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Tips on juicing
Although juice drinks are usually developed
with flavour, texture and aroma at the forefront,
the health benefits certainly add to the pleasur-
able 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 wellbalanced 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 ingredi-
ents 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.
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.
Getting the right blend
The remaining pulp left after juicing fruit or veg-
etables 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
using the pulp
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.
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 then together to form a
bundle or juice them in the middle of a combina-
tion
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 as 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.
•
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.
•
A small amount of lemon juice can be
added to apple juice to prohibit browning.
nOTe:
Your juicer makes invigorating, frothy orange
juice. simply peel the oranges and juice.(it is
best to refrigerate oranges before juicing).
purchasing and storage of fruit and vegetables
•
if using fruit with hard or inedible skins
such as mangoes, guava, melons or pineapple,
always peel before juicing.
•
citrus fruit can be juiced in the juicer if
peeled first.
•
All fruits with pits, hard seeds or stones
such as nectarine, peaches, mangoes, apricots,
plums and cherries must be pitted before
juicing.
•
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, cucumber
and herbs should be stored in the refrigerator
until required.
preparation of fruit and vegetables
The inside information on juicing
