Breville JE16 - Manual (Page 15)

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TIPS ON JUICING
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with varying textures start with the softer textured
ingredients on low speed then change to high speed for the harder textured
ingredients.
If you are juicing herbs, sprouts or 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.
NOTE: 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.
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.
There are a number of recipes contained in this book for the use of pulp (refer page 24
- 26). Apart from these, some of the other uses of pulp are to bulk out 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 vegetable
remaining. These should be removed before using the pulp in any recipes.
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