THE INSIDE INFORMATION ON
JUICE
Although juice drinks are usually developed with
flavour, texture and aroma at the forefront, the
health benefits certainly add to the pleasurable
taste experience.
95% of the nutrient content of fruit and
vegetables is found in the juice. Liquids
extracted from fresh fruit and vegetables form an
important part of a well-balanced diet. Fresh fruit
and vegetable juices are an easy to make source
of vitamins and minerals. Juices are rapidly
absorbed into the blood stream therefore being
the quickest way in which the body can digest
nutrients.
When you make your own juices, you have
complete control over what you include in
them. You select the ingredients and decide if
you need to use sugar, salt or other flavouring
agents.
Freshly extracted juices should be consumed
just after they have been made to avoid a loss of
vitamin content.
PURCHASING AND STORAGE OF
FRUIT AND VEGETABLES
Always wash fruit and vegetables before
juicing.
Always use fresh fruit and vegetables for
juicing.
To save money and obtain fresher produce,
purchase fruit or vegetables that are in
season.
Keep your fruit and vegetables ready for
juicing by washing them before storing.
Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items such
as tomatoes, berries, leafy greens, celery,
cucumbers and herbs should be stored in the
refrigerator until required.
•
•
•
•
•
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with varying
textures start with the softer textured ingredients
on low speed then change to high speed for
harder texture ingredients.
If you are juicing herbs, sprouts or leafy green
vegetables either wrap them together to form
a bundle or juice them in the middle of a
combination of ingredients on low speed to
obtain the best extraction.
NOTE: If juicing herbs or leafy green
vegetables on their own, the juice yield
will be low due to the nature of centrifugal
juicing. It is advised to juice then with a
combination of other fruit and vegetables.
All fruit and vegetables produce different
amounts of liquids. This varies within the same
group i.e. one batch of tomatoes can produce
more juice than another batch. Since juice
recipes are not exact, the precise quantities
of any juice are not crucial to the success of a
particular mixture.
NOTE: To extract the maximum amount of
juice always push the Food Pusher down
slowly.
30 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 TIPS ON USING THE JUICE EXTRACTOR (continued)