Tag Archives: What To Do With Juicing Pulp?

Carrot Ginger Molasses Bread (What To Do With Juicing Pulp)

April 2013

One of the perks of working at a forward-thinking, venture-backed startup is a stocked kitchen where breakfast choices abound! One of the perks of leaving said forward-thinking, venture-backed startup is the chance to pursue another startup more entrenched in design. The tradeoff? No free breakfast. The gain? A job that hopefully won’t feel like a job. The opportunity? A reason to make myself a nutritious breakfast and feel less guilty about all that juicing pulp! Time to bake some pulp!

Carrot Ginger Molasses Bread 01

Carrot Ginger Molasses Bread 02

Whole-Wheat Carrot Ginger Molasses Bread
makes 1 loaf

Ingredients

1 1/4 cup whole-wheat pastry flour
2 Tablespoons almond meal
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt

1/3 cup olive oil
1/3 cup buttermilk
1 teaspoon pure orange extract
2 large organic eggs
1/2 cup organic light brown sugar
1/2 cup unsulfured molasses
2 cups carrot ginger juice pulp (or finely grated carrot and fresh ginger)

1 Tablespoon golden roasted flax seeds

Directions

Preheat oven to 350 degrees.

Line a glass baking loaf pan with parchment paper.

Whisk flour, almond meal, cinnamon, baking powder, baking soda, and salt in a bowl.

Whisk remaining ingredients in a separate bowl.

Fold dry ingredients into wet and mix until just combined.

Spoon batter into loaf pan.

Sprinkle the surface with flax seeds.

Bake until a toothpick inserted in the center of the bread comes out clean, about 40-50 minutes.

Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Two Ways To Have Beets For Breakfast (Juice + Juicer Pulp Muffins)

January 2013

One of my goals for 2013 is to drink fresh juice every day. Every day! Most resources on juicing suggest drinking the juice immediately after preparation, as the juice begins to lose nutrients with time. While increased fruit and vegetable intake is my goal, morning after morning of cleaning a juicer is not, so I compromise ever so slightly. Once a week, I fill my table with produce, and I make two 32-ounce jars of juice to last me through the week. Am I losing some nutrients through this process? Probably. Am I gaining nutrients by drinking fresh(ish) juice every day? Yes! This brings up an interesting point about building habits I recently learned through reading Switch: How to Change Things When Change Is Hard.   

Juice and muffin

How can you create a habit that supports the change you’re trying to make?

1. The habit needs to advance the mission
2. The habit needs to be relatively easy to embrace

Consider a one-year study of dieters conducted at Penn State University. A baseline diet condition led to weight loss of 17.8 pounds over the course of the year. That’s an impressive result, but the drawback of many diet programs is that once the program ends, the dieters’ old habits start to reemerge and their weight begins to creep up again. In this study, one warning flag was that only 36 percent of the people in the baseline condition rated themselves as “very full” or “extremely full” on the diet. How sustainable is a diet that doesn’t make you really fully?

Other dieters in the same study were asked to eat two cups of soup each day, in addition to their regularly scheduled meals. The two cups of soup were bonus food. These dieters lost 15.4 pounds over the year, and 55 percent of them rated themselves as “very full” or “extremely full.” They didn’t lose quite as much weight, but their odds of feeling full went up substantially. Eating two cups of soup is a classic supporting habit. It was an easy habit to implement- the researchers were simply asking the dieters to eat more. And it helped the broader mission- it helped the dieters to feel full, which made it easier for them to control their portions at meal time.

Juice and Pulp Muffins 02

There you have it! Sometimes you have to make life a little easier, wash your juicer a little less and reap more rewards [nutrients] than you would if you didn’t implement any of the desired habit at all. Once you do that, you can have your juice and your muffin too (because you’re going to have a lot of pulp)! Stay tuned for more juice-of-the-week concoctions as I drink my way through the year and instill healthy habits!

