Juicing Recipes
Important:
Temperature settings, quantities and volumes as given in recipes are
approximate. Due to personal differences in taste, some foods may be desired more or
less crisp, more or less done. Therefore, heat settings may be increased, decreased or
varied in any way to suit individual preference.
Ideas for Leftover Pulp
My Heart’s a Fritter (Makes 20 fritters)
11⁄2 cups pulp from “Beet but not Beat” Juice
2 eggs
1⁄4 cup all-purpose flour
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
4 tablespoons vegetable oil
Honey
Combine juice pulp, eggs, flour, cinnamon and salt in large bowl; mix well. Heat 2
tablespoons oil in large nonstick skillet over medium heat. Drop batter by tablespoonfuls
into skillet; flatten into circle with back of spoon (do not crowd pan). Cook 1 to 2 minutes
per side or until browned and firm. Repeat with remaining batter, adding additional oil if
needed. Serve fritters warm with honey.
Bell of the Ball Marinara (Makes 4 to 6 servings)
2 tablespoons olive oil
1 cup chopped onion
1
each
red, yellow and green bell pepper, cut into 1-inch pieces
4 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (about 14 ounces each) diced tomatoes
1 cup pulp from
“Miss Pepper” recipe
1 teaspoon
each
salt, dried basil and oregano
1⁄4 teaspoon red pepper flakes
Hot cooked pasta
Heat olive oil in large saucepan over medium-high heat. Add onion and bell peppers; saute
5 minutes or until vegetables are softened. Add garlic; saute 1 minute. Add tomato paste;
cook and stir 2 minutes.
Stir in 1⁄2 cup water, scraping up any browned bits from
