So my family went on a juice fast a while back. I should have posted about it during the time, but… I was probably too busy being hangry. Anways… Throughout the period when my mom was making a LOT of juice, she was also making a BUNK of carrot pulp.
Legend has it that my great grandfather preferred to eat all the extra condiments (including plain butter) at the end of a restauarant meal rather than see it go to waste. I inherited that peculiar level of non-wastefulness. Watching people throw away perfectly good food gets me. I mean it really kills me.
LIKE WHEN PEOPLE TAKE FIVE BITES OUT OF AN APPLE AND THROW THE REST OF THAT PRECIOUS DELICIOUSNESS IN THE TRASH CAN. Folks, for the sake of your general education and my sanity:
This is not what a finished apple looks like. This is called an apple-in-progress. Never throw an apple-in-progress into the trash can. That is heretical and I would eat it for you.
This is more like it, although I could probably get another three bites out of it.
Woah. Someone said something about wasted apples and I got distracted. Silly me, it happens everytime.
So, we went on a juice fast and there was extra carrot pulp being thrown away and it killed me so I looked on pinterest and found a way to remedy the situation.
Here are the results:
Carrot Pulp Carrot Cake:
I was worried that the pulp would be a lot more fiber-y and dry than normal carrot shavings. Also, I was afraid the texture would be strange. I picked out the bad pieces and adjusted the batter to have a bit more moisture and fat than normal, and it seemed to turn out just fine. In fact, lil sis Zoe claimed that it was the best carrot cake she had ever eaten.
Healthy Breakfast Bars:
These lil guys were healthy. I mean they had spelt and flax and just about every super foodish ingredient that happened to be lounging around in my kitchen that morning. The family gobbled them up despite their intimidatingly good-for-you appearance. Sorry, again no recipe. I guess that is just not the way I work.
Ever heard of Amelia Bedelia? A little bit of this and a little bit of that. That is how I cook. It stinks. Sometimes my food fails miserably and I am embarrassed because I have no recipe to blame. Once in a while I experience a success, and yet am completely incapable of recreating it. Whatever, cooking is an adventure.
Carrot Ginger Curry Soup:
Oh man. This stuff was good. And the best part? I was actually following a recipe (*cue wonder of wonder, miracle of miracles!*). Enjoy the recipe.
Disclaimer: I think I followed the recipe, but this happened a while ago and I can’t fully remember. My advice is, if something doesn’t seem quite right, change it!
(And you better believe I made other things too. breakfast cookies, healthful breads, soups, everything. Unfortunately a bunk of the specific recipes went undocumented and have since fled from my memory.)
So there you have it. Waste not, want not. Benjamin Franlkin said that and he was smart. The moral of this story is: make food from carrot pulp.