Tips for Making Vegetable Juices

Vegetable Juice Recipes

Fruit Juice Recipes

Pastas and Noodles

Miscellaneous

Banana Ice Cream
Choose ripe, yellow bananas. One banana serves approximately one person. Remove the peels, wrap bananas in plastic and freeze. When thoroughly frozen, insert one banana at a time into the VISOR using the blank strainer. Use the custard end nozzle (see photo). You can change the look and texture of the resulting custard by changing to a larger end nozzle. Never use a pasta end nozzle for ice cream since it will put undo stress on the juicer parts.

Below are two variations of the basic banana recipe. Freeze the strawberries and berries in their own separate plastic bag. Once frozen, pump the berries through the VISOR by alternating bananas and berries. Strive for a ratio of 3:1—three parts banana to one part berries.

Strawberry Banana Ice Cream
6-8 Ripe Bananas
1 pint Strawberries

Blueberry Banana
6-8 Ripe Bananas
1 pint Blueberries

Creamy Almond Butter
Start with approximately one cup of almonds. Set up the juicer with the blank strainer and the nut butter end nozzle (see photo). Grind the almonds at a rate of 3-4 at a time. Overfilling the chute with nuts puts undo stress on the juicer parts. Collect the resulting almond meal in the catch bowl. Transfer to a storage jar. Add 1-2 tablespoons of your favorite vegetable oil. (We prefer sesame oil.) Stir with a sturdy spoon until oil and meal are well mixed. Refrigerate for maximum freshness.

Basic Sprout Bread
Soak 1 cup of grain in a jar for 8-10 hours. (Choose hard wheat, rye, spelt, or kamut.) Sprout the grain in any sprouter for two days. (We recommend using a sprout bag.) After two days, examine the length of the shoot. The shoot is short, thick, and grows in the opposite direction of the hairlike roots. In order to achieve the desired consistency, the shoot must be the length of the berry. Longer shoots make the bread too chewy.
Set up the VISOR with the blank strainer and the custard end nozzle. Add the sprouts into the chute one heaping tablespoon at a time. Now comes the secret to making great sprout bread. Make sure that the resulting “sprout dough” is ground to a smooth paste. If necessary, you may reinsert the sprouts for a second grinding.

Dehydrator Version – Cracker
Use your L’EQUIP Dehydrator with the fruit leather insert. Wet your hands and knead the sprouted dough for one minute. Then flatten the dough on the fruit leather trays until
it is as thick as a matzoh – approximately one quarter inch. Set your dehydrator at 125ºF. Your sprout bread/cracker is ready to eat when fully dry. It takes about 8 hours of drying depending on bread thickness and home humidity.

Oven Version – Bread
Wet your hands and form a 11/2 x 3 inch loaf. Wet your hands constantly while shaping. Lay the loaf on a cookie sheet layered with a bed of sesame seeds. Sesame seeds keep the bread from sticking to the pan. Bake at 250ºF. for approximately 21/2 —31/2 hours. Lifting the bread slightly off the baking tray momentarily at the half-way hour helps avoids sticking. Bread is done when the underside is firm – no longer mushy. The inside will remain moist while the top of the bread may harden.