Fresh Juice
apple, beet, orange, lemon, carrot

Juicer Pulp Muffins/Scones (Vegan)
Makes 18 muffins/scones

Ingredients

1 cup juicer pulp (I used the apple/beet/orange/lemon/carrot combo)
1/2 cup organic blue agave syrup
1/2 cup coconut oil, melted
1/2 cup local apple butter (sweetened with apple juice)

2 cups whole-wheat pastry flour
1 cup almond meal
¼ cup organic golden roasted flax seeds
2 teaspoons Baking Soda
1 Tsp. Cinnamon
1 Tsp. Sea Salt

Directions

Preheat the oven to 350 degrees. Lightly grease a muffin pan with olive oil.

In a large bowl, add the juicer pulp, making sure to remove any large pieces.

Add the agave, coconut oil, and applesauce. Stir to combine.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.

Transfer the batter to the muffin pan and bake for 15-20 minutes, until a knife inserted in the center comes out clean.

Allow to cool slightly, top with jam, and enjoy!

The Cake Comes First (Easter, Part I)

April 2012

Around these parts, dessert is a priority, so when it comes to planning a meal, the finale very often comes first! Thus Easter scheming began with this friendly carrot face and a bright orange cakeventure!

I have a love affair with the color orange (as does Pantone this year!), especially when orange comes undiluted from nature.  Easter was the perfect occasion to use my juicing powers for good [cake coloring]!

Easter inspired the carrots.  My chocolate cravings inspired the chocolate.  The beautifully rendered video for Snap inspired the blackstrap molasses, and lastly, the special occasion inspired the layers! There you have it…

Chocolate Gingerbread Carrot Cake!

Chocolate Gingerbread Carrot Cake
w/ Snappy Frosting 

Ingredients

1 cup whole-wheat pastry flour
1 cup almond meal
2 teaspoons baking powder
2/3 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamum
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon salt

1 cup turbinado sugar
5 large eggs (local/free-range)

3/4 cup organic frozen orange juice concentrate, thawed
1/2 cup honey
1/2 cup unsulphured blackstrap molasses
3/4 cup organic sour cream
1/2 cup olive oil

2 cups carrot pulp from juicing (or shredded carrot)

1/2 cup all natural, unsweetened raisins
1 cup chopped walnuts
1/2 cup dark chocolate chips

Filling

Chopped walnuts, to taste

Directions

Preheat oven to 350°F.

Butter and line a 13x9x2-inch glass baking pan.

Combine cup whole-wheat pastry flour, almond meal, baking powder, unsweetened cocoa powder, ground cinnamon, ground cardamum, ground cloves, baking soda and salt in a medium bowl; whisk to blend.

Use an electric mixer to beat the turbinado sugar and eggs until thick and creamy, about 3 minutes.

Add the orange juice concentrate, honey, molasses, sour cream and olive oil in large bowl until smooth.

Beat in dry ingredients.

Stir in carrots, raisins, walnuts and chocolate chips.

Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes.

Cool cake completely in pan.

Snappy Frosting

1 8-ounce package Neufchatel cheese, at room temperature
1 cup (2 stick) organic unsalted butter, room temperature

1 Tablespoon pure vanilla extract
1/4 cup honey
4 Tablespoons AITA Snap
1/4 cup fresh carrot juice
1/4 cup organic powdered sugar

For the Frosting

Use an electric mixer to whip the Neufchatel cheese and butter until creamy. Add the vanilla, honey, Snap, carrot juice and powdered sugar. Continue to beat until all blended and creamy.  *If you want to have a similar two toned cake, reserve some frosting before adding the carrot juice.

Top with a natural sour gummy from your local Whole Foods or natural grocer.

Stay tuned for the rest of the Easter fête!

