Ingredients:
• 1 jar grape leaves
• 3 cups of field mushrooms
• 1 cup of palm heart
• juice of 3 lemons
• fresh coriander and thyme
• salt
• ½ cup walnuts

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• let the fresh herbs run through the guide
• then cut the mushrooms into small pieces and marinate over night in lemon juice and the mashed coriander and thyme
• when you make the filling, take the mushrooms and walnuts and let them run through the guide
• season with salt
• slice the palm heart
• take the grape leaves and fill them with the paste and the palm heart
• roll up the leaves and hold them closed with a toothpick
• decorate the plates with fresh watercress and mizuna which are fine tasting lettuce greens

Preparation time: 12 min
Yields: 2-3 serves

Preparation hints:
Marinating food is a special area and I always plan ahead. It normally takes a couple of days for the marinating to really work. So why not make it in advance and use it over the next couple of days? It will always get eaten!!!

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Ingredients:
• 150g beef
• apple cider vinegar
• ½ onion
Garlic Butter:
• 1 cloves of garlic
• 2 tbsp olive oil
Cucumber salad:
• 1 small cucumber
• juice of 1 lemon
• salt
• 1 tsp fresh oregano
• dill seeds
• 1 tbsp olive oil

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• slice the beef as thinly as possible
• let the onion run through the Living Juicer Mincing Strainer
• marinate the beef for around 3 hours in vinegar, salt and the minced onion
• slice the cucumber and let it run through the guide with the dill seeds
• season the salad with the lemon, finely chopped oregano, dill, salt, and oil
• mince the garlic on notch 2 and mix with olive oil
• position the marinated beef and salad on a plate
• season the beef with the garlic butter as you wish

Preparation time: 20 min
Yields: 2-3 serves

Preparation hints:
When you remove the beef from the marinade, scrape off some of the onion and leave it in the marinade. The beef keeps for days in the marinade, and a lean fillet steak is the best choice of meat.

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Ingredients:
• 250g beef
• 1 small egg
• 3-4 tsp mixture of black pepper, salt and paprika to season
• 2 tsp mustard
• 2 tsp capers
• ¼ onion
• small bunch of chives and parsley

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• Run the meat through the guide
• then take the fine mince and mix it with the other ingredients except the capers and  fresh herbs
• put it through the guide again
• chop the chives and the parsley
• now add the capers and chopped herbs
• form into 8 meat balls
• serve with bread sticks from the bread section and/or a salad

Preparation time: 8 min
Yields: 2-3 serves

Preparation hints:
Invest in the leanest cut of meat available.

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Ingredients:
• 1 ½ cups barley
• 2 tbsp olive oil
• ¼ cup beetroot and basil juice
• 2 tsp veggie salt

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Pasta making Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big plate under the machines Pulp Discharge Outlet in order to catch the pasta.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• soak the barley for 6 hours
• stir all the ingredients together in a bowl and let them run through the guide
• for a spaghetti shaped pasta use the round pasta nozzle, for a fettuccini shaped pasta use the flat pasta nozzle
• it is best to keep feeding the machine continuously in order not to interrupt the pasta coming from the outlet
• serve fresh or straight from the dehydrator

Preparation time: 15 min
Yields: 2 serves

Preparation hints:
When the noodles come out of the outlet, catch them on a plate and cut them into the preferred length. It is best to make noodles with 2 people. If you find the noodles sticky when they come from the machine, put them directly into the water you want to use to boil them in. Another way is to semi dry these noodles in a dehydrator for 3-4 hours at 35 degrees. To make your pasta colorful and more nutritious, add beetroot, carrot, spinach or and herb juice to the dough.

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Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions: 
• remove the middle part of the champignons with a knife so you have hollow heads
• take the radishes and let them run through the guide
• then run the avocados through the guide
• now fill the mushrooms with the avocado cream
• make a salad dressing from lemon juice, oil and salt
• place the radish and dressing on top of each of the mushrooms

Preparation time: 10 min
Yields: 2-3 serves

Preparation hints:
Make it easy for yourself by simply washing the radishes and putting them through the guide.

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Ingredients:
• 4 large garden tomatoes
• 1 cup broccoli
• ½ cup celery root
• 1 cup pecan nuts
• 2 tsp red miso

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 2.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• cut the upper half of the tomato open and remove the inside flesh with a spoon
• take the broccoli, nuts and celery and let it run through the guide together with the miso
• take the paste and mix with half of the tomato flesh you removed
• spoon the filling into the tomatoes and close the lid
• sit each tomato on a lettuce leaf in the center of a plate and decorate

Preparation time: 15 min
Yields: 2 serves

Preparation hints:
In order not to waste any leftovers, I serve the leftover flesh in a salad to go with the dish or keep the pulp and put it onto my next raw pizza, juice or salad.

