Did I mention I got a juicer for my birthday? 2014 was the year of kitchen gadgets, and I’m NOT upset about it. It saves a ton of money for someone who enjoys a good juice – NYC juices are $$$. One thing about my juicer – and there’s only one thing – that I don’t love, is that there is just so much pulp left over after I’ve juiced all my vegetables, and I don’t always know what to do with it. Composting would be great, but I don’t have that resource where I live. And there are only so many times you can add the pulp to eggs…why not stretch the buck – and the nutrition – of these veggies into some other, more fun, recipes???
I juiced 3 cucumbers, one package of celery, one package of carrots, one large bag of spinach, and one large head of romaine. I also juiced half a pineapple – sometimes I like a little sweetness to my green juice. Keeping my carrot juice separate, I mixed all of the green juices together, added the pineapple juice and one container of unsweetened coconut water, and ended up with a TON of delicious juices for the week, and with these recipes, I really stretched out the value of these veggies – aside from the peels from the carrots, I didn’t throw out anything.
1) The Easiest Relish…Ever!
This is the only “recipe” that I know that takes less than 30 seconds, and is perfect every time. Mix the cucumber pulp with some pickle juice from your favorie pickle. Refridgerate overnight. That’s it. It’s like pickle up-cycling!
2) Roasted Vegetable Tapenade
Take one cup of the spinach, celery, and carrot pulp mix, and all of the romaine. Add some fresh minced garlic and 1T olive oil, and roast in a 350 degree oven on a sheet pan for 20 minutes. When the vegetables have cooled, add them to a blender or food processor with salt, pepper, any other seasonings you like – I added some onion powder – and another 1T of olive oil. You’ll end up with a flavorful and nutritious spread for crackers, paninis, or even other veggies to dip in!
3) Quinoa Edemame Veggie Burgers
I impressed myself with this one. Take the rest of the spinach, celery, and carrot pulp, and warmed it in a pan with some olive oil, garlic powder, salt and pepper, just until the flavors came together – about 5 minutes. Once the mix is cool, add a cup of cooked and cooled quinoa, just shy of a cup of shelled edemame, and one whisked egg. Stir all of these together – I used my hands – and refridgerate a few hours. Form the veggie mix into burger shapes, and freeze in a single layer on a sheet pan. When the burgers are frozen solid, move them into a freezer safe container or bag for long term storage. I’d recommend reheating these burgers in a sautee pan. I served my burger on a toasted Ezekiel sprouted english muffin with a smear of Trader Joe’s tzaziki and a simple watercress side salad.
Do you have any favorite recipes, or recipes you want us to experiement with? Let us know in the comments! Don’t forget to follow us on Instagram, Facebook, and now announcing, TWITTER!