The Right Technique; Getting The Right Blend; Using The Pulp - Gastroback DESIGN EASY JUICER Instructions For Use Manual

THE RIGHT TECHNIQUE

When juicing a variety of ingredients with varying textures start with the softer tex-
tured 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 combination of ingredients to obtain the best extrac-
tion.
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 combi-
nation 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.

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 gar-
den 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.
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