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RECOMMENDATIONS
It is a good idea to vary your consumption of fruit and vegetables, as they do not all contain
the same substances and are therefore good for you in different ways.
The fresher the fruit and vegetables, the more vitamins they will contain and the greater the
amount of juice they will extract. If possible, choose organically-grown produce, especially
in the case of fruit and vegetables you do not need to peel, as the skin is generally rich in
nutrients. To dilute your juice, use mineral water.
Drink or use the juice immediately, if possible, as certain vitamins are destroyed by exposure
to light or oxygen. Should you wish to store the juice, add a few drops of lemon juice so that
it keeps for longer and place it in the refrigerator.
Always dilute dark red or green vegetable juices, as they are extremely powerful
depuratives.
Fruit is rich in fructose (natural sugars), so if you cannot tolerate sugar, we advise you do
not drink too much.
Children’s digestive systems are more sensitive than those of adults, so dilute the juices you
make to accustom them to this type of concentrated nutrition and choose fresh, light-tasting
fruit juices.
HOW TO UNDERSTAND THE RECIPES
Difficulty of the recipe
Very easy
Easy
More advanced
Use the citrus press*
Use the juice extractor
Use the coulis maker
Whenever you are given the choice between two different attachments for the same recipe, we
always mention the most suitable one first.
Processing takes between 1 and 5 minutes, depending on the recipe.
*Included with some food processors. You can buy it as an optional accessory.
Summary of Contents for JUICE EXTRACTOR SMOOTHIEMIX
Page 1: ...Cocktails ...
Page 9: ...7 JUS DE FRUITS ET LEGUMES ...
Page 13: ...11 PLAISIRS SUCRÉS ...
Page 17: ...15 ...
Page 19: ...17 COULIS ET SOUPES ...
Page 27: ...25 JUS DE FRUITS ET LEGUMES ...
Page 31: ...29 Nagerechten ...
Page 35: ...33 ...
Page 37: ...35 Sauzen en soepen ...
Page 45: ...43 FRUIT AND VEGETABLE JUICES ...
Page 49: ...47 JUST DESSERTS ...
Page 53: ...51 ...
Page 55: ...53 COULIS AND SOUPS ...
Page 59: ...57 ...