I cannot even begin to tell you all how excited I am to share this recipe because growing up nothing ever went to waste. As you can imagine, wasting good juice-pulp can be torturous on me. Yes—it makes great compost, and one day in the near future, it’ll be awesome chicken feed, but there aren’t a lot of options out there for this organic goodness. I started racking my brain and combing through recipes that use a food processor, since a juicer’s pulp produces the same result. Plus, it’s economic and efficient: You save time in the kitchen, and get two meals for the price of one. Today on The Monday Menu, check out the juice that keeps on giving, and tune in next week for the Gluten-Free Turkey Loaf recipe that calls for the leftover pulp. Both recipes are sure to tantalize your taste buds!
- 1 bunch of carrots—excellent source of vitamin A
- 1 bunch of celery—rich in magnesium for structural development of bones and regulating blood pressure
- 1 celery root—anti-inflammatory good for the digestive track
- 6 green apples—great tasting antioxidant, also rich in vitamin C
- 8 yellow bell peppers—good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid
- Wash carrots, celery, green apples, and bell peppers
- Peel carrots and celery root
- Core apples and bell peppers
- Toss ingredients separately into juicer, and activate
- Pour juice into pitcher
- Stir, and serve
*Save pulp from carrots, celery, apples, and bell peppers in separate containers, and tune in next week for my Gluten-Free Turkey Loaf recipe…
Enjoy!
