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NutriBullet Juicer Pro – Starter Juicer
NutriBullet Juicer Pro – Starter Juicer
October 9, 2020 – NutriBullet Juicer Pro, about $150, is a good way to get into the world of juicing. Why? The answer will require explanation and what I share here is unlikely to be included in other reviews. (more…)
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Bloody Mary & Tartare (100%Veg)
Bloody Mary & Tartare
Does it seem a real tartare? Isn’t it? It seems but it’s completely made with vegetable and recycling juicer pulp. It ‘easy to prepare because it is simply the byproduct of a juicer. How to prepare 2 using 1? As first prepare the juicer cocktail versione as Bloody Mary revisited:
Ingredients
3 red beets raw
3 carrots
1 stalk of celery
Half a lemon peeled
1 spring onion
1 teaspoon of Worchester…
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Juice Pulp Veggie Burgers
Juice Pulp Veggie Burgers
This week has been all about veggies. Veggie salads, veggie juice, and now – veggie burgers! I’ve been meaning to come up with a use for the pulp when I make veggie juices for some time now, and a black bean veggie burger seemed to make sense. Black beans just beg for a mexican twist so I included lots of cilantro!
Staying true to the gluten-free kick I’m on right now, I left out the bread and…
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Veggie pulp (spinach, carrot and celery) boiled with onions, garlic and herbs -- strained for vegetable stock and will attempt to make veggie burgers out of the remaining mush.
Feta, tomato, spinach pulp, banana pepper, olive oil, oregano, garlic and basil. Pop on the oven at 375 for 25 minutes. Heaven. I eat mine with toasted pita bread.
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Sausage baked with sour kraut mixed with spinach pulp and a few slivers of onion.
Carrot Pulp 'Pancakes' The recipe is for cookies, but mine were pretty soft and I ate them for breakfast with a bit o butter and a dash of sugar. I also added cinnamon, all-spice and raisins. Carrot Pulp Cookies Recipe 3/4 cup of water 1 cup of carrot pulp 2/3 cup of vegetable oil 2/3 cup of honey 1 egg 2 cups of whole wheat flour 2 teaspoons of baking powder 1/ 2 teaspoon of sea salt (optional) 1 teaspoon of pure vanilla extract 1/2 teaspoon of pure lemon extract Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and — if you wish — the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400 degrees Fahrenheit oven. Happy eating! Read more: http://www.motherearthnews.com/real-food/carrot-pulp-cookies-recipe-zmaz77ndzgoe.aspx#ixzz2pjSTbkE6
Pulp Friction - Recipe
The reason for this title has to do with mine and Sam's constant arguments over having fruit and vegetables in our recipes. I recently got a really great juicer (for £20 at the local pawn shop) and I hate throwing the pulp away. I am a bit of a health freak - well, I'm trying to be anyway - and it just seems like such a waste of amazing, nutritious fiber. Also, I feel like a dick when I waste food.
So, we had some major arguments over this carrot cake. It's a recipe from his old work that he raves on and on about, so he didn't want to alter it and tamper with such a 'good combo of ingredients.' I got my way in the end, as usual, and the result was a delicious and nutritious pulp cake.
Here it is:
- 300g Flour (we used half wholemeal and half white)
- 300g soft brown sugar
- 300 ml vegetable oil (you can sub apple sauce for a healthier option)
- 3 eggs
- 300g pulp (make sure there is some fruit pulp in there, we used apple, beet and carrot)
- tsp baking powder
- tsp cinnamon
- thumb sized piece of ginger - grated
- handful of chopped walnuts
- tsp vanilla extract
- pinch salt
- raisins (optional)
Mix oil sugar and eggs, then add everything else. No strict mixing policy needed here.
Bake on 150C/300F until knife poked in centre of cake comes out clean (ours took about 1.5 hours)
Enjoy your fibrous pulpy cake.
Oh also, if you'd like an icing mix juice of 1/2 lime, one container of Philadelphia cream cheese, sugar to taste and lime zest. Tasty, tangy, healthy frosting!
