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TIPS ON JUICING
NOTE
If juicing herbs or leafy green
vegetables on their own, the juice
yield will be low due to the nature of
centrifugal juicing, it is advised to
juice them as with a combination of
other fruit and vegetables.
All fruit and vegetables produce different
amounts of liquids. This varies within the
same group i.e. one batch of tomatoes can
produce more juice than another batch.
Since juice recipes are not exact, the precise
quantities of any juice are not crucial to the
success of a particular mixture.
NOTE
To extract the maximum amount of
juice always push the Food Pusher
down slowly.
GETTING THE RIGHT BLEND
It is easy to create great tasting juice. If you
have been making your own vegetable and
fruit juices, then you know how simple it is
to invent new combinations. Taste, color,
texture and ingredient preferences are a
personal thing. Just think of some of your
favorite flavors and foods – would they work
well together or would they clash. Some
bold flavors could over power the more
subtle flavors of others. It is however, a good
rule of thumb is to combine starchy, pulpy
ingredients with those high in moisture.
USING THE PULP
The remaining pulp left after juicing fruit
or vegetables is mostly fiber and cellulose
which, like the juice, contains vital nutrients
necessary for the daily diet and can be
used in many ways. However, like the juice,
pulp should be used that day to avoid loss
of vitamins. Some of the uses of pulp are
to bulk out rissoles, thicken casseroles or
soups or in the case of fruit, simply placed in
a bowl topped with meringue and bake for a
simple dessert. Apart from the consumption
use, pulp is great used in the garden for
compost.
NOTE
When using the pulp, there may be
some pieces of fruit or vegetables
remaining. These should be removed
before using the pulp in any recipes.