Gastroback Design Juicer Advanced Pro, Instructions For Use And Recipes

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• 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 garden 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.
FUIT AND VEGETABLE FACTS
Fruit and
vegetables
Best season
to buy
Storage Nutritional value Kilojoule/calorie count
Apples Autumn/
Winter Vented plastic bags in
refrigerator High in Dietary Fibre and
Vitamin C 100 g Apple = 218 kj (52 kcals)
Apricots Summer Unwrapped in crisper of
refrigerator High in Dietary Fibre,
Potassium 100 g Apricot = 226 kj (54 kcals)
Banana Spring Cool, dry place Dietary Fibre, Potassium,
Vitamin C, B6 100 g Bananas = 377 kj
(90kcals)
Beetroot Winter Cut off tops, then refri-
gerate
unwrapped Good source of Folate,
Dietary Fibre, Vitamin C,
Potassium 100 g Beetroot = 190 kj
(45 kcals)
Blueberries Summer Cover in the
refrigerator Vitamin C 100 g Blueberries = 201 kj
(48 kcals)
Broccoli Autumn/
Winter Plastic bag in
refrigerator Vitamin C, B2, B5, B6, E,
Folate,
Dietary Fibre 100 g Broccoli = 110 kj
(26 kcals)
Brussels
Sprouts Autumn/
Winter Unwrapped in crisper of
refrigerator Vitamin C, B2, B6, E,
Folate, Dietary Fibre 100 g Brussels Sprouts = 151 kj
(36 kcals)
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