By Monica McCarthy
Now that we are enjoying our juices, it’s time we take a look at that leftover pulp.
Pulp is loaded with fiber and can add moisture to many of our favorite recipes including: veg patties, muffins, cakes, homemade ice cream and sorbets, soups, meatloaf, and lasagna.
If you don’t have time to use the pulp immediately, you can place it in resealable bags and freeze it until you are ready to use it. While some of the nutritional value will be lost when freezing, most of the fiber will still remain.
Of course, you can always add your pulp to your compost heap and then use for your garden!
I encourage everyone to play around with pulp in your recipes! Plus it’s a terrific way to sneak in fruits and vegetables for people who don’t like to eat them.
Here’s a recipe I love that utilizes the pulp from my morning juice and turns into an Italian favorite:
Spaghetti and Veggie Balls :
½ Red Pepper, chopped
1 Zucchini, chopped
Garlic, 2 cloves, chopped
1 tbsp Parsley, chopped
¾ tbsp Italian seasoning
1 tbsp olive oil
¼ cup Nutritional Yeast (optional)
3 tbsp ground flax seed mixed with 8 tbsp water (for binding)*
– Pre-heat oven to 350 degrees
– Saute the added vegetables over medium heat in the olive oil. Transfer to a bowl.
– Mix pulp with sautéed vegetables and add flaxseed/water mixture.
– Form mixture into veg balls.
– Place veg balls in baking dish.
– Sprinkle Nutritional Yeast over the veg balls and place baking dish in oven.
– Cook until golden brown (approx 15 min)
Add to your favorite whole wheat, whole grain, or spinach spaghetti and combine with marinara sauce of your choice. If you want a lighter pasta, use a peeler or a mandolin and raw zucchini for your “noodles.” Mmmmmm so good!
*Note: flax seeds are terrific before or after your Reboot but should be avoided during your Reboot.