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Hurom Hurom Slow juicer HU-100 W Manual

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HUROM
JUICING RECIPES
& TIPS
HUROM’S
TOP 4 JUICES
AMAZING GREEN APPLE,
LEMON & VANILLA
This recipe is my go to drink when I want to
treat myself and impress friends. Including the
lemon rind not only boosts the vitamin
content from the lemon by 5-10x, but
it also delivers a wonderful sherbet like
avour when paired with the green apple.
Just make sure you cut that lemon into
9+ pieces as this will help the Hurom press
the most out of that tough rind.
The Hurom does a supreme job of scraping
the precious vanilla seeds from the bean
husk. In order to maximise this process and
get the maximum antioxidant goodness
and creamy avour prole of the vanilla,
make sure you cut the bean into 1cm
pieces which will help avoid the husk
clogging the Hurom.
Oh, and just when you thought it couldn’t get
any better... try throwing in a few strawberries
to really send this extraordinary tasting juice
into another orbit.
• 4 green apples
• 1⁄2 lemon including skin
• 1 vanilla bean
• 4-6 strawberries
GREEN MACHINE
As any Hurom owner will tell you, the key
to consistent regular juicing is speed and
convenience - two things that the Hurom excels
in. But there’s another almost equally important
aspect to juicing and especially juicing for
health which is often overlooked. And it’s
that of taste. You can have the healthiest
juice in the world but if it tastes woeful
then who’s going to want to drink that on
a regular basis? I developed the Green
Machine after having made all too many
“green juices” which tasted frankly awful.
Now I’m not going to tell you that this recipe
has everything you’ll ever need in a juice, but
if you’re in a rush and just want to get a good
dose of vital green juice into you, and you
want it to taste great, then Green Machine is
the juice for you. Again the combination of
the green apple (which has a comparatively
low sugar content compared with most fruits)
and lemon works wonders and overides any yuk
factor that your choice of leafy green brings to
the party.
• 4 green apples
• 1⁄2 lemon including skin
• Bunch of your favourite seasonal greens
www.hurom.com.au
VIRGIN MARY
This is a recipe I shared with one of the world’s top
cocktail bars, the members club @ The Ivy in Sydney.
It’s fair to say it blew the staff away at the Hurom
demonstration.
As a long term Hurom user, I always felt that the
concept of a Virgin Mary (or Bloody Mary if you so
chose!) could easily be improved upon by simply doing
away with the cartoned / bottled tomato juices just
about all Mary variants are made with and build the juice
up from scratch with an all-fresh ingredient cast that will
blow your mind with avours and nutrients. I encourage
you to play around with the quantities to suit your
tastes. When I’m at home I’ll double the chili and garlic
as I have a particularly spicy palette.
• 3-4 tomatoes
• 1⁄2 red capsicum
• 1⁄2 cup cucumber
• 1⁄2 cup carrots
• 1 garlic celery sticks
• 1 garlic clove, peeled
• 1 hot chili
HUROM’S
TOP 4 JUICES
www.hurom.com.au
COCOMONDILLA MILK
Nectar of the Gods? Well modesty prevents me from making that
claim in so many words but this all-raw, dairy free milk is about as
good as it gets.
Firstly you need to soak your almonds (chemical free or organic
if possible) over night in a bowl of water (ll to an inch above the
almonds) with 1/2 tsp of good quality salt. I keep the bowl in the fridge
to ensure the almonds are cool for processing which ensures the best
press in the Hurom. The next day I’ll rinse the almonds thoroughly (this
removed the enzyme inhibitors which are a not digestive friendly) in a
colander and mix in the 1cm cut pieces of vanilla.
Now for the fun part - simply place a handful of almonds into the
Hurom feeder chute whilst pouring in your chilled coconut water.
Pouring the coconut water from a bottle makes this job easier. For
those of you with a Juice Cap tted to your Hurom, this process
is simplied further by closing the Juice Cap and managing the
proportions based on the bowl capacity.
Variants of this milk can be made by using different nuts such as
brazils, macadamias and hazelnuts. You can switch the coconut water
for just ltered water and sweeten with dried fruit (dates and gs work
great) which has been soaked in a small amount of water overnight
(include the syrup that results in this process!).
Finally, if you want to make the most amazing chocolate milk you’ll
ever taste, simply soak 50gms of cocao nibs in coconut water over
night and process through the Hurom with the nuts.
• 200-250g Raw Almonds
• 800 ml Coconut Water
• 1 Vanilla Bean
• 50g cacoa nibs (optional for chocolate milk)
HUROM’S
TOP 4 JUICES
www.hurom.com.au
For superior results with the Hurom
1
CUT SMALL
The smaller your cut of product the better the results -
general rule of thumb is cut to the size you would put in your
mouth to eat.
2
CUT FIBEROUS LENGTHS
Whole pieces of celery, leafy greens and vanilla beans will
all do a great job of blocking up your Hurom. Anything with
lengths of bre should be cut down to 1cm pieces to avoid
blockages.
3
CHILL
Refrigerate everything you put in the Hurom. Refrigeration
has the eect of crisping the product and thus lending itself to
being better pressed by the Hurom. Refrigeration also ensures
your juice will taste its best as room temperature juices really
just don’t compare to chilled ones.
4
LUBRICATE
If you’re juicing leafy greens a lot then try pouring 1-2
tablespoons of your favourite edible oil into the Hurom prior to
juicing the greens. The eect of this is elimination of frictional
heat and dense foaming that can often occur when pressing
dry leafy greens. I recommend trying Udo’s Oil or a good quality
ax or nut oil.
Coconut oil becomes solid at cooler temperatures so assuming
you’re following the previous point it doesn’t work so well.
HUROM’S
TOP 4 TIPS
www.hurom.com.au
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