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(requires
Acrobat Reader)NUTRITIOUS VEGETABLE AND FRUIT COCKTAILS
These cocktails are tasty and refreshing.
Always start with chilled fruit and vegetables. They should be consumed within 24 hours
for best nutrition and taste.
Chef's Note:
A tablespoon or two of plumped raisins, dates or chopped figs, adds sweetness and a flavor
boost. A tablespoon of chopped nuts is a nice treat. Add to the fruit and vegetables as
you juice them.
COCKTAIL ALERT
1/2 pineapple, peeled
1 carrot
1 apple, cored
1 stalk celery
Juice together in the order given.
COCKTAIL AMIABLE
1/2 pineapple, peeled
1/2 cup radishes
1 stalk celery
Juice together in the order given.
COCKTAIL BEAUTY
3 Oranges, peeled
1 small cucumber
Juice together in the order given
CHLOROPHYLL COCKTAIL
1/2 cup water
7 almonds
4 teaspoons sunflower seeds
4 pitted dates
1 pound spinach, OR other dark leafy
green vegetable
Soak the nuts and dates in water
overnight. Assemble the Champion for juicing. Run the mixture through the machine
alternating it with approximately 1 lb. or leafy greens, such as spinach, comfrey,
parsley, etc. Add a slight amount of water to the discarded pulp and rerun through the
machine to completely extract all the values.
COCKTAIL
CHAMPAGNE
1/2 pineapple, peeled
2 apples, cored
Juice together in the order given.
COCKTAIL COUNTRY
4 ripe tomatoes
1 cup green lettuce, packed
Juice together in the order given.
COCKTAIL
DELICIOUS
2 apples, cored
3 carrots
1 stalk celery
Juice together in the order given.
CELERY AND LEMON
COCKTAIL DELIGHT
2 peeled lemons
1 handful of tender celery leaves
1/2 cup raw sugar
Juice the celery leaves, then the lemons.
Stir in sugar, add water to make 1 quart. Serve with ice cubes.
COCKTAIL DYNAMIC
1/2 fresh pineapple, peeled
2 carrots
Juice together in the order give
COCKTAIL EXQUISITE
1/2 pineapple, peeled
1 stalk celery
1/2 slice lemon
1 carrot
Juice together in the order given.
ORANGEADE
2 oranges, peeled
1 lemon, peeled
1/2 cup raw sugar
Juice oranges and lemon. Add sugar to
juice. Rerun pulp. Add water to make 1 quart. Serve with ice cubes.
PEARLY-TEETH
COCKTAIL
3 oranges, peeled
1/2 cup chopped spinach, packed
1/2 cup chopped parsley
Juice together in the order given.
RICH-BLOOD
COCKTAIL
6 tomatoes
1 cup beet leaves, chopped
1 slice lemon
Juice together in the order given.
COCKTAIL ROSE
1/2 pineapple, peeled
1/2 slice lemon
1/2 cup fresh cranberries
3 tablespoons raw sugar
Juice together in the order given. Add
the sugar to the juice and stir.
COCKTAIL SECURITY
6 carrots
2 tomatoes
1 stalk celery
Juice together in the order given.
COCKTAIL SLIM
1 cup red cabbage, packed
1/2 pineapple, peeled
Juice together in the order given.
Drink at once.
COCKTAIL
SPRINGTIME
2 oranges, peeled
1/2 lemon, peeled
2 carrots
1/2 cup dandelion, leaves o
Juice together in the order given.
SUNSET COCKTAIL
2 apples, cored
1 medium beet
1 orange, peeled
3 carrots
Juice together in the order given.
COCKTAIL TANG
3-4 carrots
1 stalk celery
1/2 cup chopped parsley
1/2 cup chopped spinach, packed
Juice together in the order given.
COCKTAIL VIGOROUS
6 carrots
2 oranges, peeled
1 apple, cored
1 stalk celery
1 slice lemon
Juice together in the order given.
For a little more spice
in your life, try one of these flavorful additions:
- Hot pepper sauce
- No salt vegetable sprinkles
- Fresh ground pepper
- No salt season salt
- Cinnamon
- Nutmeg
- Celery seed
- Ground cumin
APPLE MINT JELLY
1 cup fresh mint leaves, packed
1 cup boiling water
6 tart green apples
3 tablespoons fresh lemon juice
3 cups sugar
Pour the boiling water over the crushed
mint leaves. Let stand 1 hour. Assemble the Champion machine for juicing. Cut the apples
into wedges to fit the feeder throat; quickly juice. Add enough water to make 4 cups of
juice. Combine apple juice, lemon juice and sugar in a 4-quart or larger kettle. Bring to
a boil on high heat, cook until candy thermometer reads 200 degrees F. Add 1/2 cup of the
mint juice. Continue to boil until the thermometer reads 8 degrees over boiling
temperature and jelly sheets from a metal spoon. (For an English mint sauce, mixture can
be left quite thin.) Add 3 to 5 drops green food coloring to obtain color. Pour
immediately into hot jars and seal.
Makes 3 to 4 four-ounce jars.
