Beets

Beet juice should be started with small amounts, gradually building up to larger quantities. Starting with larger amounts could cause dizziness or nausea.

Use well developed beets. Wash and peel lightly with potato peeler.

Juicing (Grid #2)

Triturate and press beets using filter bags. Cut the beets to size and loosely fill housing. Hold the pusher over the beets before turning on the Norwalk. While triturating, be sure to keep some beets in the housing at all times to prevent throwback. When finished, leave pusher in tube until you have turned off the Norwalk. Juice as usual.

Salads (Grid #0, or #1)

Triturate rapidly as when juicing. Beets can add color and nutrition to tossed green salads or when sprinkled on cottage cheese, etc.

Nutrition Facts
Serving Size 3.5
Servings Per Container

Amount Per Serving
Calories 59 Calories from Fat 1.8
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 9.56g 3%
Dietary Fiber 2.8g 11%
Sugars 6.76g
Protein 1.61g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Celery


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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.

Nutrition Facts
Serving Size 100g
Servings Per Container 3.5oz

Amount Per Serving
Calories 16.01 Calories from Fat 1.53
% Daily Value*
Total Fat 0.17g 0%
Saturated Fat 0.042g 0%
Trans Fat 0.000g
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 2.97 incl fiberg 1%
Dietary Fiber 1.6g 6%
Sugars 1.34g
Protein 0.69g 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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.

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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  • Grid #0

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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.