Chard is the same as Swiss chard and is actually a white rooted beet. Its leaves are eaten like spinach and its stalks like asparagus.
Wash thoroughly.
Juice (Juicing Grid or Grid #1)
Triturate and press in flat cloths.
Turn on the Norwalk and fill the feed tube with large bunches, stem ends first. When all the chard 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 portion of a flat cloth with one cup of pulp. Fold into thirds and always press with two cloths.
Carrots are one of the more commonly juiced foods because of their sweet, mild flavor and the high nutrient content of their juice.
Try to get the freshest, largest and most mature carrots possible (jumbo size preferably). The larger the carrots are, the higher the per gram content of both juice and nutrients. In order to make it possible to store carrot juice for several days, it is necessary to peel the carrots in order to remove the soil which may cause spoilage.
While many people believe that a large part of the nutrient content of the carrot is contained in or just under the skin, most people are surprised to find that this is not true. With the carrot there is little, if any, more nutrient in or under the skin than in the rest of the carrot. The carrot should be cut off just under the green dirt ring at the top and the tail removed.
Juicing (Grid #2)
Triturate and press in filter bags. Triturate large carrots, big ends first, slanting the carrots in the direction of the rotation of the cutter blade (to the right). Hold the carrot until it reaches the top of the feed pan. If the cutter pulls the carrot from your hand it might cause throwback. Leave the housing partially filled with carrot pulp at all times while processing to prevent throwback. This is best accomplished by not pushing the pusher down more than one half the length of the housing until you have finished juicing. Then push it all the way down. When finished, leave the pusher in the tube until you have turned off the Norwalk. Press the pulp in filter bags.
If you do not like carrot juice you might find that the addition of a little cream will make the juice entirely palatable. Some enjoy it mixed with other juices such as tomato, celery, parsley, apple, etc.
Pour the juice directly into wide mouth fruit jars, seal them immediately and place them at once into the refrigerator. This ensures that there is little, if any, loss of vitamins or minerals for 72 hours and enables many Norwalk owners to do all their juicing only two or three times a week.
Beet juice should be started with small amounts, gradually building up to larger quantities. Starting with larger amounts could cause dizziness or nausea.
Juicing (Juicing Grid or Grid #1)
To juice beet greens, triturate and press using the flat filter cloths. Fill the housing with fairly large bunches, stem ends down, before turning on the Norwalk. Triturate slowly, being sure to keep greens in the housing at all times to prevent throwback. When finished, leave the pusher in tube until you have turned off the Norwalk.
NOTE: Beet greens should be juiced last as their strong color will transfer to other juices.
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 59Calories from Fat 1.8
% Daily Value*
Total Fat 0.2g0%
Saturated Fat 0g0%
Trans Fat g
Cholesterol 0mg0%
Sodium 78mg3%
Total Carbohydrate 9.56g3%
Dietary Fiber 2.8g11%
Sugars 6.76g
Protein 1.61g3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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 16.01Calories from Fat 1.53
% Daily Value*
Total Fat 0.17g0%
Saturated Fat 0.042g0%
Trans Fat 0.000g
Cholesterol 0mg0%
Sodium 80mg3%
Total Carbohydrate 2.97 incl fiberg1%
Dietary Fiber 1.6g6%
Sugars 1.34g
Protein 0.69g1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
