General Juicing Tips
Start a simple experiment of 1 to 2 cups of juice every day for about a month. Juice can last in a refrigerated tightly closed glass jar for at least 2-3 days, so you do not have to juice daily. To avoid clogging the screens and having to clean them mid-juicing, alternate your soft and hard produce. This will help clear out the screens. Done right, it is possible to juice a full quart without having to stop and clean the screen. When juicing fruits, especially apple, don't eat anything solid for 60-90 minutes afterwards, to prevent indigestion. The juice will do its job if it is the only thing in your digestive tract.
Cleaning the Fruits and Vegetables: Before you begin juicing, thoroughly wash all dirt and sprays from the fruits and vegetables. A vegetable brush can be used to clean carrots, celery, etc. Cut away any decaying or diseased portions of the fruits or vegetables. If the produce has been waxed, we recommend removing the peel.
Preparing the Fruits and Vegetables: It is not necessary to peel your fruits and vegetables as many of the valuable food elements are under the surface near the skin. The only exceptions are cucumbers, pineapples, oranges and grapefruit. These should be peeled. All pits must be removed before juicing.
Turn on the machine and let it run without interruption until all of the juice has been extracted. After placing the last piece of fruit or vegetable into the chute, keep the machine running for a few seconds longer to ensure all the juice has been extracted.
Juicing Combinations of Fruits and Vegetables:
When juicing combinations, alternate the various fruits or vegetables. It is best to start with the softer items, then finish with the firmer items.
Soft produce will juice easier if refrigerated.
Items like ginger, lemon and beet may be added to taste.
SPECIAL NOTE:
Bananas and Avocados cannot be juiced due to their low water content. When using them in your recipes, juice all other fruits first, transfer the juices to a blender, then use the blender to mix in the drier produce.
The skins of oranges and grapefruits can contain a toxic substance that should not be consumed in large quantities, and because these skins are somewhat bitter, it's best to peel these fruits before juicing.
Apple seeds should not be juiced because they contain small amounts of cyanide.
Carrot and rhubarb greens should be removed because they contain toxic substances.
PULP:
With Juicers nothing is wasted: It may be used for flavoring in soups, cakes and salads; as compost in gardens and plants; feed for childrens small pets; baby food (if mixed back in with the juice and diluted with water).
CLEANING:
Clean all parts that come in contact with the juice after every use.
*When grounding, mincing, chopping or homogenizing always use the appropriate attachment, nozel, or part.
GROUND COFFEE BEANS:
To grind gather the needed quantity of coffee beans. Place the items in the chute at a steady pace. Some coffee beans may have more oil than others. Dry them out overnight so they will process easier.
HOMOGENIZING - NUT BUTTERS, FROZEN DESSERTS, ETC.:
- Most nuts need additional oil added
- Remove skins and shells from nuts
- Fruits can be cut into small pieces and frozen prior to juicing
- Freeze juice in ice cube trays then put them through the machine
- Try adding milk, yogurt, syrups or sugars to change the taste or consistency
MINCING AND CHOPPING:
- Seed and peel away any part of the fruit or vegetable that you don't want in the finished product
- Remove any fat from poultry or meat that you don't want
- Bone and scale fish before processing
- Can make marinades, salsas, soups and sauces
PASTA EXTRUSION:
*Always make sure to select the appropriate nozzle for the pasta you want to make
- Add water if pasta becomes to dry
- To prevent sticking, sprinkle a small amount of flour on the holding dish and on the pasta as it begins to pile up
- Use a scissors to cut pasta to desired length
- Use a consistent motion so there are no gaps to get longer noodles
- For creativity and taste Spinah, Basil, Sundried tomatoes may be added to the pasta, for extra flavor, leftover pulp or vegetable juice can be mixed in for taste
- Fresh pasta should be placed in boiling water keeping in mind that fresh pasta cooks quicker than packaged pasta
