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Jermaine Sain‘s Juicing Journal:
So it seems that now, the new thing is juicing….. and since I’ve gained a few extra pounds, I decided that I would start juicing to see if it would help with eliminating the extra weight. With that said, this past Christmas I got a Breville Juice Fountain Multi Speed as a gift….Needless to say, I was very excited to use it!!! However, once I began juicing (Monday through Friday because I’m not strong enough to do it all week!!! I eat small food portions on Saturday and Sunday) it bothered me that I was throwing away so much pulp from the things being juiced.
Since I’m actually eating on the weekends, I decided to look up recipes for the pulp from juicing and found a really nice recipe for Carrot Apple Ginger Tea Cakes on www.foodthinkers.com. (I don’t usually back but I decided to give it a shot). Mine came out okay so I wanted to also share the recipe for any one else that’s juicing!!! Do me a favor, if you are juicing and you try it, please leave us a comment and tell us how it worked out for you!!!! Recipe is below, now get to Juicaking!!! (Get it? Juicaking means Juicing and Baking—-I know it’s lame!)
Carrot Apple Ginger Juice
- 6 medium carrots, peeled and trimmed
- 5 crisp apples (such as Granny Smith), peeled, cored, and quartered
- 1 small knob of ginger, peeled
Carrot Apple Ginger Tea Cakes
- 2 cups carrot/apple/ginger pulp
- 1½ cups flour (all purpose or whole wheat pastry, or a combination)
- 2 teaspoons baking powder
- ½ teaspoons cinnamon
- ¼ cup sugar
- ½ teaspoon salt
- 1¼ cups milk or rice/soy milk
- ¼ cup canola oil (I used the Publix brand)
- 1 teaspoon vanilla extract (I used McCormick brand)
- Preheat the oven to 400°F, and grease a 12-cup muffin tin.
- Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp.
- Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.