NINJA JC101 Cold Press Pro Compact Powerful Slow Juicer with Total Pulp Control Owner’s Manual

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

COLD PRESSJUICER PRO20 QUICK & EASY RECIPES

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 ONfor ingredients such as apples, pears, peaches, plums, cucumbers, and carrots.

PREPFor best results, cut ingredients into 2-inch pieces.

REMOVE STEMSfrom apples (no need to remove the core or seeds). Remove stems from herbs, if desired. REMOVE LARGE PITS AND SEEDSfrom ingredients such as mangoes, plums, peaches, cherries, papayas, lemons, melons, and peppers.REMINDERSDo not process ingredients that do not contain juice, such as bananas and avocados.Do not process frozen fruits and vegetables or ice.

TOTAL PULPCONTROLPulp 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 FILTERUse the black filter with the smallestholes for juice with no pulp. JUICE FILTERUse the black filter withthe smallest holes for juice with no pulp. PULP FILTERUse the orange filterwith 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 MINUTESMAKES: 2 SERVINGS (2 OUNCES EACH)FILTER: ANYINGREDIENTS2 lemons, peeled, cut in quarters2-inch piece ginger, peeledPinch cayenne pepper

DIRECTIONS

  1. 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.
  2. 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 SHOTPREP: 5 MINUTESMAKES: 2 SERVINGS (2 OUNCES EACH)FILTER: ANYINGREDIENTS1/2 cup spinach1 cup fresh parsley leaves and stems1/2 green apples, cut into 2-inch pieces1 stalk celery, cut into 2-inch pieces1/2 lime, peeled, cut in halfDIRECTIONS

  1. 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.
  2. Upon completion, stir shots and serve immediately.

TART PEAR BERRY JUICEPREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)INGREDIENTS1 grapefruit, peeled, cut in quarters1 pear, cut in 2-inch pieces1/2 cup strawberries, hulled, cut in quarters1/2 cup blackberriesDIRECTIONS

  1. 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.
  2. Upon completion, stir the juice and serve immediately.

CITRUS MINT JUICE

PREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: ANYINGREDIENTS1 orange, peeled, cut in quarters1 green apple, cut in 2-inch pieces1 cup fresh mint leaves and tender stemsDIRECTIONS

  1. 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.
  2. Upon completion, stir the juice and serve immediately.

SWEET GREENS JUICEPREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: ANYINGREDIENTS1 cup honeydew melon, cut into 2-inch pieces1 cup pineapple, cut into 2-inch pieces1/2 cup cucumber, cut into 2-inch pieces11/2 cups spinachDIRECTIONS 

  1. 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.
  2. Upon completion, stir the juice and serve immediately.

PINK JUICEPREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)INGREDIENTS1 medium beet, peeled, cut into 2-inch pieces3 carrots, peeled, trimmed, cut in 2-inch pieces1/2 green apples, cut into 2-inch pieces1 lemon, peeled, cut in quarters2-inch piece ginger, peeledDIRECTIONS

  1. 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.
  2. Upon completion, stir juice and serve immediately.

APPLE, PINEAPPLE& CELERY JUICEPREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: ANYINGREDIENTS1/2 green apple, cut into 2-inch pieces1 cup pineapple, cut into 2-inch pieces3 stalks celery, cut into 2-inch piecesDIRECTIONS

  1. 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.
  2. Upon completion, stir juice and serve immediately.

SOUR POMEGRANATE JUICEPREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: ANYINGREDIENTS1 grapefruit, peeled, cut in quarters1/2 green apple, cut into 2-inch pieces1 cup pomegranate seedsDIRECTIONS

  1. Press START/STOP, then gradually add ingredients to the feed chute in the order listed. For best results, allow the juicerto 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 JUICEPREP: 5 MINUTESMAKES: 1 SERVINGFILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)INGREDIENTS1 cup watermelon, cut into 2-inch pieces1 cup cantaloupe, cut into 2-inch piecesDIRECTIONS

  1.  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.
  2. Upon completion, stir juice and serve immediately.
  3. If making the Melon Quencher Margaritas on the next page, be sure to save the pulp.