TOMATO ASPIC OLE
6-7 ripe tomatoes
2 envelopes unflavored gelatin
1 teaspoon sugar
1 jalapeno pepper, seeded
3 stalks celery
1/2 teaspoon salt
1/4 teaspoon each, garlic powder and
oregano
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, thinly sliced
1 stalk celery, diced
1 ripe avocado, peeled and diced
1 tablespoon chopped cilantro (optional)
Fresh ground pepper, to taste
Sour cream for garnish
Assemble the Champion machine for
juicing. Cut the tomatoes in wedges to fit the feeder throat and quickly juice. Soften the
gelatin and sugar in 1 cup tomato juice, heat to dissolve. Juice the jalapeno pepper and
the 3 stalks of celery. Combine all remaining ingredients except the sour cream. Pour into
a 6-cup glass mold or a 2-quart baking dish; chill several hours or overnight. Serve
garnished with sour cream and a cilantro leaf. Makes 12 servings.
LIQUID SALAD
3 carrots
1/2 small onion
1 slice green pepper
1/2 cup packed spinach
1 slice lemon
1/4 cup parsley (chopped)
2 tomatoes
Juice the ingredients together.
Beneficial for those that are unable to eat salad.
Fresh fruits and vegetables add more than
just excitement to everyday meals. Medical literature continually reports on the health
benefits of eating more vegetables, fruits and grains. To prevent disease, maintain lower
body weight, live longer and healthier lives, increase your daily servings of these
nutritional foods.
Try combining fruits and vegetables for a
nice flavor change. The Carrot Apple Muffins, Zucchini Bread and Sweet Potatoes with Fresh
Pear recipes, pages 22, 23, and 24, are good examples. Add one cup of homogenized fresh
fruit to quick bread and muffin recipes in place of ½ cup of oil. It increases flavor and
decreases the fat content.
Thicken soups and chowders naturally,
simply by removing 2 cups of cooked vegetables and grains and homogenizing them with your
Champion Juicer. Then, add back to the coup pot for a richer, hearty flavored soup or
chowder.
Instead of rich cakes and pies for
dessert, try serving fresh fruit. Peaches, pears or nectarines become delightfully
delicious when topped with Fresh Raspberry Sauce-recipe below. Make this cause ahead of
time and store it in your refrigerator to also serve over plain yogurt and fruit sherbets.
Let your imagination tempt your taste buds with lots of new flavor combinations; your
Champion Juicer is ready to make healthy food preparations quick and simple.
Fresh Raspberry
Sauce
1 quart fresh raspberries or 1 pkg.
frozen, unsweetened raspberries
1/3 cup raw sugar
Assemble the Champion for homogenizing.
Feed the berries, using the nylon funnel. Stir sugar into raspberry cause and let stand at
least 1 hour in the refrigerator. Top dishes of fresh fruit or simple fruit sorest. Makes
about 2 cups of sauce.
UNBEATABLE APPLESAUCE
6 apples, Granny Smith, Delicious or your
own favorite
1 cup water
1/2 cup raw sugar
1/2 teaspoon ground cinnamon
Wash, core and chunk the apples.* Cook
with water, sugar and cinnamon until apples are tender, about 20 minutes. Assemble the
Champion for homogenizing. When the apples have cooled, feed them into the machine, using
the nylon funnel. Use a large bowl to catch the apple sauce and juice. Stir and
refrigerate. Great for topping pancakes or waffles, as a side dish with meats, or as a
healthy, fat-free dessert.
*For a smoother applesauce, peel the
apples before cooking.
CARROT APPLE
MUFFINS
Moist and delicious, these may become a new family favorite.
1 cup whole wheat flour (see page 37)
1 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts (See Note)
1 egg
3/4 cup firmly packed brown sugar
1 cup buttermilk
1/4 cup corn, safflower or light olive
oil
1 teaspoon vanilla extract
1 cup finely chopped apple
2 cups grated carrots
Preheat oven to 375 degrees. Spray muffin
pan with non-stick spray. Set aside.
In a medium bowl, combine the flours,
baking soda, cinnamon, raisins and walnuts, mix well. In a large bowl whisk together egg,
brown sugar, buttermilk, oil, vanilla, apple and carrots. Add flour mixture and gently
fold together until dry ingredients are moistened.
Fill the muffin cups 1/4 full. Bake 20-25
minutes or until toothpick inserted in the center comes out clean. Serve warm.
Makes 18 muffins.
Note: Chopped nuts can be made with the
Champion Juicer. Simply remove screen or blank, and put screen holder back on. Feed only a
handful at a time to prevent build up on screen holder grill. Nuts must be dry, not
refrigerated or frozen. Some nuts may not be suitable for chopping.
CARROT
VEGETABLE PUREE
This looks especially elegant when piped onto the plate for serving.
1/2 pound carrots, grated
1-1/2 pounds butternut squash, peeled and
grated
1/4 cup liquid margarine
1/4 cup water
1/2 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon chopped cilantro
Combine carrots and squash in medium
saucepan, stir in margarine, water and nutmeg. Bring to a boil and steam for 12-16
minutes, until vegetables are tender.
Put the nylon blank in position and
homogenize the cooked vegetables. Salt and pepper to taste. Keep warm. Garnish with
chopped cilantro and serve.
