Sur la table

We teamed up in the kitchen with Sur La Table and Katie Couric's new online cooking show, Full Plate, to cook up delicious and healthy recipes for busy people with a lot on their plate.

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Cook Cleaner with Hurom

Nutritious

Retains it's natural color and more vitamins with gentle, heatless squeezing

Taste & Pulp Control

Comes with strainers and a control lever so you can customize your juice

Versatile

Make sweet & savory juices out of fruits, veggies, nuts, herbs, and seeds

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Juice Pulp Ravioli Recipe


Think twice before you toss the leftover juice pulp! With this quick and nutrient-packed recipe, you can make healthy, vegetable ravioli with juice pulp in just a few minutes.

Ingredients for Pasta:

  • 5 cups of all-purpose flour
  • 6 large eggs
  • 1/2 cup of water
  • 1 tbsp olive oil

Ingredients for Sauce:

  • 1 can crushed tomatoes
  • 1 cup of tomato puree
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tbsp sugar
  • 2 tbsp minced fresh basil
  • 1 tbsps minced fresh parsley
  • 1 tbsp minced fresh oregano
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup of grated Parmesan Cheese

Ingredients for Filling:

  • 3 cups of juice pulp
  • 1/2 cup of ricotta cheese
  • 1/2 cup of shredded part-skim mozzarella cheese
  • 1 large egg, lightly beaten
  • 2 tsp minced fresh basil
  • 1 tsp minced fresh parsley
  • 1 tsp fresh oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Steps:

  1. Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, mix the combine the sauce ingredients in a pot. Bring it to a boil and reduce heat. Cover and simmer for 1 hour, stirring occasionally. 
  3. In a large bowl, mix and combine the filling ingredients. Cover and refrigerate until ready to use. 
  4. Divide pasta dough into fourths; roll 1 portion to 1/16" in thickness. (Keep pasta covered until ready to use). Working quickly, place teaspoonfuls of filling 1 in" apart over half of the pasta sheet. Fold the sheet over, and press down to seal (use a fork to help enforce pressing). Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  5. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain the pot, and slowly spoon sauce over the ravioli. 
Inspired to start juicing? Check out Hurom's versatile slow juicers!
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Juice Pulp Veggie Cracker Recipe


Think twice before tossing that leftover juice pulp! Try our recipe to make healthy and nutritious vegetable cracker using juice pulp. Zero waste, made easy.

Ingredients :

  • 2 cups pulp from any juice (we used carrot/ginger)
  • ¼ cup ground flax seeds
  • 1 tbsp chia seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast (optional)
  • ¼ cup any flour (almond, rice, all purpose, whole wheat, etc)
  • Water
  • 1 tbsp sesame seeds
  • 1 tbsp flax seeds
  • Parchment paper, for rolling
  • A few grinds of black pepper

Steps:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine pulp, ground flax, chia, salt, pepper, turmeric, and nutritional yeast (if using). Mix until thoroughly combined.
  3. Bake for 8 to 10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Sprinkle flour over mixture and mix gently.
  5. Slowly add water, only 1 tablespoon at a time, until mixture holds together and can be formed into a ball that will not crack when pressed down.
  6. Form dough into a patty and roll dough between two sheets of parchment paper to desired thickness, approximately 1/8 inches.
  7. Remove top sheet of parchment and place dough on a large baking sheet.

  8. Sprinkle top of dough with sesame seeds and flax seeds, pressing gently so they stick.
  9. Using a knife, lightly score top of dough into a grid pattern, being careful not to cut all the way through the dough.

 

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    Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables

    Juicer Ingredients

    5 pieces whole-grain naan
    ½ cup water
    1 medium tomato, seeded and chopped
    1 carrot, peeled and chopped
    1 red bell pepper, seeded and chopped
    1 pound ground turkey
    1 egg white, beaten
    1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
    ½ teaspoon sea salt
    ½ teaspoons freshly ground black pepper
    1 tablespoon grapeseed oil
    1 cup plain Greek yogurt
    1 cup giardiniera (Italian pickled vegetables), chopped, liquid reserved
    1 romaine lettuce heart, finely chopped

    Other Ingredients

    Heat oven to 425°F. Cut one of the pieces of naan in half; save remaining half for another use. Tear into small pieces and place in a small bowl with water.

