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2
Vegetable Juice
The Compact Juicer can squeeze a wide variety of
vegetables such as carrot, celery, parsley, spinach,
wheatgrass, kale, cucumber, etc.
Fruit Juice
The low operating speed of the Compact will help you enjoy
all types of fresh juices while preserving their pure nutrients,
enzymes and flavours.
Mincing Seasonings
The Compact Mincing attachment can also mince garlic,
scallion, green onion, ginger etc for perfect seasonings and
garnishes.
Making Ice-cream
Choose fresh fruits, cut them into pieces and store in the
freezer, the Compact can crush the frozen fruit into a tasty
and healthy dessert. Try some frozen mango, rockmelon,
pineapple and berries for a delicious sorbet or if you want
Ice-Cream, try banana as a base, and you are only limited
by your imagination!
Coffee Beans
The Compact Juicer can also crush coffee beans — enjoy
your favourite blend brewed from fresh beans crushed in
your Compact.
Making Noodles/Pasta
You can enjoy nutritious noodles and pasta by kneading flour
with
vegetable juice or carrot juice. The Compact Juicer will squeeze
your
dough into wonderful uniform pasta with very little effort.
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The Compact is a slow-speed “living
juicer”, and by juicing at a slow speed (below 100rpm), less
friction is created during the juicing process. As a
result, the “living juice” retains a higher amount
of living enzymes and nutrients compared to traditional high-
speed juicers. The Compact juicer parts are made from a hard-wearing
food-grade polycarbonate, and are
very easy to clean and maintain. The Compact is also very easy
to assemble/disassemble, the machine can
be disassembled, cleaned, and reassembled with a new configuration
in just a few minutes. We hope you
enjoy using your Compact Juicer/Mincer.
4
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions.
2. Protect against risk of electrical shock — do not put
this appliance in water or other liquid.
3. Close supervision is necessary when any appliance is used by
or near children.
4. Unplug from outlet when not in use, before putting on or taking
off parts, and before
cleaning,
5. Avoid contact with moving parts. Never feed produce by hand.
Always use food pusher.
6. Do not operate any appliance with a damaged cord/plug, after the appliance
malfunctions,
or is dropped or damaged in any way. In case of damage or malfunction, contact
To Health By Choice on 1800 021 069 for servicing.
7. The use of attachments not recommended or sold by To Health By Choice may
cause fire,
electric shock, or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Always make sure locking ring is tightened securely before motor is turned
on. Do not
loosen locking ring while juicer is in operation.
11. Be sure to turn switch to OFF position after each use of your juicer. Make
sure the motor
stops completely before disassembling.
12. Do not put your fingers or other objects into the juicer opening while
it is in operation. If
food becomes lodged in opening, use food pusher or another piece of fruit or
vegetable
to push it down. When this method is not possible turn the motor off and disassemble
juicer to remove the remaining food.
SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS your notes 5
RECIPES
mincing & sausage making assembly
hopper
mincing drum
Red Curry Fish Cakes
1kg redfish fillets (minced)
1 egg
2 tsp minced coriander
2 tsp sugar
100g green beans, (minced)
1/3 cup red curry paste
Oil for deep frying
Combine all ingredients and mix well. Roll 2 level tablespoons of mix into
balls and
flatten slightly. Deep fry.
San Choy Bau
250g lean pork (minced)
4 dried Chinese mushrooms
1⁄4 cup slivered almonds, chopped
1 carrot, (minced)
4 coriander roots, (minced)
125g water chestnuts, minced
4 spring onions, (minced)
1 tbsp ginger (minced)
12 lettuce leaves, washed and dried
hoisin sauce oil, for cooking
Sauce
1 tbsp light soy sauce
1 tbsp lime juice
1 tsp sesame oil
1⁄4 cup chopped fresh coriander
2 tbsp chopped mint
Soak mushrooms in water for ten minutes, drain discard stems & chop.
Combine sauce
ingredients. In wok fry almonds, water chestnuts, carrot and spring onion on
high for 1
minute. Set aside. Fry mince, coriander root, ginger and mushrooms over medium-high
heat 2-3 minutes add sauce and the vegetable mixture and fry 1-2 minutes. Spoon
into
lettuce leaves sprinkle with hoison sauce and fold into parcels.
mount hopper to drum as shown
Press “ON” button and start to feed produce
smoothly with enclosed pusher. Do not insert
any foreign objects into the feed chute.
After using juicer, be sure to unplug disassemble, and clean thoroughly. If
unit is not cleaned after
each use, dried pulp can jam the machine.
TIPS:
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Cut produce to fit comfortably into feed chute.
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Feed produce slowly, some pressure may be required.
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If the Compact appears to struggle excessively, press reverse button on juicer
to remove
blockage, then resume normal operation.
Place one of the enclosed plastic containers
under the hole in the middle of the drum with
sieve attached to collect juice. Place the other
plastic container at the end of the nozzle to
collect the pulp. The sieve will collect any small
particles, pulp or foam that is extracted from fruits
or vegetables. Then plug unit in.
Chicken Patties
Patties can also be made from above chicken mince.
