Hamilton Beach 67840 Use and Care Manual - Page 11

Recipes (cont.) Veggie Cocktail 8 medium tomatoes 1 small lemon, peeled 1 large rib celery 1 medium carrot 1 onion slice 1 teaspoon (5 ml) Worcestershire sauce 1/2 teaspoon (2.5 ml) salt, if desired Directions: 1. Cut tomatoes, lemon, and carrot as needed to fit through the chute of the juice extractor. 2. Juice the ingredients in the order listed except Worcestershire sauce and salt. 3. Stir in Worcestershire sauce and salt. Serve immediately. Serves: 2-3 Pomegranate Blueberry Juice 2 cups (473 ml) pomegranate seeds 1 cup (237 ml) blueberries Directions: 1. Juice the ingredients in the order listed. 2. Stir and serve immediately. Serves: 1-2 Test Kitchen Tip: Use just the seeds of a pomegranate for juicing since the membranes will make the juice bitter. To deseed the pomegranate, start by cutting a thin slice from the bottom to make it stable for cutting. Cut out the core at the top. Make shallow cuts to section into 6 wedges. Gently break the pomegranate apart and pry the seeds out with your fingers. Pomegranate juice can stain, so we suggest wearing gloves and something like an old T-shirt. Work over a bowl to catch the seeds and drips before placing in the juice extractor. Kale, Cucumber, and Cilantro Green Juice 6 large leaves kale 1 large cucumber 1 rib celery with leaves 1 medium lime, peeled 2 small handfuls cilantro 1 medium Granny Smith apple Directions: 1. Cut cucumber and apple as needed to fit through the chute of the juice extractor. 2. Juice the ingredients in the order listed. 3. Stir and serve immediately. Serves: 1-2 11