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Juicing Tips, Techniques, and Recipes
PURCHASING AND STORING FRUITS AND VEGETABLES:
• Always wash fruits and vegetables before juicing.
• Always use fresh fruits and vegetables for juicing.
• To save money and obtain fresher produce, purchase fruits or
vegetables that are in season.
• Keep your fruits and vegetables ready for juicing by washing
them before storing.
• Most fruits and hardier-type vegetables can be stored at cool
room temperature. More delicate and perishable items such as
tomatoes, berries, leafy greens, celery, cucumbers, and herbs
should be stored in the refrigerator until required.
PREPARING FRUITS AND VEGETABLES:
• It is recommended that fruits or vegetables such as oranges,
melons, or mangoes are peeled before placing in juice extractor
to minimize impact on juice flavor.
• All fruits with pits and large seeds such as nectarines, peaches,
apricots, plums, and cherries MUST be pitted before juicing.
HINT:
Your juice extractor makes invigorating, frothy orange juice.
Simply peel the oranges and juice. For best results, refrigerate oranges
before juicing.
USING THE PULP:
• The remaining pulp left after juicing fruits or vegetables is mostly
fiber and cellulose which, like the juice, contain 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 that use pulp. You can also use pulp
to thicken casseroles or soups.
• Pulp is great used in the garden for compost.
SOY MILK, ALMOND MILK, AND RICE MILK:
Your juice extractor may be used to make soy milk, almond milk, and
rice milk. One cup of soybeans, almonds, or rice must be soaked in
four cups of water for 24 to 48 hours in the refrigerator. Slowly pour
one cup of the soaked mixture at a time into the food chute.
The liquid extracted from the soaked mixture is the “milk.”
NOTES:
• Almonds must be soaked 24 to 48 hours before juicing.
• Soy milk should be boiled to improve the flavor.
• Vanilla, honey, and sugar may be added to enhance the flavor of
each milk type.
Eye-Opener
2 carrots
1 apple
1 tangerine, peeled
Winter Blue Zing
2 apples
1/4 cup (60 ml) blueberries
1 orange, peeled
Liquid Fire
1 medium tomato
1/2 jalapeno pepper
1 handful parsley
1/2 cucumber
Orchard Blend
2 apples
2 pears
Vineyard Pop
1 cup (250 ml) grapes
1 pear
The Health Club
1/2 of a 6-ounce (170 g)
bag spinach
3 carrots
Sour Grapes
1 lime, peeled
2 cups (500 ml) red grapes
The following drink recipes yield a single serving of 6 to 10 ounces (175–300 ml). If sugar or honey is listed, add to juice after juicing.
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