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General Guidelines for Juicing
• Juice softer items rst and then follow with a
harder one i.e. juice tomatoes rst and then celery
• Always serve juices immediately. After seconds,
it starts to loose nutrients
• Use apples and carrots to sweeten veggie mixes
• When juicing leafy greens (spinach, cabbage, herbs, etc.)
always roll into a ball before feeding through the chute.
• Skins: juicing with them is a personal preference
• Stems: remove them as they don’t have nutritional value.
Just grape stems are benecial.
• Seeds: removing them is discretionary
• Citrus Fruits-We recommend you to remove the skins
and seeds from citrus fruits due their tart avor, but it is a
personal preference
• Do not juice Bananas, Avocados and Coconuts as they don’t
produce juice. Blend them with your juice for a thicker drink
or smoothie.
• Use the Pulp! – Save the pulp from the lid and pulp collector
to use it in an innumerable healthy ways…
• Smoothies: add juice, ice, low-fat milk or yogurt in your
blender to prepare healthiest and tastiest smoothies.
• Muns, Breads and Pies: fruit and veggies provide ber
and a sweet taste to your dough.
• Favorite Dishes: Meat Loaf, Quiches, Casseroles, Lasagna,
Soups, Stews and more: Veggie pulp adds thickness and
avor to your favorite recipes.
Healthful Content
Incorporate key nutrients contained in fruits and vegetables in to your diet!
Below you will nd s a list of the benets of some of the most commonly used fruits
and vegetables, and four key ingredients you could use to boost your drink.
Apple: boron, cellulose and
pectin
Cranberry: antibiotic and anti-viral
elements
Orange: natural aspirin and boron
Papaya: vitamin A and
potassium
Pineapple: bromelain, manganese,
vitamin c
Beet: folic acid, iron, calcium,
potassium
Broccoli: beta catorene, vitamin c,
calcium, iron, folic acid,
chromium
Carrot: beta carotene, vitamin A,
C, pectin, fluorine,
potassium
Kale: antioxidants, calcium,
iron, vitamin A, C
Parsley: antioxidants, folic acid,
iron, vitamin A, C
Tomato: beta carotene and
vitamin C
Spinach: antioxidants, potassium,
iron, calcium, vitamin C
Berries: antioxidants,
phytochemicals that
help protect cell from
damage, boost mental
and heart health, fight
urinary infections
Chia Seeds: rich in fiber, Omega 3,
Calcium, manganese,
phosphorus, protein
Flax Seeds: Omega 3-Fatty acids,
vitamin B, magnesium,
manganese, fiber,
antioxidants
Greek Yogurt: high protein content,
calcium, vitamin D,
calcium, build muscles,
burn fat
Peanut Butter: fiber, protein, Vitamin E,
B3, cooper, iron, calcium,
potassium, antimicrobial,
lower LDL- bad
cholesterol-, provides
feeling of fullness
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