Juicing: How To Use Pulp! - My Health Master Blog at Allrecipes.com - 157835

My Health Master

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.   
 
Comments
Lace 
Feb. 25, 2010 4:50 am
Hello A. Ladybug, I'm intersted in buying a juicer which requires minimul fruit/veg. preparation. Is this the type you use or do you have to peel, core, etc? I was very happy to come across this blog even though I read it a week late. I love the tips and also the Grey Goose martini idea!! Keep on cookin'!
 
Feb. 26, 2010 8:12 am
I have had no problems with the Montel Healthmaster and throw anything into it. Make sure there is a bit of liquid such as ice water in the bottom and throw in your veggies and fruits with the skin. This is a juicer/emulsifier so you hit it and go! Love it with Choc Soy smoothies with organic whey... tastes like drive through. You also can throw in nuts, 85% dark choc and make soups pronto. I love it and it is as good as the really expensive models. You can buy on flex pay with HSN.
 
 
 
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Atlanta Ladybug

Home Town
Evansville, Indiana, USA
Living In
Alpharetta, Georgia, USA

Member Since
Jan. 2010

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern, Healthy, Vegetarian, Dessert, Gourmet

Hobbies
Gardening, Music, Genealogy, Wine Tasting, Charity Work

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About Me
Love to cook, enjoy fine dining, great wine and entertaining.
My favorite things to cook
Love seasonal choices; family recipes passed down through the years; baking and love to grill fish, experiment with marinades.
My favorite family cooking traditions
Sour dough biscuits (living dough); chicken and dumplings, corn and strawberries picked right off a farm... blackberry cobbler my grandmother's way!
My cooking triumphs
Lady Baltimore cake, four layers and six hours of labor!
My cooking tragedies
"The Barf" cake I made in 6th grade. Used granulated sugar with food coloring -- horrible. Friends made a whole in the side and carved out the cake leaving the icing standing....purple, black and red. --- Oh, and a pork roast I tried to cook in a WalMart $80 microwave back in 1984......
 
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