    Juice the tomato, carrot and bell pepper. Place the vegetable pulp in a large bowl with the turkey; reserve juice for another use. Add egg white, oregano, salt and pepper.
    Squeeze excess water from soaking naan; add to the bowl with the turkey and mix well. Form the mixture into 16 balls.

    Heat oil in a large skillet over medium heat. Place meatballs in skillet and sear until golden, about 3 minutes. Flip meatballs over and place the skillet into the oven. Bake until meatballs reach 165°F internal temperature, about 10 minutes. Wrap remaining 4 naan in aluminum foil and place in oven to warm for a few minutes. Meanwhile, combine yogurt and 2 tablespoons of giardiniera liquid.

    To assemble, spread about 2 tablespoons of yogurt sauce on each pita, top with 4 meatballs, chopped giardiniera and a handful of romaine.

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    Moroccan Lamb Chops with Green Couscous and Tahini

    Juicer Ingredients

    1 small bunch cilantro
    1 small bunch flat-leaf parsley
    ½ small bunch mint
    1 cup whole wheat couscous
    1 cup frozen peas Sea salt and freshly ground black pepper
    1 teaspoon ground cumin
    ½ teaspoon smoked paprika
    8 lamb rib chops, about 1 inch thick (about 2½ lbs.)
    1 tablespoon grape seed oil
    1 lemon, zested and juiced, divided
    ⅓ cup tahini

    Other Ingredients

    Juice cilantro, parsley and mint. Place 1 cup juice in a small saucepan and bring to a boil. Turn off heat, stir in couscous, peas and a pinch of salt. Cover and let sit for 10 minutes until the liquid is absorbed.

    While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).

    Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.

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      Seared Scallops and Cauliflower Grits

      What You'll Need

      Course Strainer

      Juicer Ingredients

      2 medium tomatoes (seeded and chopped)
      1 red bell pepper (seeded and chopped)
      1 large carrot (peeled and chopped)

      Other Ingredients

      2 Tsp grape seed oil
      16 scallops, patted dry
      1 large shallot, minced
      2 cloves garlic, minced
      1 oz. cream cheese
      1 tsp smoked paprika
      1 scallions, thinly sliced, for garnish
      Coarse ground black pepper, to taste (optional)

      Instructions

      1. Cook cauliflower in boiling water until tender.
      2. Juice the pepper (core removed), sliced carrots, and seeded tomatoes using the HZ Juicer. Set aside the juice for later.
      3. Add grape seed oil to medium pan. Once hot, sear scallops in a clockwise manner (so you know when to take them off once they're cooked). Remove and set pan aside.
      4. Add cream cheese, paprika, parmesan, and minced garlic to the cooked cauliflower. Mix well.
      5. Add onions, salt and juice to the pan the scallops were cooked on low heat.
      6. Assemble dish with cauliflower grits first, then scallops. Drizzle with sauce, garnish with shallots, and enjoy.

      Tips & Tricks

      • Don't throw out your juice pulp! Add to meatballs, tomato sauce, veggie or turkey burgers for an extra jolt of flavor, moisture and nutrients. Try our recipe for Mediterranean Turkey Meatballs.
      • Smoked paprika mimics the smoky flavor of bacon without the extra calories.
      • A few tablespoons of cream cheese replaces the usual butter and sour cream in mashed potatoes. A little goes a long way.
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      Hummus

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      1 canned chickpeas (15oz)
      3 oz canned chickpea ‘juice’
      1 clove garlic (roasted)
      ¼ lemon

      Other Ingredients

      2 Tb Tahini sauce
      2 Tb extra virgin olive oil

      Instructions

      1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
      2. Combine extracted juice and pulp from ① with tahini sauce and extra virgin olive oil
      3. Mix well and serve.

