. Wash away with warm water.

Ingredients7 strawberries1/2 banana

1/2 small lemon1/4 cup honey

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