Pulp after Juicing

We finally got a ninja juicer after wanting one for years, and I as well as my entire family have to say, we couldn’t be happier! Along with the juicer came a recipe book on what to do with the pulp after making juice. I had actually never even thought of using pulp to cook with before.

I found out what to do with carrots 🥕 after all these years aside from shaving them into a dish here and there or having a crunchy snack to nibble on between meals. One day last week I decided to take all the pulp and put it to good use.

Watch the video in the link below to see what to do with carrots!!!

https://vm.tiktok.com/ZTd4UCDRT/

I made carrot juice, carrot meatballs, carrot bread, and carrot ginger soup all in one day!!! Just out of 3 bags of carrots. So today, I am going to share these new family favorite recipes with you!

CARROT MEATBALLS

2 cups of carrot pulp

1 tbsp of Italian seasoning

2 cloves minced garlic

1/2 tsp of kosher salt

1/4 cup to 1 cup of grated Parmigiano cheese (according to preference)

1 tbsp olive oil

1 LG egg

DIRECTIONS

Preheat oven to 350° F

Line a baking sheet with foil or parchment and lightly greese

Mix all ingredients and firm into balls to place evenly spaced on baking sheet

Bake for 30 minutes and serve with pasta, as a side, or great to eat alone!

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CARROT ZUCCHINI BREAD

2 cups flour of choice (all-purpose seems to work best, I like the unbleached one best)

2 tsp baking powder

1/4 tsp kosher salt

1 tsp cinnamon

1 cup of carrot pulp

1/4 tsp grated ginger

1/4 of zucchini squash shredded (too much will make the bread very moist from experience)

1/2 cup canola oil “or” applesauce (your preference)

1 cup of sugar

1/4 cup of brown sugar

2 eggs

1 tsp vanilla extract

DIRECTIONS

Preheat oven to 350° F. Grease or line a 8×4 loaf pan or 12-cup muffin tin.

In a small bowl combine flour, baking powder, salt, and cinnamon. Set aside.

In a larger bowl, mix together Pope, eggs, oil, sugar, and vanilla until combined.

Gradually add dry ingredients into the mixing bowl and combine.

Bake for 50 – 60 minutes for an 8 by 4 loaf or 15 to 20 minutes for muffins (or until golden brown) Allow to cool before serving.

CARROT GINGER SOUP

This dish is very savory, as well as sweet, and the entire family loved it. I do recommend using a hand blender rather than a big blender, as with the hand blender you can get it however smooth you’d like.

2 leek roughly chopped

1 tbsp minced garlic

Pulp of 2 lbs of juiced carrots

2 tbsp extra virgin olive oil

2 tbsp grated ginger

1 tsp salt

1 tsp sugar

1 tsp white pepper

5 cups of veggie broth

DIRECTIONS

Put all of the chopped up and minced ingredients into a large pot, boil until soft and the soup turns a light orange color.

Mix with an immersion blender.

Let simmer for 10 more minutes.

Top with fresh cilantro, serve, and enjoy!!!