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Prep juicing fruits and veggies. Start with the carrots, kale and apple.
After juicing the carrots, kale and apple, transfer pulp to a bowl.
Now juice the remaining ingredients.
Pour juice into glass or jar and enjoy. (I add frozen fruit as ice cubes to chill my juice a bit).
Now, for the no waste part (#1).
We're making muffins!
Add all the dry ingredients in a bowl, stir, then set aside.
Add eggs, yogurt, honey, milk, coconut oil (slightly melt the coconut oil), vanilla & lemon juice. Stir to combine.
Coarsely shred zucchini into wet mixture.
Add 1 cup of the juice pulp. I picked out any big chunks, peels, etc. Mix gently.
Add the dry ingredient mix.
Stir until just combined.
Add some extras if you'd like...chocolate chips, dried fruit or nuts. I added a 1/2 cup of pecans.
Your mixture will look like this. It's less runny than traditional zucchini bread batter.
Place batter in baking cups.
Bake @ 350 degrees for about 20-25 minutes. Be careful not to overbake. Mine baked for only 20 minutes and are perfect!
Now, while those are baking, let's take care of no waste part #2. Collect the remaining pulp, egg shells and the cuttings from prep.
Toss it all in your garden for wonderful, fast composting material!!
You're veggies will love you!!
I also freeze pulp to use later, you can add it to soup stock, meat loaf, breads and more! Simply place in ice cube trays, freeze, then transfer to ziploc bags. No waste juicing at its finest!!
Now back to our yummy muffins, once they're baked, (insert a knife, to test) remove from the oven and let cool.
These muffins turn out moist and delicious, not too sweet, full of texture and nutrients. Delish!
Serve with fresh juice for an uber healthy snack!!