Sur la table

We teamed up in the kitchen with Sur La Table and Katie Couric's new online cooking show, Full Plate, to cook up delicious and healthy recipes for busy people with a lot on their plate.

Watch Episodes View More Recipes
Shop Hurom

Cook Cleaner with Hurom

Nutritious

Retains it's natural color and more vitamins with gentle, heatless squeezing

Taste & Pulp Control

Comes with strainers and a control lever so you can customize your juice

Versatile

Make sweet & savory juices out of fruits, veggies, nuts, herbs, and seeds

Enjoy $30 off your next purchase.

Featured Recipes on Full Plate

Did you know Hurom Juicers can make much more than just juice? Learn how Hurom can enhance your meals with these easy and healthy Full Plate recipes.

Close

Seared Scallops and Cauliflower Grits

What You'll Need

Course Strainer

Juicer Ingredients

2 medium tomatoes (seeded and chopped)
1 red bell pepper (seeded and chopped)
1 large carrot (peeled and chopped)

Other Ingredients

2 Tsp grape seed oil
16 scallops, patted dry
1 large shallot, minced
2 cloves garlic, minced
1 oz. cream cheese
1 tsp smoked paprika
1 scallions, thinly sliced, for garnish
Coarse ground black pepper, to taste (optional)

Instructions

  1. Cook cauliflower in boiling water until tender.
  2. Juice the pepper (core removed), sliced carrots, and seeded tomatoes using the HZ Juicer. Set aside the juice for later.
  3. Add grape seed oil to medium pan. Once hot, sear scallops in a clockwise manner (so you know when to take them off once they're cooked). Remove and set pan aside.
  4. Add cream cheese, paprika, parmesan, and minced garlic to the cooked cauliflower. Mix well.
  5. Add onions, salt and juice to the pan the scallops were cooked on low heat.
  6. Assemble dish with cauliflower grits first, then scallops. Drizzle with sauce, garnish with shallots, and enjoy.

Tips & Tricks

  • Don't throw out your juice pulp! Add to meatballs, tomato sauce, veggie or turkey burgers for an extra jolt of flavor, moisture and nutrients. Try our recipe for Mediterranean Turkey Meatballs.
  • Smoked paprika mimics the smoky flavor of bacon without the extra calories.
  • A few tablespoons of cream cheese replaces the usual butter and sour cream in mashed potatoes. A little goes a long way.

Seared Scallops and Cauliflower Grits

Join Katie, John, Sur La Table National Chef Joel Gamoran, and special guest Chilina Kennedy (Broadway superstar of “Beautiful: The Carole King Musical”) as they put a spin on a seafood classic.

View recipe

Juicing Tip

The Hurom HZ Slow Juicer has taste and pulp control. The control lever and fine and course strainers allow you to control the amount of pulp to suit your taste.

Shop Now
Close

Moroccan Lamb Chops with Green Couscous and Tahini

Juicer Ingredients

1 small bunch cilantro
1 small bunch flat-leaf parsley
½ small bunch mint
1 cup whole wheat couscous
1 cup frozen peas Sea salt and freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon smoked paprika
8 lamb rib chops, about 1 inch thick (about 2½ lbs.)
1 tablespoon grape seed oil
1 lemon, zested and juiced, divided
⅓ cup tahini

Other Ingredients

Juice cilantro, parsley and mint. Place 1 cup juice in a small saucepan and bring to a boil. Turn off heat, stir in couscous, peas and a pinch of salt. Cover and let sit for 10 minutes until the liquid is absorbed.

While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).

Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.

    Moroccan Lamb Chops with Green Couscous and Tahini

    Couscous flavored with freshly juiced greens and a tangy tahini sauce complement rich lamb chops in this bold dish.

    View recipe

    Juicing Tip

    Hurom juicer works great with leafy greens. This recipe uses green juice from parsley, mint, and cilantro to create a healthy and flavorful dish. Mix and match different leafy greens to make the perfect juice or sauce.

