Make your own Carrot Juice Daily
Carrot juice is fantastic…………
Carrot Juice is so delicious to drink, it is one of the commonest juicing ingredients as it has a good ‘spread’ of vitamins and other nutrients. It is a good all rounder. Carrot juice often forms the base for juice recipes as carrots are available all year round and are cheap.
Scrub, top and tail your carrots if they are grown organically, otherwise peel and then scrub your carrots or the juice may have agricultural chemicals present in it.
Carrot juice can benefit your eyesight; this is because the carrot contains a form of vitamin A which is used in the production of visual pigments in the retina. Carrot juice is a fantastically a good source of energy because it contains a lot of natural sugar.
When buying carrots sidestep soft bendy carrots and choose hard carrots. Store your carrots in the fridge to prevent them losing moisture and wilting.
Just like people Carrots come in many different sizes and shapes and not all carrots are orange. Did you know……India, China, and Japan had established carrots as a food crop by the 13th century whereas they were not well known in Europe until well into the Middle Ages.
Ok!…… What to do with the left over pulp after juicing your Carrots???? Try these great ideas
MUESLI BARS
Soak rolled oats in the water (do not make them soggy) and add to them carrot and apple pulp. Then add chopped almonds, sunflower seeds, sesame seeds, poppy seeds, linen seeds, and sultanas . Add honey to taste. Mix thoroughly together and then put and flatten into a baking tray. Bake at 180-190 C until nice and dry. You can also add to the apple and carrot pulp some grated horseradish for a good winter salad. If you use celeriac bulb for juicing, then that pulp is excellent with crushed garlic and makes a healthy type of mayonnaise to spread on toast.
GOLDEN MACAROONS
1 cup grated raw carrots, packed
1/2 cup water
1/3 cup sweetener (I used honey)
1 1/2 cup coconut
1 cup oat flour (I substituted 1/2 cup of whole wheat flour and 1/2 cup of oats)
1/2 tsp salt (optional) 1 tsp vanilla
Blend dry, quick or rolled oats to make a flour. Mix well all ingredients. Let sit 10 min. firmly pack dough into a tablespoon then drop on an oiled cookie sheet. Bake at 325 for 30 min.
CARROT PULP MARMALADE
3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin
Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they’re tender … then let them sit at least seven hours (or overnight).
Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.
If—after 20 minutes-the marmalade has begun to jell on its own … terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn’t thickened-you should stir in the dried pectin at this point. (I don’t know why, but sometimes you’ll need the pectin and sometimes you won’t. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.
CARROT PULP BREAD
2/3 cup of vegetable oil
3/4 cup of honey
2 eggs
1-1 /2 cups of carrot pulp
1-1 /2 cups of whole wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)
Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well … pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2″ X 4-1/2″ X 2-5/8″) … and bake in a pre-heated 350°F oven for 60 to 65 minutes.
CARROT PULP COOKIES
3/4 cup of water
1 cup of carrot pulp
2/3 cup of vegetable oil
2/3 cup of honey
1 egg
2 cups of whole wheat flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract
Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven. Happy eating!
Now do this great idea for busy people get a crock pot you need one…
I have a 6-quart crock pot that I use for making soups and stews. After I’m finished juicing, I cut up 2 potatoes and put them in the bottom of the crock pot. Next, I cut up an onion or three, 3-4 cloves of garlic, and a extra fresh carrot or two. Those all get added to the crock pot, along with 1-2 cups of leftover vegetable juice pulp. Then add either skinless boneless chicken, cubed chuck steak, or other beef I just throw in a stock cube..I prefer veggie stock pot stew…. (Vegans and vegetarians can skip adding the meat, and the soup will turn out just fine.) Next, I add fresh cilantro, fresh parsley, and a teaspoon full of cayenne pepper. The last step is to pour in a can of chicken broth or vegetable broth. This recipe has limitless possible variations; you can add or subtract ingredients just put in what you fancy according to your preferences. If the stew contains meat, it needs to cook for at least 10 hours; times may vary depending on your crock pot settings. My crock pot has only two settings, “high” and “low”. I usually cook it for at least 10 hours on the low setting. Before eating the stew, stir it well and examine the meat to be sure it is done.
Please note that juice pulp is susceptible to mold if it is left in the refrigerator for too long. I recommend using it promptly after you juice. If you know that you won’t get to it within 24 hours, you can put it in the freezer for a few days, but I wouldn’t recommend leaving it in the freezer long-term.
Finally drinking Carrot Juice Daily morning noon and night and just before bed will make you more alive fitter and will add more Go Go Go to your life, You can live on my Stew and Carrot Juice forever and buy nothing else.
Your future depends on how much living food you eat at each meal, fruit, vegetables and REAL juices made from REAL fruit and Veg Not from concentrate and Not with added sugars and preservatives
Love yourself, your family and your children, teach them that this way of eating is best, remember to love your body. you will Not get another.
