Ronco Smart Juicer +new cookbook: Raw Quick & Delicious: Wow

By on September 22, 2013

Ronco sent me this juicer months ago.  I put it together then only got back to it this week. Needless to say, I’d lost the directions book, but then I do believe if you have to resort to reading the directions with small electrics,  they’ve over engineered it.  All these products should be as easy to use as an I-phone.  Intuitive, simple, and productive.carrots and juice

So, first I made a batch of orange-carrot-apple- ginger juice.  Way too tannic.  Whoops.  I guess its best not to throw in the whole orange. And when it came time to clean it,  I was beyond frustrated.  I found it hard to take apart and hard to clean.  So I put it away for about a week, thinking this machine’s not gonna make it.

But as fate would have it, I got a cookbook to review called Raw, Quick & Delicious: 5-ingredient recipes in just 15 minutes, by douglas Mcnish, for Robert Rose Publishing.  This book is intriguing,  using only raw ingredients.  Now I’m not interested in any dish that allows 1-1/2 cups raw cashews per serving.  Are you kdding me?  eeek.  Too expensive and too much vegetable protein and fat to suit, but when I chanced upon the juice chapter I knew I’d found a great use for this book.rawquickdeliciouscover

McNish says don’t try to plop citrus into a juicer for the exact reason I discovered.  Squeeze citrus by hand,  throwing out the white pith and skin.  Yes! Now you’re talking.  So anyway,  I found this terrific recipe called Citrus-Pineapple-Carrot Juice which I made adding a thumb-tips’s worth of raw ginger and a half cup coconut water for the electrolytes.  Now that was yummy.  And I don’t know.  Maybe getting all that vitamin C, and beta carotene and trace minerals in me,  I didn’t find the Ronco juicer to be hard to clean at all today.

Move over small electrics.  You have a new friend.  And that book?  Well maybe I will try one of those dishes that starts off 1-1/2 cups raw cashews then adds lemon juice, curry powder, broccoli and carrot, shredded.  They call it curried cashews and mixed vegetables and count it as a main course.  OMG.  Am I moving into Bill Clinton’s Vegan camp?  Who knows.  It’s worth a try.

Ronco’s The Smart Juicer allows you to make the healthiest, most nutrient rich juices possible. Using a special patented system, you can get more juice
than other juicers AND get more vitamins and enzymes as well.

Patented Low Speed Technology System — grinds and kneads juice leaving a dry pulp
Produces 43% more Vitamin C and 61% more Vitamin A Extracts 35% more juice maintaining natural flavor, color and nutrients
Easy rinse feature for when you want to make more than one juice at a time.
Motor and assembly safety feature

Easy to clean (not!)
Five year limited warranty
retail price:  $179.99

Raw, Quick & Delicious, 5 ingredient recipes in 15 minutescarrot cocktail

Robert Rose Publishing  $24.95

248 pages, pub date September 20, 2013

Citrus Pineapple Carrot Juice

adapted from the cookbook by the addition of a knob of fresh ginger and a splash of coconut water

makes 2 cups  (2 servings)

1 grapefruit

1 juice orange

1/4 pineapple (about 1 cup sliced) skin on

2 carrots, sliced if necessary

1 small knob fresh ginger, skin on

1/2 cup coconut water

Juice the grapefruit and orange in a manual juicer.  Reserve the juice

Using a juicer, and following directions for cutting fruit, juice the pineapple, carrots and ginger.  Add coconut water and citrus juices. Whisk well.  Serve immediately, or cover and refrigerate up to 24 hours.



About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”