Want to use that gorgeous, healthy pulp from juicing? Well here's a great idea for you. This week I made a huge batch of green juice and used the vegetable pulp to make a stock. I have to say this stock is outrageous, bursting with deep flavors of kale and carrots! Perfect for your vegetable or meat-based soups.
Vegetable Stock
Ingredients:Pulp from: 3.5 lbs. of carrots, 1.5 lb. of cucumbers, 10 oz of spinach, 1 lb. of kale
2 medium yellow onions, chopped
6 garlic cloves, smashed
3 bay leaves
6 fresh sprigs of thyme
2 teaspoons salt
1 tablespoon peppercorns
Filtered water (1 or 1 1/2 gallons)
How To:
1. In a large stock pot, combine above ingredients
2. Simmer for about an hour and a half
3. Skim off foam once in a while
4. Let cool
5. Strain through cheesecloth and mesh strainer (place cheese cloth on top of a mesh strainer)
6. Store as desired
Shared on: Wellness Weekend
Fabulous idea, Amber! Don't waste any food that's still full of nutrients, right? I'd love to taste this stock. :-)
ReplyDeletexo,
Shirley
Good Morning Shirley,
ReplyDeleteThanks so much!
Have a beautiful weekend.
Hugs,
--Amber
BRILLIANT!!! i am an avid veggie juicer (more veggie than fruit) so this is perfect for me!!
ReplyDeleteHi There Eva,
ReplyDeleteGreat! The pulp really does start to add up doesn't it!
Have a great weekend.
Be Well,
--Amber
Excellent idea; just started juicing a few weeks ago and while I've frozen some of the fruit dredges, this is a great way to use the veg (and it can be frozen, too). Thanks so much.
ReplyDeleteOh, I really like the idea of freezing the fruit pulp! Great tip.
ReplyDeleteBe Well,
--Amber
Wish I had a juicer:( The good ones are beyond my budget in the UK! This stock looks so good!
ReplyDeleteHi There Vicky,
ReplyDeleteHave you tried Ebay? They might have some good deals. I use a Jack LaLanne juicer. I bought it while I was in graduate school (10 years ago) and it's still running great!! I Googled the juicer and found a link (below) that has JL juicers between $50 - $100. Not too bad, but they are expensive if you're on a budget. I would definitely reference the internet though for deals if you are really considering one. They are worth their weight in gold and last forever!
Best,
--Amber
Juicers:
http://www.google.com/products/catalog?q=jack+lalanne+juicer&um=1&ie=UTF-8&tbm=shop&cid=17835780416566525905&sa=X&ei=aAMST7b7M-ehiALn16jPDQ&ved=0CKIBEPMCMAQ
Hi Amber - what a great idea!! Every time I've juiced I've nearly gotten sick throwing out all of the pulp. What a waste. :( This is a perfect idea (why didn't I think of that?), thank you!
ReplyDeleteGreat to meet you through cyberspace!
Megan
Hi There Megan,
DeleteI know what you mean, I have such a hard time throwing away food! I've been reading some other Facebook pages chatting about left over pulp...other suggestions include using the pulp in muffins, dog food, or dehydrated crackers. Some great ideas. By the way...love you blog lady. :-)
My sweet-pea son suffers from eczema and is on an allergy-free diet so I love to read other blogs that focus on allergy-free cooking! Keep up the great work!
Hugs,
--Amber
I my dear, what a great post you did for us.. thank you so much,
ReplyDeleteWhy thank you!
Deletevery delicious..i already made it yesterday and I am planning to make it tomorrow..because its very delicious..i like the tasted on it..
ReplyDeleteOh I'm so glad you enjoyed it. :-)
DeleteHow long does this last for refrigerated?
ReplyDeletePretty standard amount of time...4 to 5 days. I recommend freezing!! This way the stock will last for months and you can defrost at your leisure. Hope this helps. Thanks.
ReplyDelete