Renthead Mommy Posted October 12, 2010 Share Posted October 12, 2010 I love my juicer. I just wish I could find more things to do with the veggie bits other than putting them in occassional chicken stock or just dumping them into my bokashi. However part of the problem is I usually mix in a fruit with my veggies and I don't really want to have to stop, pull out my veggie fiber/bits before continuing with my fruit adding. For instance, I like carrot and orange. I'm thinking I can save that for carrot cake and even with the orange, it would still taste okay. What else can I use it for? What about when I do greens with cucumber, celery, carrot and apple? It's only ever one apple. Can I add that to spagetti sauce or meatloaf? Or will the apple make it taste funny if I don't fish out all the veggie before juicing the apple? What do you do with veggie bits? Especially if there are fruit bits in with them? Quote Link to comment Share on other sites More sharing options...
Pamela H in Texas Posted October 12, 2010 Share Posted October 12, 2010 We have used all of those things for breads. I wouldn't think twice about that. Any veggie can make bread. It does seem like fruit would be more challenging with meats, but I think some would work, including apple in meatloaf. Quote Link to comment Share on other sites More sharing options...
kathkath Posted October 12, 2010 Share Posted October 12, 2010 have you seen deceptively delicious? I would think you could put it in some of those recipes Quote Link to comment Share on other sites More sharing options...
Mommyfaithe Posted October 12, 2010 Share Posted October 12, 2010 Muffins...my kids used to call them Garbage Muffins...LOL...BUT, they keep asking me to make them. Just add in the amount you would add of applesauce or veggies or carrots, depending on your recipe....really, my kids love this. Oh, it also works for quick breads or to mix into yeast breads. Faithe Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted October 12, 2010 Share Posted October 12, 2010 I would make stock with it for veggie soup, corn chowder, chicken soup, etc. So healthy. I would freeze the bits and when you have enough, put it into a stock pot with onions, garlic, and whatever herbs you want to use (I usually use rosemary and thyme), bring it to a boil and then turn it down and simmer for a few hours. I also use corn cobs in mine (when I cut the corn off for another recipe). It's really yummy and super healthy. Better than stock in a box. I keep it in the freezer. Quote Link to comment Share on other sites More sharing options...
HRAAB Posted October 12, 2010 Share Posted October 12, 2010 What about when I do greens with cucumber, celery, carrot and apple? It's only ever one apple. Can I add that to spagetti sauce or meatloaf? Or will the apple make it taste funny if I don't fish out all the veggie before juicing the apple? I make a meatloaf that has grated apple in it. Really delicious. You should give it a try. If the family doesn't like it, don't do it again. I keep all my little veggie bits, throw them in a freezer bag, and then add them to whatever I'm cooking - usually soup. We eats lots of soup. Quote Link to comment Share on other sites More sharing options...
laughing lioness Posted October 12, 2010 Share Posted October 12, 2010 One of Nancy Cambell's dd's wrote a recipe book (Serene I think-google Above Rubies). She eats raw and many of the recipes were using the juicer and dehydrator. You could dehydrate the veggie stuff and make "chips." She had lots of good ideas. Quote Link to comment Share on other sites More sharing options...
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