I thought it strange when I first met my husband and he loved carrot juice–like loved it–like he’d drink it every day. Strange. I enjoy pretty healthy foods myself. So, after a couple years of hesitation, I decided to give it a try. If you’ve never had it, and you’re wondering, yes it just tastes like a carrot–not what I want my juice to taste like. I stuck with my opinion that he’s just weird. But what I hated was paying $4 for a bottle of carrot juice. Are you kidding?
We eventually bought a Juicer and we’ve never looked back. We’ve been using it for six years now and it’s still great. We love it and it saves us tons of money. But I still didn’t like carrot juice. I have since found a secret to making carrot juice that is still healthy, and I now love it. I’m not quite sure I’d drink it every day, but it is good. My kids all love it–and probably would drink it every day.
The secret? I add either half an apple or 1-2 celery sticks to my half pitcher of carrot juice. My first choice is the apple. They both make it sweeter. I’ve heard some people add ginger root, but I have never tried that.
So how does the juicer work? You just make sure your produce is clean, and put it in. I don’t take the greens off the carrots or worry about apple seeds or the core. The juicer takes care of it all.
What do you do with the leftover pulp? Glad you asked 🙂 . I place a bag in the collection area of the juicer to catch the carrot pulp. I then change it before I mix the apple in so I catch the apple pulp separately. The pulp can then be frozen. How cool is that? I have noticed that my muffin tins hold 1/2 cup of pulp (please excuse the “seasoned” marks on my very old muffin pans). Since most of my carrot recipes use 1/2 cup of carrots, it’s perfect! I freeze them in the tins, and then pop them out the next day and store them in a freezer bag for later use. I can then take them out one (1/2 cup) at a time to thaw. I haven’t had to grate/shred carrots or other produce since we’ve bought the juicer. It’s been a good time saver for me.
You’ll notice I left one 1/2 cup carrot pulp out. That’s because I’m making carrot bread for the fair tomorrow. We’ll see how that turns out. Wish me luck!
What are your favorite recipes using produce pulp? Please share, I’d love to know.