More than just a ...

E-RECIPE BOOKLET A WORLD FIRST IN THE FIELD OF MULTIFUNCTIONAL

The Novis Vita Juicer, a new type of appliance from Novis USA, combines four functions in a single unit: juicing, pressing, blending and VITATEC® (combination of centrifuge and citrus press). The Novis Vita Juicer is a premium product developed in Switzerland for a natural and healthy lifestyle. Its high-quality manufacturing, innovative technology, product design as well as the responsible use of materials make the Novis Vita Juicer a world first in the field of kitchen appliances. This multi-functional juicer, which is available in 7 colors, is characterized, amongst other things, by the following product advantages.

2 MULTIFUNCTION - 4 Functions in one. Citromax®, Vitatec®, Juicing and Puree.

CITROMAX® - Engages the citrus press to yield maximum extraction of juice with pulp from lemons, limes, oranges and grapefruits with no effort. (patent-protected)

VITATEC® - Produces nutrient rich, pulp-free juice with a smooth consistency using the citrus press (Citromax) and the centrifuge simultaneously. This function is unique to the Vita Juicer. (Patented)

JUICING - Allows maximum extraction from all types of fruits and vegetables from leafy greens to hard vegetables.

PUREE PRESS - Presses foods such as vegetables (soft and hard), and fruits such as bananas and berries against the centrifuge squeezing out more of the nutrient rich juice and creating velvety purees.

AUTO SPEED - Simple one speed on/off operating system with an intelligent sensor that regulates speed and reacts automatically to different pulp consistencies without any manual adjustment. DC motor provides power and is energy efficient.

EASY CLEANING - Vita Juicer contains minimal parts to assemble and disassemble. All parts that come in to contact with juice are easily removed and dishwasher safe, even the centrifuge which can be dismantled into two parts.

DROPHOLD® - Easy to operate spout prevents the flow of juice and any drips. (patent-protected)

20% MORE - The multifunctional Vita Juicer produces 20% more juice than conventional juicers, plus it presses citrus juice, purees and can juice everything from leafy greens to hard and soft vegetables and fruits.

QUIET OPERATION - Low noise volume.

3 4 RECIPE GUIDE SECTION 2: FRUIT JUICES &SMOOTHIES JUICES 2: FRUIT SECTION SECTION 3: HEALTHY JUICE BLENDS JUICE 3: HEALTHY SECTION SECTION 4: DELICIOUS MARINADES 4: DELICIOUS SECTION SECTION 1: VEGETABLE JUICES 1:SECTION VEGETABLE CUCUMBER-MELON MADNESS CUCUMBER-MELON APPLE MUSTARD MARINADE MUSTARD APPLE CHICKEN CURRY MARINADE CURRY CHICKEN CILANTRO LIME MARINADE LIME CILANTRO CHILI MARINADE PEPPER ORANGE SOY MARINADE SOY ORANGE REDDY FOR THE DAY THE FOR REDDY PUMP UP THE BEET! BEET! THE UP PUMP GROOVY SMOOTHIE GROOVY POPEYE’S PUNCH POPEYE’S GREEN MONSTER CITRUS SUNRISE GREEN MACHINE GREEN BERRY SMOOTH A HINT OFA MINT HINT BONE BUILDER BONE HOUSE SALAD FOUR CARATS FOUR QUITE APEAR QUITE THE 7SEAS THE page 16 page 16 page 15 page 13 page 13 page 12 page 12 page 11 page 25 page 25 page 24 page 24 page 23 page 21 page 21 page 20 page 20 page 19 page 17 page 17 SECTION 5: SALAD DRESSINGS page 27 BEET & LEMON VINAIGRETTE page 28 YOGURT GRAPEFRUIT VINAIGRETTE page 28 HONEY, LIME, AND GARLIC VINAIGRETTE page 29 CHERRY ORANGE VINAIGRETTE page 29 LEMON PARMESAN VINAIGRETTE

SECTION 6: SWEET & SAVORY SAUCES page 31 HONEY HABANERO PEACH BBQ SAUCE page 32 BLUEBERRY BALSAMIC BBQ SAUCE page 32 BERRY SWEET SAUCE page 33 LEMON DILL BUTTER SAUCE page 33 SRIRACHA-PINEAPPLE GLAZE

