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7
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.
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, pulp should be used that day or else frozen for later use.
• 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 (946 ml) 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.
840243102 ENv01.indd 7840243102 ENv01.indd 7 11/18/14 4:36 PM11/18/14 4:36 PM
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