TIPS ON JUICING cont’d
GETTING THE RIGHT BLEND
It is not difficult 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.
Experiment! Any fruit or vegetable that you enjoy can go into your next drink. You may choose to use one fruit to give a predominant flavor and accent it with a hint of another flavor. The choices are limited only by your imagination.
USING THE PULP
The remaining 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.
There are a number of recipes contained in this book for the use of pulp (refer to pages 32 to 35). Apart from these, some of the other 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.
Quite apart from the consumption use, pulp is great used in the garden for compost.
FRUIT AND VEGETABLE FACTS
Fruit and | Best Season | Storage | Nutritional Value | Kilojoule (Calories) |
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Vegetables | To Buy |
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| Calorie Count |
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Apples | Autumn/ | Vented plastic bags | High in Dietary Fiber | 200g | (7oz) Apple |
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| Winter | in refrigerator | and Vitamin C | = 300kj (72 cals) |
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Apricots | Summer | Unwrapped in | High in Dietary Fiber | 30g (1 ounce) Apricot |
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| crisper of refrigerator | Contains Potassium | = 85kj (20 cals) |
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Beet | Winter | Cut off tops, then | Good source Folate | 160g | (5oz) Beet |
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| refrigerate unwrapped | and Dietary Fiber | = 190kj (45 cals) |
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| Vitamin C and |
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| Potassium |
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Blueberries | Summer | Cover in the | Vitamin C | 125g | (4oz) Blueberries |
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| refrigerator |
| = 295kj (70 cals) |
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Broccoli | Autumn/ | Plastic bag in | Vitamins C, Folate, | 100g | (3oz) Broccoli |
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| Winter | refrigerator | B2, B5, E, B6 | = 195kj (23 cals) |
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| and Dietary Fiber |
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Brussels | Autumn/ | Unwrapped in crisper | Vitamins C, B2, B6, | 100g | (3oz) Brussels |
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Sprouts | Winter | of refrigerator | E, Folate and | Sprouts |
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| Dietary Fiber | = 110kj (26 cals) |
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Cabbage | Winter | Wrap, trimmed in | Vitamins C, Folate, | 100g | (3oz) Cabbage |
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| the refrigerator | Potassium | = 110kj (26 cals) |
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| B6 and Dietary Fiber |
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Carrots | Winter | Uncovered in | Vitamins A, C, B6 | 120g | (4oz) Carrots |
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| refrigerator | and Dietary Fiber | = 125kj (30 cals) |
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Cauliflower | Autumn/ | Remove outer leaves, | Vitamins C, B5, B6 | 100g | (3oz) Cauliflower |
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| Winter | store in plastic bag | Folate Vitamin K | = 55kj (13 cals) |
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| in refrigerator | and Potassium |
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Celery | Autumn/ | Refrigerate in | Vitamin C and | 80g (3oz) stick |
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| Winter | plastic bag | Potassium | = 55kj (7 cals) |
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Cucumber | Summer | Crisper in | Vitamin C | 280g | (10oz) Cucumber |
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| refrigerator |
| = 120kj (29 cals) |
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Fennel | Winter/ | Crisper in | Vitamin C and | 300g | (10oz) Fennell |
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| Spring | refrigerator | Dietary Fiber | = 145kj (35 cals) |
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Grapes | Summer | Plastic bag in | Vitamins C, B6 and | 125g | (4oz) Grapes |
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| refrigerator | Potassium | = 355kj (85 cals) |
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Kiwi Fruit | Winter/ | Crisper in | Vitamin C and | 100g | (3oz) Kiwi Fruit |
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| Spring | refrigerator | Potassium | =100kj (40 cals) |
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20 | 21 |
