Tag Archives: Champion juicer


Post #700

I visited the Champion Juicer website the other day, and discovered that Champion has now added a greens juicer attachment.  Now, owners of Champion juicers have the option to juice wheatgrass and leafy greens!

I was very excited … until I saw the caveat: the greens juicing attachment will only fit machines of certain serial number series –unfortunately, this attachment will not work on my lovely banana yellow vintage Champion juicer.

Previously, when I have needed parts, I’ve been told by Champion customer service that all attachments and replacements will fit on all Champion juicers, regardless of how old they are.  Knowing this, I wrote to Champion to ask if the part would fit my machine even though my serial number was not on the list.  Nope, they said.  It will not fit.

I’m disappointed. I’m also surprised. Why, if all of the other parts will work, won’t this one work? 

I have always admired Champion for its continuing support of all models of its juicers.  When I first acquired my Champion, a customer service representative actually told me that the basic motor assembly remains the same, while model names and parts may change (For example, I have a wooden pusher, while the newer models have a plastic pusher, which, although less esthetically pleasing, is probably more hygienic).  Why have they suddenly changed that?  

So, no Champion greens juicing attachment for me.  I am not going to buy a new juicer at this point (I need food, I need a winter coat, I need new shoes, I need a printer…..).  To Champion’s credit, my juicer has served me faithfully and still works like a charm after more than 30 years.  I’m just not enough of a consumer to need or want to replace what works fine.

Reducing carbon footprint: 1, new Champion greens juicer: 0



CSA POTLUCK TOMORROW, and I still don’t know what dish I will take

There is a CSA Potluck Dinner tomorrow, coupled with a silent auction. I have donated a malachite and silver necklace and a package of 20 corn crackers with a container of cashew cheez.

Now I need to think about what I will make for my contribution to the potluck. I am really really thinking of bringing a plate worth of the corn crackers and a pot of the cheez, to generate interest in buying the auction item.

Maybe I should make something else as well.

I have several sweet potatoes lying around, and some oranges, some dates, and some raw unsweetened dried coconut. That is the beginning of two possible recipes (I don’t think I want to make my two usual stand-by’s – raw marinated massaged collards, or raw beets/turnips in vinegar– although I do have some beets, some radishes, and some turnips in the refrigerator)

I’m thinking of one of two sweet potato recipes. I like them both because people are surprised when they realize that what they are eating is raw. I don’t know if I would make the whole pie, but I would offer the filling — with all those dates, it is very sweet. I am also thinking about a “stuffing” recipe made with sunflower seeds.

2 – 3 sweet potatoes (or yams)
1 C coconut, dried
2 apples
1/4 C ginger root
4 lemons juiced
2 oranges, juiced
1 C walnuts, chopped fine

• Chop sweet potatoes, apples, and ginger, and run through Champion juicer with ….blank plate. (Alternatively, grate sweet potatoes, apples, and ginger).
• Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange …juices, and chopped walnuts.
• Mix thoroughly

this is most amazing

2 C almonds, soaked
1 C walnuts or pecans, soaked
1 C unsweetened shredded coconut
20 dates, soaked overnight
2 C cashews, soaked overnight, and drained
2 large sweet potatoes, peeled and diced.
3 t pumpkin pie spice
drizzle agave nectar

• Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, …..and process until ground fine and dough-like
• Pat the dough into two pie plates

• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Set mixture aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until …..smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
• Dehydrate for 6 hours, then refrigerate.

1 C sunflower seeds, soaked and drained
1 T flax seeds
1-1/2 C celery
1-1/2 C onion
1-1/4 C red bell pepper
1 T sage to taste (or use Bell’s Poultry Seasoning)
Salt and pepper to taste
Garlic to taste (optional)
1/2 C kalamata olives, chopped fine

• In a food processor, grind soaked sunflower seeds fine.
• Grind flax seeds fine in a coffee grinder.
• Remove ground seeds to a bowl.
• Place all remaining ingredients, save olives, in the food processor, and mince.
• Add olives and combine all ingredients thoroughly.
• Place in a pie tin, or rectangular tin of suitable size and dehydrate for six hours, or until dressing has reached your desired consistency.

No matter what, I need to go to the supermarket.

If I make ‘Amazing Sweet Potatoes” I need lemons.

If I make the sunflower seed dressing, I need the olives.

