Yeah Yeah!!! ::Happy Dance::
I made my first juice today in my new juicer (thank you again to Josh for letting me keep it!) I have to say, all things considered, it was not at all bad. I took a cue from my good friend Dana, and I added a couple of ice cubes, which definitely added a smoothness to the juice. I had no idea what to expect, but I think I might get the hang of this fairly quickly. I'm looking forward to making all sorts of juicy recipes!
I made my first juice today in my new juicer (thank you again to Josh for letting me keep it!) I have to say, all things considered, it was not at all bad. I took a cue from my good friend Dana, and I added a couple of ice cubes, which definitely added a smoothness to the juice. I had no idea what to expect, but I think I might get the hang of this fairly quickly. I'm looking forward to making all sorts of juicy recipes!
- One medium organic beet, peeled
- 3 organic carrots, greens and tops removed
- 2 large organic stalks celery with leafy greens
- large handful red Romaine lettuce (not shown)
- 4 ice cubes
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| This is after adding the romaine to the celery |
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| This is after adding the beet |
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| The final product - my beet, celery, romaine, carrot juice!! |
I missed getting a picture of the pulp!! ARGH! For anyone who is new to juicing, like me, the pulp was all ground up and extremely dry (makes sense, right, we juiced it!) When I took the top off of the juicer, there was this beautiful pulp leftover. There are lots of things I could do with this pulp, rather than toss it in the garbage disposal or into the trash can. If I was into composting, I could add it to the compost pile. But, since I don't compost, I wanted to find another use for it. I read that I can stir it into batters for muffins (good way to sneak fiber into my kids!) or add it to casseroles.
For dinner tonight, I wanted a grain, so I made quinoa. While the quinoa was simmering, I took a carnival squash (it's small, like an acorn squash), sliced it in half from top to bottom and scooped out the seeds & strings. I sprinkled the halves with dried herbs and roasted at 425 for about 25 minutes. When the quinoa was done, I fluffed it with a fork and added the pulp from the juice, bean sprouts and Bragg's Liquid Aminos (like a healthy soy sauce). I added this mixture to the squash halves to stuff them, topped with a sprinkle of Daiya non-dairy cheese and baked for about 10 minutes longer. I served this with roasted Brussels sprouts that I topped with a little Wayfare cheddar "cheese" sauce. I got my protein (quinoa), fiber (pulp), veggies - plus some extra yumminess from the Daiya & Wayfare without using dairy products.
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| Stuffed squash with Brussels sprouts |
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| Isn't it pretty? So colorful due to the beet pulp! |
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| Mouth watering bite - squash, quinoa, pulp and a little bit of Daiya |
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| Another bite of fabulousness! |
