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Home>Recipes>Homogenized Fruits and Vegetables

Homogenized Fruits and Vegetables

Healthy Additions to Daily Menus

Fresh fruits and vegetables add nutrition to everyday meals.  Medical literature reports on the health benefits of eating more vegetables, fruits and grains.  To prevent disease, maintain lower body weight, live longer and healthier lives, increase your daily servings of these foods.

Try combining fruits and vegetables for a flavor change.  The Carrot Apple Muffins, Zucchini Bread and Sweet Potatoes with Fresh Pear recipes are good examples.  Add one cup of homogenized fresh fruit to quick bread and muffin recipes in place of 12 cup of oil.  It increases flavor and decreases the fat content.

Thicken soups and chowders naturally, simply by removing 2 cups of cooked vegetables and grains and hoogenizing them with your Champion Juicer.  Then add back to the soup pot for a richer, hearty flavored soup or chowder.

Instead of rich cakes and pies for dessert, try serving fresh fruit.  Peaches, pears or nectarines become delightfully delicious when topped with Fresh Raspberry Sauce-recipe below.  Make this sauce ahead of time and store it in your refrigerator to also serve over plain yogurt and fruit sherbet. 

Fresh Raspberry Sauce

  • 1 quart fresh raspberries or 1 pkg. frozen, unsweetened raspberries
  • 1/3 cup raw sugar

Assemble the Champion for homogenizing. Feed the berries, using the nylon funnel. Stir sugar into raspberry cause and let stand at least 1 hour in the refrigerator. Top dishes of fresh fruit or simple fruit sorest. Makes about 2 cups of sauce.

Unbeatable Applesauce

  • 6 apples, Granny Smith, Delicious or your own favorite
  • 1 cup water
  • 1/2 cup raw sugar
  • 1/2 teaspoon ground cinnamon

    • Wash, core and chunk the apples.* Cook with water, sugar and cinnamon until apples are tender, about 20 minutes. Assemble the Champion for homogenizing. When the apples have cooled, feed them into the machine, using the nylon funnel. Use a large bowl to catch the apple sauce and juice. Stir and refrigerate. Great for topping pancakes or waffles, as a side dish with meats, or as a healthy, fat-free dessert.

*For a smoother applesauce, peel the apples before cooking.

Carrot Apple Muffins

Moist and delicious, these may become a new family favorite.  

  • 1 cup whole wheat flour (see page 37)
  • 1 cup all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (See Note)
  • 1 egg
  • 3/4 cup firmly packed brown sugar
  • 1 cup buttermilk
  • 1/4 cup corn, safflower or light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped apple
  • 2 cups grated carrots

Preheat oven to 375 degrees. Spray muffin pan with non-stick spray. Set aside.

 

In a medium bowl, combine the flours, baking soda, cinnamon, raisins and walnuts, mix well. In a large bowl whisk together egg, brown sugar, buttermilk, oil, vanilla, apple and carrots. Add flour mixture and gently fold together until dry ingredients are moistened.

 

Fill the muffin cups 1/4 full. Bake 20-25 minutes or until toothpick inserted in the center comes out clean. Serve warm. 

Makes 18 muffins. 

 

Note: Chopped nuts can be made with the Champion Juicer. Simply remove screen or blank, and put screen holder back on. Feed only a handful at a time to prevent build up on screen holder grill. Nuts must be dry, not refrigerated or frozen. Some nuts may not be suitable for chopping. 

ZUCCHINI BREAD

     
  • 3 eggs
    •  
  • 1 cup corn, safflower or light olive oil
    •  
  • 1-1/2 cups packed brown sugar
    •  
  • 3 teaspoons vanilla
    •  
  • 2 cups grated zucchini
    •  
  • 1 cup whole wheat flour (see page 37)
    •  
  • 2 cups all-purpose flour
    •  
  • 1/2 teaspoon salt
    •  
  • 1/2 teaspoon baking powder
    •  
  • 1 teaspoon soda
    •  
  • 3 teaspoons cinnamon
    •  
  • 1 cup raisins
    •  
  • 1 cup chopped walnuts

Preheat oven to 350 degrees F. Spray two 9x5x3 inch loaf pans with non-stick spray. Set aside. 

Whip together eggs, oil, sugar, vanilla and grated zucchini in a large bowl. In a separate bowl combine the flours, salt, baking powder, soda and cinnamon; mix well. Add to the zucchini, stirring just until thoroughly mixed. Stir in the raisins and nuts. Pour into the prepared pans and bake for 50 to 6t0 minutes, until the center tests done. Cool on wire rack for 5 minutes. Carefully remove from pan and cool completely. Wrap in foil or freezer wrap and store in refrigerator or freezer until served. 

Makes 2 loaves. 

 

SWEET POTATOES WITH FRESH PEAR

     
  • 1-1/2 pounds sweet potatoes or yams
    •  
  • 1 ripe pear
    •  
  • 2 tablespoons maple syrup
    •  
  • 1/2 teaspoon ground cinnamon

Bake sweet potatoes until tender, cool. Remove the skin and chunk into pieces that fit the feeding throat of the Champion. Homogenize the potatoes and pear, stir in maple syrup and cinnamon. Reheat before serving. 

Makes about 6-1/2 cup servings

HOMOGENIZED VEGETABLES

Homogenized vegetables are perfect for several reasons. Babies and small children can easily enjoy cooked vegetables with no additives. People with chewing or digestion problems can continue to enjoy the flavor of their favorite vegetables. Vegetable purees are a tasty and elegant addition to an entrée. 

Assemble the Champion for homogenizing. If the vegetable is very moist, place a bowl beneath the screen holder as well as at the tapered end. 

 
BABY FOODS

Cooked vegetables may be homogenized for salt free baby food. Freeze immediately in small freezer bags to preserve vitamins. Thaw in the microwave oven or in a pan of hot water. Stir and test the temperature before using. 

 

CREAMED CORN

Cut the fresh corn off the cob. Place the funnel on the feeder throat for easy loading. Homogenize. Cook and serve. Frozen corn kernels may also be used. 

 

SQUASH – BUTTERNUT, BANANA, AND PUMPKIN

Peel squash and cut into pieces that will fit the feeding throat. Steam until tender, cool. Homogenize. 

 

HOT MEXICAN SALSA

     
  • 2 jalapeno chilies, seeded
    •    
  • 2 serrana chilies, seeded
    •  
  • 2 yellow chilies, seeded
    •  
  • 2 Anaheim chilies, seeded
    •  
  • 5 large shallots, peeled
    •  
  • 7 tomatillos, cut in half
    •  
  • 4 large tomatoes, quartered
    •  
  • 1/4 cup fresh cilantro, chopped
    •  
  • 1/2 teaspoon garlic powder
    •  
  • salt and pepper to taste

Homogenize all ingredients except for seasonings. Stir in cilantro and seasonings. Serve chilled. 

Makes 4 cups salsa. 

*Chilies are very hot and can burn your eyes and other membranes. Be sure to wear rubber gloves when seeding and handling chilies. Do not touch your face.

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