Quinoa Cakes

January 2012

Sometimes the kitchen feels like a canvas and a splatter of paint applied without a precise plan.  There’s a goal for exploration and an intended color scheme, but the way two pigments puddle together might propel an alternative theme.  Cleaning the cupboards is akin to the walk that produces the found objects which will accent the piece.  There might be doubts along the way, “am I wasting a canvas?” but as the paint dries into its true color, and the composition comes together, ideally, there’s an unexpected sense of accomplishment and a moment of true satisfaction.  This was a canvas kitchen sort of brunch!

Quinoa Cakes with Cranberry Compote & Whipped Cream

I don’t remember when I bought that box of quinoa flour, but I remember being curious, and admittedly, I am drawn to Q foods.  On a January Sunday, I was on the verge of attempting a Croque Madame when I spotted the same ol’ box of quinoa flour in its same old spot.  New plan!

I was in a time crunch (the fella’s hair appointment was looming), and I was concerned I was going too far…experimenting with different grains, substituting some egg nog I wanted to use for buttermilk and even adding Neufchatel to the batter.  Would these pancakes be heavy messes?!?  However, the final result was kitchen tested and diner approved!  Quinoa cake flipping credit to my fella, who, by the way, left brunch looking quite rugged and then returned later looking like a dapper London bloke!

The Recipes
Quinoa Cakes + Cranberry Compote + Whipped Chai Topping

Quinoa Pancakes

Ingredients

1/3 cup Quinoa flour
1/3 cup local cornmeal (from St. Vincents Gristmill)
1/3 cup organic rolled oats (Bob’s Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon natural sugar
1/2 teaspoon salt

2 Tablespoons lemon pulp (from juicer)
1 cup organic egg nog
3 tablespoons olive oil
1 egg (local/free-range)

2 Tablespoons pure maple syrup
3 Tablespoons homemade cranberry compote*
4 oz Neufchatel cheese (rBST free)

+ Extra maple syrup for serving!

Directions

Mix together dry ingredients.

Add egg nog, oil and egg.

Mix in the maple syrup and cranberry compote.

Cut the Neufchatel cheese into chunks and stir into the batter.

Pour about 1/4 cup of batter onto prepared skillet.

Turn cakes as soon as they are puffed and full of bubbles but before the bubbles break.  Serve warm with a dollop of whipped chai topping and cranberry compote!

Whipped Chai Topping

1 cup organic heavy whipping cream
3/4 cup Tazo chai concentrate
3 Tablespoons pure maple syrup

Combine all ingredients in a chilled bowl.  Use an electric mixer, on high, to beat until stiff peaks form.  Keep chilled until ready to serve.

*Cranberry Cherry Compote
I had leftover cranberry cherry compote from my holiday parcels, but it’s no problem to make the same morning as the quinoa pancakes.  Use some in the batter as well as a few dollops on top of a stack of the pancakes.

Ingredients

1 cup red wine (cabernet sauvignon)
1 cup water
1 cup organic brown sugar
1 bag (12 oz.) organic fresh cranberries
1 cup organic dried cherries
4 Tablespoons lemon zest (from juicer)
cinnamon, to taste
nutmeg, to taste
3-4 Tablespoons sage simple syrup

Directions

Bring the wine, water and organic sugar to boil in a saucepan over medium heat.

Add the cranberries and continue to boil until the cranberries begin to pop, stirring occasionally.

Add the remaining ingredients and continue to simmer and stir occasionally until the berries and liquid are well blended and have reached a jelly consistency.

Remove from heat and allow to cool before serving.

Happy canvas creating!

-QTK

Just in Thyme for the Holidays, Part Deux

December 2011

Growing up with three sisters fostered a preternatural appreciation for matching [and poofy perms apparently]:  Exhibit Q.  The moment would arrive when my matching would dawn on friends, acquaintances or even complete strangers.  They would stare, fascinated by my diligence to evenly dispersed color combinations.  At some point, my preoccupation with matching (and themes) permeated other aspects of life.

