16
T
I
PS ON JU
I
C
I
NG
The right technique
Wh
en
j
uicin
g a va
riet
y
of
in
g
re
d
ients
w
it
h
va
r
y
in
g
te
x
tures
,
st
a
rt
w
it
h
t
h
e
softer
te
x
ture
d
in
g
re
d
ients
on
l
o
w
s
p
ee
d
t
h
en
g
r
ad
u
ally
c
ha
n
g
e
to
h
i
gh
s
p
ee
d
for
t
h
e
ha
r
d
er
te
x
ture
d
in
g
re
d
ients
.
If
y
ou
a
re
j
uicin
g h
er
b
s
,
s
p
routs
or
l
e
a
f
y g
reen
v
e
g
et
abl
es
,
eit
h
er
w
r
ap
t
h
e
m
to
g
et
h
er
to
for
m a b
un
dl
e
or
j
uice
t
h
e
m
in
t
h
e
m
i
ddl
e
of
a
co
mb
in
a
tion
of
in
g
re
d
ients
on
l
o
w
s
p
ee
d
to
o
b
t
a
in
t
h
e
b
est
e
x
tr
a
ction
.
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.
NOTE
All
fruit
a
n
d v
e
g
et
abl
es
p
ro
d
uce
d
i
ff
erent
am
ounts
of
l
i
q
ui
d
s
. Th
is
va
ries
w
it
h
in
t
h
e
s
am
e
g
rou
p
i
.
e
.
one
ba
tc
h
of
to
ma
toes
c
a
n
p
ro
d
uce
m
ore
j
uice
t
ha
n
a
not
h
er
ba
tc
h.
S
ince
j
uice
reci
p
es
a
re
not
e
xa
ct
,
t
h
e
p
recise
q
u
a
ntities
of
a
n
y j
uice
a
re
not
cruci
al
to
t
h
e
success
of
a pa
rticu
la
r
m
i
x
ture
.
T
o
e
x
tr
a
ct
t
h
e
max
i
m
u
m am
ount
of
j
uice
alway
s
p
us
h
t
h
e
foo
d p
us
h
er
d
o
w
n
s
l
o
wly.
Getting the right blend
It
is
e
a
s
y
to
cre
a
te
g
re
a
t
t
a
stin
g j
uice
.
If
y
ou
hav
e
b
een
mak
in
g y
our
o
w
n
v
e
g
et
abl
e
a
n
d
fruit
j
uices
,
t
h
en
y
ou
k
no
w h
o
w
si
mpl
e
it
is
to
in
v
ent
ne
w
co
mb
in
a
tions
. Ta
ste
,
co
l
our
,
te
x
ture
a
n
d
in
g
re
d
ient
p
references
a
re
a
p
erson
al
c
h
oice
. Th
in
k
of
so
m
e
f
av
ourite
fl av
ours
a
n
d
foo
d
s
- w
ou
ld
t
h
e
y w
or
k w
e
ll
to
g
et
h
er
or
w
ou
ld
t
h
e
y
c
la
s
h. S
o
m
e
stron
g
fl av
ours
cou
ld
o
v
er
p
o
w
er
t
h
e
m
ore
su
b
t
l
e
fl av
ours
of
ot
h
ers
.
It
is
h
o
w
e
v
er
, a g
oo
d
ru
l
e
to
co
mb
ine
st
a
rc
hy, p
u
lpy
fruits
or
v
e
g
et
abl
es
w
it
h
t
h
ose
h
i
gh
in
m
oisture
.
Using the pulp
Th
e
re
ma
inin
g p
u
lp l
eft
a
fter
j
uicin
g
fruit
or
v
e
g
et
abl
es
is
m
ost
ly fi b
re
a
n
d
ce
ll
u
l
ose
wh
ic
h, l
i
k
e
t
h
e
nutrients
in
t
h
e
j
uice
, a
re
necess
a
r
y
for
t
h
e
da
i
ly d
iet
a
n
d
c
a
n
b
e
use
d
in
ma
n
y way
s
. H
o
w
e
v
er
, l
i
k
e
t
h
e
j
uice
, p
u
lp
s
h
ou
ld b
e
use
d
t
ha
t
day
to
av
oi
d l
oss
of
v
it
am
ins
.
Th
ere
a
re
a
nu
mb
er
of
reci
p
es
cont
a
ine
d
in
t
h
is
b
oo
k
for
t
h
e
use
of
p
u
lp (pag
e
R12).
Apa
rt
fro
m
t
h
ese
, p
u
lp
c
a
n
b
e
use
d
to
add
b
u
lk
to
risso
l
e
m
i
x
tures
,
t
h
ic
k
en
c
a
ssero
l
es
or
sou
p
s
,
or
w
it
h
fruit
p
u
lp,
si
mply pla
ce
in
a h
e
a
t
-p
roof
b
o
wl,
to
p w
it
h m
erin
g
ue
a
n
d
bak
e
in
t
h
e
o
v
en
for
a
si
mpl
e
d
essert
.
Apa
rt
fro
m
consu
mp
tion
use
, p
u
lp
is
g
re
a
t
to
cre
a
te
co
mp
ost
for
t
h
e
ga
r
d
en
.
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.
NOTE
