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Helpful Hints for Juicing
• The Sunbeam Juice Life juices wheatgrass,
leafy greens and herbs, fruit and
vegetables.
• Never force the food pusher down the chute
with heavy pressure. Heavy downward
pressure may bend the steel juicer screw
shaft. Such heavy pressure indicates that
1) the feed chute is overfilled, or 2) the
juicer body is clogged. Try the reverse
button or clean out the juicer body. Put
less food in the chute.
• Choose the best end of the vegetable to
insert first. Some vegetables, such as
wheatgrass, juice more easily if the tips
are inserted first. Other green vegetables
such as parsley are best inserted with their
bottoms or stalks first. Test which end of
your vegetable works best.
• Some vegetable parts, such as the leaves
of beets, are very bitter, whereas the beet
roots are very sweet. When experimenting
with unusual vegetables taste them first
and be selective.
• Some seeds from citrus fruits can be bitter
so you may want to remove some of the
seeds if desired.
• Juice only the freshest produce to get the
most out them and the best flavours.
• Wheatgrass can be alternated with other
greens, such as celery, spinach, or cabbage
for those who prefer to moderate its strong
taste.
• Alternate hard-to-juice fruits and vegetables
with ones that are softer and easier-to-
juice.
• Juice can be successfully stored for one-
two days by chilling it just above freezing
and refrigerating it inside a pre-chilled
thermos. But whenever possible, for best
results, drink juice right away.
• Think of fresh squeezed juice as your
vitamin and mineral supplementation.
Drink juice daily.
• Wash all fruit and vegetables well before
juicing. There is no need to peel vegetables
that have a thin skin but a light scrub with
a clean sponge will help rid of any dirt that
may be stuck on or any waxy coatings.
• Peel fruit and vegetables that have a thick
skin such as melons, pineapple and citrus
fruit.
• Cut large pieces of fruit, such as melons
into wedges.
• Remove seeds and stones from fruit such
as mangoes, papaya and stone fruit.
• When juicing different fruit and vegetables
it may help to juice in different
combinations.
For example, when juicing apples and
oranges, juice the soft fruit (oranges) first,
and then follow with the hard fruit (apples)
second. This will help you to achieve the
maximum juice extraction from the fruit and
vegetables.
When juicing fresh herbs such as mint or
parsley, add the herbs in between the fruit
and vegetables to get the most out of the
herb or if only using a small quantity, add the
herb at the same time as a piece of fruit and
vegetable.
• When juicing small fruit such as grapes
or strawberries, add the fruit in handfuls
rather than one at a time, this will
maximise the amount of juice extracted.
• Be aware that beetroot stains all other fruit
and vegetables. If juicing several different
juice combinations, juice the drink with
the beetroot last, so as to not stain the
other drinks.