Loading ...
Loading ...
Loading ...
18
T
HE RIGHT TECHNI
Q
UE
W
hen juicing a variety o
f
ingredients with
v
arying textures, start with the so
f
ter texture
i
ngre
d
ients on LOW spee
d
an
d
t
h
en gra
d
ua
ll
y
c
hange to HIGH speed
f
or the harder textured
i
ngre
d
ients.
If
you are juicing herbs, sprouts or other lea
f
y
g
reen vegeta
bl
es, eit
h
er wrap t
h
em toget
h
er to
f
orm a bundle or juice them in the middle o
f
a
c
ombination o
f
ingredients on LOW speed to
ob
tain t
h
e
b
est extraction.
NO
T
E
I
f
j
uicin
g
herbs or leaf
y
g
reen ve
g
etables on
t
heir own, the
j
uice
y
ield will be low due to the
n
ature of centrifu
g
al
j
uicin
g
. It is advised to
j
uice them with a combination of other fruit
a
nd ve
g
etables.
A
ll fruit and ve
g
etables produce different
a
mounts of li
q
uids. This varies within the same
g
roup i.e. one batch of tomatoes can produce
m
ore
j
uice than another batch. Since
j
uice
r
eci
p
es are not exact, the
p
recise
q
uantities
o
f an
y
j
uice are not crucial to the success of a
p
articular mixture.
T
o extract the maximum amount of
j
uice
a
lwa
y
s push the food pusher down slowl
y
.
G
ETTIN
G
THE RI
G
HT BLEND
I
t is easy to create great tasting juice. I
f
you
h
ave been making your own vegetable or
f
ruit
j
uices, t
h
en you
k
now
h
ow simp
l
e it is to invent
n
ew com
b
inations. Taste, co
l
or, texture an
d
i
ngredient pre
f
erences are a personal choice.
T
hink o
f
some
f
lavors and
f
oods – would they
w
or
k
we
ll
toget
h
er or wou
ld
t
h
ey c
l
as
h
? Some
b
old
f
lavors could over power the more subtle
f
lavors o
f
others. It is however, a good rule o
f
th
um
b
is to com
b
ine starc
h
y, pu
l
py ingre
d
ients
w
it
h
t
h
ose
h
ig
h
in moisture
.
US
IN
G
THE P
U
LP
T
he remaining pulp le
f
t a
f
ter juicing
f
ruit and
v
egetables is mostly
f
iber and cellulose which,
l
ike the nutrients in juice, are necessary
f
or
th
e
d
ai
l
y
d
iet an
d
can
b
e use
d
in many ways.
H
owever,
l
i
k
e t
h
e juice, pu
l
p s
h
ou
ld
b
e use
d
t
hat day to avoid loss o
f
vitamins.
T
here are a number o
f
recipes contained in this
b
ook
f
or the use o
f
pulp. Apart
f
rom these, pulp
c
an
b
e use
d
to a
dd
b
u
lk
to risso
l
e mixtures,
th
ic
k
en cassero
l
es or soups
.
A
part
f
rom consumption use, pulp is great to
c
reate compost
f
or the garden
.
NO
T
E
W
hen usin
g
the pulp, there ma
y
be some
p
ieces of fruit or ve
g
etables remainin
g
. These
s
hould be removed before usin
g
the pulp in
a
n
y
recipes
.
JE98XL_IB_G16.indd 18
J
E
9
8
8X
L
_
I
B
_
G
1
6
.
i
n
d
d
1
8
2
9
/0
/0
1
/2
/2
0
1
6
2
:
1
9
p
m
Loading ...
Loading ...
Loading ...