Soak and rinse all non-organic produce in a natural cleaning
solution to cleanse them of pesticides:
4 tbsp. salt + ½ of a fresh lemon (by hand)
Soak your fruits and veggies for 3-5 minutes.
Scrub, if necessary with a natural bristle brush.
Lemon and lime skins are juice-able, but if they are not organic,
peel the skin and leave as much of the white pith as possible.
Peel oranges and grapefruits. Never juice these fruits with their
peels on them. The peels of oranges and grapefruits have an
acid in them that are very bitter and extremely hard to digest, but
limes and lemons are less troublesome. Remember to leave as
much of the pith of the citrus fruits on as possible, so gently peel
the skin off with a knife and you are ready to juice!
Cut produce in pieces that will naturally fit into the large opening
located on the top of the juicer cover.
Soak all nuts for 6-12 hours in purified water overnight, then
drain and rinse and keep in the refrigerator until you are ready to
juice. Seeds can be soaked for 6 hours beforehand. Also, when
soaked, rinse and keep in fridge until ready you juice them. We
use glass jars with lids for our nuts and seeds and grains such as
soy beans.
TIME TO JUICE!
Feed produce slowly into the juicer chute and press slowly
with mild pulsing pressure. Doing it this way ensures the
maximum amount of greens are juiced efficiently and flushed
through.
Never push any fruit or vegetable into the feed hole with your
fingers while the juicer is in operation. Do not use utensils
other than the pusher provided with the juicer to push food
through during juicing.
Put carrots with the larger end in first.
When you are juicing carrots and greens, here’s a great tip:
Bunch greens up in clumps and put them half way down into
the tube, then follow with 2-3 carrots, and continue to do this
process until your juicing is done. Doing it this way ensures
the greens will not slip out the back, somewhat unused.
Soft fruits such as bananas, apricots, plums, mangos and
papaya are not suitable for juicing because they can become
too fibrous, and are better suited for blending. It may also
damage the juicer.
All greens are usable in the PGP. Even wheatgrass can be
used. When juicing wheatgrass, bunch wheatgrass up in a
clump and place half way down into the chute, then follow
with several carrots. Continue to follow this process until your
juicing is done.
Pears are a soft fruit too but are acceptable for juicing in the
PGP. Just make sure they are firm, and if they are somewhat
soft, just alternate pears and apples.
NEVER PUSH ANY FRUIT OR VEGETABLE INTO THE FEED HOLE WITH
YOUR FINGERS WHILE THE JUICER IS IN OPERATION. DO NOT USE
UTENSILS OTHER THAN THE PUSHER PROVIDED WITH THE JUICER TO
PUSH FOOD THROUGH DURING JUICING.
PUT CARROTS WITH THE LARGER END IN FIRST.
JAY’S TIPS: PREPARING TO JUICE
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