Crux ARTISAN Serie Manual De Instrucciones página 13

Recipes
Sunflower Kale Pesto
Makes: 3 cups
• 2 cups fresh kale, stems removed
• 1/2 cup fresh basil
• 2 large garlic cloves, chopped
• 1/4 cup unsalted roasted sunflower seeds
• 1/2 cup grated Parmesan or Pecorino
cheese
1. Add the kale and basil in small handful portions into the jar.
2. Press PULSE and release 2 or 3 times until the leaves are chopped into small pieces.
Keep adding a handful of kale and basil until they are roughly chopped.
3. Add the remaining ingredients to the jar in the order listed.
4. Select the SMOOTHIE button to begin processing. Once the desired consistency has
been reached, press the ON/OFF button to STOP operation.
NOTE: If pesto is too thick, add water or olive oil and mix well.
Antioxidant-Rich Super Blue Juice
Makes 3 cups
• 2 ice cubes, if a thicker smoothie
is desired
• 1 cup frozen blueberries
• 1 fresh pear, quartered
• 1 orange, peeled and quartered
1. Add the ingredients to the jar in the order listed.
2. Select the SMOOTHIE button to begin processing. Once the desired consistency has
been reached, press the ON/OFF button to STOP operation.
Ginger Carrot Salad Dressing
Makes: 1-1/2 cups
• 3 medium carrots, cut into chunks
• 1 shallot, peeled, cut in half
• 2-inch piece ginger root, peeled
• 2 tablespoons red balsamic vinegar
1. Add the ingredients to the jar in the order listed.
2. Select the ICE CRUSH button to begin processing. Once the desired consistency has
seen reached, press the ON/OFF button to STOP operation.
• 1 lemon, juiced and zested
• 1/2 teaspoon Kosher salt,
• to taste
• 2 tablespoons water
• 1/2 cup extra-virgin olive oil, plus more if
needed
• 1 lime, juiced and zested
• 1/2-inch piece of ginger, peeled
• 1 tablespoon organic chia seeds
• 1/2 cup water
• 1 tablespoon roasted sesame seed oil
• 4 tablespoons extra-virgin olive oil
• 6 tablespoons water
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