Using The Pulp - Hamilton Beach 67600 User Manual

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The Right Blend
• It is not difficult 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, color,
texture and ingredients are all personal
preferences. Just think of some of
your favorite flavors and foods;
would they work well together or
would they clash? Some strong
flavors could overpower the more
subtle flavors 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
fruits or vegetables is mostly fiber
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.
Soy Milk, Almond Milk, and Rice Milk
Your juice extractor may be used to
make soy milk, almond milk and rice
milk. One cup of soybeans, almonds or
rice must be soaked in four cups of
water for 24-48 hours in the refrgerator.
Slowly pour one cup of the soaked
mixture at a time into the food chute.
The liquid extracted from the soaked
mixture is the "milk."
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• Experiment! Any fruit or vegetable
that you enjoy can go into your next
drink. You may choose to use one
fruit to give a predominant flavor and
accent it with a hint of another flavor.
The choices are limited only by your
imagination.
• There are a number of recipes that
use pulp. You can also use pulp to
thicken casseroles or soups.
• Pulp is great used in the garden
for compost.
NOTES:
• Almonds must be soaked 24-48
hours before juicing.
• Soy milk should be boiled to improve
the flavor.
• Vanilla, honey and sugar may be
added to enhance the flavor of each
milk type.