Makes 4 servings.
CARROT CAKE
2 cups raw sugar
1 cup safflower oil
4 eggs
3 cups sifted, unbleached white flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
2 cups grated raw carrots
1 cup chopped walnuts (See Note)
Blend together sugar, oil, and eggs. Sift
together flour, baking powder, soda, cinnamon, and salt. Add the dry ingredients
alternately with the carrots and nuts to the egg mixture; mix well. Pour the batter into a
well-greased 10-inch tube pan. Bake at 350 degrees for about 5 to 60 minutes.
CRANBERRY ORANGE
RELISH
1 package (12 oz.) cranberries, fresh or
frozen
1 orange, cut in eighths, seeded but not
peeled
1 red or green apple, cut in eighths,
cored but not peeled
1/3 cup sugar
1/2 teaspoon ground ginger
Wash cranberries, discard any soft or
blemished ones. Assemble the Champion for homogenizing, with the nylon blank in the screen
holder. Homogenize the cranberries, orange and apple. Stir in sugar and ginger; cover and
refrigerate for at least four hours. Relish keeps for several weeks in the refrigerator.
Makes about 3 cups
ZUCCHINI BREAD
3 eggs
1 cup corn, safflower or light olive oil
1-1/2 cups packed brown sugar
3 teaspoons vanilla
2 cups grated zucchini
1 cup whole wheat flour (see page 37)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
3 teaspoons cinnamon
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Spray two
9x5x3 inch loaf pans with non-stick spray. Set aside.
Whip together eggs, oil, sugar, vanilla
and grated zucchini in a large bowl. In a separate bowl combine the flours, salt, baking
powder, soda and cinnamon; mix well. Add to the zucchini, stirring just until thoroughly
mixed. Stir in the raisins and nuts. Pour into the prepared pans and bake for 50 to 6t0
minutes, until the center tests done. Cool on wire rack for 5 minutes. Carefully remove
from pan and cool completely. Wrap in foil or freezer wrap and store in refrigerator or
freezer until served.
Makes 2 loaves.
SWEET POTATOES
WITH FRESH PEAR
1-1/2 pounds sweet potatoes or yams
1 ripe pear
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Bake sweet potatoes until tender, cool.
Remove the skin and chunk into pieces that fit the feeding throat of the Champion.
Homogenize the potatoes and pear, stir in maple syrup and cinnamon. Reheat before serving.
Makes about 6-1/2 cup servings
POTATO CORN CHOWDER
1 pound potatoes, peeled and diced
1 can (14 oz.) chicken broth
1 can water
1 medium onion, chopped
2 stalks celery, thinly sliced
2 cups water
1 cup non-fat milk OR
1 can (12 oz.) evaporated skim milk
1 can (16 oz.) corn
Salt and fresh ground pepper to taste
1/4 cup chopped parsley
Combine potatoes, broth, 1 can water,
onion and celery in a 4-quart saucepan. Bring to a boil, simmer 15 to 20 minutes until
potatoes and celery are tender. Dissolve dry milk in water and add to chowder, along with
remaining ingredients. Cook 10 more minutes and serve. Garnish with sprigs of parsley.
Makes about 8 cups of soup.
CHEESY BROCCOLI
SOUP
1 pound broccoli, chopped
1 medium potato, peeled and diced
1 can (14 oz.) chicken broth
2 cans water
1 medium onion, chopped
1/2 teaspoon celery seed
1/2 teaspoon nutmeg
2 cups cold water
1 cup non fat milk OR 1 can (12 oz.)
evaporated skimmed milk
Salt and fresh ground pepper to taste
1/3 cup grated sharp cheddar cheese
Combine broccoli and potato with broth,
water, onion, celery seed and nutmeg in a 4-quart saucepan.
Cook 10 to 15 minutes until broccoli is
tender and soup thickened.* Dissolve dry milk in water and add to soup. Salt and pepper to
taste. Serve hot topped with grated cheese.
Makes about 8 cups of soup.
*Note: For a thicker soup
or chowder, mash the cooked mixture several times with a potato masher.
HOMOGENIZING
To homogenize, always use the nylon blank
in place of the juicer screen. Place a bowl or container under the tapered end of the
body. If homogenizing very wet or juicy food, place a second bowl or container under the
screen holder.
Foods to Homogenize:
Your Champion can homogenize a wide
variety of foods. For example, a variety of fruits can be made into sauces; cooked
vegetables and fruits for baby food; fresh or canned nuts for nut butters; fresh coconut
for creamed coconut; and frozen mixes for ice cream or sorbets.
Preparing to Homogenize:
If you do not want seeds, peels, etc. in
the homogenized food, remove them before beginning. Any food that is soft or juicy can be
homogenized with the Champion.
Homogenizing with your Champion
When using foods such as berries, nuts,
peaches and tomatoes, the funnel attachment is recommended. Feed the food into the funnel
and push it down with the tamper. Homogenizing with the Champion is very fast and
efficient.
Note:
Do not attempt to homogenize any dry
products, such as grains with the Champion. Dry products do not contain liquid and
therefore, can not be homogenized.
