Hamilton Beach 67608 manual Juicing Tips, Techniques, and Recipes

Juicing Tips, Techniques, and Recipes

PURCHASING AND STORING FRUITS AND VEGETABLES:

•Always wash fruits and vegetables before juicing.

•Always use fresh fruits and vegetables for juicing.

•To save money and obtain fresher produce, purchase fruits or vegetables that are in season.

•Keep your fruits and vegetables ready for juicing by washing them before storing.

•Most fruits and hardier-type vegetables can be stored at cool room temperature. More delicate and perishable items such as tomatoes, berries, leafy greens, celery, cucumbers, and herbs should be stored in the refrigerator until required.

PREPARING FRUITS AND VEGETABLES:

•It is recommended that fruits or vegetables such as oranges, melons, or mangoes are peeled before placing in juice extractor to minimize impact on juice flavor.

•All fruits with pits and large seeds such as nectarines, peaches, apricots, plums, and cherries MUST be pitted before juicing.

HINT: Your juice extractor makes invigorating, frothy orange juice. Simply peel the oranges and juice. For best results, refrigerate oranges before juicing.

USING THE PULP:

•The remaining pulp left after juicing fruits or vegetables is mostly fiber and cellulose which, like the juice, contain 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 that use pulp. You can also use pulp to thicken casseroles or soups.

•Pulp is great used in the garden for compost.

SOY MILK, ALMOND MILK, AND RICE MILK:

Your juice extractor may be used to make soy milk, almond milk, and rice milk. One cup of soybeans, almonds, or rice must be soaked in four cups of water for 24 to 48 hours in the refrigerator. Slowly pour one cup of the soaked mixture at a time into the food chute.

The liquid extracted from the soaked mixture is the “milk.”

NOTES:

•Almonds must be soaked 24 to 48 hours before juicing.

•Soy milk should be boiled to improve the flavor.

•Vanilla, honey, and sugar may be added to enhance the flavor of each milk type.

The following drink recipes yield a single serving of 6 to 10 ounces (175–300 ml). If sugar or honey is listed, add to juice after juicing.

Eye-Opener	Liquid Fire	Vineyard Pop	Sour Grapes
2 carrots	1 medium tomato	1 cup (250 ml) grapes	1 lime, peeled
1 apple	1/2 jalapeno pepper	1 pear	2 cups (500 ml) red grapes
1 tangerine, peeled	1 handful parsley	The Health Club
Winter Blue Zing	1/2 cucumber
	Orchard Blend	1/2 of a 6-ounce (170 g)
2 apples		bag spinach
1/4 cup (60 ml) blueberries	2 apples	3 carrots
1 orange, peeled	2 pears		9

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