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13
Pistachio-Rosewater
We are channeling Middle Eastern flavors in
this floral milk. Rosewater (also labeled as Rose
Flower Water) can be found in the baking aisle of
some specialty markets, or easily found online.
Makes 1 serving
1 cup pistachios, soaked in water for a
minimum of 8 hours or up to overnight
1 cup fresh, cold water
¼ – ½ teaspoon rosewater (start with ¼
teaspoon and then add more to taste)
Pinch fine sea salt
1. Drain the pistachios and rinse with cold water.
Put into a large, liquid measuring cup or bowl,
with the 1 cup of cold water.
2. Turn the juicer to the ON position, with the
juice spout closed, and begin to process the
pistachios, one scoop at a time, with the water.
Gradually add all of the pistachios and the
water. Once juicing area has filled, slowly open
the juice spout to allow it to flow into the Juice
Container. If the nut milk seems to be too thin,
add back some of the pulp in the pulp
container through the top of the feed tube,
to give more body and flavor to the drink.
3. Once processed, stir in the rosewater and salt.
Serve immediately.
Nutritional information per serving:
Calories: 176 (68% from fat) • carb. 9g • pro. 7g • fat 14g
sat. fat 2g • chol. 0mg • sod. 151mg • calc. 35mg • fiber 32g
Almond Horchata
Traditionally made with rice milk, we show off
the almonds in this cinnamon-forward, refreshing
drink. To take it up a notch, add ¼ cup strongly
brewed, chilled coffee, after the almonds and
ginger have been processed.
Makes 1 serving
1 cup almonds, soaked in water overnight
1 cup fresh, cold water
1 1-inch piece fresh ginger
1 tablespoon simple syrup*
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1. Drain the almonds and rinse with cold water.
Put into a large, liquid measuring cup, or bowl,
with the 1 cup of cold water.
2. Turn the juicer to the ON position, with the
juice spout closed, and begin to process the
almonds, one scoop at a time, with the water
and the ginger. Gradually add the remaining
almonds and water.
3. Once juicing area has filled, slowly open the
juice spout to allow it to flow into the Juice
Container.
4. When all of the items have been processed,
stir in the remaining ingredients. Serve over ice
or chill well before enjoying.
*Simple syrup is sugar dissolved in water in equal
parts. Put ½ cup each, granulated sugar and
water, into a small saucepan and place over
medium heat. Once sugar dissolves, remove from
heat and chill until ready to use.
Nutritional information per serving:
Calories: 88 (8% from fat) • carb. 13g • pro. 1g • fat 3g • sat. fat 0g
chol. 0mg • sod. 117mg • calc. 435mg • fiber 2g
COCKTAILS
Paloma
The combination of spicy and tart, with a touch
of salt, makes this drink a refreshing cooler when
the weather is hot.
Makes 4 servings
1 large grapefruit
1 small lime
4 ounces tequila
Sparkling water
1 small jalapeño pepper, sliced
Sea salt
1. Remove the peel from the grapefruit and the
lime and cut to fit the feed tube. Juice together
and reserve.
2. Fill four, large rocks glasses with ice. Add an
ounce of tequila to each glass. Distribute the
juice evenly among the four glasses. Fill to the
top with sparkling water. Add 2 to 4 jalapeño
slices, plus a pinch of sea salt, to each glass.
3. Stir well and serve immediately.
Nutritional information per serving:
Calories: 77 (8% from fat) • carb. 4g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 37mg • calc. 41mg • fiber 0g
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