SORBETS
CITRUS SORBET
2 cups raw sugar
3-3/4 cups hot water
2-1/4 cups lime or lemon juice (see page
16)
1 egg white, lightly beaten
Dissolve sugar in hot water. Add
remaining ingredients. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 6 cup
TROPICAL ICE
2 cups raw sugar
3 cups boiling water
3 oranges, peeled
2 lemons, peeled
1 banana, peeled
1 papaya, peeled and seeded, cut in
strips
Dissolve sugar in hot water, cool.
Assemble the Champion for juicing and juice the oranges and lemons.
Homogenize the banana and papaya. Combine
all the ingredients and pour into a freezing tray and freeze solid. Cut the frozen mixture
into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve
at once.
Makes 6 cups.
KIWI SORBET
8 ripe kiwi fruit
1 cup water
1/2 cup sugar
1 teaspoon lemon juice
Juice the kiwi fruit (see page 15). Add
back to the juice, 1 tablespoon of the pulp with seeds, to give a special fresh touch to
the sorbet. Stir in water, sugar and lemon juice. Pout the mixture into a freezing tray
and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat.
Homogenize the frozen strips. Serve at once.
Makes 1 quart.
QUICK GRAPE ICE
1 can (12 oz.) frozen grape juice
concentrate
3 cans water
Reconstitute the juice and pour into a
freezing tray and freeze solid. Chill the juicer, cutter, blank and bowl. Cut frozen
mixture into strips to fit the feeding throat. Homogenize the frozen strips. Serve at
once.
Makes 6 cups.
Any variety of frozen juice concentrate
can be substituted for grape juice for a tasty variation.
All the ice cream recipes call for a
certain proportion of milk, however, half and half or a milk substitute can be used. The
use of Lecithen granules in the recipes is optional, but they are an emulsifier and will
produce a creamier texture in the ice cream. Soyamilk powder, Lecithen granules and carob
powder can be found in almost any health food store.
Ice cream will be thicker and creamier if
the juicer body, cutter, blank, and bowl are chilled before homogenizing the frozen
mixture. This is easily done by placing the parts and bowl in the refrigerator for about
30 minutes before using.
Note: Do not place parts in freezer to
chill.
BANANA ICE CREAM
4 over-ripe bananas
2 tablespoons Lecithen Granules
(optional)
1-1/2 cups milk
1/4 cup raw sugar
1 teaspoon vanilla
Homogenize the bananas and mix with the
other ingredients, OR, mix the ingredients in a food processor. Liquefy the first two
ingredients – do not turn off the processor – and add the other ingredients.
The mixture will make between 3-1/2 to 4
cups liquid, depending on the size of the bananas. Add more milk if necessary to make
one-quart of liquid. Pour the mixture into freezing trays and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
MELON MILK SHAKES
Crenshaw, Cantaloupe, Persian, Honeydew
Assemble the machine for juicing. Juice
the edible parts of a chilled fresh melon. Add one scoop of vanilla ice cream to 8 ounces
of juice and stir or shake in a shaker.
BANANA-MELON ICE CREAM
Crenshaw, Cantaloupe, Persian or Honeydew
1-1/2 cups melon juice (see page 16)
2 over-ripe bananas
2 tablespoons Lecithen Granules
(optional)
1-1/2 cups milk
1/3 cup raw sugar
1 teaspoon vanilla
Thoroughly combine all ingredients in a
blender or food processor. Pour the mixture into a freezing tray and freeze until solid.
Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize
the frozen strips. Serve at once.
Makes 1 quart
FROZEN BANANA
DESSERT
4 ripe bananas (cut in half and frozen
without skins)
Assemble the Champion Juicer for
homogenizing and homogenize the frozen bananas. Serve at once.
Makes 4 servings
MELON ICE CREAM
Crenshaw, Persian, Cantaloupe, or
Honeydew
2 cups melon juice (see page 16)
1-1/2 cup milk
2 tablespoons Lecithen Granules
(optional)
1/2 cup raw sugar
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
CAROB ICE CREAM
(Chocolate Flavor)
1 egg
2-1/2 cups milk
1/2 cup carob powder
3 tablespoons Lecithen Granules
(optional)
1 teaspoon pure vanilla
1/4 cup raw sugar
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut
the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
CHOCOLATE
FLAVORED-BANANA ICE CREAM
4 over-ripe bananas
1-1/2 cups milk
1/2 cup carob powder
2 tablespoons Lecithen Granules
(optional)
1 teaspoon vanilla
1/4 cup raw sugar
Homogenize the bananas and mix with the
other ingredients. Beat well after each addition – OR – Mix the ingredients in a
blender or food processor. Liquefy the first 2 ingredients – do not turn off the
blender – and add the other ingredients.
Pour the mixture into a freezing tray and
freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the
Champion. Homogenize the frozen strips. Serve at once.
Makes 1 quart.