      Hurom Tip:

      • Extract with the control lever on “half-open.”
      • Your hummus can be thicker or creamier, depending on the amount of “liquid” you add to the juicer.
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      Tomato Basil Sauce

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      1 can whole tomatoes (13.5oz)
      50g carrot
      80g onion
      40g celery
      15g fresh basil
      10g garlic

      Other Ingredients

      1 bay leaf
      1/2 tsp dried thyme
      1/2 tsp dried oregano
      1 Tb ketchup
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
      2. Extract ingredients from ① in your Hurom juicer.
      3. Combine extracted juice, pulp, and seasonings (bay leaf, dried thyme, dried oregano, and ketchup) in a sauce pan.
      4. Bring to a low boil, reduce heat, and allow to simmer on for 25 – 30 minutes. Salt and pepper to taste.

      Hurom Tip:

      • Extract with the control lever on “half-open.”
      • For even finer pulp, use the Fine Strainer.
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      Banana Chia Pudding

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      1 banana (peeled)
      30g chia seeds
      200ml almond milk

      Other Ingredients

      Agave syrup
      Cinnamon powder

      Instructions

      1. Soak chia seeds in warm water for 30 minutes. Drain water
      2. Insert almond milk and banana into your Hurom juicer and extract.
      3. Mix chia seeds into extracted banana almond milk. Add cinnamon powder and agave syrup to taste.

      Hurom Tip:

      • You can substitute banana with strawberry, mango, blueberry, or whatever fruit you’d like.
      • Regular milk can be used instead of almond milk.
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      Vegetable Crackers

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      Green Crackers:
      50g spinach
      50g kale
      70ml juice

      Red Crackers:
      70g cherry tomatoes
      40g red bell peppers
      70ml juice

      Other Ingredients

      200g flour
      30g sugar
      3g baking powder
      2g salt
      50ml extra virgin olive oil

      Instructions

      1. Depending on what color crackers you want to make, prepare the respective “in the juicer” ingredients and extract with your Hurom juicer.
      2. In a mixing bowl, add juice from ① with extra virgin olive oil, and using a sifter add flour, baking powder, sugar, and salt. Mix until there is no visible powder.
      3. Place mixture from ② onto a lightly flour-dusted area. Using a rolling pin, roll out until even and thin (about thickness of a regular cracker). Roll over dough with a spike roller and cut into preferred shapes and sizes.
      4. Place on a baking sheet and bake for 12 – 15 minutes at 350° F.

      Hurom Tip:

      • Leave dough (②) in the refrigerator for about an hour before rolling out for best results.
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      Apple Cinnamon Muffin

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      1 medium apple (peeled, seeds removed)
      1 medium carrot
      110ml juice, 60g pulp

      Other Ingredients

      150g flour
      60g brown sugar
      60g butter (room temperature)
      1 egg (room temperature)
      3g baking powder
      ½ tsp cinnamon powder
      1 Tb extra virgin olive oil
      salt

      Instructions

      1. Prepare apple and carrot by peeling then chopping into 2 inch pieces. Extract with your Hurom juicer, and set aside 110ml juice and 60g pulp.
      2. Sift flour, baking powder, and salt into a bowl and set aside.
      3. Using an electric mixer, combine butter and brown sugar in a mixing bowl. Add egg, juice & pulp from ①, and cinnamon powder, and blend by hand. Slowly add in ② and completely mix together with a large wooden spoon.
      4. Place liners in muffin pan, and fill each about 1/8 from the top. Bake for 25 – 30 minutes at 350° F. Poke the middle of one with a toothpick to see if it is fully cooked.

