The Right Technique; Getting The Right Blend; Using The Pulp; Fruit And Vegetable Facts - Breville BJE200XL Manual De Instrucciones

Tips on juicing
continued

The right technique

When juicing a variety of ingredients with varying
textures start with the softer textured ingredients
then change to 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 to obtain the best extraction.
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 them with a combination of other fruit
and vegetables.
Note
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.
To extract the maximum amount of juice always
push the food pusher down slowly.
Note
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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, 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.

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.
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.
Apart from consumption, pulp is great used in the
garden for compost.
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.
Note

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
Beetroot 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
(seedless) refrigerator
Kiwi Fruit Winter/ Crisper in
Spring refrigerator
Nutritional value Kilojoule/
calorie count
High in Dietary Fiber 200g Apple
and Vitamin C =300kj (72 cals)
High in Dietary Fiber 30g Apricot
Contains Potassium =85kj (20 cals)
Good source Folate 160g Beetroot
and Dietary Fiber =190kj (45 cals)
Vitamin C and
Potassium Potasio
Vitamin C 125g Blueberries
=295kJ (70 cals)
Vitamin C, 100g Broccoli
Folate, B2, B5, E, B6 =195kj (23 cals)
and Dietary Fiber
Vitamin C, 100g Brussels
B2, B6, E, Folate and Sprouts
Dietary Fiber =110kj (26 cals)
Vitamin C, 100g Cabbage
Folate, Potassium =110kj (26 cals)
B6 and Dietary Fiber
Vitamin A, C, B6 120g Carrots
and Dietary Fiber =125kj (30 cals)
Vitamin C, B5, B6 100g Cauliflower
Folate Vitamin K = 55kj (13 cals)
and Potassium
Vitamin C and 80g stick
Potassium =55kj (7 cals)
Vitamin C 280g Cucumber
=120kj (29 cals)
Vitamin C and 300g Fennel
Dietary Fiber =145kj (35 cals)
Vitamin C, B6 and 125g Grapes
Potassium =355kj (85 cals)
Vitamin C and 100g Kiwi Fruit
Potassium =100Kj (40 cals)
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