COCONUT OR
COCONUT ALMOND ICE CREAM
2 eggs
3 tablespoons Lecithen Granules
(optional)
3 cups coconut or coconut-almond milk
(See page 35)
1/3 cup raw sugar
1 teaspoon vanilla
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut
the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
MAPLENUT ICE CREAM
1 egg
2 cups milk
2 tablespoons Lecithen Granules
(optional)
1/2 cup black walnut meats
1/4 teaspoon maple flavoring
1/2 cup raw sugar
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut
the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
FIG DELIGHT
1 cup fig puree (See page 34)
2 eggs
2 cups milk
2 tablespoons Lecithen Granules
(optional)
1 teaspoon vanilla
1/2 cup carob powder
Thoroughly combine all ingredients in a
blender or food processor. Beat well after each addition. Pour the mixture into a freezing
tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat
of the Champion. Homogenize the frozen strips. Serve at once.
Makes 1 quart.
HAWAIIAN DELIGHT
2 over-ripe bananas
1/2 cup fresh or frozen strawberries
1/2 cup finely cut pineapple (fresh or
unsweetened, canned or frozen)
1-1/2 cups milk
2 tablespoons Lecithen Granules
(optional)
1/2 cup raw sugar
Homogenize the bananas, strawberries, and
pineapple together. Add the other ingredients, beat well. Pour the mixture into a freezing
tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat
of the Champion. Homogenize the frozen strips. Serve at once.
Makes 1 quart
PEACH ICE CREAM
2 cups peaches (fresh or frozen)
1-1/2 cups milk
2 tablespoons Lecithen Granules
(optional)
1 teaspoon vanilla
1/2 cup raw sugar
Homogenize the peaches with the Champion,
and mix the rest of the ingredients. Beat well after each addition – OR – mix
all ingredients in a blender or food processor.
Pour the mixture into a freezing tray and
freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the
Champion. Homogenize the frozen strips. Serve at once.
Makes 1 quart.
PEAR AND
PINEAPPLE ICE CREAM
1 large ripe pear
1 cup pineapple chunks, OR
1/4 cup crushed pineapple (fresh or
frozen)
1 cup milk
2 tablespoons Lecithen Granules
(optional)
1/2 cup raw sugar
Homogenize the pear and pineapple. Pour
the mixture into a blender or mixing bowl. Add the other ingredients. Beat well after each
addition. Pour the mixture into freezing trays and freeze until solid. Cut the frozen
mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen
strips. Serve at once.
Makes 1 quart
STRAWBERRY ICE
CREAM
1-1/2 cups strawberries (fresh or frozen)
2 cups milk
2 tablespoons Lecithen Granules
(optional)
1 teaspoon vanilla
1/2 cup raw sugar
Homogenize the strawberries in the
Champion, blender or food processor. Add the other ingredients and beat well. If the
strawberries are already sweetened, use less sweetener. Pour the mixture into freezing
trays and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat
of the Champion. Homogenize the frozen strips. Serve at once.
Makes 1 qua
VANILLA ICE CREAM
2 eggs
2 cups milk
3 tablespoons Lecithen Granules
(optional)
2 teaspoons vanilla
1/2 cup raw sugar
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut
the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
SHERBETS
Instant All-Fruit Sherbets
For fresh fruit instant sherbets, all
that is needed is the fruit. Use any type of fruit and try different combinations. Clean
the fruit and cut into sections to fir the feeding throat of the Champion. Freeze the
fruit solid before running it through the Champion. Homogenize the frozen pieces. If the
fruit is extremely tart, add a little sweetener to the homogenized mixture.
OR
Homogenize the fresh fruits first, freeze
solid in freezing trays and cut into strips to fit the feeding throat of the Champion.
Homogenize the frozen pieces. Serve at once. With this method, it is easier to determine
if the fruits need a sweetener, and it can be added before the freezing of the fruits.
The following sherbet recipes contain
Soyamel. This is a powdered milk made from soya beans. Any brand of powdered soya bean
milk or other powdered milk may be used. The Lecithen Granules in the recipes are
optional, but they will produce a creamier textured sherbet.
Frozen sherbet mixes may be stored in
freezer bags for future use. This is a handy way to use up an abundance of seasonal fruit.
Sherbets will be thicker and creamier if
the juicer body, cutter, blank and bowl are chilled before homogenizing the frozen mixes.
This is easily done by placing the parts in the refrigerator for about 30 minutes before
using.
Note: Do not place parts in freezer to
chill.
APPLE SHERBET
2-1/2 cups apple juice (see page 15)
2 tablespoons Lecithen Granules
(optional)
1/2 cup water
3 tables Soyamel
1 teaspoon vanilla
3 tablespoons raw sugar
Thoroughly combine all ingredients. Pour
mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to
fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once
Makes 1 quart.
GRAPE SHERBET
3 cups grape juice (see page 16)
2 tablespoons Lecithen Granules
(optional)
3 tablespoons of Half & Half OR Milk Substitute
1 teaspoon vanilla
1/4 cup raw sugar
Any variety of grape may be used in this
recipe. If the flavor seems too strong the juice may be diluted. Thoroughly combine all
ingredients. Pour mixture into a freezing tray and freeze until solid. Cut the frozen
mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen
strips. Serve at once.
Makes 1 quart.
