Breville BJE410 manual Fruit and vegetable facts, Right technique, Getting the right blend

Tips on Juicing continued

The right technique

When juicing a variety of ingredients with varying textures, start with the softer texture ingredients on low speed and then gradually change to high speed for the harder textured ingredients.

If you are juicing herbs, sprouts or other leafy green vegetables, either wrap them together to form a bundle or juice them in the middle of a combination of ingredients on low speed 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.

Getting the right blend

It is easy to create great tasting juice. If you have been making your own vegetable or fruit juices, then you know how simple it is to invent new combinations. Taste, colour, texture and ingredient preferences are a personal choice. Think of some flavours and foods – would they work well together or would they clash. Some strong flavours could over power the more subtle flavours of others. It is however, a good rule to combine starchy, pulpy fruit and vegetables with those high in moisture.

Using the pulp

The remaining pulp left after juicing fruit and vegetables is mostly fibre and cellulose which, like the nutrients in juice, are 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.

There are a number of recipes contained in this book for the use of pulp (page R12). Apart from these, pulp can be used to add bulk to rissole mixtures, thicken casseroles or soups, or with fruit pulp, simply place in a heat-proof bowl, top with meringue and bake in the oven for a simple dessert.

Apart from consumption use, pulp is great to create compost for the garden.

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 to	Storage	Nutritional	Kilojoule/
Vegetables	buy		value	calorie count
Apples	Autumn/ Winter	Vented plastic	High in Dietary	200g Apple
		bags in	Fibre and Vitamin	=300kj (72 cals)
		refrigerator	C
Apricots	Summer	Unwrapped	High in Dietary	30g Apricot =85kj
		in crisper of	Fibre	(20 cals)
		refrigerator	Contains
			Potassium
Beetroot	Winter	Cut off tops,	Good source	160g Beetroot
		then refrigerate	Folate and	=190kj (45cals)
		unwrapped	Dietary Fibre
			Vitamin C and
			Potassium
Blueberries	Summer	Cover in the	Vitamin C	125g Blueberries
		refrigerator		=295kj (70 cals)
Broccoli	Autumn/ Winter	Plastic bag in	Vitamin C, Folate,	100g Broccoli
		refrigerator	B2, B5, E, B6 and	=195kjs (23 cals)
			Dietary Fibre
Brussel Sprouts	Autumn/ Winter	Unwrapped	Vitamin C, B2,	100g Brussel
		in crisper of	B6, E, Folate and	Sprouts =110kj
		refrigerator	Dietary Fibre	(26 cals)
Cabbage	Winter	Wrapped,	Vitamin C, Folate,	100g Cabbage
		trimmed in the	Potassium B6 and	=110kj (26 cals)
		refrigerator	Dietary Fibre
Carrots	Winter	Uncovered in	Vitamin A, C, B6	120g Carrots
		refrigerator	and Dietary Fibre	=125kjs (30 cals)
Cauliflower	Autumn/ Winter	Remover outer	Vitamin C, B5, B6	100g Cauliflower
		leaves, store in	Folate Vitamin 5	=55kj (13 cals)
		plastic bag in	and Potassium
		refrigerator
Celery	Autumn/ Winter	Refrigerate in	Vitamin C and	80g stick
		plastic bag	Potassium	=55kjs (7 cals)
Cucumber	Summer	Crisper in	Vitamin C	280g Cucumber
		refrigerator		=120kj (29 cals)
Fennel	Winter/ Spring	Crisper in	Vitamin C and	300g Fennel
		refrigerator	Dietary Fibre	=145kj (35 cals)
Grapes	Summer	Plastic bag in	Vitamin C, B6 and	125g Grapes
(Seedless)		refrigerator	Potassium	=355kj (85 cals)

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