Oh!! If I make the pie filling, I don’t need anything, and it tastes really good…

What will I choose??? I need to decide in the next half hour. Oops! I’ve just gone for the easy one. Excuse me, I need to go soak the nuts.


based on a recipe in Living in the Raw, by Rose Lee Calabro

2 C sunflower seeds, soaked 6 hrs., rinsed, and drained
2 C flaxseed, finely ground
1 lg. onion
sea salt to taste
3 T Italian herbs (or 1 T each basil, oregano, and thyme
1 T chili powder (optional)
1 T garlic powder (optional)
1/2 – 1 C water

  • With the Champion juicer fitted with the blank plate, process the sunflower seeds into a large bowl. (Alternatively, grind very fine in a food processor)
  • Add remaining ingredients and mix well, to a medium thick dough. Add more water if you think you need it.
  • Spread mixture 1/4 “ thick on a teflex sheet on a dehydrator tray. Keep hands wet to make spreading easier.
  • Score the crackers with a spatula.
  • Dehydrate at 105 degrees for 5 – 6 hrs.
  • Remove each tray from the dehydrator. Place a dehydrator mesh screen over the crackers, place another tray over top of the screen, and flip the entire assembly. Remove the top dehydrator tray and peel off the teflex sheet.
  • Replace the trays in the dehydrator and continue dehydrating for another 5 – 6 hours, until the crackers are completely dry.

based on a recipe from Lillian Butler

1 C almonds, soaked, rinsed, drained
1 C flax seed, finely ground
3 C corn kernels
1 yellow bell pepper
Oregano to taste
Chili powder to taste
Salt to taste
Water as needed

  • Process the almonds through a Champion juicer, with the blank plate, into a large bowl. (Alternatively, grind almonds fine in a food processor)
  • Process corn and bell pepper in a food processor.
  • Combine all ingredients in a large bowl. Add water, if necessary, to form a stiff dough.
  • Spread mixture 1/4 “ thick on a teflex sheet on a dehydrator tray. Keep hands wet to make spreading easier.
  • Score the crackers with a spatula.
  • Dehydrate at 105 degrees for 5 – 6 hrs.
  • Remove each tray from the dehydrator. Place a dehydrator mesh screen over the crackers, place another tray over top of the screen, and flip the entire assembly. Remove the top dehydrator tray and peel off the teflex sheet.
  • Replace the trays in the dehydrator and continue dehydrating for another 5 – 6 hours, or until the crackers are completely dry.

My Juicy Day: V8 Juice (sort of), Apple Juice, and Coconut Water

I started out the day with a big glass of apple juice I had made from the last four apples from my winter fruit share.

After work, I went down to Chinatown with my friend Lesa. I haven’t been there in forever. We bought Thai coconuts on the street. The lady at the stand opened them up for us and gave us straws, and we just stood on the corner and sipped the coconut water. Lesa gave me her empty coconut. After we walked around some more, we decided to have another coconut juice, so I ended up coming home with four coconuts. I’ve taken out all the meat…. and I’m thinking maybe a pina colada in the morning, with the pineapple I have in the refrigerator.

I thought I should probably make a serious vegetable juice at least once today although I really had no plan. I just looked in the refrigerator and pulled out some vegetables. (This week, I am sort of limited food-wise to whatever is in the refrigerator or in my dehydrated vegetable stash I made last summer).

V8 JUICE (sort of)
6 med. carrots
1 small beet
3 handfuls of dehydrated tomato powder, rehydrated in 1 C water
Handful dehydrated greens
1/2 sm. head red cabbage
1 red bell pepper
1/ sm onion
1 clove garlic

  • I juiced the beet and 5 of the carrots in my Champion juicer. (I just forgot the sixth carrot).
  • I put the juice (about 1 C) into the VitaMix with the last carrot, the rest of the vegetables, and the tomato soak water..
  • I added about 2 large glasses of water so that the product would be drinkable (i.e., juice and not pate)

It came out more purple than red, but it wasn’t bad. I probably could have called it soup, if I had put it in a bowl.


Is it the moon or something? All by myself I had decided to do a juice fast for a while, starting with a Master Cleanser “Lemonade Diet”, and then moving on to a juice regimen. I don’t much care for green drinks the way I make them, so I went looking for some new ideas, and, lo and behold, it seems like everybody and her sister is doing Juice Feasting. It seems that I have decided to do something that is all the rage right about now. First, it was Terilynn at Daily Raw Cafe, and then, today I see that Heidi at Raw Food Right Now is doing it, too.

Then I found a site which was totally devoted to coaching people who are juice feasting. Goodness!! I never thought of getting someone to help me do a juice fast…. I’ve just always kept on slogging through all by my lonesome.

If you’re thinking of doing the Master Cleanse, you can find the recipe at this Master Cleanser page.

Of course, if you are thinking of doing any sort of Juice Fast or Juice Feasting (it seems the difference in terms has to do with whether you are juicing your vegetables or blending them), you will need to have, at the minimum, a powerful blender. I love my Vitamix, which some describe as a “blender on steroids”. It will pulverize just about anything you put into it (within reason, of course). You might also want a personal blender, so you can blend fresh anywhere (I usually just blend up and carry my juice for the day in an insulated bag — not the guru’s choice, maybe, but it works for me).

