20
GJP1300-001_v02
Fruit/
Vegetable
Vitamin/Mineral
substance
Kilocalorie/
Calorie
Cucumber
Vitamin C
280 g = 120 KJ
(29 cal.)
Fennel
Vitamin C, dietary
fiber
300 g = 145 KJ
(35 cal.)
Grape
Vitamin C, B6,
kalium
125 g = 355 KJ
(85 cal.)
Kiwi fruit
Vitamin C, kalium
100 g = 100 KJ
(40 cal.)
Hami melon
Vitamin C, folacin,
dietary fiber,
vitamin A
200 g = 210 KJ
(50 cal.)
Nectarine
(no pit)
Vitamin C, B3,
kalium, dietary fiber
180 g = 355 KJ
(85 cal.)
Peach
(no pit)
Vitamin C, B3,
kalium, dietary fiber
150 g = 205 KJ
(49 cal.)
Pear
Dietary fiber
150 g = 205 KJ
(60 cal.)
Pineapple
Vitamin C
150 g = 250 KJ
(59 cal.)
Strawberry
Vitamin C, ferrum,
kalium and
magnesium
125 g = 130 KJ
(31 cal.)
Tomato
Vitamin C, dietary
fiber, vitamin E,
foalcin, vitamin A
100 g = 90 KJ
(22 cal.)
Our Recipes
The new Slow juicer GJP1300B offers you more than just
healthy and nutritious juices.
Unique extraction system allows you to extract wholesome
juice but also make pulp a useful ingredient in cooking,
baking and much more.
Pulp is a great addition to dishes and sauces. It can be an
ingredient of home-made skin scrubs or masks.
Juice is a perfect base for delicious and healthy jellies.
An interesting idea for summer days are fruit sorbets and
ice-cream.
Try out the recipes and see what our slow juicer Pitsos
GJP1300B has to offer.
Beet-Carrot-Apple Juice
Recommended to use a mesh with large wholes
●
4 medium beets
●
4 medium carrots
●
1 apple
1. Wash and peel the ingredients, cut into pieces if necessary.
2. Squeeze the ingredients and serve immediately over ice,
if desired.
Spinach- Cucumber juice
Recommended to use a mesh with small wholes
●
2 handfuls of spinach
●
1 cucumber
●
1 apple
●
1/2 lemon
●
3 carrots
1. Wash ingredients and peel apple, cucumber and carrots.
2. Squeeze the ingredients, stir and serve.
Citrus juice
Recommended to use a mesh with small wholes
●
1 grapefruit
●
1 orange
●
1/5 pineapple
1. Peel the fruits and process all ingredients in a juicer.
2. Stir and serve.
Salad from the pulp
●
beet-carrot-apple pulp (left over from Beet-Carrot-
Apple Juice)
●
00 g goat cheese
●
80 g walnuts, toasted and coarsely chopped
●
Vinaigrette ingredients
●
4 tbsp. extra-virgin olive oil
●
2 tbsp. of the juice mixture (beet-carrot-apple pulp)
●
1 tbsp. white wine vinegar
●
1 tbsp. finely chopped fresh mint
●
salt and pepper to taste
1. Combine olive oil with white wine vinegar and sliced mint
leaves in a bowl or jar.
2. Sprinkle in a bit of salt and pepper and whisk until smooth.
3. Cut the goat cheese into small pieces, mix together with
the pulp and toasted walnuts.
4. Pour vinaigrette over pulp, toss and serve.
Carrot cake
Recommended to use a mesh with large wholes
For the cake:
●
2 cups carrot pulp from juicer
●
4 eggs
●
1/2 tsp. salt
●
1 cup oil/ olive oil
●
2 cups flour
●
1 tsp. baking soda
●
1 tsp. baking powder
●
3/4 cup sugar
●
1 tbsp. ground cinnamon
●
1 tsp. ground nutmeg
●
1 tbsp. finely grated fresh ginger
●
50 g walnuts coarsely chopped
For the frosting:
●
150 g cream cheese
●
2 tbsp. softened butter
●
1 tbsp. lemon juice
●
1 cup powdered sugar
