This entry was posted on Thursday, July 16th, 2009 at 2:54 pm and is filed under Food Processing, Juicers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
It is common knowledge that pulp is the “garbage” part of juicing. Right?
Wrong. Pulp may be a by-product of juicing, it may look unappetizing, and many people do discard it, but they may do so without realizing that there is much food value also going into the garbage. Pulp is high in dietary fibre or roughage. It can also contain many vital nutrients.
Pulp can be used to thicken soups or casseroles, used in the making of carrot and apple or other flavored muffins, or be “layered” into lasagnes or similar dishes. Fruit pulp might be used as ice cream toppings. It could even be placed in a bowl, topped with a meringue and baked for a simple dessert. There are many recipes available, including ones which will probably come with your juicer. Check them out. At the very least, pulps can be used as a mulching or composting material.
Just to get you started, here is a recipe using carrot and pineapple pulp, from an online posting by Epicurious:
Carrot Pulp Muffins
Ingredients:
3.5 cups carrot pulp
1 cup pineapple pulp
3 cups whole-grain flour
1 cup canola oil
1 cup honey
6 egg whites
1 tbsp vanilla
1 tbsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
1 cup crushed nuts
Directions:Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to mixture, stirring until it’s blended. Mix in the nuts.
Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion. Bake for 45 minutes.
Makes a dozen muffins.