One of those crossover arenas was food.  What I might now call “parallel flavors” is really just two words describing “matching.”  I’m not claiming to be paving new territory, but I am announcing a new focus:  desserts and cocktails!  They should go together like toast and tea!  Cocktails and desserts should skip blissfully hand-in-hand.  My wonderful photographer friend Adam Milliron and this aspiring stylist have found a new focus:  boozy sweets and matching alcohol treats!  Without further a do…

Presenting Another With The Grains/Adam Milliron Collaboration!

A bit behind the scenes…

Agave Sweetened Lemon Thyme Bars and Whiskey Thyme Lemonade

I already mentioned I’m on a lemon and thyme kick.  Due to the agave route, the whiskey, vanilla and filling flour, these bars are more of a rustic shade of lemon, but they pair ever so nicely with the caramel and copper tones of whiskey.  Though I frequently sipped a similar cocktail this past summer, something about the bright copper tones atop a frosty base made this combination have a winter appeal as well.  Whatever the season, ’tis the season for this cocktail!  Santé!

(Click the image to enlarge.  Photos by Adam Milliron.  Baking, Mixing & Styling by Moi!)

Agave Sweetened Lemon Thyme Bars

Crust Ingredients

Butter, for greasing
1 1/2 sticks organic, unsalted butter, diced
1 cups whole wheat pastry flour
1 cup almond flour
1/4 cup packed light brown sugar
1/2 cup evaporate cane juice sugar
1/4 teaspoon salt
1 teaspoon organic almond extract

Filling Ingredients

4 large eggs, plus 2 egg yolks
1 1/2 cups turbinado sugar
½ cup agave syrup
1/3 cup whole wheat pastry flour
Fresh grated zest from one organic lemon (about 2-3 teaspoons)
note:  I used the pulp from juicing whole lemons
1 cup freshly juiced lemons (from about 5-6 whole lemons)
1 Tablespoon whiskey
1 teaspoon pure vanilla extract
12 sprigs of fresh thyme

Garnish

Confectioner’s Sugar
Thyme
Lemon Peel

For the Crust

Position a rack in the middle of the oven and preheat to 350 degrees F.

Grease a 9-by-13-inch pan with olive oil or butter and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil.

Pulse the butter, both flours, both sugars and the salt in a food processor until the dough comes together, about 1 minute.  Add the almond extract and pulse to combine.

Press evenly into the bottom and up the sides of the prepared pan, making sure there are no cracks.

Bake until the crust is golden, about 25 minutes.

Meanwhile For the Filling & Finale

Whisk the whole eggs and yolks, sugar, agave syrup and flour in a bowl until smooth.

Whisk in the lemon zest, lemon juice, whiskey and vanilla.

Remove the thyme from the stem/stalk and add to the filling.

Remove the crust from the oven and reduce the temperature to 300 degrees F.

Pour the filling over the warm crust and return to the oven.

Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours.

Lift out of the pan using the foil and slice. Dust with confectioners’ sugar and garnish with fresh thyme and lemon peel before serving.

Whiskey Thyme Lemonade on the Rocks

Ingredients

Thyme Simple Syrup* (recipe below)
Organic Sparkling Lemonade
Whiskey
Honey
Thyme for garnish
Lemon peel for garnish
Ice

For the Cocktail

This is a game of matching, not precision (I’ll work on that).  For one tumbler of sparkling lemonade on ice, add 1-2 shots of bourbon (depending on your southerness), 1-2 Tablespoons of thyme simple syrup, a drizzle or two of honey (depending on your buzzz) and watch it all come together for a spell before stirring, garnishing and enjoying!

*Thyme Simple Syrup

Ingredients

1 cup turbinado sugar
1 cup water
~12 sprigs of thyme, plus 2 for garnishes

For the Thyme Simple Syrup

Combine 1 cup turbinado sugar with 1 cup water in a small saucepan over medium heat. Stir until sugar is dissolved and add thyme sprigs.

Simmer for about 10-15 minutes. Let cool.

Strain thyme from the liquid and store in the refrigerator for up to two weeks.

Cheers to all and to all some cheer!

~With The Grains