Juicing: How to use pulp!
Feb. 16, 2010 12:00 pm
Updated: Feb. 26, 2010 8:12 am
If you are "juicing" for health and weight loss or maintenance (but you also love to cook) you may be interested in this post. I've made a couple smoothies this week, juiced and entire pineapple (cored) and tossed in two oranges for a nutritious drink using my Montel Healthmaster. As a result, I had two cups of high fiber fruit pulp that I refuse to throw out. So I got creative and experimented -- using the pulp in a pineapple upside down cake using organic light brown sugar, a half dozen or so maraschino cherries, flour (you can use gluten free); diced fresh pineapple. You can get fancy with the cake recipe or keep it fast and simple. Another tasty use of the pineapple is to mix it in a frying pan on the stove (on low) using a few tablespoons organic brown sugar and throw in a handful of fresh pineapple bits along with a tablespoon of real butter or ghee (both optional). This will make a smooth and tasty "pineapple sauce" -- if you desire to substitute Splenda's brown sugar it'll work fine too. This sauce can be used to top a steaming bowl of Jasmati Rice (Thai fragrant rice, long-grain variety of rice that has a
nutty aroma and a subtle pandan-like (Pandanus amaryllifolius-leaves)
flavor. The rice topped with sauce and served with three large grilled prawns is wonderful (not expensive and healthy fiber from an entire pineapple). Back to the cake option.... Follow the same instructions for the sauce but pour in the bottom of a 13 1/2 x 9 inch oblong pan (use non-stick low-cal spray) arranging the pineapple bits with a 6-8 maraschino cherries at intervals. If you have an extra yellow-cake mix in the pantry follow the instructions, pour on top of the sauce and bake at 350 degrees for approx 45 to 50 minutes. Remove from oven, after 10 minutes flip the cake onto serving tray (or cover cookie sheet with foil). The cake will disappear....even in the middle of the night along with vast amounts of organic milk (husband raid). In summary, although I am juicing for my own purposes, I can use the pulp from pineapple or carrots in muffins or carrot cake for the family -- no waste and it FREEZES. Your family will receive the benefits of a tasty desert, low-fat healthy dinner and fresh nutrient-rich juice (and a break for the wallet - all three uses from a $3.99 fresh pineapple). Note to those who like to garden..... pulp is excellent compost for your flower beds! Finally, if you want to make the cake mix from scratch, follow a standard recipe for yellow-cake by Betty Crocker or Southern Living (folding in egg whites). Use 1 tsp vanilla and 1 tsp almond (or rum) extracts. It's fun, you won't mess it up -- flavor it to taste and enjoy. PS.. you can freeze the pulp in ice cube trays, pop a couple in a martini glass and pour 1 oz of Grey Goose Vodka on top....sip and relax.