Helpful Hints for Juicing
•The Sunbeam Juice Life juices wheatgrass, leafy greens and herbs, fruit and vegetables.
•Never force the food pusher down the chute with heavy pressure. Heavy downward pressure may bend the steel juicer screw shaft. Such heavy pressure indicates that 1) the feed chute is overfilled, or 2) the juicer body is clogged. Try the reverse button or clean out the juicer body. Put less food in the chute.
•Choose the best end of the vegetable to insert first. Some vegetables, such as wheatgrass, juice more easily if the tips are inserted first. Other green vegetables such as parsley are best inserted with their bottoms or stalks first. Test which end of your vegetable works best.
•Some vegetable parts, such as the leaves of beets, are very bitter, whereas the beet roots are very sweet. When experimenting with unusual vegetables taste them first and be selective.
•Some seeds from citrus fruits can be bitter so you may want to remove some of the seeds if desired.
•Juice only the freshest produce to get the most out them and the best flavours.
•Wheatgrass can be alternated with other greens, such as celery, spinach, or cabbage for those who prefer to moderate its strong taste.
•Alternate
•Juice can be successfully stored for one- two days by chilling it just above freezing and refrigerating it inside a
•Think of fresh squeezed juice as your vitamin and mineral supplementation. Drink juice daily.
•Wash all fruit and vegetables well before juicing. There is no need to peel vegetables that have a thin skin but a light scrub with a clean sponge will help rid of any dirt that may be stuck on or any waxy coatings.
•Peel fruit and vegetables that have a thick skin such as melons, pineapple and citrus fruit.
•Cut large pieces of fruit, such as melons into wedges.
•Remove seeds and stones from fruit such as mangoes, papaya and stone fruit.
•When juicing different fruit and vegetables it may help to juice in different combinations.
For example, when juicing apples and oranges, juice the soft fruit (oranges) first, and then follow with the hard fruit (apples) second. This will help you to achieve the maximum juice extraction from the fruit and vegetables.
When juicing fresh herbs such as mint or parsley, add the herbs in between the fruit and vegetables to get the most out of the herb or if only using a small quantity, add the herb at the same time as a piece of fruit and vegetable.
•When juicing small fruit such as grapes or strawberries, add the fruit in handfuls rather than one at a time, this will maximise the amount of juice extracted.
•Be aware that beetroot stains all other fruit and vegetables. If juicing several different juice combinations, juice the drink with the beetroot last, so as to not stain the other drinks.
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