The pulp from the first vegetable juicing this week went to feed the worms busily making compost. Tonight I decided to make something with the second batch of juice. Half a cup went into a millet and cherry tomato salad because I cooked 3 times as much millet as I needed the other day. 1.5 cups went into a quick bread recipe (which was not very good) First the juice recipe.
The basic
Recipe for Beet/Carrot/Ginger Juice
1/4 bunch of fresh parsley (optional)
a few cups of kale, dandelion greens or stems, beet greens or stems (optional)
5 carrots
1 small - medium beet
3 -5 celery stalks
1 cucumber
1 apple, cored, medium
2 inches fresh ginger
This will produce 25-30 oz of juice. Drink half right away, chill the rest and drink within 12 hours.
It also produces about 2 cups of vegetable pulp. I ran it through the food processor to smooth out some dandelion stems and it turned a beautiful red-purple color.
Not knowing what I was doing I made the first millet recipe I saw which called for cooking 2.5 cups of millet in 4 cups of chicken broth. The recipe that said this would serve 6 produced 10 cups of millet!
After we each ate 1/2 cup of millet with olive oil, parsley, lemon juice and were not impressed, the rest went into the fridge and I did a little research about millet. 1 cup dry = 4 cups cooked which is still about 6 servings-millet is dense. Fortunately there are lots of things to do with millet, if not vegetable pulp and millet.
Millet, Beet-Carrot Pulp, and Tomato Salad
- 3/4 cup leftover millet cooked in chicken broth with olive oil, lemon and parsley, cold
- 1/2 cup beet-carrot pulp leftover from juicing
- fresh parsley
- olive oil
- rice vinegar
- orange cherry tomatoes, sliced in half
This salad was much better than the original plain millet recipe with just olive oil, lemon, and parsley. However, this is not something I would repeat again. One or two servings was good for a lifetime. Same for the Quick Bread. Vegetable pulp is really best served to the worms.
Beet-Carrot Pulp Quick Bread
Preheat oven to 350 degrees. Grease a 9" bread loaf pan.
In one bowl, combine
- 1.5 cups flour (I used 1 c white whole wheat and 1/2 c white flour)
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 T flax seed flour (because I did not add any oil in next step. I did not add oil because I knew I would put butter on my slice!)
In another bowl, stir to combine
- 1/4 - 1/2 cup mashed banana (almost 1 whole banana) or similar amount of applesauce or oil
- 1/4 cup ginger sugar (or other sweetener, such as white or brown sugar, honey or agave or stevia blend) Next time, add a little more sweetener, up to 1/2 cup.
- 2 T blackstrap molasses
- 1 tsp vanilla
- 2 eggs
- 1.5 cups vegetable pulp
- 1/4 cup coconut milk (or any milk type liquid)
- 1/2 cup chopped walnuts (or other nut)- add nuts after combining with the flour.
Stir the dry mix into the wet mix. It will be thick, but a little more milk may be needed to get the flour to combine. Stir in 1/2 cup chopped nuts. Bake 45 minutes or until done.
The molasses made it very dark, it would have been a prettier red color without the molasses, but blackstrap molasses has iron and other nutrients I wanted to include in the bread. The quick bread came out a little too "virtuous". It could benefit from a bit more sweetener. Although it was moist, it was a bit dense and has the texture that breads can have without oil or butter. On the other hand, because it isn't fabulously good, we won't be tempted to eat more than 1 slice at a time.
Inspirations for this recipe came from the NYTimes for the enormous amount of
cooked millet, Erin at Plantoeat.com for
ideas for using juicer pulp, especially her link to the
whole-wheat-zucchini-or-carrot-bread receipe, and also to
hillbillyhousewife for her pulp bread recipe that confirmed for me that I could add milk and replace the oil with bananas. I decided to also add flax seed flour to replace 1 T of oil. It is my fault that I used less sweetener and than both these recipes and to use black strap molasses because I thought that since my pulp had sweetness from the carrots, beets, and apple, which a regular zucchini recipe would not have, that it would be sweet enough. It is not sweet at all, which is a good thing after all.
Sometime when I have pulp and have time, I want to make
Genas Juice Pulp Crackers. Although Gena used a dehydrator to make the crackers, at Plantoeat, she wrote that she uses her oven at the lowest possible setting for 12 hours to make them almost dry, then cuts them with kitchen shears, and then bake another hour or two until crispy. Change spices to suit preference.
