1. Courtenay Courier

    My favourite juice recipe is:

    – juice from one pomegranate
    – juice from one mango
    – juice from two peaches
    – juice from one yellow apple

    juice them together for a surprising tropical taste. The apple really keeps it all together. You can add a little water if it’s too thick.

  2. Courtenay Courier

    A good recipe for fruit pulp is:

    – 4 cups pulp (any flavour)
    – 1/2 – 1/3 cup juice (any flavour)

    mix the two ingredients together and let sit until thick. Then either shape or place in metal molds and bake until dried and chewy at 250-300 in the oven. Once dehydrated, you have a fruit jerky that is delicious!

  3. Peach Strawberry Banana Smoothie

    Juice 2-3 peaches.

    In a blender add the peach juice, 1/2 a bag of frozen strawberries (self-frozen or store) and 1 peeled banana broke into pieces.

    Blend until smooth starting with ice breaker or similar mode on your blender then moving to grate and blend.

    Pour into glasses and garnish with fresh strawberries, peach slices or banana slices. Or use a skewer to make a fruit kebab to serve along with it. Delicious! 🙂

  4. cookingforaveganlover

    To clarify I am looking for juice recipes using the juicer. Thanks.

    Awesome Vegan- Thanks for the entry however I am looking for juicer recipes.

  5. Beth

    I like this one when I have to use up the celery I didn’t eat, plus it won’t break the bank on fresh fruit.

    5 ribs celery
    1 large cucumber
    1/2 lemon
    5 Swiss Chard Leaves
    2 apples

  6. My favorite juice is Green Pineapple:

    4 collard leaves
    1/2 pineapple, peeled (leave the core)
    handful of spinach
    1/2 piece of ginger

    I also like Orange-Carrot:

    1 large navel orange
    4 carrots
    1/2 inch piece ginger

    And, Carrot-Apple-Beet:

    3 carrots
    1 whole apple
    1/4 beet
    1/4 inch of ginger

    Plus, in the summer, berries always make nice juices.!!!

  7. Beth

    and here’s a pulp recipe! (originally from VegWeb)

    Chickpea Curry

    pulp leftover from juicing 2 tomatoes, 2 carrots, 1 stalk celery, 1/4 onion
    3 BS curry paste
    1 1/2 cups fresh or 1 can chickpeas
    water or vegetable broth as needed

    Heat the curry paste in a pan over medium heat for one minute. Mix in pulp, simmer for ten minutes. Add water/veggie broth as needed. Add in the chickpeas, simmer 10 minutes more. Serve over hot rice.

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