Tutorial: Pulp Fiction

by - August 01, 2011

So let's assume you need a little pick me up and decide to juice a 100% vegetable juice for yourself. A little green cocktail, so to speak.

Ok, so let's also assume you're one of those people who don't like to waste. You spend all this money on beautiful, organic, locally-grown, $$$$$ produce at the farmer's market and think to yourself, "What a shame to only use the JUICE out of this stuff and throw away all the fiber (i.e. pulp)!" Of course,  you could throw the pulp into the compost pile, but the compost bin that your husband was supposed to build 4 months ago is still sitting in parts in the garage. (uh hum) What to do?!

 

Have no fear.......

I have the solution!!!


Check this out. Let's make vegetable bouillon! Oh yes, you over there with your hand up. You have a question? What would one do with vegetable bouillon? Anything you can do with chicken or beef bouillon, vegetables can do it better. Here's why. Those little CUBES or PACKETS you buy in the store marked chicken or beef bouillon. Yes, those. They are FULL of MSG and artificial nastiness, my friend. There is nothing NATURAL about them, even if their package says so. While I can find plenty of healthy chicken BROTH in the stores -- this one if my fav, btw -- I have yet to find a healthy version of bouillon.



A base for soups, flavor sauces, cook your rice or pasta in a vegetable-flavored stock for extra tastiness. And if you make it the way I show you, you can keep it for a decent shelf life and use it for food storage. Have you watched the news lately? Ya, food prices are going crazy right now (can you say HYPERINFLATION?), so anything you can make yourself cheaply AND store it for longer term storage is basically AWESOME.

Ok, down to business.

After juicing, you've got the pulp, like so. TIP: If I know I'm going to use my pulp from juicing, I will run the pulp thru the juicer a 2nd time to squeeze all the excess moisture out of it.



Next, you have two options:

1-- If you have a dehydrator, scatter the pulp on your dehydrator screen. It's a bit of a soggy mess and the veges are all mashed together, but that is what we want!

No dehydrator? No prob. Scatter the pulp on a cookie sheet, lined with parchment paper. Set your oven to its lowest temp (mine is 118 degrees F) and leave the oven door ajar just a tad. Let the pan sit in there for a couple hrs and keep checking til it looks thoroughly dry and crispy.

Dry pulp (for me) looked like this. In my dehydrator on its low temp, it took one day.

Then I busted out my teeny tiny food processor. Put in the crunchy pulp and let it rip.

Blend it into a fine powder.

I store my vegetable bouillion in a mason jar. You can use a nifty Food Saver jar sealer attachment on your mason jar for longer term storage (a year plus) or merely just keep the lid tight and it should last at least a year. I happened to have some of those oxygen absorber packets handy and added one to the jar as well.

You don't have to be a JUICER to make vegetable bouillon either! If you ever open your fridge and notice some veges going bad and wilted. In other words, not something you particularly want to eat, but you find yourself in the same predicament such as 1) Don't want to waste it and 2) composter is inconveniently unavailable. You take your wilted veges and chop them up in tiny pieces, or use your food processor to grind them up and voila. The only difference is your water content is higher so the drying time might be increased.

FRUGAL AND HEALTHY!

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