NINJA NeverClog Cold Press Juicer Recipes Owner’s Manual

NeverClog™
COLD PRESS JUICER
15 QUICK & EASY RECIPES

NeverClog Cold Press Juicer Recipes

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
JUICING MADE SIMPLE.
Welcome to the Ninja NeverClog™ Cold Press Juicer Inspiration Guide. From here you’re just a few pages away from recipes, tips, tricks, and helpful hints to help you make everything from juices and shots to soups, pestos, and granola. Now let’s get juicing. For more exciting, delicious recipes, visit ninjakitchen.com

JUICING 101

Cold press juicing is a delicious way to get essential vitamins and nutrients your body needs. And they taste great, too. Find new ways to enjoy your favorite fruits and vegetables with recipes like our Green Machine Shot and Berry Burst Granola. The healthy options are endless.

TIPS & TRICKS FOR THE PERFECT JUICE.
Use the freshest and ripest fruits and vegetables, and wash them prior to juicing.
Always turn the juicer on before adding ingredients to the feed chute.
Add ingredients gradually, making sure all of them have been processed/moved through the feed chute chamber before adding more.
PEEL OR NO PEEL
REMOVE SKINS & RINDS
from ingredients such as citrus fruits,melons, pineapples, dragon fruit, mangoes, pomegranates, beets, ginger, papaya, and root vegetables.
THE PEEL OR SKIN CAN REMAIN ON
for ingredients such as apples, pears, peaches, plums, cucumbers, and carrots.
PREP
For best results, cut ingredients in 2-inch pieces.
REMOVE STEMS
from apples (no need to remove the core or seeds). Remove stems from herbs, if desired.
REMOVE LARGE PITS & SEEDS
from ingredients such as mangoes, plums, peaches, cherries, papayas, lemons, melons, and peppers.
REMINDERS
Do not process ingredients that do not contain juice, such as bananas and avocados.

Ingredients such as grapes and berries will require ample quantity due to low product yield.
Do not process frozen fruits and vegetables or ice.

TOTAL PULP CONTROL
Pulp is made up of fiber from the part of the fruit that holds juice and flavor. Whether you like your juices smooth or pulpy, you can use these filters to make them just the  ay
you want. The filters also allow you to funnel pulp into the pulp container, so you can easily use it for pulp recipes.

FILTER
Use the black filter with the smallest holes for juice with less pulp. LESS PULP

LOTS OF PULP FILTER
Use the orange filter with the largest holes for juice with lots of pulp.
FOR BEST RESULTS, we recommend using the Lots of Pulp filter when processing soft fibrous fruits like pears, berries, seeded melons, and pineapple.

GREEN MACHINE SHOT

PREP: 5 MINUTES
MAKES: 2 SERVINGS (2 OUNCES EACH)
FILTER: ANY
INGREDIENTS
½ cup spinach
1 cup fresh parsley leaves, stems
½ green apple, cut in 2-inch pieces
1 stalk celery, cut in 2-inch pieces
½ lime, peeled, halved
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir shots and serve immediately.

TROPICAL ANTIOXIDANT JUICE
PREP: 5 MINUTES
MAKES: 4 SERVING (8 OUNCES EACH)
FILTER: ANY
INGREDIENTS
2 cups pineapple, cut in 2-inch pieces
2 cups mango, cut in 2-inch pieces
2 cups strawberries, hulled
1 cup pomegranate seeds
½  lime, peeled, halved
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute as needed. When the juice jug begins to get full, add juice to a larger pitcher and continue juicing.
2. Upon completion, stir juice and serve immediately or keep chilled until serving.

SWEET GREENS JUICE

PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: LOTS OF PULP (ORANGE)
INGREDIENTS
1 cup honeydew melon, cut in 2-inch pieces
1 cup pineapple, cut in 2-inch pieces
½ cup cucumber, cut in 2-inch pieces
½  cups spinach
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir juice and serve immediately.

