- When juicing multiple items always start with the softest then move onto the harder items
- To juice herbs (I used mint) roll it up into a ball and push it through the juicer under another item (I used an apple)
- If you aren't going to clean the juicer straight away, leave the strainer in soapy water and it is easy to clean later (don't let food dry out in the strainer - it solidifies)
- You can re-use the pulp left-overs from the juicer! I always used to compost the pulp but I learnt that you can also make teas and use the pulp as a nutritious filler in soups and stews. I used my mint pulp to brew a GORGEOUS cup of mint tea. I am not exaggerating either, this was THE best mint tea I've ever tasted.
I only cut up half our bag of granny smith apples and that turned out to be PLENTY as a base for two different mocktails. At first I juiced everything separately (except the mint which went through with an apple, as described above); then tasted each juice and mixed it with the other ingredients to pick the perfect combinations.
Our original ingredients were:
- A bag of granny smith apples (and one lemon to stop browning)
- A bunch of mint (juiced with one apple)
- Half a rockmelon
- Several celery
- Half a dozen pears
The instructions were also helpful in suggesting certain recipes, however I prefer to experiment. The general guide seems to be: add watery juices to pulpier ones to attain a pleasant consistency for drinking (not too watery, not to thick). Using the ingredients above the best combinations were:
- Apple, rockmelon and pear. YUM
- Apple, celery and mint. Mmmm, refreshing.