BERRY SHERBET
2 cups berries (any variety)
1-1/2 cups water
1 tablespoon lemon juice
2 tablespoons of Half & Half OR
Milk Substitute
2 tablespoons Soya
1 teaspoon vanilla
1/2 cup raw sugar
For a sherbet containing the seeds,
homogenize the berries first in the Champion (not necessary if using a blender). For a
seedless sherbet, run the berries through the juicer with the screen in place.
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart
LEMON SHERBET
Grated rinds of 2 lemons
6 tablespoons lemon juice OR the juice of
3 lemons (use Champion made lemon juice for added tang. See page 16)
1-1/2 cups water
2 tablespoons Lecithen Granules
3 tablespoons of Half & Half OR
Milk Substitute
1 teaspoon vanilla
1/4 cup raw sugar
1 cup water
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
ORANGE SHERBET
1 small can frozen orange juice
2 cups water, OR
3 cups fresh orange juice (peel the
oranges, and juice in the Champion. See page 16)
1/4 cup raw sugar
2 tablespoons Lecithen Granules
(optional)
2 tablespoons of Half & Half OR
Milk Substitute
1/2 teaspoon vanilla
1/2 cup water
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
PEACH SHERBET
2 cups homogenized peaches (2-1/2 cups
sliced)
1-1/2 cups water
2 tablespoons Lecithen Granules
(optional)
2 tablespoons of Half & Half OR
Milk Substitute
1/2 cup raw sugar
1 teaspoon vanilla
Homogenize the peaches with the Champion
Juicer and add the other ingredients. Beat well after each addition, OR, mix the
ingredients in a blender.
Pour mixture into freezing trays and
freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the
Champion. Homogenize the frozen strips. Serve at once.
Makes 1 quart.
PINEAPPLE AND
APRICOT SHERBET
3/4 cup homogenized pineapple
3/4 cup apricot puree
1-1/2 cups water
2 tablespoons Lecithen Granules
(optional)
2 tablespoons of Half & Half OR
Milk Substitute
1 teaspoon vanilla
1/2 cup raw sugar
Pour the pineapple and apricot puree into
a blender or mixing bowl. Add the rest of the ingredients and beat well. Pour mixture into
a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the
feeding throat of the Champion. Homogenize the frozen strips. Serve at once
Makes 1 quart.
PINEAPPLE SHERBET
2 cups homogenized pineapple
1-1/2 cup water
2 tablespoons Lecithen Granules
(optional)
2 tablespoons of Half & Half OR
Milk Substitute
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup raw sugar
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 1 quart.
WATERMELON
SHERBET
3 cups watermelon juice (See page 16)
2 tablespoons Lecithen Granules
(optional)
3 tablespoons of Half & Half OR
Milk Substitute
1 teaspoon vanilla
3 tablespoons raw sugar
Thoroughly combine all ingredients in a
blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the
frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the
frozen strips. Serve at once.
Makes 3-1/2 cups
GINGERED
PEACH/PEAR SHER
2 cups peeled, cored and sliced peaches
or pears
1/2 peeled lemon chunked
1/2 inch piece fresh ginger root, thinly
sliced
1/2 cup raw sugar
Freeze the peaches or pears solid.
Homogenize the frozen pieces with the ginger and the lemon. Stir in sugar to taste, if
desired. Serve immediately.
Makes 2 cups
MOIST APPLE CAKE
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1 egg white
1/2 cup corn, safflower, or light olive
oil
1 cup raw sugar
2 teaspoons vanilla
3 cups finely chopped tart green apples
1 cup chopped walnuts
Preheat oven to 350 degrees F. In a
medium bowl, combine flour, baking soda, cinnamon, and salt. Mix well.
In a large bowl, whisk together the eggs,
oil, sugar and vanilla. Core and cut the apples to fit the feeder throat. Process the
fruit with the nylon plate in the screen holder and a bowl underneath to catch the apple
juice. Combine the homogenized fruit with the juice and walnuts and add to the eggs. Add
the flour mixture, stirring just until thoroughly blended.
Pour into a greased 9x13 inch pan. Bake
45 to 55 minutes or until center tests done. Cool.
Makes 12-15 servings.
Homogenized vegetables are perfect for
several reasons. Babies and small children can easily enjoy cooked vegetables with no
additives. People with chewing or digestion problems can continue to enjoy the flavor of
their favorite vegetables. Vegetable purees are a tasty and elegant addition to an
entrée.
Assemble the Champion for homogenizing.
If the vegetable is very moist, place a bowl beneath the screen holder as well as at the
tapered end.
BABY FOODS
Cooked vegetables may be homogenized for
salt free baby food. Freeze immediately in small freezer bags to preserve vitamins. Thaw
in the microwave oven or in a pan of hot water. Stir and test the temperature before
using.
CREAMED CORN
Cut the fresh corn off the cob. Place the
funnel on the feeder throat for easy loading. Homogenize. Cook and serve. Frozen corn
kernels may also be used.
SQUASH –
BUTTERNUT, BANANA, AND PUMPKIN
Peel squash and cut into pieces that will
fit the feeding throat. Steam until tender, cool. Homogenize.