CUCUMBER KALE CRUSHER
PREP: 5 MINUTES
MAKES: 4 SERVINGS (8 OUNCES EACH)
FILTER: LESS PULP (BLACK)
INGREDIENTS
1 bunch curly kale, stems included
½ English cucumber
4 stalks celery, cut in 3-inch pieces
2 green apples, cut in 2-inch pieces
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute as needed. When the juice jug begins to get full, add juice to a larger pitcher and continue juicing.
2. Upon completion, stir juice and serve immediately or keep chilled until serving.
   ½ lemon, peeled
   2-inch piece fresh ginger, peeled

SOUR POMEGRANATE JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: ANY
INGREDIENTS
1 grapefruit, peeled, cut in quarters
½ green apple, cut in 2-inch pieces
1 cup pomegranate seeds
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir juice and serve immediately.

MELON QUENCHER JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: LOTS OF PULP (ORANGE)
INGREDIENTS
1 cup watermelon, cut in 2-inch pieces
1 cup cantaloupe, cut in 2-inch pieces
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir juice and serve immediately.

ORANGE GRAPEFRUIT MIMOSAS
PREP: 10 MINUTES
MAKES: 6 SERVINGS (8 OUNCES EACH)
FILTER: ANY
INGREDIENTS
10 oranges, peeled, cut in quarters
5 grapefruits, peeled, cut in quarters
1 bottle (750 ml) champagne, chilled
DIRECTIONS

1. Press START/STOP, then gradually add oranges and grapefruits to the feed chute. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute as needed. When the juice jug begins to get full, add juice to a larger pitcher and continue juicing. Continue until all oranges and grapefruits have been juiced.
2. Upon completion, pour 2 cups of champagne into the larger pitcher. Stir and serve immediately or keep chilled until serving.

HEALTHY START
VEGGIE JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: ANY
INGREDIENTS
1 green apple, cut in 2-inch pieces
2 stalks celery, cut in 2-inch pieces
½ red bell pepper, seeded, cut in 2-inch pieces
2 carrots, peeled, trimmed, cut in 2-inch pieces
½ lemon, peeled, cut in half
1 cup fresh parsley, leaves and stems
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir juice and serve immediately.

BERRY BURST JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: LOTS OF PULP (ORANGE)
INGREDIENTS
1 cup strawberries, hulled, cut in quarters
1 cup pineapple, cut in 2-inch pieces
1 orange, peeled, cut in quarters
½ cup blueberries
½ cup raspberries
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir juice and serve immediately.
3. If making the Berry Burst Granola on the next page, be sure to save the pulp.

BERRY BURST GRANOLA
PREP: 10 MINUTES
BAKE: 25–30 MINUTES
MAKES: APPROX. 8 CUPS
INGREDIENTS
4 cups old-fashioned oats
1 ½ cups mixed raw nuts
½ cup unsweetened coconut flakes
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ cup coconut oil, melted
½ cup honey
1 teaspoon vanilla extract
½ cup Berry Burst Juice pulp or any desired fruit pulp
DIRECTIONS

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, nuts, coconut flakes, salt, and cinnamon.
3. Add the coconut oil, honey, vanilla extract, and fruit pulp to the oat mixture and stir until evenly coated. Pour the mixture onto the prepared pan and use a spatula to spread it in an even layer.
4. Place baking sheet in the oven and bake for 25–30 minutes or until golden brown, stirring halfway through cooking.
5. Let granola cool completely before serving. It will crisp up as it cools.
6. Store granola in an airtight container at room temperature up to 2 weeks.

TROPICAL TWIST JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (10 OUNCES)
FILTER: LOTS OF PULP (ORANGE)
INGREDIENTS
1 orange, peeled, cut in quarters
1 cup pineapple, cut in 2-inch pieces
1 mango, peeled, cut in 2-inch pieces
DIRECTIONS

1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow juicer to process each piece before adding more to the feed chute. Use the tamper to press ingredients down through the feed chute, as needed.
2. Upon completion, stir juice and serve immediately.
3. If making the Tropical Twist Ice Pops on the next page, be sure to save the pulp.

