Filter
Top Products
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, colour,
texture and ingredient preferences are a
personal thing. Just think of some of your
favourite flavours and foods - would they
work well together or would they clash.
Some strong flavours could over power the
more subtle flavours 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.
There are a number of recipes contained in
this book for the use of pulp (refer page 31).
Apart from these, some of the other 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.
19
TIPS ON JUICING cont’d
When using the pulp, there
may be some pieces of fruit
or vegetable remaining.
These should be removed
before using the pulp in
any recipes.