NINJA JC101 Cold Press Pro Compact Powerful Slow Juicer with Total Pulp Control Owner’s Manual
- June 6, 2024
- Ninja
Table of Contents
Please make sure to read the enclosed Ninja® Owner’s Guide prior to
using your unit.
COLD PRESS
JUICER PRO
20 QUICK & EASY RECIPES
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JUICING MADE SIMPLE.
Welcome to the Ninja® Cold Press Juicer PRO 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 dips. Now let’s get juicing.
For more exciting delicious recipes, visit ninjakitchen.com
JUICING 101
Cold press juicing is a delicious way to get the 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 AND 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 AND 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 into 2-inch pieces.
REMOVE STEMS
from apples (no need to remove the core or seeds). Remove stems from herbs, if
desired. REMOVE LARGE PITS AND 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. Do not process frozen fruits and
vegetables or ice.
TOTAL PULPCONTROL
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 way you want. The filters also allow you to
funnel pulp into the pulp container, so you can easily use it for pulp
recipes.
JUICE FILTER
Use the black filter with the smallest
holes for juice with no pulp.| JUICE FILTER
Use the black filter with
the smallest holes for juice with no pulp.| PULP FILTER
Use the orange filter
with the largest holes for juice with lots of pulp
FOR BEST RESULTS, we recommend using the Some Pulp filter or the Lots of Pulp filter when processing soft fibrous fruits like berries, melons, and pineapple.
ZINGER SHOT
PREP: 5 MINUTES
MAKES : 2 SERVINGS (2 OUNCES EACH)
FILTER : ANY
INGREDIENTS
2 lemons, peeled, cut in quarters
2-inch piece ginger, peeled
Pinch cayenne pepper
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir shots and serve immediately.
TIP: If too bitter, dilute with water or add fruit juice of choice.
TIP: Reduce spice by omitting cayenne and reducing ginger to a 1-inch
piece.
GREEN MACHINE SHOT
PREP: 5 MINUTES
MAKES : 2 SERVINGS (2 OUNCES EACH)
FILTER: ANY
INGREDIENTS
1/2 cup spinach
1 cup fresh parsley leaves and stems
1/2 green apples, cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
1/2 lime, peeled, cut in half
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir shots and serve immediately.
TART PEAR BERRY JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)
INGREDIENTS
1 grapefruit, peeled, cut in quarters
1 pear, cut in 2-inch pieces
1/2 cup strawberries, hulled, cut in quarters
1/2 cup blackberries
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir the juice and serve immediately.
CITRUS MINT JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: ANY
INGREDIENTS
1 orange, peeled, cut in quarters
1 green apple, cut in 2-inch pieces
1 cup fresh mint leaves and tender stems
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir the juice and serve immediately.
SWEET GREENS JUICE
PREP : 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: ANY
INGREDIENTS
1 cup honeydew melon, cut into 2-inch pieces
1 cup pineapple, cut into 2-inch pieces
1/2 cup cucumber, cut into 2-inch pieces
11/2 cups spinach
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir the juice and serve immediately.
PINK JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER : SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)
INGREDIENTS
1 medium beet, peeled, cut into 2-inch pieces
3 carrots, peeled, trimmed, cut in 2-inch pieces
1/2 green apples, cut into 2-inch pieces
1 lemon, peeled, cut in quarters
2-inch piece ginger, peeled
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir juice and serve immediately.
APPLE, PINEAPPLE & CELERY JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: ANY
INGREDIENTS
1/2 green apple, cut into 2-inch pieces
1 cup pineapple, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir juice and serve immediately.
SOUR POMEGRANATE JUICE PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: ANY
INGREDIENTS
1 grapefruit, peeled, cut in quarters
1/2 green apple, cut into 2-inch pieces
1 cup pomegranate seeds
DIRECTIONS
-
Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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. -
Upon completion, stir juice and serve immediately.
MELON QUENCHER JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING
FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)
INGREDIENTS
1 cup watermelon, cut into 2-inch pieces
1 cup cantaloupe, cut into 2-inch pieces
DIRECTIONS
- Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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.
- Upon completion, stir juice and serve immediately.
- If making the Melon Quencher Margaritas on the next page, be sure to save the pulp.
