9
a Guide to inGredients
• Wash or remove outer skins from fruit or vegetables before juicing
• Remove any large or hard stones before juicing e.g. plums, cherries etc.
• Generally citrus skins should be removed, although some recipes may specify using thin
skinned limes or lemons for instance and leaving the skin on
• Cut ingredients so they pass through the hopper easily without needing to be forced
• Most fruits, vegetables and herbs can be juiced, though onions are rarely used in recipes
adaPtinG your oWn reCiPes
• After you have made some of the recipes supplied you may wish to adapt a few of
your own recipes
• Start by selecting one of the recipes in this booklet, which is similar to your own and use
this as a guide
• Choose combinations of fruit and vegetables that usually work well together
• The pulp generated from the juicing can also be used, see Recipes for some ideas. This is
easiest to do with single types of pulp not mixtures
hints and tiPs
• If you prefer cold drinks, keep your ingredients in the fridge prior to juicing
• Generally it is best to juice, and then consume it as soon as possible to receive the
maximum nutritional benefit. If juice is not to be consumed immediately, it should be
kept refrigerated
• If you are using ingredients with less juice e.g. carrots, kale or spinach it is useful to
combine them with juicier ingredients such as oranges, apples or cucumber
• Try to juice a combination of fruits and vegetables to limit the amount of sugar in the juices
