KitchenAid KVJ0111 Instructions page 15

RECIPES
Ruby Red Juice
Makes 1 serving
1 small apple, cored
1 beet, peeled
3 medium carrots, ends trimmed
½ cup packed kale leaves
Sweet Vegetable Fr_itter_s
Makes 20 fritters
1½ cups pulp from Ruby Red Juice, juiced
with low pulp screen
2 eggs
¼ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons vegetable oil
Honey
Tr_opical Fr_uit Fling
Makes 2 servings
¼ pineapple, peeled
1 orange, peeled
½ mango, peeled
½ cup strawberries, hulled
½ cup coconut water
Fr_uit Leather_ Rolls
Makes 4 to 6 rolls
1 large pineapple, peeled, cored and cut
into eighths
1½ cups pulp from two batches of
Tropical Fruit Fling, juiced with low
pulp screen
¼ cup honey
2 tablespoons water
Juice apple, beet, carrots and kale.
Stir; serve immediately.
NOTE: Use the leftover pulp from this juice to
make Sweet Vegetable Fritters. Peel the carrots
and beet before juicing to get pulp with a better
consistency for the fritters. Juice with the low
pulp screen for the maximum amount of pulp.
Combine juice pulp, eggs, flour, cinnamon and
salt in large bowl; mix well.
Heat 2 tablespoons oil in large nonstick
skillet over medium heat. Drop batter by
tablespoonfuls into skillet; flatten into circle with
back of spoon (do not crowd pan). Cook 1 to
2 minutes per side or until browned and firm.
Repeat with remaining batter, adding additional
oil if needed. Serve fritters warm with honey.
Juice strawberries, mango, orange and pineapple.
Stir in coconut water; serve immediately.
NOTE: Use the leftover pulp from this juice
to make Fruit Leather Rolls. Use the low pulp
screen and make two batches of juice to get
enough pulp.
Preheat oven to 200°F. Line baking sheet with
parchment paper.
Combine juice pulp, honey and water in blender;
purée until smooth paste forms. Pour fruit
mixture onto prepared baking sheet; spread into
¼-inch-thick rectangle, leaving 1-inch border on
all sides.
Bake 2 to 3½ hours or until fruit mixture is
firm and not too sticky. Cool completely on
baking sheet.
Roll up fruit leather jelly-roll style from long
end. Cut into pieces with serrated knife.
Store in airtight container at room temperature
2 to 3 weeks.
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