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Avocados​

Avocados are originally from Mexico and Central America.

For immediate use, select slightly soft avocados, free of blemishes and dark spots. For later use, get hard to firm avocados, which will ripen at room temperature in a few days. When ripe, avocados may be refrigerated, but need to be used within three to five days. Avocados can be stored at room temperature in paper bags to speed up ripening.

Puree (Grid #1)

Triturate only. Do not press. Peel and remove the pits from the avocado. Fill the housing loosely before turning on the Norwalk. While triturating, be sure to keep avocados in the housing at all times to prevent throwback. When finished, leave the pusher in the tube until the Norwalk is turned off. Use Grid #2 if for a finer texture.

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Celery

Juice…for Life.

Select firm, fresh celery. Wash thoroughly.

Juice (Grid #1)

To juice celery, triturate and press using flat cloths. Fill the feed tube loosely with celery, large ends first, before turning on the Norwalk. While triturating be sure to keep some celery in the feed tube at all times to prevent throwback. Hold on to the stalks as you push them down. When all of the celery have been processed, push all the way down with the pusher and leave it in place until you have turned off the Norwalk.

Puree, Baby Food (Grid #3 or #4)

Triturate using either raw or cooked celery.

Salad (Grid #1 or no Grid)

Triturate rapidly as above and drain. Use juice in vegetable drink, soup or sauce.

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Coconut

One of the three eyes in the end of the coconut is soft. Puncture this hole with an apple corer, corkscrew, or similar tool and pour out the coconut water. Place the coconut in the oven at about 250° to 300° F until the shell cracks. The shell may then be removed by tapping on it with a hammer or similar tool.

When juicing, the brown skin on the coconut meat does not have to be removed. Cut into pieces small enough to fit into housing.

Coconut Cream/Butter (Juicing Grid)

Triturate and press in a filter bag.

The coconut meat must be at least 80° to 90° F to extract the cream or butter. Sometimes it helps to warm the housing and cutter before grinding. Fill the feed tube loosely with coconut pieces. Hold the pusher over the coconut before turning on the Norwalk. If it is difficult to push through, tap on top of the pusher with your hand. While triturating, be sure to keep the pusher over the coconut at all times to prevent throwback. When all the coconut has been processed, press all the way down with the pusher and leave it in place until you have turned off the Norwalk.

Fill the center third of the filter bag with no more than a cup of pulp. Fold into thirds and always press with two bags. As coconut cream is quite thick, it is best to press up and down several times using gradually increasing pressure until all the cream is extracted.

When placed in the refrigerator the cream turns to a smooth, tasty butter. This butter may be frozen if you wish to keep it for any length of time.

Grated Coconut (Grid #1)

Triturate as above. Grated coconut may be used in any recipe calling for shredded coconut.

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Cheese

More than a Juicer.

Many types of cheeses may be grated in the Norwalk. The type of grind obtained will vary with the consistency and temperature of the cheese. Hard cheeses can be easily grated in the Norwalk. New or soft cheeses should be chilled before grinding for good results. Triturate only.

  • Use Grid #0 for coarse texture.
  • Use Grid #1 for fine texture.
  • Use Grid #2 for very fine.
  • Use Grid #3 or #4 for cottage cheese to be used in place of sour cream or cream cheese in dips.

Fill the housing loosely with cheese. Hold the pusher over the cheese before turning on the Norwalk. Triturate using light pressure on the pusher. Keep the housing partially full at all times to prevent throwback. When finished, leave the pusher in the feed tube until you have turned off the Norwalk.

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    Casaba Melons

    Juice…for Life.

    The casaba is a late ripening winter melon, a member of the muskmelon family with a yellow skin and white flesh. Cut in half and remove cavity contents. Peel and cut into pieces small enough to fit into housing.

    Nectar (Grid #4)

    Triturate only. Do not press. Fill the housing loosely with melon. Hold the pusher over the melon before turning on the Norwalk. Keep the housing partially full at all times to prevent throwback. When finished, leave the pusher in the feed tube until you have turned off the Norwalk.

    Juice

    Press only. Fill the center portion of a flat cloth with melon pieces. Fold into thirds and always press with two cloths.

    Puree (Grid #2)

    Triturate only as with nectar. The melon puree will have the consistency of applesauce and it makes a fine topping for desserts.

    Salads (Grid #1)

    Triturate rapidly and drain. The juice may be used for drinking or other purposes. It chops to the consistency of crushed pineapple and is very good for fruit salads.

    Frozen Casaba Dessert (Grid #1)

    Triturate only. Peel and cut well ripened casaba into pieces small enough to fit into the housing. Place in plastic bag and freeze. After frozen, triturate rapidly as above.