Carrot Juice Anyone?

Well, this year is full of new adventures for the White Household.  One of which is juicing! We have been enjoying a lot of carrot-apple juice. The boys love it…which is really great!  I’ve also been exploring with things to do with the pulp.  Today’s recipe is now creating Gena’s Juice Pulp Crackers in our dehydrator.  I’m really looking forward to trying them…they sure smell delicious!

Here’s the recipe:

2 ½ cups juice pulp
½ cup ground flaxseed
½ tsp coriander
½ tsp curry
1 tbsp nama shoyu
1 tbsp lemon juice

Here’s the link in case you want the directions:

http://www.choosingraw.com/got-juice-pulp-or-how-to-make-raw-crackers/

I’ve also altered a favorite recipe for muffins…now using the carrot apple pulp as well.  They are still delicious, and by using the pulp and switching the oil to apple sauce, they are now half the calories!  What a bonus!!

Here’s my recipe (based off of Joan Kelly’s “Company Muffins” in Favorite Recipes from Quilters):

1 cup whole wheat flour

1 cup rolled oats (or ½ cup, then ½ cup oat bran)

2 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp cinnamon

1 cup brown sugar

4 cups carrot/apple pulp

½ cup raisins

¾ cup apple sauce

½ cups milk

2 eggs, lightly beaten

1 tsp vanilla

1.      Combine flour, rolled oats, baking soda, baking powder, salt and cinnamon in a large bowl.  (I like to keep this already prepped in a glass jar in my pantry).

2.      Add pulp to the dry ingredients. Then the raisins, and then the applesauce.

3.      Make a well in the center and add milk, eggs, and vanilla. Stir until just moistened.

4.      Use a tablespoon (T) to scoop batter into mini cupcake tins (greased, or use the mini cupcake holders).

5.      Bake at 375 for 18-20 minutes.  Makes approx. 72 mini cupcakes, 30 calories each.

 So here's to a new year of healthier eating!