You CAN Have Your Juice and Eat it Too... New Juice and Pulp Sauce Recipes

My husband and I get so many requests for Juice recipes that are a nice balance between vegetable and fruit BUT they want the drink to taste like it is just fruit. So, you know me always up for a challenge. Here is one of my newest recipes for Hidden Veggie Fruit Juices and also I am going to show you what you can do with the pulp that was left over after you completed your juicing. Ready to get started? This is a long picture loaded post so be ready.

Mixed Fruit with Cucumber Carrots in Hiding Juice

1 Cup Blueberries (frozen or fresh)

1/2 Cup Red Grapes

1/2 Cup Frozen Dark Cherries (can use fresh)

4 Large Strawberries

1 Orange (peeled)

3 Granny Smith Apples Cored

2 Large Fat Carrots

1 Cucumber (peeled if not Organic)

Juice everything listed above in the order shown. The reason being is you are juicing the frozen, small and softer fruits, that can leave a mushy mess in your juicer; first is so that you can then wash out the juicer using your other fruit so that you do not miss any of that tasty goodness. 

**Hint for Juicing Small Fruits**

Leave your Juicer in the OFF POSITION. Add your blueberries, grapes, cranberries any small berries into the opening of the shoot. Replace the plunger but DO NOT PRESS DOWN. Turn on your juicer. Now proceed to juice like normal. After you have juiced all your small items run a *liquid* fruit or vegetable thru the juicer to rinse out all the remaining goodness.

 Now on the the PULP SAUCE.

Once you have completed your juice take your pulp our of your reserve and place it in a large bowl.

Go through the pulp removing any large left over pieces of skin. 

Using a blender or food processor, add a small amount of of the pulp and process until it is chopped up.

I use an Oster Blender and start with water and a small amount of pulp, beginning on the lowest speed I process until my mixture looks like think dry "applesauce". I then remove that into a crock pot and process more until I have processed all the pulp.

When all my pulp is processed I then decide do I want to cook it or use it fresh. I decided this time to freeze 2 cups in a Ziploc Container to use after I am finished with my Juice Cleanse. So I will make sure to post what I do with that at a later date. Now On to the Pulp Sauce.

In the Crock Pot you have your processed pulp. To that I added the zest & juice from 1 very large lemon. 

You can also add your dried spices to your mixture at this point.  I added a cinnamon stick (make sure you are using the cooking kind not the craft ones), fresh nutmeg, dried cloves and ginger. 

Stir it well. Make sure the cinnamon stick is down inside the mixture. Place the lid on the crock pot and turn it on low. I left this cooking for about 2 hours. I did go in and stir the pot at 1 hour. At hour 2 remove the cinnamon stick. Taste your mixture. If it is sweet enough for you as is, leave it to cook 1 more hour. If it is not sweet enough, add a small amount of agave nectar (if you're going Vegan) or honey (if you are not). This will need to cook another hour. After an hour take a peek. It should be bubbly and might even have a little pool of dark moisture around the surface. That is perfectly fine give it a nice stir and turn off the crock pot, replacing the lid. 

This sauce can be eaten like applesauce, cold or warm. Use it on meats like chicken, pork or even fish, if you're still eating meats. Once it has cooled down, it thickens and looks like a nice preserves. My husband requested I bake his favorite Gluten Free Oat Muffins for Saturday morning breakfast so he can use this sauce like a butter on it. 

Almost makes me what to end my Juice Cleanse earlier... well almost. Good thing I put some in the freezer for after my cleanse. YES, This can be frozen or canned which ever suits your needs.

Hope you all enjoy these Recipes. I would love to hear if you create  some of your own fun Fruit Sauces too.

Stay Juicy!

Til Tomorrow

~Sandi

Yummy Yummy In Our Tummies! Juice Recipes

I wanted to showcase and give you all some recipes now only from me and my family but from some of my Juicing Friends. I will share pictures if I have some. Hope you will try them out at your home too.

Tracey White's WoW We Juice

2 smallish beetroots

1 Large Lemon with half the skin on

2 Cucumbers

1 Granny Smith

3 inch Chunk of Ginger

Juice All together and Enjoy this Beautiful Drink!

Wendy Cheek's Papaya TwoFer Juice

2 Oranges

2 Carrots

2 Mangoes 

2 Peaches

1/4 Papaya

1 Sweet Potato

Juice all the above together. Serve and Enjoy!

