From detoxing, cleansing or just to get that extra vitamin boost-juicing is all the rage these days! Almost everyone has some kind of juicing gadget at home or has heard of or tried some sort of juice detox. As I mentioned in my previous post….I tried two! :p
After my awesome cleanse experiences I decided to start juicing at home regularly…..until the day my juicer decided to clonk out on me. So my search in getting the best juicer in the market began! Apparently slow juicers are then best kind to get as it’s said that they provide you with more of the fruits and veggies that are juiced, providing you more flavour and most importantly, more vitamins and nutrients. But this comes with quite a hefty price tag! So I made sure I did ALL my research and trials, which took about a month, before heading out and finally settling on the one I got. I love my new juicer and I now juice almost everyday! 🙂
There’s so many different tasty combinations we can experiment with to ensure we get our daily recommended dose of fruits and veggies. The options are endless! Now, I don’t know about you but after juicing I feel if I had to throw the pulp away. Feels so wasteful! So I did some experimenting, as I do, and found a couple useful options when it comes to the pulp left over from juicing! Below are a couple recipes using leftover juice pulp. You can also freeze whatever pulp you don’t use for another time. Yay! No more wasting!!! 🙂
Vegetarian Lentil Chilli Soup
- 1 cup of juice pulp (mine was beetroot, celery, carrot, apple)
- 1 cup dried red lentil (thoroughly cleaned)
- 2.5-3 cups vegetable stock
- 1 can of chopped tomatoes
- 1 chopped green chilli pepper
- 2 tablespoons chilli powder
- 1 chopped onion
- 2 cloves of garlic-minced
- 1 bay leaf
- 1 tablespoon of coconut oil
- pepper & salt to taste
- Heat oil in a sauce pan and sauté onion until translucent
- Add remainder of ingredients except salt and pepper and simmer for around 15 min or until lentils have softened
- Add salt and pepper to taste
- Dish up and serve with a dollop of greek yogurt
Lentil and Veggie Patties
- 1 cup of juice pulp
- 1 cup of cooked lentils
- 2 eggs
- 1 Tbs flaxseed meal
- 1 Tbs soy sauce
- 1 Tbs sesame oil
- pepper to taste
- chopped fresh coriander (optional)
- 1 Tbs of coconut oil
- Mix all ingredients except coconut oil together in a large bowl and set aside for a few minutes
- Heat coconut oil in pan and place a large spoonful of the patty mix onto the pan
- Heat thoroughly on both sides (about 2 minutes on each side or until golden brown)
- Repeat this with remainder of patty mix (makes around 5-6 patties depending on how big you make them)
- Dish up and serve with a nice green salad or with a slice of cheese and have it as a burger! Yummy!!
You can even use the juice pulp as a treat for your fur kids. Cobey loves his with a bit of chlorella and a drizzle of flax oil! Yummy! 🙂
Stephanie Carrington 
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