Vegetarian Sausages or Patties
800g cooked or tinned soya beans
1 cups minced carrot
1⁄2 onion minced
2 cloves garlic minced
2 cups parsley minced
1⁄2 cup winter savory minced
2 tbsp peanut butter
2 tbsp tahini
2 tbsp tomato paste
2 tbsp chili sauce
1 cup bread crumbs
Add an egg when making sausages
Combine all ingredients. Mince directly into casing. Attach mincing drum to
machine
and lock with locking ring. Insert white mincing shaft, attach straight side
of blade to
shaft making sure it is flush against the shaft. Insert large template ensuring
lugs fit into
place, add sausage making nozzle and drum cap. Mount hopper to drum chute.
Prepare
casing and attach to sausage making nozzle.
How to make vegetable juice
When extracting juice from
Wheatgrass
When extracting juice from
soft or pulpy fruit and vegetables
Juicing Cone+
Juice Nozzle
(set nozzle on 2nd
or 3rd Position)
When juicing leafy and hard vegetables, set the nozzle
on 2nd or 3rd Position. If combining soft and hard fruit
or vegetables, such as apple and carrot you should
alternate quantities of both. Always use fresh produce
for best results. Granny Smith apples are always best
for juicing.
Juicing Cone+
Juice Nozzle
(set nozzle
on 3rd Position)
Wash or spray wheatgrass. Cut to lengths of
approx 7cm, and feed into machine in small
amounts. For best results do not force exces-
sive amounts of produce into machine.
Juicing Cone+
Juice Nozzle
(set nozzle
on 2nd Position)
When extracting juice from fruits or vegetables that are
very soft, such as tomatoes, cucumber, watermelon,
and potatoes, the leftover pulp will still be moist. To
achieve a higher extraction rate, mix soft produce with
fibrous vegetables e.g. beetroot or carrot.
Chipolata Sausage
1.750kg pork butts
1⁄2 tbsp sage
1⁄2 tsp dried onion flakes
1 tsp thyme
1 tsp mace
90g bread crumbs
1⁄2 tbsp pepper
1 cup water
Cut pork into cubes. Mix the herbs and seasonings in the water then combine
all ingredients.
Attach mincing drum to machine and lock with locking ring. Insert white mincing
shaft, attach
straight side of blade to auger making sure it is flush against the shaft.
Insert small template
ensuring lugs fit into place, add the sausage making nozzle and fastening ring.
Mount
hopper to drum chute. Prepare casing and attach to sausage making nozzle. Mince
directly
into casing
Chicken Sausages
Satay Chicken
1kg chicken thigh fillet sliced
100mls satay sauce or marinade
Marinade chicken in sauce. Attach mincing drum to machine and lock with locking
ring.
Insert white mincing auger, attach straight side of blade to shaft making sure
it is flush
against the mincing shaft. Insert small template ensuring lugs fit into place,
add sausage
making nozzle and fastening ring. Mount hopper to drum chute. Prepare casing
and attach
to sausage making nozzle. Mince directly into casing.
Honey Soy Chicken
1kg chicken thigh fillets sliced
6ml soya sauce
1 tbsp honey or alternatively use a honey soy marinade
Marinade chicken in sauce. Attach mincing drum to machine and lock with locking
ring.
Insert white mincing auger, attach straight side of blade to shaft making sure
it is flush
against the mincing shaft. Insert small template ensuring lugs fit into place,
add sausage
making nozzle and fastening ring. Mount hopper to drum chute. Prepare casing
and attach
to sausage making nozzle. Mince directly into casing.
Homogenising handful of nuts at a time
Soak any hard nuts overnight & feed slowly
Use large hole template or
for a finer grind, the small
hole template.
Attach the mincing drum assembly to the
machine. Try mixing hot peppers, onion, tomato,
ginger and garlic for a home-made salsa, or
carrots, potato, and a combination of some
herbs and spices to make seasoning. When making Nut Butter
Making Seasonings
Juicing Cone +
Juicing Nozzle
(set nozzle on 2nd
or 3rd position)
Homemade Italian Sausage
1.25kg lean ground pork butt or leaner cuts if desired (minced)
3 large cloves garlic, crushed
? tsp dry basil 1/8 teaspoon dry oregano
? tsp cracked rosemary
? tsp hot red pepper flakes (or to taste)
11⁄4 tsp fennel seed (up to 1 tbsp if you like dominant fennel
flavor)
1⁄4 cup beef or chicken broth or dry white wine
1⁄2 tsp salt
1 1⁄2 tsp freshly ground black pepper
2 tbsp Italian parsley, chopped
Casings
Combine ingredients together. Use the sausage making attachment to make sausages
from your required casing. Prick any air pockets with a pin.
Breakfast Sausage
3.5kg boned pork butts (minced)
4 tbsp kosher salt
2 tsp ground white pepper
2 tbsp of rubbed sage
3⁄4 tsp ginger
2 tsp nutmeg
2 tsp thyme
2 tsp cayenne pepper
1 cups water
Combine ingredients together, mix well. Use the sausage making attachment with
the fine-holed
template to make sausages, mince directly into casing. Prick any air pockets
with a pin.
Freshly made raw sausages are best left in the refrigerator overnight so spices
can blend
and to allow them to compress.
Homogenising Cone +
Drum cap only
Grapes usually have seeds, these seeds can
block up the small holes of the Juicing Screen
and cause damage or malfunction.
