Veggie juice, breakfast juice – but what to do with the pulp?

Hey y’all !

So the other day, my boyfriend and I bought a KitchenAid – classic. And I must say, I’m in love with it! It’s not only functional but it’s beautiful!
For a long time I’ve wanted a juicer, so I’ve would be able to make my own juices etc. I’ve heard good and bad stuff about juicers, one of the things being that there is a lot of waste, so it’s expensive.
However, we bought a juicer for the KitchenAid.
And it AMAZING!! so many options! And it’s not that expensive, because you use the waste/pulp for baking! You got all the fibers and still some flavor, so why don’t you use the pulp for making bread, muffins, maybe cakes?

If you can’t use all the pulp right away or you don’t have time to bake right now? put the pulp in a plastic bag and in the freezer

Juice 1
(makes 800ML)
Beetroot (2 small or 1 large)
3-5 Carrots
2 big apples
1/4 of a lemon (if not ecological, don’t use the zest!)
1cm of ginger – if you like, I love ginger, my boyfriend? not so much 😉
Optional: red or yellow pepper-fruit.
Start the juicer and have some fresh veggie juice 🙂
Throw the pulp into a bowl, add some water – not much! because the pulp is already a bit wet 🙂
add an egg, some oats flour, salt, and some natron and baking powder. Put the mixture into the wanted container, and in the oven for about 1.5 on 200 degrees Celsius.

I made a bread out of it, as you can see in the gallery 🙂

Juice 2
(makes 350ML)

This juice is somewhat sweeter and maybe more child friendly? 🙂
5-7 carrots
1 appel
5 strawberries
1cm ginger
100gr of frozen raspberries – I would use fresh next time!

Juice away 🙂 

I am making muffins out of the pulp, but they are still in the oven! 
But I can tell I added some vanilla and a bit of chili flakes, so tomorrow you’ll if they turned out great 🙂 

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Published by

rikkelau

Within my family we have always loved food – no exceptions. In this house we live to wine & dine. Wether it’s Italian, the French cuisine, Asian or the Aussie’s BBQ’s, we all got a favourite dish. When I cook, I cook with my heart. On a daily basis I work as a lifeguard, swim coach and assistant consultant at accounting company, further more I’m studying at Aarhus University where I’m about to take a masters degree. As it might appear I’m fairly busy, but one thing will be sure, the food and recipes on this blog is coming directly from the heart!

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