Ninja 1000 Inspiration Manual

Ninja 1000 Inspiration Manual

Professional blender
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Please make sure to read the enclosed Ninja Owner's Guide prior to using your unit.

Professional Blender 1000

Inspiration Guide

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Table of Contents
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Summary of Contents for Ninja 1000

  • Page 1: Professional Blender

    Please make sure to read the enclosed Ninja Owner’s Guide prior to using your unit. Professional Blender 1000 Inspiration Guide...
  • Page 2 WELCOME TO THE NINJA FAMILY! ® This guide will help you create wholesome foods to live your best Ninja Inspired Lifestyle! ®...
  • Page 3 TOTAL CRUSHING Ninja ® Total Crushing ® technology delivers unbeatable professional power by blasting through and crushing even the toughest ingredients including ice, whole fruits, & vegetables. You will be able to create restaurant-quality frozen drinks, dips, sauces & more for the...
  • Page 4: Getting Started

    Motor Base with blades. Handle the stacked blade b. Ninja Stacked Blade Assembly ® assembly with care to avoid contact with sharp edges. Rinse and air dry c.
  • Page 5 Stacked Blade Assembly is sharp and not locked in place. Make sure lid is locked onto the pitcher before pouring. If pouring without lid, carefully remove Stacked Blade Assembly first. Failure to do so will result in a risk of laceration. Refer to the Ninja Owner’s Guide for additional information.
  • Page 6: Table Of Contents

    Index to Ninja Recipes Delicious recipes created with the Ninja Professional Blender! ® Smoothies Cocktails Frozen Treats Sauces, Dips, & Sides Soups...
  • Page 7: Smoothies

    smoothies 2 SERVINGS MORNING WAKE UP SMOOTHIE 1 small banana, peeled ½ cup mango ¼ teaspoon ground cinnamon 1 scoop whey protein powder 1 cup vanilla almond milk ¼ cup fresh orange juice 1 cup ice 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 8 smoothies 3-4 SERVINGS STRAWBERRY BANANA SMOOTHIE 1 cup coconut water ½ cup low-fat vanilla yogurt 2 cups fresh strawberries, stemmed 1 banana, peeled and cut in half 1 cup ice 1. Place all the ingredients into the Pitcher in the order listed above. 2.
  • Page 9 smoothies 3-4 SERVINGS GREEN PARADISE 1 cup packed spinach 1 cup pineapple chunks 1 cup frozen mango chunks 1 small banana ½ cup ice 1½ cups coconut water 1. Place all the ingredients into the Pitcher in the order listed above. 2.
  • Page 10: Banana Shake

    smoothies 2 SERVINGS MOCHA BANANA SHAKE 1 frozen banana ½ cup brewed coffee, chilled 3 tablespoons creamy almond butter 2 teaspoons unsweetened cocoa powder 1 teaspoon agave nectar 1 cup almond milk 1 cup ice 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 11 smoothies 3-4 SERVINGS EMERALD GREEN SMOOTHIE ½ medium English cucumber, peeled and cut lengthwise 1 cup spinach 1 cup honeydew melon 1 cup cantaloupe 2 tablespoons fresh lime juice ½ cup coconut water 1 cup ice 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 12 smoothies 2-4 SERVINGS ISLAND SUNRISE SMOOTHIE 2 cups coconut water 1 cup pineapple, cut into 1” cubes 1 cup frozen mango 1 cup frozen strawberries 1 banana 1. Place all the ingredients into the Pitcher in the order listed above. 2.
  • Page 13 smoothies 2 SERVINGS POMEGRANATE SMOOTHIE 1 cup low-fat yogurt 1 cup pomegranate juice 1 cup frozen blueberries 2 tablespoons honey ½ cup ice 1. Place all the ingredients into the Pitcher in the order listed above. 2. Blend on HIGH until smooth. www.ninjakitchen.com...
  • Page 14 smoothies 4 SERVINGS AUTUMN BLUSH 10 ounces steamed sweet potato, cooled 2 cups almond milk 1/4 cup maple syrup ½ teaspoon ground turmeric 1 teaspoon Kosher salt 1 ½ cups ice 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 15: Cocktails

    cocktails 3-4 SERVINGS CLASSIC MARGARITA ½ cup fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 4 ounces orange liqueur 4 ounces tequila 1 tablespoon sugar or agave nectar (optional) 2 cups ice 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 16 cocktails 3-4 SERVINGS BANANA COLADA 1 cup frozen pineapple chunks 1 frozen banana 4 ounces light rum 1 cup pineapple juice ½ cup light coconut milk ½ cup ice 1. Place all the ingredients into the Pitcher in the order listed above. 2.
  • Page 17 cocktails 3-4 SERVINGS PEAR & GINGER SAKÉ MARTINI 1 frozen pear, peeled, cored, and quartered ½ teaspoon grated fresh ginger 2 cups pear juice ½ cup saké 1 tablespoon agave 1 cup ice Crystalized ginger pieces, slit part way through (optional, for garnish) 1.
  • Page 18 cocktails 3-4 SERVINGS TOASTED ALMOND JOY 1 cup chocolate ice cream 1 cup vanilla ice cream 3 tablespoons cream of coconut 3 ounces amaretto liqueur 2 ounces dark créme de cacao ½ cup almond milk ½ cup ice 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 19 cocktails 2-3 SERVINGS JAMAICAN SCREWDRIVER 4 ounces vodka 2 ounces light rum 2 cups orange juice 1 cup frozen pineapple 2 cups ice 4 orange slices for garnish 1. Place all the ingredients into the Pitcher in the order listed above except for the orange slices. 2.
  • Page 20: Frozen Treats

