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A GUIDE TO INGREDIENTS
• Wash or remove outer skins from fruit or vegetables before juicing.
• Remove any large or hard stones before juicing e.g., plums, cherries etc.
• Generally citrus skins should be removed, although some recipes may specify using
thin skinned limes or lemons for instance and leaving the skin on.
• Cut ingredients so they pass through the food chute easily without needing to
be forced.
• Press the pusher down slowly to extract the maximum amount of juice.
• Most fruits, vegetables and herbs can be juiced, though onions are rarely used
in recipes.
• Avoid processing starchy fruits and vegetables such as bananas and avocados in the
Juicer. Leaves and leaf stalks e.g. lettuce can be processed in this appliance.
ADAPTING YOUR OWN RECIPES
• After you have made some of the recipes supplied you may wish to adapt a few of
your own recipes.
• Start by selecting one of the recipes in this booklet, which is similar to your own and
use this as a guide.
• Choose combinations of fruit and vegetables that usually work well together.
HINTS AND TIPS
• If you prefer cold drinks, keep your ingredients in the fridge prior to juicing.
• Generally it is best to juice, and then consume it as soon as possible to receive the
maximum nutritional benefit. If juice is not to be consumed immediately, it should be
kept refrigerated.
• If you are using ingredients with less juice e.g. carrots, kale or spinach it is useful to
combine them with juicier ingredients such as oranges, apples or cucumber.
• Try to juice a combination of fruits and vegetables to limit the amount of sugar in
the juices.