SECTION 7: SOUPS page 35 SUMMER CORN SOUP page 36 TOMATO BASIL SOUP page 36 WATERMELON GAZPACHO page 37 CARROT AND GINGER SOUP page 37 CHILLED VEGETABLE SOUP RECIPE GUIDE

SECTION 8: COCKTAILS page 39 BLOODY MARY page 40 BLACKBERRY ORANGE CHAMPAGNE FIZZ page 40 TEENY BIKINI page 41 HOT MAMA page 41 LIFE’S A PEACH

SECTION 9: OTHER USES IN THE KITCHEN page 43 HOMEMADE KETCHUP page 44 GRAPE MARMALADE page 44 MASHED OATS AND BANANA - BABY FOOD page 45 LEMON BLUEBERRY POPSICLES page 45 OIL BE GONE - FACE MASK 5 Apples The old saying is true “an apple a day keeps the doctor away.” That’s because apples are proven to reduce the risk for cancer, cardiovascular disease, asthma and Alzheimer’s. Apples were also associated with improved outcomes related to cognitive decline of normal aging, diabetes, weight management, bone health, lung function, and peptic ulcers.

Bell Peppers are one of the most nutrient dense foods available. They are packed full of vitamin C, beta-carotene, vitamin K, thiamin, folic acid, and vitamin B6. They also have exceptional antioxidant properties. The red variety has significantly higher levels of nutrients but all types contain substances that have been shown to prevent clot formation and reduce the risk for heart attacks and strokes. Red bell peppers also offer protection against cancer and heart disease.

Blueberries have been known to protect the brain and eyes from oxidative stress. It also helps to improve both the learning capacity and motor skills.

Cabbage You may have never thought to drink cabbage juice before but the consumption of cabbage, by eating or its juice provides excellent levels of many known nutrients, including vitamin C, potassium, iron, and calcium. But perhaps more important than the nutrient content of cabbage is the phytochemical level. Cabbage and cabbage family members contain more phytochemicals with demonstrable anticancer properties then any other vegetable family. Phytochemicals in cabbage work primarily by increasing antioxidant defense mechanisms as well as improving the bodies ability to detoxify and eliminate harmful chemicals and hormones. The higher the intake of cabbage - family vegetables, the lower the rate of cancer, particularly breast cancer.

Cantaloupes are packed with carotenes, potassium and other valuable nutrients. Cantaloupe skin is also full of important nutrients and vitamins.

Carrots Carrot is the king of vegetables. They have an excellent source of antioxidant compounds that help protect against cardiovascular disease and cancer. In addition carrots assist in the promotion of good vision, especially night vision. Extensive studies have shown that a diet including as little as 1 carrot per day cuts the rate of lung cancer in half.

Celery People think celery is an empty vegetable, which isn’t the case at all. Celery is rich in potassium, sodium, vitamin C, fiber, as well as numerous other vitamins and minerals. Because it’s packed with potassium and sodium it makes a great electrolyte replacement drink. It is also very highly recommended to people who suffer from migraines.

Cucumbers, which are composed primarily of water have excellent health and skin benefits especially the skins of cucumbers. Cucumber skins have important minerals which contribute to the strength of connective tissue. Not only will your muscles, tendons, ligaments, cartilage, and bones be stronger, but it’s also shown to improve the complexion and health of your skin. Ginger is generally regarded as an excellent substance that promotes the elimination of intestinal gas and relaxes and soothes the intestinal tract. Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting and cold sweating. Ginger has also been used to treat the nausea and vomiting associated with pregnancy. It is also an anti-inflammatory agent and has antioxidant properties.

Lemons are rich in vitamin C and potassium.

Oranges are a valuable aid in strengthening the immune system. They have also been shown to lower high blood pressure as well as cholesterol.

Pineapple Did you know that pineapple not only aids indigestion but it has been used experimentally as an anti-cancer agent. It also has strong anti-inflammatory effects it reduces conditions such as acute sinusitis, sore throats, arthritis, and gout. You should drink pineapple juice to speed up recovery time from injuries and surgery. To maximize pineapples benefits, it should be drank by itself in between meals to prevent the enzymes being used up in digesting food. The Novis Vita Juicer allows you to juice the pineapple with its skin on which is also full of valuable minerals, vitamins, and nutrients. Simply cut pieces of pineapple and place them inside of the feed shoot. Drink juice immediately.

