HAPPY NEW YEAR!! Wishing you good health and happiness in 2011.
It was a busy weekend spending time with friends and family now I'm getting back into gear for the changes being made for the new year. Like many others, I fell off the healthy eating wagon a bit. Mostly, too many carbs even with 'healthful' meals I made, and cocktails don't do real well with my body. No drunkenness here but I feel the effect in my gut the next day. So I'm getting back on track, loaded up my grocery cart with lots of produce, nuts and seeds, and came home for some juicing and healthy baking.
|photo courtesy of grouprecipes.com|
Because I use the internet so much, I did a quick search because with all the raw food and vegetarian recipe books I have, I don't have anything on using the leftover pulp from juicing. I found two recipes that I like, they happen to be vegan. I made a couple changes to them and they turned out well.
The first is a Carrot Cake recipe. I put in only one cup of sugar, the batter still tasted too sweet but the cake really doesn't, I will try even less next time. What the recipe should tell you is that it doesn't come together like regular cake batter, it's much stiffer, like a cookie dough. I put mine into a 7"x11" glass baking dish. It did rise but remains a little dense but not banana bread dense. I probably should have cooked it a bit longer even though my knife pulled out clean. Very moist. I picked this recipe because it used so much of the carrot pulp, I will make it again, but will change the sugar to a more body friendly sweetener and also change the flour to a gluten free product. I used what I had on hand. I omitted the raisins since I'm not a fan of raisins in my food but I did add the walnuts.
The second recipe is Golden Macaroons. I doubled the recipe, I wanted to have a bunch on hand for little snacks and figure I'll be able to freeze some. The doubled recipe made 60 tablespoon size macaroons. What I changed: I used Agave Nectar 1/3 cup plus about half of a 1/3 cup for the sweetener. 2 cups of coconut because it's what was available and not the sweetened kind. The batter got stuck in my stainless tablespoon so I tapped the edge of it on the cookie sheet until they came out, which took several taps. It was annoying me so my mind went into "how can I make this better?" gear. hmmmm, aha! hot water! I filled a glass with hot water, dipped the tablespoon into it before packing the batter ...tap tap....like magic it came out. I cooked it for the suggested 30 minutes and, of course, tried a couple. The insides were still too moist for me so I just put them back in. They were cooled already so we'll see if it changes them but I figure there's no baking soda or powder in them so they'll just dehydrate a little more.
The third thing I did with the pulp is put some in the chicken soup I made, which, I'm going to eat now.
Happy New Year and Happy Healthy Cooking!!