While everyone else is roasting turkeys and baking pies….

My mom decided to get into juicing.

Granted, we aren’t going to be substituting real food with juices any time soon (or any time, really). This is more of a supplement for our diets. An earthy, somewhat messy supplement. Juices cost ~$6 at our local grocery stores. I once paid $10 for a juice while exploring NYC for a mid-day pick-me-up during the middle of July. This bounty of produce cost us $30. The juicer was $149.99 before a 20% coupon at Bed, Bath, and Beyond. We bought celery, collard greens, kale, jicama, beets, lemons, oranges, apples, pineapples, romaine, cucumbers, mint, parsley, and ginger. The bananas were only $0.99 for a 5 lb bag… those will be going into smoothies. πŸ™‚

Ingredients for our first juice… I was looking for ingredient lists online from popular juice bars, but we ended up just tossing together random things. Any guesses on what color this juice will end up being?

If you guessed purplish, you’re right! Beets always override all other colors. I would be careful with the amount of beets, apples, oranges, and carrots (along with other fruit) — they are high in sugar. All of that produce on the cookie sheet yielded this much juice:

No wonder juices are pricey! When a juicer extracts all of the nutrients and liquid, it leaves behind a “pulp.” This stuff contains some nutrients and pretty much all of the fiber. I was reading up on what to do with the pulp and other people suggested adding it to breads, soups, mac and cheese, meatballs, etc. Other people just throw it out. I might add it to scrambled egg whites or something.

I ate about 1/2 a cup of this with a spoon before digging into an actual glass of juice.

What’s your favorite juice to buy?Β Do you own a juicer? Do you have any suggestions on what to do with all this pulp?

Cheers! Nicole


12 thoughts on “While everyone else is roasting turkeys and baking pies….”

  1. I used to juice… I need to get back into it.
    I always hated all the pulp that went to waste – though I do know some people do freeze it & use it in baking to slide in some veggies in a sweet treat.

    Liked by 1 person

    1. I guess juicing retains the soluable fiber but what we end up throwing out is the insoluble fiber… there’s just so much of it! If I had the will to separate the different pulps, it would be nice to incorporate in different dishes since my gingery/lemony/apple-y greens added to my eggs was a little weird.


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