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Rather than waste the pulp from the fruit
and vegetables that have been juiced, the
following recipes have been developed
using the left over pulp.
Carrot cake
Serves 16
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped walnuts
½ cup sultanas
½ cup firmly packed brown sugar
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
1.
Grease and line a 25cm x 15cm loaf pan. Sift flour
and baking powder into a large mixing bowl,
add nutmeg, cinnamon, cardamom, peanuts,
sultanas, brown sugar and carrot pulp, stir to
combine. Add eggs, oil and sour cream. Beat
with electric mixer, using medium speed until all
ingredients are well blended. Pour into loaf pan.
2.
Bake at 180°C for 1 hour or until cake is
cooked when tested with a skewer. Remove
from oven, stand in cake pan for 5 minutes
before inverting out onto a wire cake rack.
Vegetable and bacon soup
Serves 4
20g butter
1 onion, finely chopped
1 ham bone
350g beetroot pulp, strained and juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved.
Reserved juices and enough water to make up
2 litres
4 bacon rashers, chopped
1 tablespoon lemon juice
½ cup sour cream
1.
Melt butter in a large saucepan, cook onion over a
medium heat for 2-3 minutes or until golden. Add
ham bone to pan, stir in beetroot pulp, potato
pulp, carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and lemon juice.
2.
Bring to the boil, reduce heat and
simmer for 30-40 minutes.
3.
Remove ham bone, discard bone, finely
chop meat and return to the pan.
4.
Serve immediately.
