Breville Juice Fountain Compact Mode D'emploi page 9

Tips on juicing
continued
The right technique
When juicing a variety of ingredients with varying
textures start with the softer textured ingredients
then change to for harder texture ingredients.
If you are juicing herbs, sprouts or leafy green
vegetables either wrap them together to form a
bundle or juice them in the middle of a combination
of ingredients to obtain the best extraction.
If juicing herbs or leafy green vegetables on
their own, the juice yield will be low due to the
nature of centrifugal juicing, it is advised to
juice them with a combination of other fruit
and vegetables.
All fruit and vegetables produce different amounts of
liquids. 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, the
precise quantities of any juice are not crucial to the
success of a particular mixture.
To extract the maximum amount of juice always
push the food pusher down slowly.
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Getting the right blend
It is easy to create great tasting juice. If you have
been making your own vegetable and fruit juices,
then you know how simple it is to invent new
combinations. Taste, color, texture and ingredient
preferences are a personal thing. Just think of some
of your favorite flavors and foods – would they work
well together or would they clash. Some strong
flavors could over-power the more subtle flavors of
others. It is however, a good rule of thumb to
combine starchy, pulpy ingredients with those high
in moisture.
Using the pulp
The remaining pulp left after juicing fruit or
Note
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.
Some of the uses of pulp are to bulk out rissoles,
thicken casseroles or soups or in the case of fruit,
simply placed in a bowl topped with meringue and
baked for a simple dessert.
Apart from consumption, pulp is great used in the
garden for compost.
Note
When using the pulp, there may be some pieces
of fruit or vegetables remaining. These should be
removed before using the pulp in any recipes.
Fruit and vegetable facts
Fruit and Best season
vegetables to buy
Apples Autumn/
Winter
Apricots Summer
Beetroot Winter
Blueberries Summer
Broccoli Autumn/
Winter
Brussels Autumn/
Sprouts Winter
Cabbage Winter
Carrots Winter
Cauliflower Autumn/
Winter
Celery Autumn/
Winter
Cucumber Summer
Fennel Winter/
Spring
Grapes Summer
Note
(seedless)
Kiwi Fruit Winter/
Spring
Storage Nutritional value Kilojoule/
calorie count
Vented plastic bags High in Dietary Fiber 200g Apple
in refrigerator and Vitamin C =300kj (72 cals)
Unwrapped in High in Dietary Fiber 30g Apricot
crisper of refrigerator Contains Potassium =85kj (20 cals)
Cut off tops, then Good source Folate 160g Beetroot
refrigerate unwrapped and Dietary Fiber =190kj (45 cals)
Vitamin C and
Potassium Potasio
Cover in the Vitamin C 125g Blueberries
refrigerator =295kJ (70 cals)
Plastic bag in Vitamin C, 100g Broccoli
refrigerator Folate, B2, B5, E, B6 =195kj (23 cals)
and Dietary Fiber
Unwrapped in crisper Vitamin C, 100g Brussels
of refrigerator B2, B6, E, Folate and Sprouts
Dietary Fiber =110kj (26 cals)
Wrap, trimmed in Vitamin C, 100g Cabbage
the refrigerator Folate, Potassium =110kj (26 cals)
B6 and Dietary Fiber
Uncovered in Vitamin A, C, B6 120g Carrots
refrigerator and Dietary Fiber =125kj (30 cals)
Remove outer leaves, Vitamin C, B5, B6 100g Cauliflower
store in plastic bag Folate Vitamin K = 55kj (13 cals)
in refrigerator and Potassium
Refrigerate in Vitamin C and 80g stick
plastic bag Potassium =55kj (7 cals)
Crisper in Vitamin C 280g Cucumber
refrigerator =120kj (29 cals)
Crisper in Vitamin C and 300g Fennel
refrigerator Dietary Fiber =145kj (35 cals)
Plastic bag in Vitamin C, B6 and 125g Grapes
refrigerator Potassium =355kj (85 cals)
Crisper in Vitamin C and 100g Kiwi Fruit
refrigerator Potassium =100Kj (40 cals)
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