Pomegranate juice is rich in antioxidants. It is particularly useful in improving heart and vascular health. Its consumption may also inhibit viral infections.

Spinach Did you ever know why Popeye was so strong after eating spinach? It’s because spinach has the remarkable ability to restore energy. Spinach has twice as much iron as most other greens. Other benefits include improving the quality of blood and is a strong protector against cancer, especially when it comes to breast cancer. Study show that the more spinach women eat the less likely they are to get breast cancer.

Tomatoes At one time, tomatoes were believed to be poisonous but now they are one of the leading vegetable crops of the world. All tomatoes are delicious and nutritious but red tomatoes have up to four times the amount of beta carotene than green tomatoes. They are an excellent source of vitamin C, carotenes, biotin, and vitamin K. They also contain a good amount of folic acid and dietary fiber as well. Recently tomatoes have received attention because of their leukopenia content. This red carotene has been shown to be extremely protective against the major cancers, including breast, colon, lung, skin, and prostate cancer. It has also been shown to lower the risk of heart disease, cataracts, and macular degeneration.

Watermelon is an excellent source of pure water. It is also low in calories, and when juicing with the rind, the nutritional quality improves dramatically, as the nutrients are highly concentrated in the rind and seeds. JUICING FUNCTIONS seeds and pulp yielding a smooth, fluffy juice. • Cocktails juice. fluffy eliminates • Useittomake fresh citruscurdsforpies smooth, a centrifuge, yielding • Citrusjuiceforpeoplewhodon’t likepulp the pulp and through juice seeds citrus Aerates Vitatec: Helpful tooltocreatefreshorcannedjamsandjellies • • IcepopsanddessertsFruitcurdforpies vegetables. and • SweetdessertsaucesSavory fruit soft removes from mill; • SmoothiesFreshtomatosauceBabyfood skins food and seeds automatic an like Acts Pureeing: seeds. without but • Cocktails pulp with • Citrusjuiceforpeoplewholikepulp juice citrus Yields Citromax: vegetables • SoupsCocktailsMarinades and fruits hard • FruitandvegetablejuiceVinaigrettes juicing for Ideal Centrifugal Juicing:

9 10 SECTION 1 - VEGETABLE JUICES POPEYE’S PUNCH

Ingredients 1-1/2 cups spinach 3 large leaves of romaine lettuce 6-7 medium broccoli florets 1 green bell pepper, quartered

Preparation Juice ingredients in the following order, using the centrifugal juicing function: 1/4 green bell pepper, spinach, 1/4 green bell pepper, broccoli, 1/4 green bell pepper, romaine lettuce, 1/4 green bell pepper. HOUSE SALAD

Ingredients 1-1/2 cup kale 3 celery stalks 1/4 small cucumber Small handful of parsley 1 tomato, quartered

Preparation Juice ingredients in the order listed using the centrifugal juicing function.

PUMP UP THE BEET!

Ingredients 1 beet, cut into quarters 2 large carrots 2 cups spinach

Preparation Set up the Novis Vita Juicer for centrifugal juicing. Juice half of the beet, followed by 1 carrot, and then half of the spinach. Repeat in the same order. BONE BUILDER

Ingredients 1 - 1/2 cups kale 1/4 small cucumber, halved lengthwise 2 large carrots Small handful of parsley 1 large red bell pepper, sliced

Preparation Juice ingredients in the order listed using the centrifugal juicing function.