    frozen treats 4 SERVINGS COCONUT PINEAPPLE SORBET 1 cup frozen pineapple 1 frozen banana 1 tablespoon fresh lime juice ½ cup light coconut milk 1 tablespoon agave 1 teaspoon fresh ginger, chopped 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 21 frozen treats 2-4 SERVINGS WATERMELON MINT GRANITA 6 cups watermelon, peeled, seeded and roughly cut 1 tablespoon lime juice 3 tablespoons agave 6-8 mint leaves, chopped 1. Place all the ingredients into the Pitcher and blend on HIGH for 45 seconds until smooth. Strain the watermelon and discard the fruit.
  • Page 22 frozen treats 4 SERVINGS FROZEN STRAWBERRY PEACH TREAT 1½ cups frozen strawberries ½ cup frozen peaches ½ cup whole milk ¼ cup low-fat vanilla yogurt 2 tablespoons agave 1 teaspoon vanilla extract 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 23: Sauces, Dips, Sides

    sauces, dips, sides 2 CUPS FIRE-ROASTED TOMATO SALSA 1 14½ ounce can fire-roasted ½ jalapeño pepper tomatoes with juice ½ teaspoon salt 2 tomatoes, cored and ¼ teaspoon ground black seeded pepper ½ small red onion, peeled, ¼ teaspoon ground cumin roughly cut ¼...
  • Page 24 sauces, dips, sides 2-4 SERVINGS CREAMY HERB DIP 1 cup low-fat sour cream 1 scallion, minced ½ cup plain Greek yogurt 1 teaspoon salt 1 tablespoon fresh dill ¼ teaspoon pepper 2 tablespoons chopped 1 tablespoon milk parsley 1. Place all the ingredients into the Pitcher in the order listed above.
  • Page 25 sauces, dips, sides 2-4 SERVINGS SPINACH & ARTICHOKE DIP ¼ cup mayonnaise ¼ cup parmesan cheese, cut into pieces or grated ¼ cup sour cream 2 tablespoons chopped 8 ounces cream cheese onion 2 tablespoons lemon juice 1 cup frozen spinach, thawed and chopped 1 14 ounce can artichoke (squeeze out excess liquid)
  • Page 26 sauces, dips, sides 3 CUPS BUTTERMILK RANCH DRESSING ½ cup buttermilk cut into 1” batons 1 cup mayonnaise ∕ cup fresh tarragon 1 tablespoon lemon 1 clove garlic juice 1 teaspoon cracked ¼ cup fresh parsley black pepper leaves ½ teaspoon Kosher salt 12 sprigs fresh chive, 1.
  • Page 27 sauces, dips, sides 4-6 SERVINGS BASIL PESTO ½ cup toasted pine nuts 4 large garlic cloves, peeled 3 cups tightly packed fresh basil leaves ½ cup freshly grated Parmesan cheese ½ teaspoon salt ½ teaspoon pepper ½ to ¾ cup of extra virgin olive oil 1.
  • Page 28: Marinara Sauce

    sauces, dips, sides 3 CUPS CLASSIC MARINARA SAUCE 1 14-ounce can tomato 1 teaspoon Italian puree seasoning 1 27-ounce can whole 1 teaspoon garlic peeled tomatoes powder 3 tablespoons chopped 1 teaspoon sugar onion Salt and pepper to taste ¼ cup olive oil 1.
  • Page 29: Soups

    soups 4 SERVINGS BROCCOLI CHEDDAR SOUP 3 cups broccoli florets, trimmed and roughly chopped ½ small yellow onion, chopped 1 medium carrot, peeled and julienned 3 tablespoons butter 2 tablespoons flour 1. Melt butter in a heavy bottom pot. Add the onions 3 cups chicken broth and carrots and cook until tender, about 5 minutes.
  • Page 30 soups 4 SERVINGS BUTTERNUT SQUASH SOUP 4 cups butternut squash, peeled and cut into ½” pieces (1 medium squash) ½ small yellow onion, chopped 2 tablespoons butter 1 tablespoon olive oil 3 cups chicken broth 1 cup half & half cream 1.
  • Page 31 soups 4 SERVINGS ROASTED GARLIC & ROMA TOMATO SOUP 1 28 ounce can whole peeled tomatoes 4 garlic cloves, roasted 3 tablespoons tomato paste 6 ounces silken tofu 3 tablespoons extra virgin olive oil ½ teaspoon salt ¼ teaspoon ground black pepper 1 cup vegetable broth 1.
  • Page 32 1-877-646-5288 Ninja and Total Crushing are a registered trademarks of SharkNinja Operating LLC. www.ninjakitchen.com BL610...

Table of Contents