    Shop Now
    Close

    Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables

    Juicer Ingredients

    5 pieces whole-grain naan
    ½ cup water
    1 medium tomato, seeded and chopped
    1 carrot, peeled and chopped
    1 red bell pepper, seeded and chopped
    1 pound ground turkey
    1 egg white, beaten
    1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
    ½ teaspoon sea salt
    ½ teaspoons freshly ground black pepper
    1 tablespoon grapeseed oil
    1 cup plain Greek yogurt
    1 cup giardiniera (Italian pickled vegetables), chopped, liquid reserved
    1 romaine lettuce heart, finely chopped

    Other Ingredients

    Heat oven to 425°F. Cut one of the pieces of naan in half; save remaining half for another use. Tear into small pieces and place in a small bowl with water.

    Juice the tomato, carrot and bell pepper. Place the vegetable pulp in a large bowl with the turkey; reserve juice for another use. Add egg white, oregano, salt and pepper.
    Squeeze excess water from soaking naan; add to the bowl with the turkey and mix well. Form the mixture into 16 balls.

    Heat oil in a large skillet over medium heat. Place meatballs in skillet and sear until golden, about 3 minutes. Flip meatballs over and place the skillet into the oven. Bake until meatballs reach 165°F internal temperature, about 10 minutes. Wrap remaining 4 naan in aluminum foil and place in oven to warm for a few minutes. Meanwhile, combine yogurt and 2 tablespoons of giardiniera liquid.

    To assemble, spread about 2 tablespoons of yogurt sauce on each pita, top with 4 meatballs, chopped giardiniera and a handful of romaine.

    Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables

    Katie, John and Joel give the classic meatball sub a run for its money with healthy turkey meatballs, tangy yogurt sauce and giardiniera pickles—all tucked into a piece of naan flatbread.

    View recipe

    Juicing Tip

    Don't throw out the pulp! You can use pulp from juicing in cooking, and pulp from almond milk in baking.

    Shop Now

    More Kitchen Favorites

    Hurom's Homemade Lemonade Recipe

    Hummus

    20min

    Tomato Basil Sauce

    Banana Chia Pudding

    10min

    Vegetable Crackers

    30min

    Apple Cinnamon Muffin

    50min

    Gazpacho

    10min

    Broccoli, Ham & Cheddar Soup

    40min

    Ginger Orange Carrot Soup

    30min

    Chickpea Squash Soup

    30min

    Grapefruit Basil Dressing

    10min

    Kiwi Arugula Dressing

    10min

    Olive Anchovy Spread

    10min

    Roasted Eggplant Spread

    10min

    Guacamole

    10min

    Spinach Pesto

    10min

    Avocado Pesto

    10min

    Broccoli Pesto

    10min
    Load More Recipes
    Juice Recipes
    Close

    Hurom's Homemade Lemonade Recipe

    Perfect for a summer cookout, simple cocktail, or helping a child's entrepreneurial dreams, homemade lemonade is incredibly simple and refreshingly delicious when done right. In addition, vitamin C from the lemons helps relieve fatigue while also eliminating toxins from your system.

    Featured Health Benefit:
    • Rejuvenate
    Ingredients:
    • 1.5 Cups Lemon Juice
    • 1.5 Cups Sugar
    • 6 Cups Water
    Instructions:
    1. To make simple syrup, combine equal parts sugar and water to a saucepan. Heat on medium, occasionally stirring until mixture is clear and sugar is dissolved. Allow to come down to room temperature, or put in the fridge to cool. (Note. If you're in a pinch, you can always add the sugar directly to the pitcher and aggressively stir to dissolve the sugar.)
    2. Cut lemons in half, and juice using a Hurom Citrus Juicer. Make sure to keep or discard the pulp, depending on your preference. You can also use your slow juicer and toss in the cut lemons, which will include some of the rind's oils as well.
    3. Add simple syrup, lemon juice, and remaining water to a pitcher. Stir well and enjoy!

    Hurom's Lemonade tips:

    While Meyer lemons may be difficult to come across, they're perfect for lemonade. Typically sweeter and more orange-like in flavor, you won't need to offset the acidity with as much sugar as you would with regular lemons. Try and experiment to find a ratio that works for you!

    When choosing lemons, always look for tender, heavy lemons. If you're having trouble deciding, try picking up ones that are around ths asme size, and feel which one is heavier. The heavier lemon will be juicier.

