Crux ARTISAN Serie Manual De Instrucciones página 12

Recipes
POMEGRANATES
Pomegranates are healthy, flavorful, delicious, and perfect to juice in the Juice Extractor. They
are worth the trouble of de-skinning and removing the membranes.
Cut off the 2 pole ends. Scoop out the center core without disturbing the seeds. Using a sharp
knife, score the outer skin and separate the pomegranate into sections. Place the sections in
a bowl of water. With your fingers, working in the water, roll the juice sacs out of the papery
inner membranes.
NOTE: The seeds will sink to the bottom, the membranes will float to the top.
Discard membranes and outer skin. Strain water and seeds are ready for extraction.
IMPORTANT: Juice pomegranates first at LOW speed into the clean pulp basket.
Then throw the pulp basket remains back into the Juice Extractor. Extract a second time.
POMEGRANATE HEAVEN
• 4 pomegranates, seeded (2 cups of
seeds)
JICAMA
Jicamas are traditionally used to relieve an upset stomach. They are a very good source of
calcium and phosphorus.
JICAMA WATERMELON COCKTAIL
• 1/2 watermelon (seeds and rind included)
• 3 jicamas (peeled)
Add to chilled glasses with a pinch of kosher salt.
PINEAPPLES
The juice of the pineapple is rich in potassium, calcium, phosphorus and organic sulphur,
moderate amounts of iron and Vitamins C and A. The beauty of juicing pineapples, is that the
pulp is absolutely delicious when used in a varieties of recipes, from appetizers to desserts!
Prepare sauces, jams, jelly, preserves, toppings, marinades, and salsas with fresh pineapple
pulp. Juice the pineapple first. Empty the pulp basket into a storage container for use in any
recipe. Pineapple pulp can be stored in zipper-lock freezer bags or ice cube trays and frozen
for later use.
HOT MULLED SUNSHINE WITH PINEAPPLE STUFFED FRENCH TOAST
Enjoy a mug of Hot Mulled Sunshine with Pineapple Stuffed French Toast for a sweet and
exotic breakfast on a cold winter day.
• 1 ripe pineapple, outer skin and top crown
removed
• 1 navel orange, peeled
• 2 apples
Juice pineapple, orange and apples. Combine juice, cinnamon, cloves and honey in a medium
sauce pan. Bring to a boil, then cover and reduce to a slow simmer for 15 minutes. Strain to
remove the cinnamon stick and cloves.
• 4 tangelos (or tangerines), skinned
• 2 pears, stems removed
• Kosher salt
• 1 cinnamon stick
• 8 whole cloves
• 2 tablespoons honey
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