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Tips on juicing
Although juice drinks are usually developed
with flavour, texture and aroma at the forefront,
the health benefits certainly add to the pleasur-
able taste experience.
95% of the nutrient content of fruit and vegetables
is found in the juice. Liquids extracted from fresh
fruit and vegetables form an important part of a
wellbalanced diet. Fresh fruit and vegetable
juices are an easy to make source of vitamins
and minerals.
Juices are rapidly absorbed into the blood stream
therefore being the quickest way in which the
body can digest nutrients. When you make your
own juices, you have complete control over
what you include in them. You select the ingredients
and decide if you need to use sugar, salt or
other flavouring agents. Freshly extracted juices
should be consumed just after they have been
made to avoid a loss of vitamin content.
•
Always wash fruit and vegetables before
juicing.
•
Always use fresh fruit and vegetables for
juicing.
•
To save money and obtain fresher produce,
purchase fruit or vegetables that are in season.
•
Keep your fruit and vegetables ready for
juicing by washing them before storing.
•
A small amount of lemon juice can be
added to apple juice to prohibit browning.
NOTE:
Your Easy Juicer makes invigorating, frothy
orange juice. Simply peel the oranges and
juice.(It is best to refrigerate oranges before
juicing).
Purchasing and storage of fruit and vegetables
•
If using fruit with hard or inedible skins
such as mangoes, guava, melons or pineapple,
always peel before juicing.
•
Citrus fruit can be juiced in the Easy Juicer
if peeled first.
•
All fruits with pits, hard seeds or stones such
as nectarine, peaches, mangoes, apricots,
plums and cherries must be pitted before
juicing.
•
Most fruits and hardier type vegetables can
be stored at room temperature. The more
delicate and perishable items such as tomatoes,
berries, leafy greens, celery, cucumber
and herbs should be stored in the refrigerator
until required.
Preparation of fruit and vegetables
The inside information on juicing