HOT MEXICAN SALSA
2 jalapeno chilies, seeded*
2 serrana chilies, seeded
2 yellow chilies, seeded
2 Anaheim chilies, seeded
5 large shallots, peeled
7 tomatillos, cut in half
4 large tomatoes, quartered
1/4 cup fresh cilantro, chopped
1/2 teaspoon garlic powder
salt and pepper to taste
Homogenize all ingredients except for
seasonings. Stir in cilantro and seasonings. Serve chilled.
Makes 4 cups salsa.
*Chilies are very hot and can burn your
eyes and other membranes. Be sure to wear rubber gloves when seeding and handling chilies.
Do not touch your face.
Liquids extracted from some fruits are of
a thicker nature than other juices. These are called “Purees.” Fruit purees are
excellent for many sauces and desserts (see Ice Cream and Sherbets). Purees are extracted
the same way that juices are with the screen in place. Fruit may also be homogenized for
sauces.
Fruit must be ripe for puree. When using
peaches, peel or wash well to remove all the peach fuzz. Smooth skinned fruits need not be
peeled, but should be washed well. Remove the pits. Assemble the machine for homogenizing
and feed the fruit sections through. Do not mix the puree with any chlorophyll vegetables
(green vegetable) juice.
APRICOT, PEACH, NECTARINE OR
PLUM PUREE
Fruit must be ripe for puree. When using
peaches, peel or wash well to remove all the peach fuzz. Smooth skinned fruits need not be
peeled, but should be washed well. Remove the pits. Assemble the machine for homogenizing
and feed the fruit sections through. Do not mix the puree with any chlorophyll vegetable
(green vegetable) juice.
CRANBERRY PUREE
Wash the cranberries thoroughly, add one
cup of water for each pound of cranberries and cook them over a medium heat, until soft.
Allow them to cool. Assemble the Champion for homogenizing. Use the funnel for easier
insertion of small fruit, and run the entire matter through the machine.
FIG PUREE
Use fresh figs only; tree ripened are the
best. Wash the figs well, do not peel. Assemble the machine for homogenizing, and feed the
figs through one at a time. This process will automatically remove the skins and seeds and
extract a thick puree. Fig puree is excellent for jams. (Also see Fig Delight under Ice
Creams). If a thick fig extraction containing seeds is desired, peel the figs first and
homogenize them with the nylon blank in place of the screen.
FRUIT SAUCES
– APPLES AND PEARS
Sauces may be extracted by either of two
methods:
First Method: Remove any bad parts from
the fruit, do not peel. Cook the fruit until soft. Assemble the machine for homogenizing
and use the funnel for easier insertion of fruit. Allow to cool. The entire matter should
be run through the machine. Any skins or seeds will automatically be removed in this
process.
Second Method: Wash the fruit well. Cut
into sections and remove the cores and seeds. Assemble the machine for homogenizing.
Homogenize the sections, add a little lemon, sweeten with sugar, and serve at once. (The
fruit should first be pre-cooled in the refrigerator when making sauce by this method).
FRESH COCONUT
Fresh coconuts contain three eyes or
brown indentations on the top of the coconut. One of these spots is soft enough to be
punctured. Puncture the coconut and turn it upside down over a container to drain. The
hard coconut shell may be cracked with a hammer or can be placed in an oven, preheated to
400 degrees for a few minutes, until the shell cracks.
COCONUT MILK
Drain the liquid from a fresh coconut and
save. Remove the coconut meat from the hard shell and peel off the thin brown shell with a
potato peeler. Cut the coconut into sections to fit the feeder throat.
Homogenize the sections and add a little
water into the feeding throat with each charge so the homogenized material will resemble a
thin paste. Keep the motor running and pour a cup or two of water into the feeding throat
in order to clean out all of the coconut. Add an additional quart of water, plus the
liquid drained from the coconut to the mixture.
Assemble the machine for juicing. Pour
the coconut mixture into the feeder throat (about half full) and push down with the
tamper. A quart or more of coconut milk may be made this way from the average size
coconut. This milk can be kept fresh in the refrigerator for several days. Coconut oil
will rise to the top of the milk. This can be discarded or shaken in before using.
COCONUT CREAM
Follow the same directions as above only
use no liquid. For a thinner cream, some coconut liquid can be added to the feeder throat.
COCONUT- ALMOND
MILK
Follow the same directions as for Coconut
Milk, only add 1/4 cup of almonds to the feeder throat. Proceed through the juicing step,
adding liquid to obtain the desired consistency.
MUESLI
3-4 apples, peeled and quartered
1 orange, peeled
2 tablespoons raw oats (soak overnight)
(optional)
1 tablespoon wheat germ
1/2 cup pitted dates or figs
1/2 cup nuts or almonds
sugar to sweeten
Homogenize all ingredients in order
given. Stir and eat as is or use as a breakfast cereal with milk. The fruits may be
varied, but always use 1 orange to avoid quick oxidation.
Almost any variety of nut can be turned
into delicious nut butter. However, many varieties do not contain enough natural oil for
butters and oil must be added. The amount of oil will vary with the variety of nut; for
best results, use a salad or cooking oil with a neutral flavor (walnuts require very
little oil). When adding oil, pour the oil into the feeder throat as the nuts are being
homogenized.
