Getting The Right Blend; Using The Pulp; Fruit And Vegetable Facts - Breville Juice Fountain Instrucciones De Uso Y Libro De Recetas

TIPS ON JUICING cont'd

GETTING THE RIGHT BLEND

It is not difficult 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, color,
texture and ingredient preferences are a
personal thing. Just think of some of your
favorite flavors and foods. Would they work
well together or would they clash? Some
strong flavors could over power the more
subtle flavors of others. It is however, a good
rule of thumb to combine starchy, pulpy
ingredients with those high in moisture.
Experiment! Any fruit or vegetable that
you enjoy can go into your next drink. You
may choose to use one fruit to give a
predominant flavor and accent it with a hint
of another flavor. The choices are limited
only by your imagination.
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USING THE PULP

The remaining pulp left after juicing fruit
or vegetables is mostly fiber 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.
There are a number of recipes contained
in this book for the use of pulp (refer to
pages 32 to 35). Apart from these, some of
the other 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.

FRUIT AND VEGETABLE FACTS

Fruit and Best Season Storage
Vegetables To Buy
Apples Autumn/ Vented plastic bags
Winter in refrigerator
Apricots Summer Unwrapped in
crisper of refrigerator
Beet Winter Cut off tops, then
refrigerate unwrapped
Blueberries Summer Cover in the
refrigerator
Broccoli Autumn/ Plastic bag in
Winter refrigerator
Brussels Autumn/ Unwrapped in crisper
Sprouts Winter of refrigerator
Cabbage Winter Wrap, trimmed in
the refrigerator
Carrots Winter Uncovered in
refrigerator
Cauliflower Autumn/ Remove outer leaves,
Winter store in plastic bag
in refrigerator
Celery Autumn/ Refrigerate in
Winter plastic bag
Cucumber Summer Crisper in
refrigerator
Fennel Winter/ Crisper in
Spring refrigerator
Grapes Summer Plastic bag in
refrigerator
Kiwi Fruit Winter/ Crisper in
Spring refrigerator
Nutritional Value Kilojoule (Calories)
Calorie Count
High in Dietary Fiber 200g (7oz) Apple
and Vitamin C = 300kj (72 cals)
High in Dietary Fiber 30g (1 ounce) Apricot
Contains Potassium = 85kj (20 cals)
Good source Folate 160g (5oz) Beet
and Dietary Fiber = 190kj (45 cals)
Vitamin C and
Potassium
Vitamin C 125g (4oz) Blueberries
= 295kj (70 cals)
Vitamins C, Folate, 100g (3oz) Broccoli
B2, B5, E, B6 = 195kj (23 cals)
and Dietary Fiber
Vitamins C, B2, B6, 100g (3oz) Brussels
E, Folate and Sprouts
Dietary Fiber = 110kj (26 cals)
Vitamins C, Folate, 100g (3oz) Cabbage
Potassium = 110kj (26 cals)
B6 and Dietary Fiber
Vitamins A, C, B6 120g (4oz) Carrots
and Dietary Fiber = 125kj (30 cals)
Vitamins C, B5, B6 100g (3oz) Cauliflower
Folate Vitamin K = 55kj (13 cals)
and Potassium
Vitamin C and 80g (3oz) stick
Potassium = 55kj (7 cals)
Vitamin C 280g (10oz) Cucumber
= 120kj (29 cals)
Vitamin C and 300g (10oz) Fennell
Dietary Fiber = 145kj (35 cals)
Vitamins C, B6 and 125g (4oz) Grapes
Potassium = 355kj (85 cals)
Vitamin C and 100g (3oz) Kiwi Fruit
Potassium =100kj (40 cals)
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