REDDY FOR THE DAY

Ingredients 1 red bell pepper, sliced 2 tomatoes, quartered 1 beet, quartered 1/4 cup red cabbage

Preparation Alternate juicing all ingredients using the centrifugal juicing function. SECTION 2 - FRUIT JUICES & SMOOTHIES

14 BERRY SMOOTH

Ingredients 1/2 banana 10 strawberries, stems removed

Preparation Set up the Novis Vita Juicer for the puree function. First puree the banana followed by the strawberries. A HINT OF MINT

Ingredients 1 lime, halved 1-1/2 cup pineapple, cut into chunks 1/3 cup raspberries 2 sprigs fresh mint

Preparation Juice the lime on the Novis Vita Juicer citrus press. Remove the citrus and strainer. Fasten the puree attachment onto the lid and lock into place; puree the raspberries. Remove the puree attachment and reattach the lid for centrifugal juicing; juice the mint and pineapple. *To make this a smoothie, do not remove the puree attachment after pureeing the raspberries.

CITRUS SUNRISE

Ingredients 1 grapefruit, halved 1/2 cup pineapple with rind, cut into pieces 1 orange, halved 1/2” knob fresh ginger

Preparation Using the Novis Vita Juicer citrus press, juice the grapefruit and orange. Remove the citrus reamer and strainer and set up the juicer for centrifugal juicing. Juice the pineapple and ginger. GROOVY SMOOTHIE

Ingredients 1 banana 1/3 cup blueberries 1 orange, halved

Preparation Puree the banana and blueberries using the Novis Vita Juicer. Remove the lid and attach the citrus strainer and reamer. Juice the orange.

QUITE A PEAR

Ingredients 1/2 lemon 1 pear, quartered 1 apple, quartered

Preparation Juice the lemon half on the Novis Vita Juicer citrus press. Remove the citrus reamer and strainer and set up the juicer for centrifugal juicing. Juice the pear and apple. SECTION 3 - HEALTHY JUICE BLENDS

18 FOUR CARATS

Ingredients 1 orange, halved 1” knob fresh ginger 4 carrots Preparation Juice the orange on the Novis Vita Juicer citrus press. Remove the citrus reamer and strainer and set up the juicer for centrifugal juicing. Juice the ginger followed by the carrots.

19 GREEN MACHINE

Ingredients 17 green grapes 1 cup kale 2 celery stalks 1/4 English cucumber, halved lengthwise 1 green apple, quartered

Preparation Using the centrifugal juicing function, juice the green grapes followed by half of the kale, half the cucumber, the rest of the kale, and then the other half cucumber. Juice the celery, and finish with the apple.

7 SEAS

Ingredients 3 celery stalks 1 small wedge red cabbage 1” cantaloupe, sliced 1 small handful cilantro 2 carrots 1/4 cucumber, halved lengthwise 15 pitted cherries

Preparation Juice the ingredients in the order listed using the centrifugal juicing function. GREEN MONSTER

Ingredients 1 cup spinach 4 leaves of romaine 1 pear, quartered 1 handful parsley 1 lemon, halved

Preparation Using the centrifugal juicing function, juice 1 quarter of pear in between juicing the spinach, romaine and parsley. Remove the lid and add the citrus press. Juice the lemon.

CUCUMBER MELON MADNESS

Ingredients 2 sprigs fresh mint 1 cup watermelon, cut into pieces 1/4 small cucumber, halved lengthwise 1 small handful cilantro 1 lemon, halved

Preparation Juice the first 4 ingredients using the centrifugal juicing function. Remove the lid and add the citrus press. Juice the lemon. SECTION 4 - MARINADES

22 ORANGE SOY MARINADE

Ingredients 2 oranges, halved 3/4 cup soy sauce 1” knob fresh ginger 3 tbsp. light brown sugar

Preparation Put the brown sugar in the bottom of the vessel you are juicing into. Using the citrus press, juice the oranges. Remove the citrus strainer and reamer and attach the lid for centrifugal juicing. Juice the ginger and then pour the soy sauce through the feed tube. together and use on seafood, pork, red meat, or poultry. *Enough marinade for 3-4 lbs. of seafood, pork, etc.

23 CILANTRO LIME MARINADE

Ingredients 4 limes, halved 1 bunch cilantro 5 cloves garlic, peeled 1/4 small cucumber 2 large shallots 1/2 cup extra virgin olive oil

Preparation Using the citrus press on the Novis Vita Juicer, juice limes. Remove the citrus strainer and reamer and attach the lid for centrifugal juicing. Juice 1/3 of the cilantro, followed immediately by half of the cucumber. Juice the garlic, another 3rd of the cilantro and then drizzle 1/4 cup of the olive oil through the feed tube. Juice the shallots, the remaining cilantro, cucumber and olive oil. Mix together and pour over chicken, or your favorite kind of seafood.