Suggestion: After extracting a bunch of grapes
or a cup of grape juice, wash the juicing
screen clean and remove grape seeds from the
juicing screen, then reassemble and resume
juicing.
Homogenise a handful of nuts at a time. Soak
hard nuts (i.e. almonds, brazil nuts etc) overnight
and feed slowly.
When making Seasonings
Homogenising Cone +
Noodle or
Pasta Nozzle
Homogenising cone +
Homogenising Nozzle
(Set nozzle on 3rd position)
Homogenising cone +
Homogenizing nozzle
(set nozzle on 3rd position)
Meat Patties
1kg meat (mince bits, chuck blade) (minced)
1 large carrot (minced)
Parsley (minced)
1 onion (minced)
1 cup bread crumbs
1 egg beaten
Selected herb & spices
Salt & Pepper
Combine all ingredients and form patties
Bangers – Home Style
400g pork butt or shoulder, (minced)
450g lean veal or beef, (minced)
1 cup bread crumbs
1 tsp salt
1⁄4 tsp black pepper
1⁄4 tsp cayenne pepper
? tsp mixed grated nutmeg
? tsp mace
1⁄4 tsp (minced) fresh thyme or ? tsp dried thyme
1⁄4 tsp (minced) fresh marjoram or ? tsp dried marjoram
2 tsp (minced) fresh sage or 1 tsp dried sage
1⁄4 cup water
1 large egg beaten
Casings of choice
Combine ingredients together, mix well. Use the sausage making attachment with
the
fine-holed template to make sausages, mince directly into casing. Prick any
air pockets
with a pin.
1. Mix flour and liquid at approx. 5-1 ratio to make
dough. Mix thoroughly and knead to ensure a
smooth consistency.
2. Feed dough in approximately golf-ball sized pieces.
3. When extracting noodles, sprinkle flour on a plate.
If the noodle skin is not smooth, try extracting
again. Before preparing dishes, boil the noodles
slightly.
Tip: Raw noodles will dissolve when boiled too long.
Cut fresh fruit into pieces and store in the
freezer. Process in small amounts into a chilled bowl or
container.
1. Steam glutinous rice, mix with salt & sesame oil,
2. Process the rice mixture twice to get rice cake.
How to make rice cakes
Collagen Casing; cut required amount of casing. The casing will come with a
knot at
one end and can only be use in one direction. When cutting required portion
off always tie a
knot at the end of the casing you have cut from. Attach the open end of the
portion to be used
over the sausage making nozzle ensuring that the whole portion covers the horn.
To regulate
the flow of sausage hold the casing on the sausage making nozzle with your
thumb and fore
finger. Increasing or decreasing finger pressure on the casing will determine
how tightly and
consistently the sausage is packed. The sausage comes out in one long straight
sausage.
When finished tie of the end and make links by pinching the casing where you
want a link to
start and twist the sausage clockwise and the next link, twist counterclockwise,
then clockwise
again. Fold sausages as you go so that they do not untwist.
Tip: For both types of casing, have a needle handy to prick any air holes that
appear. This will
prevent bursting and keep your sausage even and professional looking. Don’t
over fill casing,
sausages need to be bendy not firm.
ADDING OF SPICES AND FLAVOURS
There are two different methods of adding spices to the meat:
1 Adding the spices to the cubed meat before mincing. This way, when you mince
the
meat, the spices are evenly distributed throughout the meat. If using this
method,
add the spices to the cubed meat the night before you mince. This allows more
of the
flavors to work their way into the meat.
2. Adding the spices to the minced meat. You must be careful when using this
method
that you mix the spices thoroughly into the minced meat. The trick is not to
compact
the meat together too tightly when you do this. Keep the minced meat very cold
prior
to adding the spices, as this will make it much easier to distribute the spices
evenly. PLEASE ENSURE THAT IF
THE JUICING SCREEN
BECOMES BLOCKED OR
THE DRUM FILLS WITH
JUICE WHILST JUICING
YOU MUST ADJUST THE
FRONT NOZZLE OR STOP
AND CLEAN THE MACHINE
CONTINUED USE WHILE
BLOCKED COULD
VOID WARRANTY
STUFF THE CASINGS
Mince meat, herbs and vegetables into bowl per mincing directions. Combine
thoroughly with
any other ingredients from your favorite recipes. Remove the cutter blade and
template. Place
sausage stuffing attachment to drum cap and attach to mincing drum. Mount hopper
to drum
chute. Attach sausage casting to sausage making nozzle. Turn on Compact and
simply insert
sausage mix into drum guide. Follow stuffing directions below.
If making sausages from one meat only simply coat meat with required herbs
or sauces and
mince straight into sausage casing by adding the sausage making nozzle to the
outside of the
template with holes when mincing
Hog casing; Cut required amount of casing. Put a knot at one end. Find the
other end of the
casing and slip this over the end of the sausage stuffing attachment. Push
all of the casing on
to the sausage making nozzle. Keep the casing wet throughout this process or
it will not slide
back off the sausage stuffing attachment very easily. Leave some of the casing
hanging over
the sausage making nozzle.
