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TIPS ON USING THE JUICE EXTRACTOR
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 strong flavors could over power
the more subtle flavors of others. It is
however, a good rule of thumb to combine
starchy, pulpy ingredients with those high
in moisture.
Using The Pulp
The remaining pulp left after juicing fruit
or vegetables is mostly fibre 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 baked for a
simple dessert.
Quite 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.