CHICKEN CURRY MARINADE

Ingredients 1/2 cup coconut milk 1 tsp cumin 1/2 tsp kosher salt 1 inch knob fresh ginger 1 tsp curry powder 1 lemon, halved

Preparation Add the salt, curry powder and cumin to the coconut milk. Using the centrifugal juicing function, juice the ginger. Change to the citrus press and juice the lemon. Pour the coconut milk mixture into the ginger/lemon juice mixture. Whisk together, pour over chicken and marinate for 1 to 6 hours. SPICY CHILI-PEPPER MARINADE

Ingredients 2 jalapenos 1 green bell pepper 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil 1 lime, halved

Preparation Juice the jalapenos followed by the bell pepper using your Novis Vita Juicer centrifugal juicing function. Pour the extra virgin olive oil and vinegar down the feed tube, this way all of the residual flavors from the jalapenos and pepper make their way into the marinade. Change to the citrus press and juice the lime. Pour marinade over steak, pork, or chicken.

APPLE MUSTARD MARINADE

Ingredients 2 sprigs fresh tarragon 5 tbsp. Dijon mustard 1 apple, quartered 3 tbsp. extra virgin olive oil 2 garlic cloves 1/2 tsp salt 1/4 cup apple cider vinegar Pinch black pepper Preparation Juice the first 3 ingredients using the Novis Vita Juicer centrifugal juicing function. Add the remaining ingredients to the apple juice mixture. Whisk together and use to marinate poultry. SECTION 5 - SALAD DRESSINGS

26 BEET & LEMON VINAIGRETTE

Ingredients 1 lemon, halved 1/4 cup extra virgin olive oil 1 beet, quartered 1/8 cup white balsamic vinegar

Preparation Using the citrus press on the Novis Vita Juicer, juice the lemon. Change to the centrifugal juicing function and juice the beet. Pour the extra virgin olive oil and vinegar through the feed tube and whisk together. Serve over your favorite salad greens.

27 GRAPEFRUIT YOGURT VINAIGRETTE

Ingredients 1 grapefruit, halved Granulated sugar 1/4 cup extra virgin olive oil 1/4 cup plain Greek yogurt 1/8 cup champagne vinegar Preparation Sprinkle granulated sugar on the cut sides of the grapefruit, make sure it is covered but shake off any excess. Char the grapefruit with a kitchen torch. Juice the grapefruit halves on the Novis Vita Juicer citrus press. Change to the centrifugal juicing function and add half of the yogurt into the feed tube, then half of the extra virgin olive oil, and half of the vinegar. Repeat. With a small spoon or whisk, mix the dressing and add a pinch of salt and pepper. Drizzle over your favorite salads. Unused dressing can be stored in an air-tight container for up to 5 days. *This can also be used as a seafood marinade.

HONEY, LIME AND GARLIC VINAIGRETTE

Ingredients 4 cloves fresh garlic 1/4 cup champagne vinegar 1/2 cup extra virgin olive oil 1 lime, halved 1/4 cup honey Salt and pepper

Preparation Juice the garlic followed by the extra virgin olive oil using the centrifugal juicing function. Pour the honey and vinegar in the feed tube at the same time. Change to the citrus attachment and juice the lime. Add salt and pepper to taste. *Unused vinaigrette can be stored in the fridge in an airtight container for up to 5 days. CHERRY ORANGE VINAIGRETTE

Ingredients 2 oranges, halved 10 pitted cherries 1/8 cup balsamic vinegar 1/4 cup extra virgin olive oil Pinch of salt Preparation Juice the oranges on the Novis Vita Juicer citrus press. Change to the centrifugal juicing function, juice the cherries and then pour the extra virgin olive oil and vinegar down the feed tube. Add a pinch of salt and whisk together. *Unused vinaigrette can be stored in the fridge in an airtight container for up to 5 days.