Start stuffing the sausage meat into the casing. You will need to regulate
the flow of sausage
into the casing, which will determine how tightly packed the sausage is. If
you try and pack the
sausage too tightly the casing will burst. If the casing does burst tie it
off at that point and start
again. To regulate the flow of sausage hold the casing on the sausage making
nozzle with your
thumb and forefinger. Increasing or decreasing finger pressure on the casing
will determine how
tightly and consistently the sausage is packed.
As the sausage comes out of the sausage making nozzle, you can tie the ends
at regular
intervals or make links by twisting the sausage. Fold sausages so they do not
untwist.
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When homogenising, generally you should leave the homogenising
nozzle off unless specified otherwise.
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When juicing, juice most of the time with the juicing nozzle set at 2 or 3.
For soft mushy fruit and vegetables (pineapple, tomato, mango, citrus,
cucumber etc), set juicing nozzle to 2.
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If produce gets stuck, press switch to reverse for a few seconds.
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When grinding coffee beans and making nut butters, feed through
slowly and use small amounts at a time.
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When juicing wheatgrass spray or rinse first and the grass will
almost
feed itself through, set the nozzle to number 3 or 2, cut 7cm length and
never put through twice.
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Always peel fruits before freezing for desserts.
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When freezing strawberries always cut in half first before freezing
and
use slightly thawed.
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When cleaning the juicing screen always brush lightly as it will make it
easier to clean.
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Always clean parts straight after juicing. For heavy staining soak in a
solution of bi-carb soda and water prior to scrubbing.
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Always chop dried fruits before processing.
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When juicing citrus fruit, peel with a potato peeler so that the pith is left
on — the pith of citrus fruit has a high nutrient content.
Chicken
Chicken thigh fillets are good for an all-rounder mince/sausage. If you prefer
a leaner mince/
sausage, good results are achievable by using chicken breast fillets.
Fish
Most fish are suitable for mincing.
Cooked meats
Can also be minced to make your favourite recipes by using the small mincing
template.
Sausages
You now no longer have to buy commercially-made sausages. With the Compact
you can
control what you put in them. You no longer have to fear the fat content and
the odds and ends
manufacturers dump into the mix now that you can make your own sausages at
home - you can
ensure only the best ingredients and spices are used, plus control the fat
content. Don’t make
the mistake of thinking sausage is strictly a meat product. The featured sausage
recipes also
include vegetarian/vegetable based recipes.
TYPES OF CASINGS
Casings come in a variety of sizes and are usually sold by your local butcher.
Hog Casings
These are used to make a sausage approx 3cm in diameter and can be used to
make any type
of sausage. This casing provides a natural curved sausage. When purchased from
the butcher
they are packed in salt. Cut off required amount of casing and place in a bowl
of cod water to
rinse off salt while you prepare the meat. After soaking, slip one end of the
casing over the water
faucet and run water inside the casing to flush out salt inside the casing.
Place in a bowl ready
to use. Leftover casings should be thoroughly drained and repacked in a layer
of salt in the
smallest airtight container that will fit it and can be stored in the refridgerator
for up to one year.
Collagen Casing
This type of casing is made from the gelatinous substance found in the connective
tissue,
cartilage and bones and of all mammals. The substance is harvested from the
animals and
reconstructed in the form of a casing.
These casing are easy to use with no preparation required and they will give
you a very straight,
thin sausage. Left over casings can be stored in an airtight container in a
dry cupboard.
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DON’T put ice in the machine.
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DON’T process poppy seeds or linseeds alone. Always combine with
other produce.
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DON’T force the fruits or vegetables into the machine.
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DON’T place any parts in the dishwasher.
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DON’T use juicing screen if you cannot see through the holes as this
will obstruct the juicing process.
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DON’T insert knives or forks etc into the chute, only use the plunger
that comes with the machine.
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DON’T process hard nuts such as almonds & hazlenuts etc without
soaking overnight.
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DON’T process legumes without soaking them.
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DON’T put wheatgrass pulp back through the machine as you will
get very little juice out the second time and you will strain the machine
for no good reason. Wheatgrass should be cut to approx 7cm lengths
prior to processing.
Remember, the Compact is not a grain mill!
Attach mincing drum to machine and lock with locking ring. Insert white mincing
shaft, attach
straight side of blade to shaft making sure it is flush against the shaft.
Insert template ensuring
lugs fit into place. Attach the fastening ring. Mount hopper to drum chute.
Simply cut meat into strips. Turn on Compact and put meat down feeding chute.
Use pusher if
required. When finished follow with a slice of bread to push the last of the
meat through. The
meat can be used to make patties or sausages.
CuTS OF MeAT FOR MInCIng And SAuSAgeS
Pork
As a guide, if a sausage recipe requires pork, to use pork butt or shoulder.
This meat has a
good balance of fat-to-lean ratio, and yields a wonderful product. Some recipes
will call for a
mixture of lean pork to be used with pork fat. This is not necessary when using
pork butt or
shoulder. If you like a leaner meat, use pork fillet for best results.
Beef
Mincing bits are available from your local butcher. You can also use chuck,
blade and shoulder
cuts of beef.
Checking Seal for Wear
The drum seal must be checked regularly for wear to prevent the leakage of
juice from the back
of the drum. Installed in the back of the drum is an “O” ring
rubber seal, which prevents juice
from making its way past the back of the drum and into the machine.