Makes about 28oz of  fresh juice.

TOMATO-FREE V-8

1 cucumber

1 celery

1 carrot

1 red pepper

10 radishes

3 scallions

half a lime

1 garlic clove 

half bunch of cilantro

Seasoned with pepper, a smidge of cumin, sea salt.

DEBBIE'S HOT SOUP

3 roma tomatoes

2 carrots

2 small celery

handful of spinach

I warmed it right around 100 degrees and added some garlic and onion powder.

PIZZA JUICE

1 small Egg Plant

4 medium tomatoes

4 basil leaves

4 cloves garlic (to taste) Note from Sandi this seems like alot to me

Toppings: Be creative

1 medium green Onion 

1 Red Peppers

2 chili peppers (remove seeds , or leave in for heat)

Juice all together

Hope you enjoy these delicious recipes.

Sandi

Recipes for This Odd Fellow ...Jicama

I am always getting asked about this weird looking thing we have in our Marketplaces. Looks like a coconut but it's not. Around Texas the locals eat it cut up with chili pepper on it. In our house we just juice this mighty tuber called a Jicama.

If you have never seen one before they can be rather odd looking, but let me tell you juiced they can be so great for your body! Jicama is high in carbohydrates in the form of dietary fiber. It is composed of a bout 90% water, it contained on trace amounts of protein and lipids. It's sweet flavor comes from the oligofructose inulin (also called fructo-oligosacuuharide) which is a prebiotic. 

Jicama is HIGH in Vitamins C,A and B, along with Calcium and phosphorus.

Keep in mind when using this vegetable this is a very unique veggie so when eating or juicing it you will need to make sure to *pair* it with a nice and tasty friend. I think it has a slightly vanilla taste so keep that in mind when you pair it up. I have some wonderful ideas for it in the FALL for Thanksgiving. but for now...

Below you will find 2 of my Family's favorite recipes for Jicama Juices. (pictures included).

 Jicama TO GO JUICE

1 Large Jicama (peeled and sliced)
1 1/2 cups black grapes
1 1/2 red grapes
2 stalks celery
2 Large cucumbers

4 Large carrots
6 Large starwberries
2 Granny Smith Apples

1 lime (peeled...you may add some of the peel if you like. I love the peel or zest in my juice.)

JUICE ALL THE ABOVE TOGETHER, STRAIN AND ENJOY NICE AND COLD! 

My Grand Daughter Zoe loves Jicama To Go Juice in her Sippy Cup. She is 8 months old and  loves her fresh juice at Nanna's Tree House.

STRAWBERRY BLUEBERRY JICAMA JUICE

1 JICAMA (peeled and cut into pieces that will fit into your juicer)
1 cup of fresh blueberries ( if you can't find fresh you can use frozen they work fine in your juicer...believe me.) 
6 oz of fresh Strawberries

 Hints for juicing blueberries and other small berries: If you want to juice blueberries just add them with your jicama. Be very careful when you add them they will POP out everywhere. Add them slowly and with some of the jicama in your hand. Place the berries into the chute and quickly add the berries and plunger so that the berries don't POP out. You can do the same thing with frozen berries (in fact I find if they are frozen they juice better).

There are so many things you can do with your fresh juice. Use your imagination. 

You can make a Popsicle. Simply place some of the juice in small solo cups in your freezer until they juice is slushy. Then insert a wooden Popsicle stick so that it stands in the center. Place your cups back into the freezer until they are totally frozen. Remove from freezer when they are hard and run under hot water to loosen or if the cups are paper you can simply peel then away from your frozen Popsicle. ENJOY.

Using a glass baking dish pour your juice into the dish and place into the freezer about an inch deep. Be sure the dish is setting flat. Check the dish at 30 minute intervals and when it reaches the  stage where it is somewhat hard but not totally frozen take a fork and scrap the top layer . You will scrap the enter top of your pan. Continue scraping the juice and removing it to another pan or place it is a dessert glass and into the freezer to serve to that special someone. This makes a wonderful Shaved Fruit Juiced Ice Dessert. 

I served this in a dessert dish as a special treat to my hubby the other night.  Of course I forgot to snap a picture.

I'd love to see or hear about any of your ideas and unique ways to use juice.

Just email me at livingtheshweetlife@gmail.com

Have a Great Juicy Day!

~Sandi