LEMON PARMESAN VINAIGRETTE

Ingredients 2 lemons, halved 1/4 cup olive oil 1 tsp salt 1/2 cup grated parmesan cheese 1/2 tsp pepper

Preparation Using the citrus press on the Novis Vita Juicer, juice the lemons. Add remaining ingredients to the lemon juice and whisk together.

*Unused vinaigrette can be stored in the fridge in an airtight container for up to a week. SECTION 6 - SWEET & SAVORY SAUCES HONEY-HABANERO PEACH BBQ SAUCE

Ingredients 1/2 lemon 1 sweet yellow onion, cut into pieces 3 peaches, quartered, pit removed 1 garlic clove 1-1/2 cups ketchup 1” knob fresh ginger 1/2 cup honey 1 or 2 habanero peppers, seeded 1 tbsp. apple cider vinegar (depending on how hot you want the sauce) 2 tbsp. olive oil

Preparation Using the Novis Vita Juicer citrus press, juice the lemon. Change to the centrifugal juicing function and juice the onion, garlic, ginger, peppers, and peaches. Place a saucepan over medium heat; add ketchup, honey, apple cider vinegar, and extra virgin olive oil to the saucepan and whisk together. Add peach/pepper mixture to the saucepan, whisk together and bring to a boil. Turn heat to low and simmer for 45 minutes to 1 hour, stirring occasionally. When the sauce has reduced and thickened, remove from heat.

31 BLUEBERRY BALSAMIC BBQ SAUCE

Ingredients 1 tbsp. red pepper flakes 1 large shallot 1/2 tbsp. cayenne pepper 4 cloves garlic 2 tbsp. honey 2 -1/4 cups fresh blueberries 1 tsp. salt 3/4 cup balsamic vinegar 1/2 tbsp. corn starch Preparation Juice the shallot and garlic using the centrifugal juicing function. Add the puree attachment to the lid and puree the blueberries. Pour the balsamic through the feed tube after the blueberries, this allows the residual blueberry flavor from the skins to make its way into the sauce. Put a small saucepan over medium- low heat. Add the blueberry puree to the saucepan followed by the chili flakes, cayenne pepper, honey, and salt. Bring to a boil, decrease heat to low. Cook for 30 minutes, until sauce has reduced and thickened. Use on all slow cooked meats.

BERRY SWEET SAUCE

Ingredients 12 strawberries, stems removed 1/2 cup raspberries 1/2 cup blackberries 1/2 tbsp. corn starch

Preparation Puree the berries using your Novis Vita Juicer. Put a small saucepan over medium-low heat. Pour berry puree into saucepan and add corn starch. Mix together and whisk to remove any lumps. Bring to a light boil, turn heat to low and cook until thickened (about 10 minutes). Use over pancakes, waffles, angel food cake, brownies, and more. *Unused sauce can be stored in the fridge in an airtight container for up to 4 days. Warm leftover sauce before using. LEMON DILL BUTTER SAUCE

Ingredients 1 stick unsalted butter 1 cup dill 1/2 lemon Salt 1 clove of garlic Pepper

Preparation Put a small saucepan over low heat and melt the stick of butter with a pinch of salt and pepper. Using the Novis Vita Juicer citrus press, juice the lemon. Switch to the centrifugal juicing function and juice the garlic. Run the fresh dill under cold water and then run it through the juicer. Pour the lemon juice mixture into the melted butter. You can use over seafood, chicken or pasta.

SRIRACHA - PINEAPPLE GLAZE

Ingredients 1/4 cup packed light brown sugar 1 tsp Sriracha (or more if you desire) 1/4 cup honey 1 tsp salt 1 - 1/2 cups fresh pineapple 1 pinch ground pepper Preparation Using your Novis Vita Juicer centrifugal juicing function, juice the pineapple. Discard the pulp. Over medium heat, add the brown sugar and honey to saucepan. Mix together and add pineapple juice. Whisk to eliminate lumps and then add the Sriracha, salt, and pepper. Turn the heat to low, and let simmer and reduce by half. Let cool. Brush onto pork, poultry, or seafood before, during, and/ or after cooking. 34 SECTION 7 - SOUPS SUMMER CORN SOUP

Ingredients 5 ears of sweet corn, kernels removed Salt 1 yellow onion, cut into 6th’s Pepper 2 cups chicken broth Grated parmesan cheese 1 cup skim milk (for garnish if desired)