To Test
1. Insert the auger into the drum (do not assemble drum or auger onto the body
of the
Compact, do not install any other parts onto the drum/auger assembly).
2. Tip the drum so that the front tip of the auger is pointing towards the
ground (hold your hand
loosely over the front of the drum/auger so that if the auger falls out of
the drum it does not
fall to the ground).
3. If the auger falls out of the drum or seems to be very loose fitting in
the drum, your drum
seal may be worn. Please contact To Health By Choice as soon as possible on
1800 021 069 to obtain a replacement “O” ring drum seal.
dRuM SeAL
dRuM SeAL TeST
BLAde TeMPLATe
CUTS OF MEAT FOR MINCING AND SAUSAGES
nut Butter
3 cups of your favourite nuts (soak in warm water for 4 hours)
9 Tbsp cold-pressed macadamia or almond oil
Use homogenising cone & homogenising nozzle on 1 or 2
Draw water from nuts & mix in oil
Place a bowl under the pulp discharge outlet
Process slowly in small amounts & put through 2-3 times until you get
a
smooth paste. You may need to add some extra oil if using dry nuts such as
almonds.
LSA
1 cup almonds (soak in warm water for 4 hours)
1 cup linseeds
1 cup sunflower seeds
Use homogenising cone & homogenising nozzle on 1 or 2
Drain water from almonds and pat dry
Mix all ingredients together
Place a bowl under the pulp discharge outlet
Spoon small amounts slowly into feeding chute
Never try to process linseeds by themselves
When juicing pulpy fruits the nozzle should be set at 1 or 2 to
help prevent screen clogging.
With pulpy fruits and vegetables, the juicing screen may need
to be cleaned during juicing.
Always use Granny Smith apples when juicing. Citrus should
be peeled with a potato peeler so the pith is left on.
Never put ice cubes in the machine.
16 Pawpaw Slurpy
1 1⁄2 pawpaw (seeds removed)
2 granny smith apples
Use juicing cone and juicing nozzle on 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Peel and slice paw paw, slice apples with skin on
Process slowly in small amounts, alternating fruits to avoid screen
clogging
Berry Slurpy
6 oranges
2 limes
1 box of berries
Spearmint leaves
Use juicing cone & and uicing nozzle on 1 or 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Peel and slice citrus fruit with potato peeler
Process slowly in small amounts
Add whole berries to juice
Drizzle with fresh plain yoghurt
Garnish with spearmint leaves
Sprouted Wheat Bread Sticks
2cups organic wheat seeds (sprouted)
1/3 cup diced basil
1 1⁄2 cup diced parsley
2 cloves minced garlic
2 tsp vegetable salt
2 tsp dried onion
To sprout seeds, soak for 8-12 hours, then rinse. Lay seeds on a
tray lined with moist paper towel, and leave for 12 - 24 hours, rinsing
occasionally, seeds are sprouted when a small green tail appears.
Mix all the ingredients into a bowl then slowly spoon mixture into
the Compact.
Catch the bread sticks on an oven tray.
Bake for 10 minutes
Delicious with soups or dips or a travelling snack.
Variation
For a super healthy treat dry the bread sticks in a dehydrator for 4 to 8
hours.
Barley Bread
4 cups barley (soaked 8-12 hours)
2 cups sunflower seeds (soaked 8-12 hours)
2 tsp ground cumin
2-3 tsp ground dill seeds
2-3 tsp vegetable salt
2 tsp fresh dill
Use homogenising cone without nozzle
Alternate the barley and sunflower seeds through the Compact
Catch the mixture into a bowl
Mix in cumin, dill seeds and salt
Form into 2 long narrow loaves approx 1 inch thick, garnish with fresh dill
Dehydrate for 10-16 hours at 50 deg. C
Onion Bread
2 cups wheat seeds (sprouted)
1 cup roughly chopped onion
1 1⁄2 cup roughly chopped minced parsley
1 tsp of rosemary
2 tsp of vegetable salt
Use homogenising cone with homogenising nozzle on 1 or 2
Mix all the ingredients, then slowly process with the Compact
Catch the sticks on an oven tray
Bake for 10mins on low heat, alternatively dry in dehydrator until crisp
Sweet Lime Slurpy
4 tangelos
4 tangerines
Lime juice
1 bunch of grapes (for garnish)
Use juicing cone & juicing nozzle on 1 or 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Peel and slice citrus fruits
Process slowly in small amounts
Add whole grapes to juice
Drizzle with fresh plain yoghurt
Garnish with grapes
Season to taste with lime juice
Island Slurpy
2 stalks celery (cut to approx 7cm lengths)
1 1⁄2 pineapple (leave skin on)
2 cups purple grapes (for garnish)
1 cup Mango puree
Use juicing cone & juicing nozzle on 1 or 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Alternate the celery with the pineapple (save some pineapple for garnish)
Drizzle with mango puree and garnish with pineapple and grapes
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Apple & Carrot
1-2 granny smith apples (unpeeled)
1 medium sized carrot (unpeeled)
Use juicing cone & juicing nozzle on 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feed chute
Process slowly in small amounts alternating produce to avoid screen clogging
Apple, Carrot & Celery
2-3 granny smith apples (unpeeled)
1-2 medium sized carrot (unpeeled)
