Saturday, January 16, 2010

what i do after juicing

I've become a big juicer.
Here are some of the benefits:
* the body can quickly absorb larger amounts of nutrients from juices than from solid foods because the process of digestion that is necessary when you eat whole foods is bypassed.
* it is an easy way to get beneficial enzymes, which are primarily found in raw foods, into the body.
* Enzymes are also involved in metabolism, so one of the more valuable health benefits of juicing is that it can increase metabolic rate.
* Juicing also ensures that the body is getting sufficient amounts of phytochemicals, substances in plants that are considered among the most powerful ways to fight disease.
* antioxidants and other immune enhancing properties are concentrated in juices.
So anyway, I've been juicing a lot.
I've found a way to use carrot & apple pulp that is really yummy!
I've made some substitution to the following recipe:
Carrot Muffins

If you can’t use the pulp right away, freeze it in a plastic bag and defrost before baking. You can also use grated carrots – equal amounts apply. While I switched to whole wheat flour, you might experiment with other whole grains. Either way, it’s a delicious way to get your veggies and a healthy dose of fiber, starting at breakfast:)

Makes 12

2 Cups whole wheat flour
1 Cup extra virgin olive oil
1/4 cup water
1 Teaspoon sea salt
2 Teaspoons cinnamon
1 Teaspoon nutmeg
2 Teaspoons baking Soda
2 Teaspoons vanilla
3/4 Cup Sucanat or brown sugar
2 Cups carrot pulp

4 medium to large pastured eggs
1 Cup chopped pecans or walnuts

Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix the whole wheat flour, olive oil, water, salt, baking soda, eggs, and sugar first. After the first group of ingredients are blended, add in the remaining ingredients and mix again thoroughly. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.

(from Cook4Seasons.com)

I use applesauce instead of olive oil. I also use equal amounts of apple and carrot pulp.

3 comments:

Sheryl Parsons said...

Great way to use and not let go to waste! It would be a good addition to a compost pile if you can't use it. I will have to try this recipe.

Erin said...

Wow, this looks amazing. Thanks for the juicing info. I want a juicer too! I have been blending food in my vitamix and straining it to get just the juice.
Good job Denalee!

Smith Family said...

Denalee, I have been making a similar recipe since I started juicing in 1996. I freeze the muffind so I never have an excuse to not have a healthy breakfast! I lost 90 lbs. juicing!!! I love it, too!