Preparation

Using your Novis Vita Juicer centrifugal juicing function, alternate juicing the onion and corn kernels, followed by some broth. When you can tell the centrifuge is getting full, discard the corn pulp into a to save for later. Continue until all of the ingredients are juiced. Pour the corn/onion/broth mixture into a saucepan and then add half of the corn pulp to the saucepan as well. Add a pinch of salt and pepper. Turn the heat to medium and bring the soup to a boil. Turn heat to low, simmer for 10 minutes, add the milk, and simmer for another 10 minutes, stirring occasionally. Add another pinch of salt and pepper. Serve hot with a sprinkle of parmesan cheese.

35 TOMATO BASIL SOUP

Ingredients 2 tbsp. butter 20 leaves fresh basil 2 -1/2 tbsp. all-purpose flour 1 tbsp. granulated sugar 3/4 cup heavy cream Salt 6 large tomatoes, quartered Pepper Preparation Using the Novis Vita Juicer, puree the tomatoes and basil. In a stewpot or saucepan, melt the butter. Once the butter is melted add the flour and whisk together, continue to do so for about 1 minute. Add the heavy cream, whisk for 1 minute and let it come to a boil. To the heavy cream mixture add the tomato puree and sugar. Whisk for 1 minute and turn heat to low. Let simmer and reduce (uncovered) for 35-40 minutes, stirring every so often. Serve hot or chilled.

WATERMELON AND MINT GAZPACHO

Ingredients 1 lime, halved 2 cups watermelon 3 sprigs fresh mint

Preparation Using the Novis Vita Juicer citrus press, juice the lime. Change to the centrifugal juicing function and juice the watermelon with the mint. Pour into small Duralex glasses or shot glasses and garnish with a thin lime wedge. *Perfect for a summer party, these refreshing soup shooters will cool your guests down when the temperatures keep on rising. CARROT AND GINGER SOUP

Ingredients 2 tbsp. butter 4” knob fresh ginger 2 -1/2 tbsp. all-purpose flour 1 tsp. cumin 3/4 cup milk 1 tsp. salt 2 lbs. carrots 1/2 tsp. pepper Preparation Using the Novis Vita Juicer centrifugal juicing function, juice the carrots and ginger. In a saucepan, melt the butter. Once butter has melted, add the flour and whisk together continually for about 1 minute. Add the milk and whisk for 1 minute letting it come to a boil. To the milk mixture add the carrot juice, cumin, salt and pepper. Whisk for 1 minute and turn heat to low. Let simmer and reduce (uncovered) for 35-40 minutes, stirring every so often. Serve hot.

CHILLED VEGETABLE SOUP

Ingredients 5 sprigs fresh parsley 2 celery stalks 4 tomatoes 1 green bell pepper, sliced 4 spring onions 1 cup broccoli florets 1 carrot 1/2 cucumber, sliced lengthwise Preparation Juice all ingredients in the order listed above using the centrifugal juicing function. Season with salt and pepper. Transfer into chilled and serve immediately. SECTION 8 - COCKTAILS BLOODY MARY Makes 4 large drinks

Ingredients 1 lime, plus more for garnish 2 tsp. Worcestershire sauce 5 large ripe tomatoes- cut into slices 10 dashes Tabasco 2 tsp. Old Bay, plus more for the rim Celery salt 3 stalks celery, plus more for garnish Ice 1-1/2 tbsp. horseradish Vodka

Preparation Place a pitcher or large bowl underneath the drop spout. Using the citrus press, juice the lime and then change to the centrifugal juicing function. Sprinkle the old bay on the cut sides of the tomatoes, that way it can adhere to the tomatoes. Juice about 2 tomatoes, add the horseradish, and then juice 1 more tomato. Next, juice the celery followed by the rest of the tomatoes. Add the Worcestershire sauce and tabasco and then stir together. On a small plate put some celery salt, pepper, and old bay. Mix with your finger. Take a lime wedge and drag it around the rim of the Duralex Unie. Flip the glass upside down and press into the celery salt mixture. Fill glass with ice, pour in vodka and your homemade Bloody Mary mix. Garnish with a lime wedge and celery. Cheers!