1-2 stalks celery (cut to approx 7cm lengths)
Use juicing cone & juicing nozzle on 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Process slowly in small amounts alternating produce to avoid screen clogging
Apple, Carrot & Beetroot
2-3 granny smith apples (unpeeled)
1-2 medium sized carrot (unpeeled)
1⁄4 - 1⁄2 beetroot
Use juicing cone & juicing nozzle on 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Process slowly in small amounts alternating produce to avoid screen clogging
Sweet Barley Swirls
2 cups barley (soaked 8-12 hours, rinsed)
1 cup raisins
1 cup currants
2 tsp cinnamon
1 thin slice of ginger
Place a bowl under the pulp discharging outlet
Rinse soaked barley
Alternate the barley and raisins through the Compact
Stir in the cinnamon
Catch the mixture from the machine and roll into round swirl buns
In a blender mix the currants and ginger with a little water to make a thick
paste
Drizzle over buns and sprinkle with cinnamon sugar
Dehydrate for 6-12 hours
Rye Bread Sticks
2 cups rye (soaked overnight)
1 1⁄2 cup sunflower seeds (soaked overnight)
2 tbsp caraway seeds
1 1⁄2 tsp sea salt
Mix all the ingredients then slowly process mixture with the Compact
Catch the bread sticks onto an oven tray
Bake for 10 minutes at a low heat
Alternately dry in dehydrator until crisp
Pasta Variations
Use tomato juice for red pasta
Use spinach juice for green pasta Use carrot juice for orange pasta
Eggs can be added to make richer pasta
Mochi (Rice Cake)
2 cups steamed rice (glutinous small grain rice)
1 tsp olive oil
Minced garlic or onion
Sesame seeds
Mix all ingredients, process with Compact slowly
Cut desired lengths with scissors
Catch on tray, bake in oven on low heat or dehydrate for 10 minutes
Bean
2-3 granny smith apples (unpeeled)
12 fresh beans
Use juicing cone & juicing nozzle on 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Process slowly in small amounts alternating produce to avoid screen clogging
Broccoli
1 medium carrot
1 garlic clove
1 tomato
1 head of broccoli
Use juicing cone & juicing nozzle on 2 or 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Process slowly in small amounts alternating produce to avoid screen clogging
Kiwi, Apple & Celery
4-5 apples (unpeeled)
1 kiwi fruit (unpeeled)
1 stalk celery (cut to approx 7cm lengths)
Use juicing cone & juicing nozzle on 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Process slowly in small amounts alternating produce to avoid screen clogging
Orange
2 oranges
Use juicing cone & juicing nozzle on 2
Place jug under juice juice discharge outlet
Place jug under the pulp discharge outlet
Peel the oranges using a potato peeler, leaving pith on
Cut into pieces that will fit the feeding chute
Process slowly in small amounts to avoid screen clogging
Pineapple
1 pineapple (leave on skin)
1 thin slice of ginger
Use juicing cone & juicing nozzle on 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute.
Process slowly in small amounts to avoid screen clogging
Spinach
1-2 granny smith apples (unpeeled)
1 small bunch parsley
1 slice capsicum
2 stems of spinach
Use juicing cone &juicing nozzle on 2 or 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Roll up spinach and feed into machine (cut rolls into 7cm lengths)
Process slowly in small amounts to avoid screen clogging
Catch the pasta on a lightly floured tray.
Use homogenising cone and pasta nozzle of choice.
egg Free Pasta
2 cups semolina flour (or spelt flour)
1 1⁄2 cup warm water
1⁄2 tsp sea salt
Use homogenising cone with pasta nozzle of choice
Mix flour and salt, add the water and stir to make a stiff dry dough
Knead mixture on a floured surface for 5 minutes
Catch the spaghetti on a lightly floured tray
Pop small balls of mixture into chute
Cook fresh noodles in boiling water for 3-5 minutes
Note: raw noodles will dissolve when boiled too long
Barley Spaghetti
2 cups barley (soaked 4-6 hours)
2-4 tsp olive oil
1 1⁄2 cup fresh basil
2-3 tsp veggie salt
Use Homogenising cone with pasta nozzle of choice
Stir all ingredients in a bowl
Slowly spoon mixture into the Compact
Catch the spaghetti on a lightly floured tray
Dehydrate spaghetti for 2-4 hours set at 60c or until crisp
Hummus (Chickpea Variant)
2 cups chickpeas (sprouted)
2 1⁄2 tbsp olive oil
2 garlic cloves
1⁄2 small onion
Pinch of salt
Juice of 1⁄2 lemon
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under the pulp discharge outlet
Mix all ingredients, then slowly spoon into feeding chute
Process mixture 2-3 times or until desired texture is achieved
Hummus (Sunflower Variant)
1 1⁄2 cup sunflower kernels (soaked for 8 hrs, rinsed then drained
well)
1/2 cup chopped spring onions
1⁄2 cup chopped parsley
1⁄4 cup lemon juice
1⁄4 cup orange juice
2 tbsp tahini
Pinch cayenne pepper
Grated ginger (optional)
Use homogenising cone with homogenising nozzle on 1 or 2
Mix sunflower kernels, parsley and spring onion
Place a bowl under the pulp discharging outlet
Feed mixture into the chute
Add all other ingredients to the crushed mixture, mix well