TROPICAL TWIST ICE POPS
PREP: 5 MINUTES
FREEZE: 8 HOURS–OVERNIGHT
MAKES: 4 SERVINGS
INGREDIENTS
8 ounces Tropical Twist Juice
1 cup Tropical Twist Juice pulp
DIRECTIONS

1. Mix the juice and pulp together until combined.
2. Divide mixture evenly between 4 ice pop molds (4 ounces each).
3. Freeze at least 8 hours or overnight.

TIP You can also freeze the mixture in ice cube trays.
KALE PULP PESTO
PREP: 10 MINUTES
MAKES: 2 CUPS
INGREDIENTS
2 cups kale pulp
1 cup olive oil
1 cup fresh basil leaves
½ cup toasted pine nuts
2 cloves garlic, peeled
½ cup shredded Parmesan cheese
1 teaspoon kosher salt
1 teaspoon ground black pepper

DIRECTIONS

1. Place all ingredients in a food processer in the order listed, and pulse until smooth. For a thinner pesto, add ¼cup more olive oil through the feed chute while the processor is running.
2. Once processing is complete, toss pesto with pasta, use as a sauce for pizza, or as a spread on sandwiches.

PULP PANCAKES
PREP: 10 MINUTES
COOK: 30 MINUTES
MAKES: 6 PANCAKES
INGREDIENTS
1 ¼ cups all-purpose flour
1 tablespoon baking powder Pinch kosher salt
¼ cup granulated sugar
2 teaspoons ground cinnamon
1 ½ cup milk
½ cup fruit or vegetable pulp of choice
1 teaspoon vanilla extract
1 tablespoon oil
Nonstick cooking spray

DIRECTIONS

1. In a bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
2. Create a well in the center of the dry ingredients and add the milk, pulp, vanilla extract, and oil. Mix until well combined; set aside.
3. Place a skillet over medium heat and coat with cooking spray. Once the pan is hot, use a ¼ cup measuring cup to scoop the batter into the pan. Allow pancakes to cook until bubbles start to form on the surface. Flip and continue to cook until underside is lightly browned.
4. Repeat step 3 with remaining batter and serve warm with your favorite toppings.

MINESTRONE SOUP

PREP: 15 MINUTES
COOK: 35–50 MINUTES
MAKES: 6–8 SERVINGS
INGREDIENTS
1 tablespoon olive oil
2 tablespoons minced garlic
1 medium onion, peeled, diced
1 can (6 ounces) tomato paste
1–1½  cups carrot pulp
1 large zucchini, diced
4 stalks celery, cut in
½ inch pieces
1 can (28 ounces) diced tomatoes
1 can (15 ounces) kidney beans
2 boxes (32 ounces each) chicken or vegetable broth
2 tablespoons Italian seasoning
1 box (16 ounces) ditalini pasta
3 cups kale leaves, chopped
1 cup shredded Parmesan cheese

DIRECTIONS

1. Place a large pot over medium-high heat and add olive oil.
2. Once pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes.
3. Add tomato paste, stir to evenly combine, and sauté for 2 minutes.
4. Add remaining ingredients except pasta, kale, and cheese and bring to a boil. Once boiling, reduce heat to low and allow soup to simmer until vegetables are tender, approximately 30–45 minutes.
5. While soup is cooking, cook and drain pasta according to the box instructions in a separate pot. (Cooking the pasta separately helps keep it from absorbing the soup and getting mushy when storing leftovers.)
6. Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted.
7. Serve each bowl of soup over ½ cup cooked pasta and top with Parmesan cheese.

NeverClog™
COLD PRESS JUICER
© 2023 SharkNinja Operating LLC
NINJA is a registered trademark of SharkNinja Operating LLC.
NEVERCLOG and NINJA NEVERCLOG are trademarks of SharkNinja Operating LLC.
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