39 BLACKBERRY ORANGE ICE CUBES

Ingredients 1/2” knob fresh ginger 1/2 cup blackberries 3 oranges, halved

Preparation Juice the ginger and blackberries using the centrifugal juicing function. Change to the citrus press and juice the oranges. Pour into ice trays and freeze. Pour champagne or sparkling water over for a refreshing beverage.

TEENY BIKINI Makes 2 cocktails

Ingredients 1/2 cup watermelon 1 grapefruit, halved 1/2 cup sparkling water 1 lime, halved 4 oz. white rum

Preparation Juice the watermelon using the Novis Vita Juicer centrifugal juicing function. Change to the citrus press and juice the grapefruit and lime. Add the sparkling water and rum, and mix together. Serve over ice. HOT MAMA Makes 1 cocktail

Ingredients 1 lime, halved 1 orange, halved 1/2 jalapeño, deseeded 1 oz. vodka

Preparation Juice the lime and orange using the Novis Vita Juicer citrus press. Change to the centrifugal juicing function and juice the jalapeno. Add the vodka and mix together. Serve over ice.

LIFE’S A PEACH Makes 2 cocktails

Ingredients 1 peach, quartered, pit removed 1 orange, halved 1/2 cup sparkling water 1/2 lime 4 oz. white rum

Preparation Juice the peach using the Novis Vita Juicer centrifugal juicing function. Change to the citrus press and juice the orange and lime. Add sparkling water and rum, mix. Serve over ice. SECTION 9 - OTHER USES IN THE KITCHEN

42 HOMEMADE KETCHUP

Ingredients 3 large tomatoes, quartered 1 tsp. celery salt (or kosher salt) 1 large garlic clove 1/4 tsp. pepper 1 small onion 1 tbsp. Worcestershire sauce 1/4 cup white vinegar 1 tbsp. cornstarch

Preparation

Juice the tomatoes, garlic, and onion using the Novis Vita Juicer centrifugal juicing function. Dissolve the cornstarch in the Worcestershire sauce, set aside.

Put a small saucepan over medium heat, add the tomato mixture, vinegar, celery salt, and pepper to the saucepan and bring to a boil. Reduce the heat and let simmer for 15 minutes, stirring occasionally. Add the Worcestershire/cornstarch to the saucepan and bring back to a boil. Reduce the heat again and simmer for 15-20 minutes until ketchup has reduced and thickened. Take off the heat, let cool for 10 minutes and then transfer to a Duralex square bowl with lid or

Tupperware. Refrigerate until needed.

43 GRAPE MARMALADE

Ingredients 1 cup red seedless grapes 1 cup green seedless grapes 1/2 cup granulated sugar

Preparation Using the Novis Vita Juicer puree function, juice the grapes. Put the grape puree and sugar in a saucepan and place on the stove over medium heat, bring to a boil. Turn heat to medium-low and simmer for 30-40 minutes until marmalade has thickened. Spread on toast, scones, serve with a cheese plate, and more!

MASHED OATS & BANANAS (BABY FOOD)

Ingredients 1/2 cup old fashioned oats 1 cup milk 1 banana, peeled

Preparation Combine the oats and milk in a measuring cup and let the oats soak for 1 hour and 30 minutes. Strain the oats and save 2 tablespoons of the milk. Fasten the puree attachment to the lid of the Novis Vita Juicer. Pour the oats into the feed tube followed by the banana. Pour the milk down the feed tube if desired. LEMON BLUEBERRY POPSICLES

Ingredients 1/2 lemon 1 cup fresh blueberries 1 sprig fresh mint

Preparation Using the citrus press on the Novis Vita Juicer, juice the lemon. Change to the puree attachment. Puree the blueberries with the mint. Pour into popsicle molds and freeze until fully set.

OIL BE GONE FACE MASK

Ingredients 7 strawberries 1/2 small lemon 1/2 banana 1/4 cup honey

Preparation Puree the strawberries and banana using the Novis Vita Juicer puree attachment. Change to the citrus press and juice the lemon. Mix in the honey and apply to your face. Leave it for 15 minutes. Wash away with warm water.

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