    Unsure what to do with your leftover lemon peels? Toss them in with some liquor to infuse, make some candied lemon peels, or zest for salads!

    One more tip! Letting lemons come to room temperature before juicing helps to achieve maximum yield.

    Close

    Hummus

    20min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    1 canned chickpeas (15oz)
    3 oz canned chickpea ‘juice’
    1 clove garlic (roasted)
    ¼ lemon

    Other Ingredients

    2 Tb Tahini sauce
    2 Tb extra virgin olive oil

    Instructions

    1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
    2. Combine extracted juice and pulp from ① with tahini sauce and extra virgin olive oil
    3. Mix well and serve.

    Hurom Tip:

    • Extract with the control lever on “half-open.”
    • Your hummus can be thicker or creamier, depending on the amount of “liquid” you add to the juicer.
    Close

    Tomato Basil Sauce

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    1 can whole tomatoes (13.5oz)
    50g carrot
    80g onion
    40g celery
    15g fresh basil
    10g garlic

    Other Ingredients

    1 bay leaf
    1/2 tsp dried thyme
    1/2 tsp dried oregano
    1 Tb ketchup
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
    2. Extract ingredients from ① in your Hurom juicer.
    3. Combine extracted juice, pulp, and seasonings (bay leaf, dried thyme, dried oregano, and ketchup) in a sauce pan.
    4. Bring to a low boil, reduce heat, and allow to simmer on for 25 – 30 minutes. Salt and pepper to taste.

    Hurom Tip:

    • Extract with the control lever on “half-open.”
    • For even finer pulp, use the Fine Strainer.
    Close

    Banana Chia Pudding

    10min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    1 banana (peeled)
    30g chia seeds
    200ml almond milk

    Other Ingredients

    Agave syrup
    Cinnamon powder

    Instructions

    1. Soak chia seeds in warm water for 30 minutes. Drain water
    2. Insert almond milk and banana into your Hurom juicer and extract.
    3. Mix chia seeds into extracted banana almond milk. Add cinnamon powder and agave syrup to taste.

    Hurom Tip:

    • You can substitute banana with strawberry, mango, blueberry, or whatever fruit you’d like.
    • Regular milk can be used instead of almond milk.
    Close

    Vegetable Crackers

    30min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    Green Crackers:
    50g spinach
    50g kale
    70ml juice

    Red Crackers:
    70g cherry tomatoes
    40g red bell peppers
    70ml juice

    Other Ingredients

    200g flour
    30g sugar
    3g baking powder
    2g salt
    50ml extra virgin olive oil

    Instructions

    1. Depending on what color crackers you want to make, prepare the respective “in the juicer” ingredients and extract with your Hurom juicer.
    2. In a mixing bowl, add juice from ① with extra virgin olive oil, and using a sifter add flour, baking powder, sugar, and salt. Mix until there is no visible powder.
    3. Place mixture from ② onto a lightly flour-dusted area. Using a rolling pin, roll out until even and thin (about thickness of a regular cracker). Roll over dough with a spike roller and cut into preferred shapes and sizes.
    4. Place on a baking sheet and bake for 12 – 15 minutes at 350° F.

    Hurom Tip:

    • Leave dough (②) in the refrigerator for about an hour before rolling out for best results.
    Close

    Apple Cinnamon Muffin

    50min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    1 medium apple (peeled, seeds removed)
    1 medium carrot
    110ml juice, 60g pulp

    Other Ingredients

    150g flour
    60g brown sugar
    60g butter (room temperature)
    1 egg (room temperature)
    3g baking powder
    ½ tsp cinnamon powder
    1 Tb extra virgin olive oil
    salt

    Instructions

    1. Prepare apple and carrot by peeling then chopping into 2 inch pieces. Extract with your Hurom juicer, and set aside 110ml juice and 60g pulp.
    2. Sift flour, baking powder, and salt into a bowl and set aside.
    3. Using an electric mixer, combine butter and brown sugar in a mixing bowl. Add egg, juice & pulp from ①, and cinnamon powder, and blend by hand. Slowly add in ② and completely mix together with a large wooden spoon.
    4. Place liners in muffin pan, and fill each about 1/8 from the top. Bake for 25 – 30 minutes at 350° F. Poke the middle of one with a toothpick to see if it is fully cooked.