MELON QUENCHERMARGARITASPREP: 5 MINUTESMAKES: 4 SERVINGS (8 OUNCES EACH)INGREDIENTS1/2 cup Melon Quencher Juice pulp1/3 cup Melon Quencher Juice1/4 cup triple sec2/3 cup tequila4 cups ice cubesDIRECTIONS

  1. Place all ingredients in a blender pitcher in the order listed and blend until smooth.

BERRY BURST JUICEPREP: 5 MINUTESMAKES: 1 SERVING (8 OUNCES)FILTER: SOME PULP (GRAY) OR LOTS OF PULP (ORANGE)INGREDIENTS1 cup strawberries, hulled, cut in quarters1 cup pineapple, cut into 2-inch pieces1 orange, peeled, cut in quarters1/2 cup blueberries1/2 cup raspberriesDIRECTIONS

  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 GRANOLAPREP: 10 MINUTESBAKE: 25–30 MINUTESMAKES: APPROX. 8 CUPSINGREDIENTS4 cups old-fashioned oats11/2 cups mixed raw nuts1/2 cup unsweetened coconut flakes1 teaspoon kosher salt1 teaspoon ground cinnamon1/2 cup coconut oil, melted1/2 cup honey1 teaspoon vanilla extract1/2 cups Berry Burst Juice pulp or any desired fruit pulp

DIRECTIONS

  1. preheat the 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 the granola cool completely before serving—it will crisp up as it cools.
  6. Store granola in an airtight container at room temperature for up to 2 weeks.

VEGGIE CREAM CHEESE SPREADPREP: 5 MINUTESMAKES: 2 CUPSINGREDIENTS1 block (8 ounces) cream cheese, softened1/2 cup Healthy Start Juice pulpOPTIONAL SEASONING2 teaspoons Kosher salt1 teaspoon ground black pepper2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons chili powderDIRECTIONS

  1.  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.
  2. Serve as a spread for bagels and crackers or a dip for vegetables.

TROPICAL TWIST JUICEPREP: 5 MINUTESMAKES: 1 SERVING (10 OUNCES)FILTER: ANYINGREDIENTS1 orange, peeled, cut in quarters1 cup pineapple, cut into 2-inch pieces1 mango, peeled, cut into 2-inch piecesDIRECTIONS

  1. 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.
  2. Upon completion, stir the 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 POPSPREP: 5 MINUTESFREEZE: 8 HOURS–OVERNIGHTMAKES: 4 SERVINGSINGREDIENTS8 ounces Tropical Twist Juice1 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 PESTOPREP: 10 MINUTESMAKES: 2 CUPSINGREDIENTS2 cups kale pulp3/4 cup olive oil1 cup fresh basil leaves1/2 cup toasted pine nuts2 cloves garlic, peeled1/2 cup shredded Parmesan cheese1 teaspoon kosher salt1 teaspoon ground black pepper

DIRECTIONS

  1. Place all ingredients in a food processer in the order listed, and pulse until smooth.
  2. 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 PARFAITPREP: 10 MINUTESMAKES: 2 SERVINGSINGREDIENTS11/2 cups granola (see Berry Burst Granola)11/2 cups yogurt1 cup fruit pulp of choiceDIRECTIONS

  1. 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.
  2. Repeat layers until the jar is full.
  3. Repeat steps 1 and 2 in a second jar, then serve.

PULP PANCAKESPREP: 10 MINUTESCOOK: 30 MINUTESMAKES: 6 PANCAKESINGREDIENTS1.1/4 cups all-purpose flour1 tablespoon baking powder Pinch kosher salt1/4 cup granulated sugar2 teaspoons ground cinnamon1 cup milk1/2 cup fruit or vegetable pulp of choice1 teaspoon vanilla extract1 tablespoon oil

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 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.
  4. Repeat step 3 with the remaining batter and serve warm with your favorite toppings.

MINESTRONE SOUPPREP: 15 MINUTESCOOK: 35–50 MINUTESMAKES: 6–8 SERVINGSINGREDIENTS1 tablespoon olive oil2 tablespoons minced garlic1 medium onion, peeled, diced1 can (6 ounces) tomato paste1–11/2 cups carrot pulp1 large zucchini, diced4 stalks celery, cut in1/4-inch pieces1 can (28 ounces) diced tomatoes1 can (15 ounces) kidney beans2 boxes (32 ounces each) chicken or vegetable broth2 tablespoons Italian seasoning1 box (16 ounces) ditalini pasta3 cups kale leaves, chopped1 cup shredded Parmesan cheese

DIRECTIONS

  1. Place a large pot over medium-high heat and add olive oil.
  2. Once the 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 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.
  5. 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 storingleftovers.)
  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 1/2 cup of cooked pasta and top with Parmesan cheese.
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