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31
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.
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.
TIPS ON USING THE JUICE EXTRACTOR (continued)
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