    Hurom Tip:

    • You can make scones with this recipe by adding more flour.
    Close

    Gazpacho

    10min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    400g cherry tomato
    1 medium cucumber
    ½ medium red bell pepper
    1 clove garlic (small)
    60g apple
    50g onion

    Other Ingredients

    1 Tb extra virgin olive oil
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
    2. Insert ingredients from ① into your Hurom juicer and extract.
    3. Combine extracted juice with extra virgin olive oil. Salt and pepper to taste.

    Hurom Tip:

    • Use cold ingredients if serving right away.
    • Can be prepared ahead of time and placed in refrigerator to serve cold later on.
    Close

    Broccoli, Ham & Cheddar Soup

    40min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    60g broccoli
    50g onion
    200ml chicken stock

    Other Ingredients

    1 Tb extra virgin olive oil
    10g butter
    50g shredded cheddar cheese
    40g ham
    100ml fresh cream
    ½ Tb flour
    ½ Tb nutmeg
    salt & pepper

    Instructions

    1. Insert “in the juicer” ingredients into your Hurom juicer and extract.
    2. Combine extracted juice and pulp with butter and extra virgin olive oil in a pot. Boil on low for 10 minutes.
    3. Mix flour with fresh cream and stir into the pot. Add ham and cheese, and boil on low for another 10 minutes.
    4. Add nutmeg. Salt and pepper to taste.

    Hurom Tip:

    • For more texture, you can use the Coarse Strainer for slightly chunkier pulp
    Close

    Ginger Orange Carrot Soup

    30min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    1 orange (peeled)
    130g carrot
    2g ginger
    200ml vegetable stock

    Other Ingredients

    1 bay leaf
    1 Tb extra virgin olive oil
    ¼ tsp dried thyme
    100ml milk
    2tsp flour
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients. Peel orange before juicing and keep some orange zest.
    2. Insert ingredients from ① into your Hurom juicer and extract.
    3. Combine extracted juice and pulp with the orange zest, extra virgin olive oil, dried thyme, and bay leaf in a pot and low boil for 10 minutes.
    4. Mix flour into milk, and stir into the pot. Low boil another 10 minutes. Salt and pepper to taste.

    Hurom Tip:

    • You can purchase vegetable stock for easy use.
    Close

    Chickpea Squash Soup

    30min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    100g squash (steamed)
    50g chickpeas (canned)
    30g onion
    10g celery
    200ml chicken stock

    Other Ingredients

    100ml fresh cream
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients. Squash can be placed in microwave on ‘high’ for 5 minutes, and should be peeled.
    2. Insert ingredients from ① into your Hurom juicer and extract.
    3. Combine extracted juice, pulp, and fresh cream in a pot and bring to a boil.
    4. Bring to a low boil, reduce heat, and allow to simmer on for 20 minutes. Salt and pepper to taste.

    Hurom Tip:

    • As the Chickpea Squash Soup cools, the soup may become thicker in texture.
    • You can purchase bouillon cubes or canned chicken stock for easy use.
    Close

    Grapefruit Basil Dressing

    10min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    100ml white wine vinegar
    1 grapefruit
    50ml milk
    20g fresh basil

    Other Ingredients

    100ml extra virgin olive oil
    30g honey

    Instructions

    1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
    2. Combine extracted juice from ① with honey and extra virgin olive oil.
    3. Mix well and serve.

    Hurom Tip:

    • Because of the added olive oil, it is best to shake and/or mix the dressing very well before use to minimize separation.
    Close

    Kiwi Arugula Dressing

    10min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    100ml white wine vinegar
    40g arugula
    10g fresh basil
    10g fresh thyme
    10g fresh rosemary
    2 kiwis
    3 cloves garlic (roasted)

    Other Ingredients

    100ml extra virgin olive oil
    30g honey

    Instructions

    1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
    2. Combine extracted juice from ① with honey and extra virgin olive oil.
    3. Mix well and serve.

