I’ve been vaguely interested in juicing for awhile now. Since I already make green smoothies, juicing seemed like a natural next step. However, two months ago, my interest was completely realized when a friend took me to the Original ChopShop Co. in Tempe, Arizona. After ordering not one, but two, of their Green Glory juices, I was hooked. However, I was NOT hooked on the price tag: $5.50 for 16 oz. of juice and $10 for 32 oz. My taste buds screamed “yes!”, my unemployed wallet screamed “no!”.
I was plotting how to get my hands on a juicer before we even left ChopShop’s patio. Figuring that the average juicer would set me back between $80 and $150– investing in one of my own seemed worth the mere 8 to 15 large ChopShop juices that would cost me the same. But then, I had an important thought: my parents already owned a juicer. When I called my mom to ask about it, she told me to come pick it up, as it was collecting dust in one of their cabinets. BRILLIANT.
The “Jack LaLanne Ultimate Power Juicer” now lives at our house (AKA: “The Nest”). I just used it this morning, as I was preparing to write this blog entry. Rob, my boyfriend, and I live here at the Nest. Here is what I used to make our juice for two this morning (more than enough for two people, now that I think about it):
- 2 Honey Crisp Apples*
- 1 Green Apple
- 4 Large Carrots
- 1 inch of Ginger Root
- 1 Whole Cucumber
- 1/2 a Lemon
- 3 Heaping Handfuls of Spinach
*I have yet to see a recipe call for Honey Crisp apples. Since they’re such a delight to eat, I hadn’t remotely considered juicing them. That was until I knocked a fresh grocery bag full of them off of our counter; effectively bruising the $#*@ out of each and every apple. They then became fodder for juicing.
Here’s what I was working with this morning:
Juicing ingredients. Nom nom nom.
First thing I’ve learned, as a juicing novice, is that it’s a-okay to leave the juicer running while re-filling the chute. Initially, I would stop and start the juicer each time I filled the chute. This caused the motor overheating after only a small glass o’juice. The trick is to juice the first round of fruit/veggies, remove the pusher, and then cover the chute with your hand while insert the next round. Seriously, make sure that you cover it, or slices of apple will be launched across your kitchen (not that I’ve experienced this.. cough cough).
My infatuation with juicing quickly lead me in an unexpected direction: leftover juice pulp. C’mon now, I took one look at the pulp and just knew that I couldn’t waste it. All of the fiber from the fruits and veggies was in there! I had to figure out something to do with it (besides throwing it out). This, of course, has led to extensive Pinterest searches. I’ve found that most common use for juice pulp is in muffins and breads. But there are also recipes for pasta filling, guacamole, crackers, and even dog treats!
This week, I tackled three separate juice pulp muffin recipes (entries to follow):
- Chocolate Deceit Muffins
- Healthy Banana Carrot Pulp Muffins
- Wholesome Spiced Carrot Pulp Muffins
These recipes have taught me another useful juicing practice: split up the items being juiced. For example: this morning, I juiced carrots, apples, ginger, and lemon in one basket. I removed that pulp from basket, then juiced the cucumber and spinach separately (but combined the juice to drink). Now I have car-ple-er-on pulp and cucum-nach pulp to contend with.
Carrot and apple pulp (left), spinach and cucumber pulp (right)
Separating the carrots from the greens seemed helpful for this week’s recipes. I think I will likely be experimenting more with combining the two pulps, be sure to standby. Though, I might need to take a break from muffins. Manicotti anyone?
It’s a little ridiculous how excited I am about juice pulp.
Hope to see you around these parts again soon,