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Ingredients:
• 3 cups boiled rice
• 6 apricots
• 1 cup dried prunes
• pinch of salt
• 1 tbsp honey
• 1 cup apricot kernels or almonds

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• pit the prunes and apricots
• mix the warm rice with the fruits, a pinch of salt and honey
• run the rice fruit mix through the guide
• then mix the apricot kernels into the mixture
• form little dumplings from the dough and serve immediately

Preparation time: 10 min
Yields: 2 serves

Preparation hints:
Apricot kernels are of high nutritional value and are still prescribed by naturopaths as a supportive food of high value for cancer patients. When you eat apricots keep the kernels and crack them with a nutcracker. Store them to dry. If you don’t have apricot kernels use almonds and soak them at least two hours prior to use. Make sweet rice dishes throughout the year with cinnamon, lemon, vanilla, nutmeg and five spices with fruits in season.

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Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• boil the rice or use leftover rice
• put some salt into the rice and a teaspoon of oil
• feed the spinach leaves and rice into the machine
• catch the dough in a bowl
• divide the dough into 3 and spread on the seaweed sheets
• cut the avocado in slices and place it and the bamboo shoots on the rice
• roll the sheet up and use water if you need to close the sheet firmly
• cut the rolls neatly into 7 pieces, using a knife which has been dipped in warm water before each cut
• pour some Bragg’s into a bowl for a dipping sauce

Preparation time: 12 min
Yields: 2-3 serves

Preparation hints:
The best way to work the rice is to stir oil into the rice before putting it through the machine. The rice won’t stick to the machine while it will remain sticky enough to make the roll. Moisten the seaweed sheets by dipping you fingers in water and running them over the sheet before you put the mixture on it.

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Ingredients:
• 3 sushi seaweed sheets
• ½ zucchini
• 2 avocados
• ½ cup sun-dried tomatoes
• Bragg’s
• 75g raw tuna
• ½ cup sunflower seeds
• 2 cups alfalfa sprouts

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• let the avocado, zucchini and sunflower seeds run through the guide together
• mix the paste with the alfalfa sprouts and the dried tomatoes
• cut the tuna into long slices
• take one sushi sheet and spread water on it
• then paste the filling on top with the tuna fish across the middle
• roll up the nori sheet and stick the ends with water
• after you have made all three rolls, cut into 7 pieces
• pour some Bragg’s into a bowl and use it as a dip

Preparation time: 10 min
Yields: 2-3 serves

Preparation hints:
Serve the sushi with salad. You can buy bamboo shoots and bamboo mats to roll the seaweed on from Chinese supermarkets or health food shops.

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Ingredients:
• 4 extra thin salmon fillets approx. 200g
• 1 tbsp of capers
• juice of 3 lemons

Salad:
• ¼ scarol lettuce
• bunch of rocket lettuce
• 6 cherry tomatoes
• 8 fresh snow peas
Garnish:
• Use ½ cup of “Homemade Mayonnaise” (chapter six) as a base for your garnish which you add at the end
• 2 tbsp of capers
• juice of ½ lemon
• small bunch of fresh coriander
• pepper corns
• salt

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• cut 4 or 8 thin salmon fillets and soak in the lemon juice for 10-30 min
• while they are soaking, make the mayonnaise using only half of the amounts suggested in the “Homemade Mayonnaise” recipe
• when you have a firm mayonnaise, place the bowl into the fridge
• then let 2 tbsp of capers, part of the coriander and the pepper corns run through the guide
• before serving, take the paste and mix it with the mayonnaise. Season it to finish with salt and lemon juice
• wash the lettuce and prepare a salad with the snow peas, rocket lettuce and cherry tomatoes
• now remove the salmon from the lemon juice
• place 1-2 filets of salmon in the center of a bed of salad
• then pour the garnish in circles over the salad and fish
• lastly decorate with the remaining coriander

Preparation time: 20 min
Yields: 2 serves

Preparation hints:
I prefer the salmon fillets cut very fine. I usually buy 4 thin filets and slice each filet another 3 times for each person. On other days a ‘big chunk’ of fish is just right and I will buy a swordfish and keep it as a steak.

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