WE USUALLY START THE DAY HEALTHILY WITH A FRESHLY MADE JUICE (IT DOES SORT OF GO A BIT DOWNHILL AFTERWARDS BUT WE KEEP TRYING)...EITHER FRUIT OR VEGETABLES OR A COMINATION OF THEM BOTH.
AS ANYONE WHO MAKES THESE JUICES KNOW YOU ARE LEFT WITH A LOT OF PULP. I HAVE LOOKED UP VARIOUS RECIPES BUT THEY HAVE USUALLY BEEN FOR CAKES, DESSERTS AND GENERALLY THINGS THAT I WASN'T INTERESTED IN. I PUT IT INTO SOUPS OR IT IS PUT TO GOOD USE ON THE COMPOST HEAP.... WHICH IS A SHAME TO THROW AWAY ALL THAT GOOD FIBRE THAT YOU COULD BE EATING.
YIPPEE...I HAVE NOW FOUND A GOOD WAY OF USING THE PULP. IT WAS ON AN AMERICAN FITNESS WEBSITE..BUILTLEAN.COM .SO THANKS TO THEM
PULP CRACKERS
3 CUPS PULP
1/4 CUP CHIA SEEDS
1/2 CUP OF CHICKPEA FLOUR
1 CUP OF WATER
PUREE THE PULP TOGETHER WITH THE CHIA SEEDS AND THE FLOUR.
SLOWLY ADD THE WATER AND THEN THINLY SPREAD THE MIXTURE ON A NON STICK BAKING TRAY. IF IT IS TOO THICK IT WILL NOT CRISP UP EASILY AND JUST TASTE LIKE A BREAD MIXTURE.
CUT INTO SQUARES..
IT LOOKS THE SAME COOKED AS IT DID RAW..ONLY A LITTLE BROWNER!!
YOU ALSO NEED TO BE CAREFUL AS THE EDGES CAN BROWN TOO MUCH...BUT I THOUGHT THEY WERE THE CRISPIEST AND NICEST.
THE TASTE OF THEM WILL VERY MUCH DEPEND WHAT KIND OF FRUIT OR VEGETABLE YOU WERE JUICING. THE DAY I MADE IT WE HAD APPLE,CELERY AND CARROT.
I HAVE TO ADMIT IT DOESN'T LOOK REALLY APPETISING EITHER BEFORE OR AFTER COOKING BUT THEY DO TASTE REALLY NICE ESPECIALLY WITH CHEESE.
IF I WAS DOING THESE AGAIN I THINK I WOULD BE TEMPTED TO CUT THEM WITH A SCONE CUTTER INTO CIRCLES BEFORE BAKING...JUT LOOKS NICER ON THE PLATE.
I ALSO THINK IT WOULD BE NICE TO ADD SOME SEASONING...DEPENDING ON WHAT YOU LIKE...SUCH AS CHILLI,GINGER OR CURRY FOR VEG PULP OR CINNAMON FOR FRUIT BASED PULP.
ITS NOT SOMETHING I WOULD MAKE EVERY TIME AS I FOUND THEY DID NOT KEEP WELL...WENT SOFT TOO QUICKLY...SO YOU WOULD BE EATING THEM VIRTUALLY EVERY DAY!!!
HOWEVER ITS GREAT TO HAVE ANOTHER IDEA OF WHAT TO DO WITH THE PULP SO IT ISN'T WASTED.
HAPPY JUICING AND PULPING!!!!
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