It is also possible to make a healthier, fresher version of
your favorite cocktail with fresh juices. For a fresh mimosa,
juice two peeled oranges and add about an ounce to five
champagne glasses. Carefully fill with champagne, sip,
and enjoy.
Or, juice a pineapple (skin removed) and half a peeled lime
and place the juices in a blender with a banana, 4 ounces
of dark rum, and 1 cup of ice cubes. Blend for a delicious
daiquiri. Finally blend fruit juices with sparkling water or
seltzer to make a natural soda.
Most fruits and vegetables can be stored at cool room
temperature. The more delicate and perishable items such
as tomatoes, berries, leafy greens, celery, cucumbers and
herbs should be stored in the refrigerator until required.
All fruit and vegetables produce different amounts of liq-
uids. 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, and juicing is not a sci-
ence, 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.
USING THE PULP
The pulp left after juicing fruit or vegetables is mostly fiber
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.
Pulp can be used to thicken casseroles or soups. Carrot
pulp can be used for making carrot cake. Pulp is also great
used in the garden for compost.
15
Summary of Contents for PRO JEX450
Page 27: ...NOTES 26...
