Wednesday, April 16, 2008

Getting juiced

I juice some crazy stuff. If it goes in the crisper, chances are I've juiced it.

Some of the results are pretty terrible. (Uh, a spinach, garlic and jicama concoction comes to mind ...)

But every once in a while, I end up with something that tastes almost magical.

Here's the surprisingly good juice I made this morning:

Not Guinness

It was made of four celery stalks, one giant broccoli stem, two pink lady apples and a tiny blood orange.

4 comments:

Mlle. Gonzo said...

Just wondering, what do you do with the leftover pulp?

Maggie said...

It depends. I usually make juice from a combination of kale, celery and broccoli. I save that pulp and use it in pasta sauces, veggie lasagna, etc. or I tie it up in cheesecloth and use it to flavor stock.

If it's a mostly fruit-based pulp, I toss that into smoothies for extra fiber.

I've heard that you can bake things with carrot and apple pulp, but I'm not proficient enough at baking to try that yet.

Paulina said...

Hmmm...broccoli? That sounds interesting. My favorite combination is carrots, apples, and beets but then again, I have a major sweet tooth!

Maggie said...

I do a lot of carrot/beet/apple juice too. So good!