Sprouts
2 kiwi fruits (unpeeled)
1 granny smith apple (unpeeled)
1 1⁄2 cup sunflower sprouts
Use juicing cone with juicing nozzle on 2 or 3
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Cut produce into pieces that will fit into the feeding chute
Process slowly in small amounts, alternating produce to avoid screen clogging
Watermelon
1⁄2 watermelon
Use juicing cone and juicing nozzle on 2
Place jug under juice discharge outlet
Place jug under the pulp discharge outlet
Remove skin from produce and cut into pieces that will fit into the feeding
chute
Process slowly in small amounts to avoid screen clogging
Fruit and nut Balls
2 cups almonds (soaked for 8 hrs then rinsed and drained well)
1 cup mixture of unsulphered dried fruits (e.g. dates, figs, sultanas, apricots,
raisins)
1⁄2 cup desiccated coconut
STAGE 1
Use homogenising cone without nozzle
Place bowl under the pulp discharge outlet
Chop figs and apricots, alternate fruits and nuts into chute
STAGE 2
Put mixture back through machine with homogenising nozzle on 2
Form into balls and roll in coconut
Balls can be stored in freezer and eaten straight from freezer
Maggi doyle’s neighborhood delights
1⁄2 cup dried mango, pineapple and apricots
1⁄2 cup cashews and/or macadamia nuts
1⁄2 cup desiccated coconut
STAGE 1
Use homogenising cone without nozzle
Place bowl under the pulp discharge outlet
Chop mango, pineapple, apricots, alternate fruits and nuts into chute
STAGE 2
Put mixture back through machine with homogenising nozzle on 2
Form into balls and roll in coconut
Balls can be stored in freezer and eaten straight from freezer
Thousand Island (eggless) Vegie dressing
3⁄4 cup pine nuts
2 fresh tomatoes
2-4 tbsp tapenade
6-8 fresh basil leaves
1⁄2 cup fresh parsley
2 celery stalks (cut into approx 7cm lengths)
1⁄4 cup fresh lemon juice
Tomato Delight (garlic and dried tomatoes). Available in most health stores
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under the pulp discharge outlet
Alternate ingredients through the Compact
Mix in Tomato Delight and lemon juice to taste
Serve over salads, breads or veggies
Also makes a great dip
Pesto
1 cup fresh basil
1 cup fresh parsley
1-2 cloves of garlic
1 cup pine nuts
2 tbsp olive oil (or avocado)
Lemon juice
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under the pulp discharge outlet
Alternate basil, parsley, garlic, pine nuts and olive oil through the Compact
Stir the mix, spice up with lemon juice
Serve as a dip or drizzle over salads
Makes an excellent pizza base
Delicious over baked potatoes, great for cold pasta salad
Salsa
5-7 tomatoes
2 onions
3-5 tamarillos
1 garlic clove
1 tsp chilli
1 lime (juiced)
Use homogenising cone with homogenising nozzle on 2
Place bowl under the pulp discharge outlet
Alternate the tomatoes, onions, tamarillos, and garlic through the Compact
Add lime juice and chilli to taste
guacamole
2 avocados
6-8 dried tomatoes
2 onions
1 garlic clove
1 lemon (juiced)
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under the pulp discharge outlet
Alternate produce through the Compact
Spice up with lemon juice to taste
Never put ice in the machine!
Soft ripe fruit is preferable
Peel fruit and cut into pieces, freeze fruit overnight
Use homogenising cone with homogenising nozzle on 2 for frozen desserts
Use chilled bowl under pulp discharge outlet to catch frozen dessert
Berry delight
Berry Delight
2 punnet frozen berries (e.g. strawberries, mulberries or blueberries)
3 frozen bananas
Alternate berries with bananas into the chute to create
a delicious berry ice cream
Pineapple Sorbet
1 frozen pineapple
Process frozen pineapple pieces to create a fresh pineapple sorbet
Banana/Avocado Frozen Treat
3 frozen bananas
1 ripe avocado
Alternate frozen pieces of produce to create a smooth creamy healthy ice cream
Sweet Carob Icecream
3 frozen bananas
2 tbsp carob powder
1 tbsp honey
2 tbsp water
Mix honey, carob and water into a paste.
Soak frozen sliced bananas for a few moments in carob mixture
Alternate the banana with carob mixture
Never put ice in the machine!
Soft ripe fruit is preferable
Peel fruit and cut into pieces, freeze fruit overnight
Use homogenising cone with homogenising nozzle on 2 for frozen desserts
Use chilled bowl under pulp discharge outlet to catch frozen dessert
Macadamia delight
2 cups frozen fruits (e.g. mango, strawberries, pineapple)
3 frozen bananas
1⁄2 cup macadamias (soaked for 8hrs, rinsed and drained well)
1 tsp vanilla essence
Alternate fruits into chute to create a fruity nutty ice cream
Quickly stir in vanilla to taste
Coco Mango Heaven
2 frozen mangoes
2 frozen bananas
1⁄2 cup fresh coconut
1⁄2 cup dates
Alternate frozen fruits into chute to create a heavenly delight fruit ice cream
Frozen Banana and Coconut Cream
2 cups frozen bananas
1⁄2 -1 cup dried pineapple
Coconut cream
Alternate frozen fruits with dried fruits
Stir in coconut cream
To make pates, sauces and pesto type foods, use the
homogenising cone with homogenising nozzle on 2 or 3.
