Has anyone ever tried this for cooking?

[Guest guest]

Years and years ago I was partners with a woman in Oklahoma City- we

had a small organic bakery. Unfortunately, in the late 70s in OKC,

there were only about 25 people who cared about organically baked

goods. LOL Oh well, it was fun while it lasted.

 

Anyway, since I've been juicing I've been mourning for the lack of

uses for the pulp - especially the apple pulp which seems appealing.

I know the veggie pulp makes a good soup base and that kind of

thing, but surely there must be more that can be done with it all.

 

Has anyone have a recipe or tried the following?

 

I'm thinking about adding more fruit (moisture) back into the pulp,

cherries, sprouted almond, (any combination of fruit and nuts

really) and dehydrating the bars or balls into treats.

 

Also,

 

Has anyone ever tried dehydrating the pulp and grinding it into

flour?

 

Karen

[Guest guest]

Hi, Karen,

I read recently that apple pulp is an excellent fiber source, which

is good for carrying fats out of the body, thus lowering

cholesterol, weight loss, etc. (probably not many calories in it..)

so maybe you are on to a marketable idea.. I wonder what apple juice

manufacturers do with all of their pulp, ie: is it a useful by-

product that is already being recycled into food, or what? I wonder

if this is where fruit leathers and/or pectin come from? I'd like to

know what you find out in your 'speriments.. : )

 

Scott.

 

 

herbal remedies , " zengirl04 " <zengirl04>

wrote:

>

>

> Years and years ago I was partners with a woman in Oklahoma City-

we

> had a small organic bakery. Unfortunately, in the late 70s in OKC,

> there were only about 25 people who cared about organically baked

> goods. LOL Oh well, it was fun while it lasted.

>

> Anyway, since I've been juicing I've been mourning for the lack of

> uses for the pulp - especially the apple pulp which seems

appealing.

> I know the veggie pulp makes a good soup base and that kind of

> thing, but surely there must be more that can be done with it all.

>

> Has anyone have a recipe or tried the following?

>

> I'm thinking about adding more fruit (moisture) back into the

pulp,

> cherries, sprouted almond, (any combination of fruit and nuts

> really) and dehydrating the bars or balls into treats.

>

> Also,

>

> Has anyone ever tried dehydrating the pulp and grinding it into

> flour?

>

> Karen

[Guest guest]

Hi Karen,

 

I will have to experiment with making fruit leathers with the

pulp...great idea! I juice a LOT of apples at one time as I have 4

boys (5 counting hubby-lol). I core my apples before I juice them,

but do not peel. For each 4 quarts of pulp I add a quart (sometimes

a bit more depending on the type of apples) of purified (I have ro)

water and 1 cup of raw honey and simmer for about 20-30 minutes...DO

NOT BOIL, you do not want to kill the enzymes in the honey. Then put

thru a food mill and voila, awesome applesauce! You can add whatever

spices you like to the sauce as it simmers, but I like to make the

sauce plain then add the seasoning to whatever recipes I am using. I

only add the honey because, since the pulp has been juiced, it tastes

flat without it. My family is amazed that the pulp still retains

enough flavor to make sauce with. I am sure that you can also use it

to make apple butter, but my kids do not like that. I then use the

sauce in MANY recipes. I have done a lot of experimenting and have

had some great results...use it to replace oil in any quick bread

recipe, it is also a great thickener in sauces as it is naturally

high in pectin, use it in veggie dishes as a flavoring agent-such as

baked, stuffed hard squash with cinnamon and pecans, add it to

smoothies, add it to yogurt with a dash of cinnamon (addictive!), FOR

ADULTS-puree in a blender with a shot of calvados and freeze just

until semi-hard, then scrape and voila-ultimate apple sorbet! I have

many more ideas that HOPEFULLY will one day be in a cookbook (I have

been actively testing juicing REMNANTS, fruit and veggie, for just

shy of a year!) Good luck and please share your findings! Warm

regards, Lori herbal remedies , " zengirl04 "

<zengirl04> wrote:

>

>

> Years and years ago I was partners with a woman in Oklahoma City-

we

> had a small organic bakery. Unfortunately, in the late 70s in OKC,

> there were only about 25 people who cared about organically baked

> goods. LOL Oh well, it was fun while it lasted.

>

> Anyway, since I've been juicing I've been mourning for the lack of

> uses for the pulp - especially the apple pulp which seems

appealing.

> I know the veggie pulp makes a good soup base and that kind of

> thing, but surely there must be more that can be done with it all.

>

> Has anyone have a recipe or tried the following?

>

> I'm thinking about adding more fruit (moisture) back into the pulp,

> cherries, sprouted almond, (any combination of fruit and nuts

> really) and dehydrating the bars or balls into treats.

>

> Also,

>

> Has anyone ever tried dehydrating the pulp and grinding it into

> flour?

>

> Karen