    Hurom Tip:

    • The acidity from the kiwi can neutralize the herb’s scent, so it is best to use the dressing the same day it is made.
    • Because of the added olive oil, it is best to shake and/or mix the dressing very well before use to minimize separation.
    Close

    Olive Anchovy Spread

    10min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    200g black olives (de-seeded)
    50g sun-dried tomato
    30g roasted pine nuts
    20g anchovies
    20g capers
    10g fresh thyme (leaves only)
    2 cloves garlic (roasted)

    Other Ingredients

    100g extra virgin olive oil
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients. Use only thyme leaves (remove from stem).
    2. Insert ingredients from ① into your Hurom juicer and extract.
    3. Combine extracted juice and pulp with extra virgin olive oil, salt, and pepper.
    4. Mix well and serve.

    Hurom Tip:

    • Since the anchovy is already salty, extra seasoning with salt and pepper might not be necessary.
    Close

    Roasted Eggplant Spread

    10min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    2 eggplants (roasted, peeled)
    100ml fresh cream
    50ml milk
    30g garlic (roasted)

    Other Ingredients

    100g ricotta cheese
    20g parmesan cheese
    salt & pepper

    Instructions

    1. Prepare roasted eggplants by removing the peel and chopping into 2 inch pieces.
    2. Insert prepared “in the juicer” ingredients into your Hurom juicer and extract.
    3. Combine extracted juice and pulp with ricotta cheese, parmesan cheese, and salt & pepper.
    4. Mix well and serve.

    Hurom Tip:

    • Wash the eggplants thoroughly. Lightly cover with extra virgin olive oil and place in oven at 300°F for 30 minutes.
    • Once eggplants are out of the oven and cooled, you can slice them in half lengthwise and scoop out the inside with a spoon.
    Close

    Guacamole

    10min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    2 medium avocados (ripe)
    6 cherry tomatoes
    ½ lime
    50g onion
    20g red bell pepper

    Other Ingredients

    ½ tsp extra virgin olive oil
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
    2. Insert prepared ingredients from ① into your Hurom juicer and extract.
    3. Combine extracted juice and pulp with extra virgin olive oil, salt and pepper to taste.
    4. Mix well and serve.

    Hurom Tip:

    • Add more or less lime into your juicer, to taste.
    • Adding some chili pepper can give your guacamole a spicy kick!
    Close

    Spinach Pesto

    10min

    What You’ll Need

    Fine strainer

    Juicer Ingredients

    100g spinach
    40g roasted pine nuts
    40g cipolline onion
    30g cipolline onion ‘juice’
    10g fresh basil
    10g fresh thyme

    Other Ingredients

    30g parmesan cheese (grated)
    20g extra virgin olive oil
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
    2. Extract ingredients from ① in your Hurom juicer.
    3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
    4. Mix well and serve.

    Hurom Tip:

    • Spinach is very fibrous, so it is best to use the Fine Strainer and to extract with the control lever on “half-open.”
    Close

    Avocado Pesto

    10min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    1 medium avocado (ripe)
    40g roasted pine nuts
    40g cipolline onion
    30g cipolline onion ‘juice’
    10g fresh basil
    10g fresh thyme

    Other Ingredients

    30g parmesan cheese (grated)
    20g extra virgin olive oil
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
    2. Extract ingredients from ① in your Hurom juicer.
    3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
    4. Mix well and serve.

    Hurom Tip:

    • If your avocado is not ripe yet, it is better to keep it at room temperature than in the refrigerator. Placing it in a paper bag with an apple, and closing the opening can help speed up the process!
    Close

    Broccoli Pesto

    10min

    What You’ll Need

    Coarse strainer

    Juicer Ingredients

    200g steamed broccoli
    40g roasted pine nuts
    40g cipolline onion
    30g cipolline onion ‘juice’
    10g fresh basil
    10g fresh thyme

    Other Ingredients

    30g parmesan cheese (grated)
    40g extra virgin olive oil
    salt & pepper

    Instructions

    1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
    2. Extract ingredients from ① in your Hurom juicer.
    3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
    4. Mix well and serve.

    Hurom Tip:

    • Extract with the control lever on “half-open.”
    • Steam broccoli for a short time, so it is still firm. After steaming, press between paper towels to remove excess water. (The extra water from the broccoli can make the pesto runny!)