10
Juicing Tips, Techniques, and Recipes
PURCHASING AND STORING FRUITS AND VEGETABLES:
• Always wash fruits and vegetables before juicing.
• Always use fresh fruits and vegetables for juicing.
• To save money and obtain fresher produce, purchase fruits or
vegetables that are in season.
• Most fruits and hardier-type vegetables can be stored at cool
room temperature. More delicate and perishable items such as
berries, leafy greens, celery, cucumbers, and herbs should be
stored in the refrigerator until required.
PREPARING FRUITS AND VEGETABLES:
• It is recommended that fruits or vegetables such as oranges,
melons, or mangoes are peeled before placing in juice extractor
for best juice flavor.
• All fruits with pits and large seeds such as nectarines, peaches,
apricots, plums, and cherries MUST be pitted before juicing.
USING THE PULP:
• The remaining pulp left after juicing fruits or vegetables is
mostly fiber and cellulose which, like the juice, contain vital
nutrients necessary for the daily diet and can be used in many
ways. Pulp can be frozen for later use.
• 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.
SOY MILK, ALMOND MILK, AND RICE MILK:
This juice extractor may be used to make soy milk, almond milk,
and rice milk. Follow these steps:
1. Soak 1 cup (237 ml) of soybeans, almonds, or rice in 4 cups
(946 ml) of water for 8 to 12 hours covered in the refrigerator.
2. Drain nuts and discard water. Cover nuts, beans, or rice with
1 1/2 cups (355 ml) fresh water.
3. Slowly ladle the nuts, beans, or rice with the water into the
food chute.
4. Place cheesecloth in a container. Pour mixture into a tight
woven cheesecloth and let stand until completely drained.
Squeeze cheesecloth, if necessary. Refrigerate milk
immediately.
NOTES:
• Almonds must be soaked 8 to 12 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.
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