Getting The Right Blend; Using The Pulp; Fruit And Vegetable Facts - Breville Juice Fountain Plus JE95XL Instrucciones De Uso

TIPS ON JUICING cont'd

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 overpower the more
subtle flavors of others. It is however, a good
rule of thumb to combine starchy, pulpy
ingredients with those high in moisture.
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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 page
32). 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.
When using the pulp, there
may be some pieces of fruit
or vegetable remaining.
These should be removed
before using the pulp in
any recipes.

FRUIT AND VEGETABLE FACTS

Fruit and Best Season Storage
Vegetables To Buy
Apples Autumn/ Vented plastic bags
Winter in refrigerator
Apricots Summer Unwrapped in
crisper of refrigerator
Beetroot Winter Cut off tops, then
refrigerate unwrapped and Dietary Fiber
Blueberries Summer Cover in the
refrigerator
Broccoli Autumn/ Plastic bag in
Winter refrigerator
Brussels Autumn/ Unwrapped in crisper
Sprouts Winter of refrigerator
Cabbage Winter Wrap, trimmed in
the refrigerator
Carrots Winter Uncovered in
refrigerator
Cauliflower Autumn/ Remove outer leaves,
Winter store in plastic bag
in refrigerator
Celery Autumn/ Refrigerate in
Winter plastic bag
Cucumber Summer Crisper in
refrigerator
Fennel Winter/ Crisper in
Spring refrigerator
Grapes Summer Plastic bag in
(seedless) refrigerator
Kiwi Fruit Winter/ Crisper in
Spring refrigerator
Nutritional Value Kilojoule/
Calorie Count
High in Dietary Fiber 200g Apple
and Vitamin C =300kj (72 cals)
High in Dietary Fiber 30g Apricot
Contains Potassium =85kj (20 cals)
Good source Folate 160g Beetroot
=190kj (45 cals)
Vitamin C and
Potassium
Vitamin C 125g Blueberries
=295kj (70 cals)
Vitamin C 100g Broccoli
Folate, B2, B5, E, B6 =195kj (23 cals)
and Dietary Fiber
Vitamin C 100g Brussels
B2, B6, E, Folate and Sprouts
Dietary Fiber =110kj (26 cals)
Vitamin C 100g Cabbage
Folate, Potassium =110kj (26 cals)
B6 and Dietary Fiber
Vitamin A, C, B6 120g Carrots
and Dietary Fiber =125kj (30 cals)
Vitamin C, B5, B6 100g Cauliflower
Folate Vitamin K =55kj (13 cals)
and Potassium
Vitamin C and 80g stick
Potassium =55kj (7 cals)
Vitamin C 280g Cucumber
=120kj (29 cals)
Vitamin C and 300g Fennel
Dietary Fiber =145kj (35 cals)
Vitamin C, B6 and 125g Grapes
Potassium =355kj (85 cals)
Vitamin C and 100g Kiwi Fruit
Potassium =100kj (40 cals)
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