What better way to use fruit and vegetable juice pulp than to eat it?
Juice pulp is a daily reminder of my morning rise-and-grind rituals. After a run around the block, I pull out the juicer and make myself a green juice. Until now, I’ve only half-heartedly intended to one day teach myself how to compost. But, until I get to that place, I realized that I should at least find an easier solution to finding use of the vestiges of my detox elixir. With the right add-ins, juice pulp can be the basis to a delicious dish or, even more likely, as a sneaky, undetectable ingredient that offers texture, fiber, and moisture to an otherwise irrelevant dish. The following three recipes involve juice pulp in one way or another and lead to less food waste in the kitchen.
While preparing your juice, start by juicing the fruits, collecting their pulp, and setting it aside. Then juice the vegetables, collect their pulp, and set it aside. Store the pulps separately in Ziploc bags in the refrigerator.
3 Juice Pulp Recipes
1. Vegan Juice Pulp Muffins
- 2 cups whole-wheat flour
- 1 cup oat flour
- ¼ cup flax meal
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 cups fruit and vegetable juice pulp
- ½ cup coconut oil
- 1 banana, mashed
- ½ cup almond milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix together all of the ingredients until evenly combined. Scoop the batter evenly into 24 lightly-greased muffin tins. Bake for 20 to 25 minutes. Serve and enjoy!
2. Juice Pulp Crackers
Makes 20-25 crackers
- 3 cups fruit and vegetable juice pulp
- ½ cup flax meal
- ½ cup sunflower seeds
- 1 teaspoon salt
- 1 teaspoon dried dill
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
Preheat the oven to 150 degrees Fahrenheit.
In a large bowl, stir together all of the ingredients until well combined. Transfer the mixture to a parchment paper-line baking sheet and spread it until it forms a ¼-inch thick rectangle. Use a butter knife to score the dough numerous times horizontally and vertically, forming cracker shapes.
Place the baking sheet into the oven and let bake for two hours. After two hours, flip the crackers and cook them for another two hours, or until the are crispy. If they are not yet crispy after four hours, flip them and continue to cook in 15 to 20 minutes intervals before flipping them again. Continue this process until they are crispy.
Once crispy, let the crackers cool at room temperature before snapping them apart and eating.
3. Fruit Juice Pulp Tea
- 1 cup fruit juice pulp
- 4 cups water
- 1/4-1/2 teaspoon of one or a mixture of spices: cinnamon, ginger, nutmeg, etc.
Boil juice pulp in water along with your favorite spices. Once boiling, reduce heat to a simmer and let cook for another two to three minutes. Strain before serving.
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