After using up all of my fruit pulp to make some delicious apple coconut pops, I still had a huge bag of vegetable pulp. What was I going to do with a bag of beet, carrot, celery, cucumber, tomato, spinach, and kale bits? Surely not make popsicles out of it! I love my veggies, but that just sounds like a bad idea that should never happen. I know some people sneak these pieces into breads and muffins, but I’m on a juicing cleanse, so I wouldn’t be able to eat any of that. The only solution I could think of was to cook up a batch of vegetable stock—a BIG batch of vegetable stock!
This recipe was perfect! Nothing but water and veggies; all perfectly allowed during a fast. If I weren’t fasting, I would have probably added a teaspoon of coconut oil to the mixture, and perhaps a pinch of salt, but aside from that, this stock is delicious! I have been heating it up and drinking it for a little change in routine. The cold, refreshing juices definitely hit the spot but after days of nothing but cold beverages and hot water with lemon, a nice hot bowl of vegetable broth really hits the spot. I even ate it with a spoon, so it felt like I was “eating”! It’s the little things like that which get your mental self on board with tough commitments like a juice cleanse. As I’ve said before, juice fasts are always easier when you have a partner to lean on, but unfortunately I no longer have that option. Maybe I’ll write about how to get through this on your own, once I get through my first fast by myself! Anyways, I’m rambling. Check out the recipe and let me know what you think!
- Vegetable pulp from four (4) 16 oz. juices (probably about 8 or 9 cups)
- 1 teaspoon pepper
- ¼ teaspoon basil
- ¼ teaspoon oregano
- 3 cloves garlic, finely chopped
- 18-20 cups water
- Cheesecloth (You can even use an old but clean t-shirt! Or coffee filters, panty hose, etc.)
- A large bowl
- Canning jars
A few notes about the ingredient list:
- Use whatever spices you like, don’t confine yourself to basil and oregano just because those are the spices I had on hand!
- it doesn’t matter what vegetables you use in this recipe; it’ll be good no matter what!
- Add 3 or 4 cups of water and juicer pulp to a large stock pot and turn the stove burner to medium/high.
- Once the water begins to boil, add the spices and garlic. Continue to cook, stirring frequently, for 2 or 3 minutes.
- Add the rest of the water to the pot. Keep the burner on medium/high heat and let the concoction come to a boil.
- Turn heat down a few notches and let cook for 15-20 minutes.
- Remove from heat and let cool.
Lay the cheesecloth (or shirt!) in the large bowl like a liner. Once the mixture has cooled, ladle out small amounts at a time into the cloth and strain the liquid out into the bowl. Transfer the vegetable stock into canning jars and seal. If freezing (like I did), make sure you leave enough space at the top of the jar for the liquid to expand! Nothing says epic fail like opening your freezer to what looks like a murder scene of vegetable stock splattered on the walls.
Let me know what you think of this use for juice pulp! I thought it was pretty delicious!
Until next time, be well and happy juicing!