Kitchen

Don’t Waste the Pulp!

JUICING

There are several benefits of making juice out of fruits and vegetables compared to eating them, as it’s easier to take in the same amount of nutrients from a glass of carrot juice, for example, compared to eating the equivalent amount of carrots required to make the juice.

By juicing different kinds of vegetables together allows variation and the intake of different nutrients our body needs healthily.

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Making carrot juice (and other juices) produces a LOT of residues. To avoid wasting the pulp (which contains plenty of nutrients) you can add it to salads, sandwiches, veggie burgers, carrot cake, carrot bread, and vegetarian patties.

Residue pulp can be stored in the fridge or freezer.

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Check out the Food Waste and Backyard composting posts for more tips on dealing with organic waste.