I do like plain old juice, so I need my Champion juicer. I do have a Green Star juicer, but, even though it does juice greens and wheatgrass, but I just do not like all the work for clean-up — I can take apart my Champion and wash it before ice cream can melt on a hot summer’s day in a non-air-conditioned New York City apartment (about 2 minutes, I’d say). The Champion wins.
If you’re ready to do a Juice Feast, or even if you just want to read about the concept, A Juice Feaster’s Handbook is a good guide.

If you are not ready to juice feast, but you are looking to take off some weight (all that yummy raw food you’ve made from those fine raw food recipes you’ve collected sitting on your your hips?) Try looking at RawReform: How to Go Raw for Weight Loss for some good information.

Need more weight work inspiration? Check out Raw Reform.

MINIMAL KITCHEN: how I started

In the past two days, I have had two people tell me they couldn’t handle raw recipes because they could not either afford all the equipment, or find space for all the equipment.

I love excuses!!!! I have, of course, made them, myself!!!

When I started raw, way back when, I had no advice, and no role models. I had a knife, and I had a book about Zen cooking that told me how to hold the knife to cut things into incredibly small pieces. As I was in graduate school at the time, I spent most of my non-study/non-working/non-sleeping time cutting things into incredibly small pieces.

Then I heard about the Cuisinart . Back then, in the early 1970s, a Cuisinart cost what it costs now. (to help you understand this: my rent , for a studio apartment was $60, and a Cuisinart cost approximately $150). Of course, I couldn’t afford such an expenditure. I continued with my knife.

I discovered another food processor, which cost only $100, and I got that, after months of saving (I still remember proudly carrying home the 25-lb box in my arms). That food processor opened up a world of food (all described in Live Foods, by George and Doris Fathman)

When I left the country, I gave my food processor to my mom and went back to my knife. When I came back to America, in 1978, I bought a blender. I still had my knife.

Fast forward to 1998. I found a reasonably priced food processor for for about $30.00. My world changed. My knife got a rest.

In 1999, my mother gave me a cookbook, Living in the Raw, by Rose Calabro , which mentioned the Champion Juicer. I wrote to Ms. Calabro and asked her if I could “fake” the “pate” effect of a Champion with a food processor, and she kindly wrote back and told me that I could get by with the food processor, but that I would get a much better effect with the Champion. (I began to crave a Champion)

In 2000, I finally bought my Vita-Mix (I say “finally” because I first saw a VitaMix at a Virginia State Fair, when I was 12, and I fell in love. (I begged my mom to buy one, but she wouldn’t). In 2000, I went to a New Age Expo, and saw a Vita Mix demo (not much different from the one I’d seen when I was 12, and I decided then and there that rend and food were not as important as owning a VitaMix, and so I have a VitaMix..((I will say that, while my VitaMix is my dream machine, I use my food processor much much more…. so, if you had to make a choice, if you got a good food processor, and a good blender, you could manage quite well– not to say I regret for a moment owning my VitaMix!!!!)

In addition to the Champion, Calabro mentioned a dehydrator. Living in a raw food vacuum, I had never heard of such a thing. After researching, I decided that I should get an Excalibur, as recommended by Calabro.

I finally got my Champion juicer in the beginning of this year.

Long story short:

I started with a solid stainless steel Chinese chopping knife

I got a blender.

I got a food processor.

I got a dehydrator.

I got a Champion juicer.

Now, I want a small coffee mill, to be able to finely grind up nuts, seeds, and herbs.

A SMOOTHIE? Is this me????

I am probably the last holdout from smoothies. I wanted my VitaMix so I could make them, and $450 later, that same night, I learned that I did not care for smoothies. I like juice. I love my banana yellow Champion juicer to pieces. I don’t mind getting it out, dragging it to the table, chopping the vegetables or fruit into little bits, or even washing up afterwards.

I go to all these raw food meets, and people proudly bring their smoothies, and I just want a spoon.

So what happened tonight? I have no clue. I just found myself tossing the last 5 apples and 1/4 of the little cabbage in the VitaMix with some water, and then….. it was a smoothie!!!! I swear I don’t know how it happened. I drank it. My room-mate drank it, too. She said it tasted like dessert.

Okay, I will admit….it happened yesterday, too. I threw about 3/4 of a head? bunch? of red-leaf lettuce in the VitaMix with two tomatoes, an apple, a beet, 1/2 a red pepper, and some water. I drank it all, too.

Very curious, indeed. Could it be stress?