MELON QUENCHERMARGARITAS
PREP: 5 MINUTES
MAKES: 4 SERVINGS (8 OUNCES EACH)
INGREDIENTS
1/2 cup Melon Quencher Juice pulp
1/3 cup Melon Quencher Juice
1/4 cup triple sec
2/3 cup tequila
4 cups ice cubes
DIRECTIONS
- Place all ingredients in a blender pitcher in the order listed and blend until smooth.
BERRY BURST JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (8 OUNCES)
FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)
INGREDIENTS
1 cup strawberries, hulled, cut in quarters
1 cup pineapple, cut into 2-inch pieces
1 orange, peeled, cut in quarters
1/2 cup blueberries
1/2 cup raspberries
DIRECTIONS
- 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.
- Upon completion, stir juice and serve immediately.
- 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
11/2 cups mixed raw nuts
1/2 cup unsweetened coconut flakes
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup coconut oil, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cups Berry Burst Juice pulp or any desired fruit pulp
DIRECTIONS
- preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, nuts, coconut flakes, salt, and cinnamon.
- 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.
- Place baking sheet in the oven and bake for 25–30 minutes or until golden brown, stirring halfway through cooking.
- Let the granola cool completely before serving—it will crisp up as it cools.
- Store granola in an airtight container at room temperature for up to 2 weeks.
VEGGIE CREAM CHEESE SPREAD
PREP: 5 MINUTES
MAKES: 2 CUPS
INGREDIENTS
1 block (8 ounces) cream cheese, softened
1/2 cup Healthy Start Juice pulp
OPTIONAL SEASONING
2 teaspoons Kosher salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
DIRECTIONS
- In a medium bowl, add softened cream cheese and vegetable pulp. If desired, add optionally seasonings. Use a hand mixer or rubber spatula to combine.
- Serve as a spread for bagels and crackers or a dip for vegetables.
TROPICAL TWIST JUICE
PREP: 5 MINUTES
MAKES: 1 SERVING (10 OUNCES)
FILTER: ANY
INGREDIENTS
1 orange, peeled, cut in quarters
1 cup pineapple, cut into 2-inch pieces
1 mango, peeled, cut into 2-inch pieces
DIRECTIONS
-
Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the 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. -
Upon completion, stir the juice and serve immediately.
-
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
- Mix the juice and pulp together until combined.
- Divide mixture evenly between 4 ice pop molds (4 ounces each).
- 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
3/4 cup olive oil
1 cup fresh basil leaves
1/2 cup toasted pine nuts
2 cloves garlic, peeled
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
1 teaspoon ground black pepper
DIRECTIONS
- Place all ingredients in a food processer in the order listed, and pulse until smooth.
- Once processing is complete, toss pesto with pasta, use as a sauce for pizza, or as a spread on sandwiches.
TIP: If you’re not a fan of kale, swap it out for spinach or another green.
PULP PARFAIT
PREP: 10 MINUTES
MAKES: 2 SERVINGS
INGREDIENTS
11/2 cups granola (see Berry Burst Granola)
11/2 cups yogurt
1 cup fruit pulp of choice
DIRECTIONS
- Place a 1/4 cup granola in a jar or tall glass. Follow with a 1/4 cup yogurt and a 1/4 of fruit pulp.
- Repeat layers until the jar is full.
- Repeat steps 1 and 2 in a second jar, then serve.
PULP PANCAKES
PREP: 10 MINUTES
COOK: 30 MINUTES
MAKES: 6 PANCAKES
INGREDIENTS
1.1/4 cups all-purpose flour
1 tablespoon baking powder Pinch kosher salt
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 cup milk
1/2 cup fruit or vegetable pulp of choice
1 teaspoon vanilla extract
1 tablespoon oil
DIRECTIONS
- In a bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
- 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.
- Place a skillet over medium heat and coat with cooking spray. Once the pan is hot, use a 1/4 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 the underside is lightly browned.
- Repeat step 3 with the 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
1–11/2 cups carrot pulp
1 large zucchini, diced
4 stalks celery, cut in
1/4-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
-
Place a large pot over medium-high heat and add olive oil.
-
Once the pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes.
-
Add tomato paste, stir to evenly combine, and sauté for 2 minutes.
-
Add remaining ingredients except for 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 to 45 minutes.
-
While the 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.) -
Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted.
-
Serve each bowl of soup over 1/2 cup of cooked pasta and top with Parmesan cheese.
COLD PRESS JUICER PRO
JC101_IG_20Recipe_MP_Mv15
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