      Hurom Tip:

      • You can make scones with this recipe by adding more flour.
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      Gazpacho

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      400g cherry tomato
      1 medium cucumber
      ½ medium red bell pepper
      1 clove garlic (small)
      60g apple
      50g onion
      20g bread (wet with water)

      Other Ingredients

      1 Tb extra virgin olive oil
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
      2. Insert ingredients from ① into your Hurom juicer and extract.
      3. Combine extracted juice with extra virgin olive oil. Salt and pepper to taste.

      Hurom Tip:

      • Use cold ingredients if serving right away.
      • Can be prepared ahead of time and placed in refrigerator to serve cold later on.
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      Broccoli, Ham & Cheddar Soup

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      60g broccoli
      50g onion
      200ml chicken stock

      Other Ingredients

      1 Tb extra virgin olive oil
      10g butter
      50g shredded cheddar cheese
      40g ham
      100ml fresh cream
      ½ Tb flour
      ½ Tb nutmeg
      salt & pepper

      Instructions

      1. Insert “in the juicer” ingredients into your Hurom juicer and extract.
      2. Combine extracted juice and pulp with butter and extra virgin olive oil in a pot. Boil on low for 10 minutes.
      3. Mix flour with fresh cream and stir into the pot. Add ham and cheese, and boil on low for another 10 minutes.
      4. Add nutmeg. Salt and pepper to taste.

      Hurom Tip:

      • For more texture, you can use the Coarse Strainer for slightly chunkier pulp
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      Ginger Orange Carrot Soup

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      1 orange (peeled)
      130g carrot
      2g ginger
      200ml vegetable stock

      Other Ingredients

      1 bay leaf
      1 Tb extra virgin olive oil
      ¼ tsp dried thyme
      100ml milk
      2tsp flour
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients. Peel orange before juicing and keep some orange zest.
      2. Insert ingredients from ① into your Hurom juicer and extract.
      3. Combine extracted juice and pulp with the orange zest, extra virgin olive oil, dried thyme, and bay leaf in a pot and low boil for 10 minutes.
      4. Mix flour into milk, and stir into the pot. Low boil another 10 minutes. Salt and pepper to taste.

      Hurom Tip:

      • You can purchase vegetable stock for easy use.
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      Chickpea Squash Soup

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      100g squash (steamed)
      50g chickpeas (canned)
      30g onion
      10g celery
      200ml chicken stock

      Other Ingredients

      100ml fresh cream
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients. Squash can be placed in microwave on ‘high’ for 5 minutes, and should be peeled.
      2. Insert ingredients from ① into your Hurom juicer and extract.
      3. Combine extracted juice, pulp, and fresh cream in a pot and bring to a boil.
      4. Bring to a low boil, reduce heat, and allow to simmer on for 20 minutes. Salt and pepper to taste.

      Hurom Tip:

      • As the Chickpea Squash Soup cools, the soup may become thicker in texture.
      • You can purchase bouillon cubes or canned chicken stock for easy use.
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      Grapefruit Basil Dressing

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      100ml white wine vinegar
      1 grapefruit
      50ml milk
      20g fresh basil

      Other Ingredients

      100ml extra virgin olive oil
      30g honey

      Instructions

      1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
      2. Combine extracted juice from ① with honey and extra virgin olive oil.
      3. Mix well and serve.

      Hurom Tip:

      • Because of the added olive oil, it is best to shake and/or mix the dressing very well before use to minimize separation.
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      Kiwi Arugula Dressing

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      100ml white wine vinegar
      40g arugula
      10g fresh basil
      10g fresh thyme
      10g fresh rosemary
      2 kiwis
      3 cloves garlic (roasted)

      Other Ingredients

      100ml extra virgin olive oil
      30g honey

      Instructions

      1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
      2. Combine extracted juice from ① with honey and extra virgin olive oil.
      3. Mix well and serve.