Do not continue to make nut butter when
the juicer body becomes excessively warm. Most nut butters can only be made in small
amounts.
Assemble the Champion for homogenizing.
Use the funnel for easier insertion of the nuts. Feeding the nuts slowly will produce a
creamy nut butter. Fast feeding will result in a crunchy nut butter.
PEANUT BUTTER
Either fresh roasted or canned peanuts
may be used to make peanut butter. Salted peanuts make the best tasting peanut butter.
ALMOND AND CASHEW
NUT BUTTERS
Use raw or roasted nuts. Salt to taste.
MAKE FLOUR, CORN MEAL, COFFEE WITH A
GRAIN MILL ATTACHMENT
Easy to Install
Clean, dust-free operation
Heavy-duty construction
Simple to adjust for coarse or fine
materials
Grind only free flowing grains such as
wheat, rye, oats, barley or rice. When running red wheat, back off the adjustment knob one
notch; never grind paste.
Coffee beans, pepper corns, or mung beans
can be run on any setting.
Soybeans or dry field corn can be run
with the adjustment knob backed off one notch.
Nut meats, dried beans, garbanzo
(chickpeas), dried herbs, etc., are not recommended for use with the grain mill. These
materials will gum up the grinding plates and cause the unit to run hot.
For best results, check and clean grain
mill between each use.
Order from your local dealer or contact:
Plastaket Manufacturing Company, Lodi, California.
Freshly ground flours contain no
preservatives and should be stored in the refrigerator or freezer to retain their
freshness. Baked goods should also be refrigerated or frozen to keep that “just
baked” goodness and to prevent spoilage.
1-1/2 pounds of wheat yields about 4 cups
of flour
1 pound of oats yields about 3 cups of
flour
1 pound of corn yields about 3-1/2 cups
of flour
1 cup of millet yields about 2-1/2 cups
of flour
Use freshly ground flour for any of your
favorite baking recipes. Following are some new, Champion tested recipes you will enjoy.
APPLE RAISIN
SQUARES
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup raw sugar
1/2 cup liquid margarine
1/4 cup corn, safflower, or light olive
oil
1 teaspoon vanilla
2 cups finely chopped tart green apples
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. In a
medium bowl, combine flours, baking soda, baking powder, cinnamon and salt. Mix well. In a
large bowl, whisk together eggs, margarine, oil, sugar, vanilla, and apples. Add raisins
and nuts.
Add the flour mixture, stirring just
until thoroughly mixed.
Pour into 2 greased 8x8 inch square pans.
Bake for 35 o 40 minutes until center tests done. Cool and cut into squares.
Makes about 18 servings.
CRISPY CORN BREAD
Nothing beats the taste of freshly ground
cornmeal
1-1/2 cups yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups nonfat milk
1/4 cup liquid margarine
1/4 cup corn, safflower, or light olive
oil
Preheat oven to 400 degrees F. Combine
cornmeal, flour, sugar, baking powder, and salt in a large bowl. Mix well.
Mix eggs, milk, liquid margarine, and oil
in a medium bowl. Stir milk mixture into cornmeal mixture, just until moistened.
Pour batter into greased 9x5x3 inch loaf
pan. Bake until golden, and center tests done, 35 to 40 minutes. Carefully remove from pan
and cool completely on rack.
Makes 1 loaf cornbread.
CRANBERRY MUFFINS
Tart and tasty treats
3/4 cup whole wheat flour
1/2 cup oat flour
1 cup all purpose flour
2 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
3/4 cup firmly packed brown sugar
1 cup buttermilk
1/4 cup corn, safflower or light olive
oil
1-1/2 teaspoons grated orange peel
1-1/2 cups chopped cranberries
Preheat oven to 375 degrees F. Spray
muffin pans with non-stick spray. Set aside.
In a medium bowl, combine flour, baking
powder, baking soda and cinnamon. Mix well.
In a large bowl, beat egg lightly. Stir
in brown sugar, buttermilk, oil, orange peel and cranberries. Blend well. Add flour
mixture and gently fold together until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 20-25
minutes or until a toothpick inserted in center comes out clean. Serve warm.
Makes 18 muffins.
Note: Cranberries homogenize easily fresh
or frozen.
ENERGY BARS
An easy alternative to candy bars for
quick energy.
1-1/2 cups whole wheat flour
3/4 cup all purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup wheat germ
1 teaspoon each baking powder and
cinnamon
1/2 teaspoon salt
2 eggs
1/3 cup corn, safflower, or light olive
oil
1/4 cup molasses
1/4 cup raw sugar
1 tablespoon finely grated orange peel
1 cup orange juice
1 cup chopped dried figs
1/2 cup golden raisins
1/2 cup chopped almonds
Combine flours, sugar, wheat germ, baking
powder, cinnamon, and salt. In smaller bowl, blend eggs, butter, honey molasses, orange
peel, vanilla, and orange juice with wire whip. Add liquid to dry ingredients; whip until
smooth. Add figs, raisins, and almonds.
Spread in a greased 9x13 inch baking pan.
Bake in a 350 degree F oven 35 minutes, until it tests done.
Makes about 24 bars.
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