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SHEMMAN
      Waitlist
      Recipes

      Press something
      good today.

      Simple recipes sorted by program. Pick the program on your SHEMMAN display and press. Orange juice is an S260 program, nut milk an S1PRO program.

      VegetablesR01

      Morning green

      • 2 green apples
      • 4 kale leaves
      • 2 celery stalks
      • ½ cucumber
      • ½ lemon, peeled

      Cut to fit the feed chute. Alternate leafy greens with apple so the auger keeps a steady grip.

      Hard fruitsR02

      Beet & ginger

      • 1 medium beetroot
      • 2 carrots
      • 1 apple
      • 2 cm fresh ginger

      Scrub, do not peel. Feed the ginger between the carrots.

      Orange juiceR03

      Citrus sunrise

      • 4 oranges, peeled
      • 1 pink grapefruit, peeled
      • a few mint leaves

      Remove as much white pith as you like; it adds bitterness.

      Soft fruitsR04

      Watermelon & mint

      • 600 g watermelon
      • 6 mint leaves
      • ½ lime, peeled

      Use the soft-fruit program and serve over ice straight away.

      Hard fruitsR05

      Golden carrot

      • 4 carrots
      • 1 apple
      • 1 cm fresh turmeric
      • ½ lemon, peeled

      Turmeric stains: rinse the filter right after juicing.

      Mixed juiceR06

      Pineapple & cucumber

      • ½ pineapple, peeled
      • 1 cucumber
      • 1 handful of spinach

      Wrap the spinach around pineapple chunks before feeding.

      Ice creamR07

      Berry sorbet

      • 300 g frozen mixed berries
      • 1 frozen banana

      Fit the ice-cream filter and let the fruit soften for five minutes first.

      Ice creamR08

      Mango & lime sorbet

      • 300 g frozen mango
      • ½ lime, juiced

      Press the mango, then stir the lime juice through the sorbet.

      Nut milkR09

      Almond milk

      • 100 g almonds, soaked 8 hours
      • 700 ml cold water
      • 2 dates, pitted

      Feed almonds and water together, a spoonful at a time. Chill before serving.

      Zero waste

      Nothing goes
      in the bin.

      Slow pressing leaves dry, fibre-rich pulp. These four recipes turn it into snacks, bakes and stock.

      Zero wasteZ01

      Pulp crackers

      • 200 g vegetable pulp (carrot, beet, celery)
      • 60 g ground flaxseed
      • 40 g sunflower seeds
      • 1 tsp salt, herbs to taste
      • 100 ml water

      Mix, spread 3 mm thin on baking paper, score into squares. Bake 2 hours at 120 °C until crisp.

      Zero wasteZ02

      Carrot-pulp muffins

      • 150 g carrot or apple pulp
      • 2 eggs
      • 180 g flour
      • 80 g honey
      • 60 ml oil
      • 1 tsp baking powder, cinnamon

      Stir everything together, fill 10 muffin cups and bake 22 minutes at 180 °C.

      Zero wasteZ03

      Veggie stock

      • Pulp from one green juice
      • 1 onion, 1 bay leaf
      • 1.5 l water
      • salt and pepper

      Simmer 40 minutes, strain and freeze in portions for soups and risotto.

      Zero wasteZ04

      Apple oat bars

      • 150 g apple pulp
      • 200 g oats
      • 2 bananas, mashed
      • 50 g raisins

      Press into a lined tin, bake 25 minutes at 180 °C and cut into bars once cool.