Vegetable Pulp From Juicer Recipes at Timothy Amos blog

Vegetable Pulp From Juicer Recipes. For recipes that are more savory, such as soups and stews, use juice pulp with a vegetable base. Luckily, there are plenty of creative uses for vegetable pulp that will not only reduce waste but also add flavor and nutrients to your meals. If you plan to use your pulp in another recipe, remove seeds, stems and inedible or bitter skins from your produce before putting them into the juicer. Vegetable pulp, such as celery pulp, kale pulp, carrot pulp or a combination, can be mixed with cheese, olive oil, seasonings and an egg to create colorful vegetarian meatballs like these veggie.

What to Do with the Pulp from a Juicer? The 11 Ways
from www.projuicer.in

Vegetable pulp, such as celery pulp, kale pulp, carrot pulp or a combination, can be mixed with cheese, olive oil, seasonings and an egg to create colorful vegetarian meatballs like these veggie. If you plan to use your pulp in another recipe, remove seeds, stems and inedible or bitter skins from your produce before putting them into the juicer. For recipes that are more savory, such as soups and stews, use juice pulp with a vegetable base. Luckily, there are plenty of creative uses for vegetable pulp that will not only reduce waste but also add flavor and nutrients to your meals.

What to Do with the Pulp from a Juicer? The 11 Ways

Vegetable Pulp From Juicer Recipes For recipes that are more savory, such as soups and stews, use juice pulp with a vegetable base. Vegetable pulp, such as celery pulp, kale pulp, carrot pulp or a combination, can be mixed with cheese, olive oil, seasonings and an egg to create colorful vegetarian meatballs like these veggie. Luckily, there are plenty of creative uses for vegetable pulp that will not only reduce waste but also add flavor and nutrients to your meals. If you plan to use your pulp in another recipe, remove seeds, stems and inedible or bitter skins from your produce before putting them into the juicer. For recipes that are more savory, such as soups and stews, use juice pulp with a vegetable base.

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