new person

[Guest guest]

Hey there Leanne - Lea Ann here! :-)

As said, to make carrot juice like you are used to, you must separate the fiber from the juice.

I prefer to clean up a nut milk bag to cleaning up my Champion juicer. on the other hand has a Norwak (the Rolls Royce of jiucers) which is easier to clean :-)

Here is the link to the source where and I buy Nut Milk bags: http://shop.ebay.com/?_from=R40 & _trksid=p3984.m38.l1313 & _nkw=nut+mylk & _sa

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

New Person

Hi, I'm Leanne from Vancouver, B.C. and bought a VM last week after watching demos for many years. I'm really enjoying the VM but seem to get stuck on the same things because they're so good !! I need to experiment more.What I would really like to make is a great carrot juice. Most of the recipes I've seen call for very little carrot or they start with "carrot juice". Another piece of advice I need is - can you put a rind from the parmesan cheese in a soup recipe? I usually do in homemade soup - just for the flavor and take the rind out before eating it. Has anyone ever used the rind?I know I will enjoy this group and look forward sharing with all of you.Cheers,Leanne

[Guest guest]

Welcome, Leanne! You can simmer a Parm rind in soup but blending it is

a no-no. The rind of what many feel is the world's finest cheese has

flavor but lousy texture (it's hard as a rock and requires a special

blade to cut it) and just isn't meant to be eaten. Simmer it or toss it.

If you go to the group's home page, you'll find a good, very

inexpensive source for nut milk bags that can be used for juicing the

purée your Vita-Mix will give you. However, if you want to do a really

good job of making carrot juice, you need a juicer. I've had a Vita-Mix

since 1988 but I've always had a juicer as well.

New Person

 

Hi, I'm Leanne from Vancouver, B.C. and bought a VM last week after

watching demos for many years. I'm really enjoying the VM but seem to

get stuck on the same things because they're so good !! I need to

experiment more.

What I would really like to make is a great carrot juice. Most of the

recipes I've seen call for very little carrot or they start with

" carrot juice " .

Another piece of advice I need is - can you put a rind from the

parmesan cheese in a soup recipe? I usually do in homemade soup - just

for the flavor and take the rind out before eating it. Has anyone ever

used the rind?

I know I will enjoy this group and look forward sharing with all of you.