One Juicer. All Seasons.
Juice · Plant Milk · Sorbet
One machine, three ways. A few of our favourites to start — bright juices, smooth plant milk, and frozen desserts, all from the H1.
Light and fresh — an easy way to begin the morning.
1 cucumber, skin on, in chunks · 1 green apple, cored, skin on · ½ lemon, peeled
1) Cut the cucumber into chunks; keep the skin. 2) Core the apple and cut into wedges. 3) Peel the lemon and remove the seeds. 4) Juice everything together.
Tip: Add a few mint leaves for extra freshness.
Tropical and tangy, with a soft citrus edge.
1 cup pineapple, peeled, in chunks · 1 mango, peeled, pitted, cubed · ½ lemon, peeled
1) Cut the pineapple into chunks; remove skin and core. 2) Peel the mango, remove the pit, and cube. 3) Peel the lemon and remove the seeds. 4) Juice everything together.
Tip: Add a little fresh ginger for warmth.
Sweet, cooling, and hydrating.
1 cup strawberries, hulled · 2 cups watermelon, seedless, cubed · 6 mint leaves
1) Hull the strawberries. 2) Cut the watermelon into cubes; remove any seeds. 3) Juice the strawberries and watermelon, then add the mint.
Tip: Serve over ice for a summer refresher.
Deep purple and naturally sweet.
1 cup blueberries, rinsed · 1 cup black grapes, seedless, rinsed · ½ small beet, peeled, chopped
1) Rinse the blueberries and grapes well. 2) Peel the beet and chop into small pieces. 3) Juice everything together. 4) Stir before serving for a smooth flavour.
Tip: Add a squeeze of lemon for a fresh, tangy twist.
Earthy with a citrus kick.
1 medium beet, peeled, cubed · 1 apple, cored, skin on · ½ lemon, peeled
1) Peel the beet and cut into cubes. 2) Core the apple and slice. 3) Peel the lemon. 4) Juice everything together.
Tip: Add a little ginger for extra warmth.
Clean and light, naturally smooth.
1 cup almonds, soaked overnight · 3–4 cups water
1) Soak the almonds overnight, then drain and rinse. 2) Fit the juicing strainer — milk from the juice outlet, pulp from the pulp outlet. 3) Feed the almonds in slowly, alternating with the water. 4) Fine-strain if you prefer, and sweeten to taste.
Tip: Soak almonds overnight, 8 hours or more. A single soaked date adds gentle sweetness.
Light and smooth, easy to drink.
1 cup oats, rinsed · 4–5 cups cold water
1) Rinse the oats briefly under cold water; do not soak. 2) Fit the juicing strainer and keep the water cold. 3) Feed the oats in slowly with the water, working quickly. 4) Strain once if needed, and serve fresh.
Tip: Keep it brief — over-processing makes oat milk slimy.
Naturally sweet and silky.
2 bananas, frozen solid · 30–50 ml plant milk
1) Freeze the sliced bananas solid, 8 hours or overnight. 2) Thaw about 5 minutes, until they give slightly. 3) Fit the Sorbet filter and close the juice outlet. 4) Press slowly with the pusher, adding small splashes of milk.
Tip: Serve right away, or freeze 15–20 minutes for firmer scoops.
Creamy and tropical.
1.5 cups mango, frozen solid · 40–60 ml coconut milk
1) Freeze the mango solid, 8 hours or overnight. 2) Thaw about 5 minutes, until it gives slightly. 3) Fit the Sorbet filter and close the juice outlet. 4) Press slowly, adding small splashes of coconut milk.
Tip: A little lime brightens the tropical flavour.
Rich and creamy, with a milk-like body.
1 cup cashews, soaked 2–4 hours · 2.5–3 cups water
1) Soak the cashews 2–4 hours, then drain and rinse. 2) Fit the juicing strainer. 3) Feed the cashews in slowly, alternating with the water. 4) Fine-strain if you like, and sweeten to taste.
Tip: Cashews need only 2–4 hours; they make the creamiest milk.
Rich, smooth, and lightly chocolatey.
2 bananas, frozen solid · 30 ml plant milk · 1–2 tsp cocoa powder
1) Freeze the sliced bananas solid, 8 hours or overnight. 2) Thaw about 5 minutes, until they give slightly. 3) Fit the Sorbet filter and close the juice outlet. 4) Press slowly, adding the milk and cocoa in small splashes.
Tip: Serve right away, or freeze 15–20 minutes for firmer scoops.
Fresh, light, and gently tart.
1.5 cups mixed berries, frozen solid · 20–40 ml water or juice
1) Freeze the berries solid, 8 hours or overnight. 2) Thaw about 5 minutes, until they give slightly. 3) Fit the Sorbet filter and close the juice outlet. 4) Press slowly, adding small splashes of water or juice.
Tip: A little lemon juice keeps the colour bright and the taste fresh.