Use large dish to catch ingredients. Remember the Compact
is not a grain mill so soak nuts, legumes and grains
overnight.
Almond Pate
2 cups almonds (soaked for 8hrs, then blanched)
3 carrots
1 garlic clove
1 lemon
1/4 cup fresh parsley
6 celery stalks (cut to approx 7cm lengths)
Use homogenising cone with homogenising nozzle on 2
Place bowl under the pulp discharge outlet
Alternate blanched almonds, carrots, garlic and celery through the Compact
Spice up with lemon juice to taste
Sweet Tomato and date Sauce
3 fresh tomatoes
1 cup dried tomatoes
1/4 cup basil
1 clove of garlic
3-pitted dates
3 shallots
2 tablespoons of macadamia oil
Lemon juice to season
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under pulp discharge outlet
Alternate the fresh and dried ingredients into the Compact
Stir in macadamia oil and lemon juice to taste
Delicious over pasta, vegetables or nut loaves
With the compact you can now grind your favorite dried herbs and spices.
Use Homogenising cone without nozzle.
Attach drum to machine and fasten with locking ring. Mount hopper to
drum. Insert auger into drum and insert
homogenizing cone over auger. Attach drum
cap. Place plastic container at the end of
machine.
Put herbs or spices down the chute and
push with pusher.
Note: Do not use herbs or spices that are
not of a dry crisp texture.
Coffee Beans
The Compact juicer also grinds coffee beans. You will enjoy drinking coffee
with
the rich flavour of fresh coffee beans. If you have oily coffee beans, the
beans
should be thouroughly dried to ensure an even grind.
Put 5 or 6 coffee beans in the drum guide at the time. Do not
overload or you may break parts of the machine.
Shrimp
Dry shrimp thoroughly before grinding. If you feed
anchovies together, you will get natural seasoning.
Anchovy
Dry small/medium size anchovies thoroughly. Put 2 or 3 in guide at a time.
Anchovy has an abundance of calcium.
dO nOT ATTeMPT TO gRInd unCOOKed RICe OR gRAInS
as this product is not a grain mill
COFFee, SHRIMP OR AnCHOVY
28 Never put ice in the machine!
Soft ripe fruit is preferable. Peel fruit and cut into pieces, freeze fruit
overnight
Use homogenising cone with homogenising nozzle on 2 for frozen desserts.
Use chilled bowl under pulp discharge outlet to catch frozen dessert.
Mango Magic
1 large peeled and sliced mango
2 bananas
1 frozen banana
Lime juice
Alternate fresh bananas with frozen banana and mango slices
Spice with lime juice to taste
Turkish Apricot Sauce
1 cup dried apricots
2 fresh bananas
1 frozen banana
1 fresh apple
Lemon juice
Chop apricots, alternate fresh and frozen fruits through the Compact
Spice with lemon to taste
Serve on top of fresh fruit with yogurt
Mango Banana Tart
1 cup walnuts
1⁄2 cup macadamia nuts
2 tsp cocoa powder
1⁄2 cup raisins or sultanas
2 cups frozen mango
1⁄2 cup frozen banana
Coconut Cream for dressing
Mix nuts, raisins & cocoa powder in a bowl and then feed small amounts
into feeding chute.
Use this mixture as your base. Cut frozen mango and banana into pieces, and
alternate through
feeding chute. Spread mixture over base and put in the freezer for about 15
minutes. When
serving, garnish with coconut cream.
Soy Milk Recipe
Soak soy beans for about 1 hour
Pour soaked soy beans in a pot together with an equal amount of water and boil
Overcooking will cause soy beans to lose their fragrant taste
Use juicing cone with homogenising nozzle on 1 or 2
Add water to soy beans and process through Compact
If you add milk instead of water, you can make more nutritious soy bean milk
Mango Puree
Peel and slice mango
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under pulp discharge outlet
Process mango slowly through the Compact
Tomato
4-6 tomatoes
1 stalk celery (cut to approx 7cm lengths)
1⁄2 clove of garlic
20g raw macadamia nuts
2 carrots
4 basil leaves
Chilli sauce
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under the pulp discharge outlet
Process slowly in small amounts starting with macadamia nuts then carrot, tomato,
celery and garlic
Place all ingredients into a pot, add a few drops of chilli sauce to taste
Bring to the boil and then simmer for 10 minute
Garnish with basil leaves
Pumpkin or Potato
1⁄2 pumpkin or 2 potatoes (steamed)
1 stalk celery (cut to approx 7cm lengths)
1⁄2 clove of garlic
1⁄2 peeled onion
4 bay leaves
Ground pepper
Use homogenising cone with homogenising nozzle on 1 or 2
Place bowl under the pulp discharge outlet
Process slowly in small amounts starling with steamed pumpkin or potato then
celery,
onion and garlic
Place all ingredients into a pot, add bay leaves
Bring to the boil and then simmer for 10 minutes
Garnish with ground pepper & a swirl of cream if desired
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