The Right Technique; Getting The Right Blend; Using The Pulp; Fruit And Vegetable Facts - Breville BJE410 Instructions Manual

tips on juicing
continued

the right technique

When juicing a variety of ingredients with
varying textures, start with the softer texture
ingredients on low speed and then gradually
change to high speed for the harder textured
ingredients.
If you are juicing herbs, sprouts or other leafy
green vegetables, either wrap them together
to form a bundle or juice them in the middle of
a combination of ingredients on low speed to
obtain the best extraction.
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
with a combination 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.
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 or fruit
juices, then you know how simple it is to invent
new combinations. Taste, colour, texture and
ingredient preferences are a personal choice.
Think of some 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 to combine starchy, pulpy fruit and
vegetables with those high in moisture.
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using the pulp

The remaining pulp left after juicing fruit and
vegetables is mostly fibre and cellulose which,
like the nutrients in juice, are 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.
There are a number of recipes contained in this
book for the use of pulp (page R1). Apart from
these, pulp can be used to add bulk to rissole
mixtures, thicken casseroles or soups, or with
fruit pulp, simply place in a heat-proof bowl, top
with meringue and bake in the oven for a simple
dessert.
Apart from consumption use, pulp is great to
create compost for the garden.
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.

fruit and vegetable facts

fruit and Best season to
vegetables buy
Apples Autumn/ Winter
Apricots Summer
Beetroot Winter
Blueberries Summer
Broccoli Autumn/ Winter
Brussel Sprouts Autumn/ Winter
Cabbage Winter
Carrots Winter
Cauliflower Autumn/ Winter
Celery Autumn/ Winter
Cucumber Summer
Fennel Winter/ Spring
Grapes Summer
(Seedless)
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storage nutritional Kilojoule/
value calorie count
Vented plastic High in Dietary 00g Apple
bags in Fibre and Vitamin =00kj (7 cals)
refrigerator C
Unwrapped High in Dietary 0g Apricot =8kj
in crisper of Fibre (0 cals)
refrigerator Contains
Potassium
Cut off tops, Good source 160g Beetroot
then refrigerate Folate and =190kj (4cals)
unwrapped Dietary Fibre
Vitamin C and
Potassium
Cover in the Vitamin C 1g Blueberries
refrigerator =9kj (70 cals)
Plastic bag in Vitamin C, Folate, 100g Broccoli
refrigerator B, B, E, B6 and =19kjs ( cals)
Dietary Fibre
Unwrapped Vitamin C, B, 100g Brussel
in crisper of B6, E, Folate and Sprouts =110kj
refrigerator Dietary Fibre (6 cals)
Wrapped, Vitamin C, Folate, 100g Cabbage
trimmed in the Potassium B6 and =110kj (6 cals)
refrigerator Dietary Fibre
Uncovered in Vitamin A, C, B6 10g Carrots
refrigerator and Dietary Fibre =1kjs (0 cals)
Remover outer Vitamin C, B, B6 100g Cauliflower
leaves, store in Folate Vitamin  =kj (1 cals)
plastic bag in and Potassium
refrigerator
Refrigerate in Vitamin C and 80g stick
plastic bag Potassium
=kjs (7 cals)
Crisper in Vitamin C 80g Cucumber
refrigerator =10kj (9 cals)
Crisper in Vitamin C and 00g Fennel
refrigerator Dietary Fibre =14kj ( cals)
Plastic bag in Vitamin C, B6 and 1g Grapes
refrigerator Potassium =kj (8 cals)
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