      Hurom Tip:

      • The acidity from the kiwi can neutralize the herb’s scent, so it is best to use the dressing the same day it is made.
      • Because of the added olive oil, it is best to shake and/or mix the dressing very well before use to minimize separation.
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      Olive Anchovy Spread

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      200g black olives (de-seeded)
      50g sun-dried tomato
      30g roasted pine nuts
      20g anchovies
      20g capers
      10g fresh thyme (leaves only)
      2 cloves garlic (roasted)

      Other Ingredients

      100g extra virgin olive oil
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients. Use only thyme leaves (remove from stem).
      2. Insert ingredients from ① into your Hurom juicer and extract.
      3. Combine extracted juice and pulp with extra virgin olive oil, salt, and pepper.
      4. Mix well and serve.

      Hurom Tip:

      • Since the anchovy is already salty, extra seasoning with salt and pepper might not be necessary.
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      Roasted Eggplant Spread

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      2 eggplants (roasted, peeled)
      100ml fresh cream
      50ml milk
      30g garlic (roasted)

      Other Ingredients

      100g ricotta cheese
      20g parmesan cheese
      salt & pepper

      Instructions

      1. Prepare roasted eggplants by removing the peel and chopping into 2 inch pieces.
      2. Insert prepared “in the juicer” ingredients into your Hurom juicer and extract.
      3. Combine extracted juice and pulp with ricotta cheese, parmesan cheese, and salt & pepper.
      4. Mix well and serve.

      Hurom Tip:

      • Wash the eggplants thoroughly. Lightly cover with extra virgin olive oil and place in oven at 300°F for 30 minutes.
      • Once eggplants are out of the oven and cooled, you can slice them in half lengthwise and scoop out the inside with a spoon.
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      Guacamole

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      2 medium avocados (ripe)
      6 cherry tomatoes
      ½ lime
      50g onion
      20g red bell pepper

      Other Ingredients

      ½ tsp extra virgin olive oil
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
      2. Insert prepared ingredients from ① into your Hurom juicer and extract.
      3. Combine extracted juice and pulp with extra virgin olive oil, salt and pepper to taste.
      4. Mix well and serve.

      Hurom Tip:

      • Add more or less lime into your juicer, to taste.
      • Adding some chili pepper can give your guacamole a spicy kick!
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      Spinach Pesto

      What You’ll Need

      Fine strainer

      Juicer Ingredients

      100g spinach
      40g roasted pine nuts
      40g cipolline onion
      30g cipolline onion ‘juice’
      10g fresh basil
      10g fresh thyme

      Other Ingredients

      30g parmesan cheese (grated)
      20g extra virgin olive oil
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
      2. Extract ingredients from ① in your Hurom juicer.
      3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
      4. Mix well and serve.

      Hurom Tip:

      • Spinach is very fibrous, so it is best to use the Fine Strainer and to extract with the control lever on “half-open.”
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      Avocado Pesto

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      1 medium avocado (ripe)
      40g roasted pine nuts
      40g cipolline onion
      30g cipolline onion ‘juice’
      10g fresh basil
      10g fresh thyme

      Other Ingredients

      30g parmesan cheese (grated)
      20g extra virgin olive oil
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
      2. Extract ingredients from ① in your Hurom juicer.
      3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
      4. Mix well and serve.

      Hurom Tip:

      • If your avocado is not ripe yet, it is better to keep it at room temperature than in the refrigerator. Placing it in a paper bag with an apple, and closing the opening can help speed up the process!
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      Broccoli Pesto

      What You’ll Need

      Coarse strainer

      Juicer Ingredients

      200g steamed broccoli
      40g roasted pine nuts
      40g cipolline onion
      30g cipolline onion ‘juice’
      10g fresh basil
      10g fresh thyme

      Other Ingredients

      30g parmesan cheese (grated)
      40g extra virgin olive oil
      salt & pepper

      Instructions

      1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
      2. Extract ingredients from ① in your Hurom juicer.
      3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
      4. Mix well and serve.

      Hurom Tip:

      • Extract with the control lever on “half-open.”
      • Steam broccoli for a short time, so it is still firm. After steaming, press between paper towels to remove excess water. (The extra water from the broccoli can make the pesto runny!)