Gastroback Design Juicer Advanced Pro Instructions For Use And Recipes page 47

• 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.
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, 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.
Using the pulp
The remaining pulp left after juicing fruit or vegetables 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 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.
FUIT AND VEGETABLE FACTS
Fruit and Best season
vegetables to buy
Apples Autumn/
Winter
Apricots Summer
Banana Spring
Beetroot Winter
Blueberries Summer
Broccoli Autumn/
Winter
Brussels Autumn/
Sprouts Winter
Storage
Vented plastic bags in
refrigerator
Unwrapped in crisper of
refrigerator
Cool, dry place
Cut off tops, then refri-
gerate
unwrapped
Cover in the
refrigerator
Plastic bag in
refrigerator
Unwrapped in crisper of
refrigerator
Nutritional value
High in Dietary Fibre and
Vitamin C
High in Dietary Fibre,
Potassium
Dietary Fibre, Potassium,
Vitamin C, B6
Good source of Folate,
Dietary Fibre, Vitamin C,
Potassium
Vitamin C
Vitamin C, B2, B5, B6, E,
Folate,
Dietary Fibre
Vitamin C, B2, B6, E,
Folate, Dietary Fibre
47
Kilojoule/calorie count
100 g Apple = 218 kj (52 kcals)
100 g Apricot = 226 kj (54 kcals)
100 g Bananas = 377 kj
(90kcals)
100 g Beetroot = 190 kj
(45 kcals)
100 g Blueberries = 201 kj
(48 kcals)
100 g Broccoli = 110 kj
(26 kcals)
100 g Brussels Sprouts = 151 kj
(36 kcals)