Using the pulp from your juices can be an excellent way to include the fibre that you so often throw away. By utilising the pulp, you ensure that you are using the whole fruit or vegetable and your waste is minimized!
Pulp can be used as a vegetable base in many recipes such as patties, sauces, soups, broths, vegetable balls and stews. You can use as much or as little as you like, and due to the high fibre content it will add plenty of body to the meal. I will often add pulp from beetroot, carrot, celery, capsicum, zucchini and tomato based vegetable juices in sauces, curries or stews to increase the fibre and nutrient content of the meal instead of just throwing it all out.
The pulp is also excellent for garden compost, and it can even be stored in the freezer and kept for a meal that you make at a later date. If you are doing a juice-only Reboot it can be a good idea to save the pulp and use it for meals that you make while on the eating days of the Reboot program. When freezing or storing, it is best to label what you have put in the juice to make sure that the vegetables will suit the meal you plan to make. (I once made a pasta sauce with pulp containing ginger and lemon rind that I have forgotten about, I can tell you it was officially the worst meal I’ve ever made ☺)
- Olive oil
- 1 Eggplant
- 500g Pumpkin (or Butternut squash or Sweet Potato)
Start with pulp from a vegetable juice (750mls or 24oz) containing any vegetables. These are the vegetables that were in the juice pulp that I used:
- Red Capsicum (Red Bell Pepper)
Vegetable Sauce Ingredients
- Olive Oil
- Vegetable pulp (from making about 3 cups of vegetable juice)
- 2 cups of water
- 2 cups of vegetable stock or broth (optional you can just add another 2 cups of water)
- 800g tinned chopped tomatoes
- 3 garlic cloves
- 1 large onion
- 1 carrot
- 3 silverbeet (Chard) leaves (or any other green leafy vegetable)
- 1½ tsp sea or Himalayan salt
- Pepper to taste
- 1 tsp Oregano
- 1 tsp Cinnamon
- ½ tsp Allspice
- 2 bay leaves
White Sauce IngredientS
- ½ Cauliflower
- 1 garlic clove (chopped)
- Juice of ½ lemon
- 1 tbsp Olive oil
- 4 tbsp of water
- Preheat oven to 180C or 350F.
- Cut eggplant and pumpkin in slices. Brush with olive oil and sprinkle with a little sea salt. Bake for 20 minutes.
- In a saucepan heat olive oil on moderate heat and cook the onion for a few minutes. Add garlic, carrot, silverbeet(chard) and vegetable pulp and stirfry for a few more minutes. Add the rest of the sauce ingredients stirring continuously until boiling, then reduce the heat and simmer for 35 minutes.
- Steam cauliflower until just tender, then add the cooked cauliflower and all white sauce ingredients in a food processor and process.
- In a baking dish, layer half the eggplant, top with half the vegetable sauce then all the pumpkin slices then the rest of the eggplant then the rest of the vegetable sauce. Top with the white cauliflower sauce and bake in the oven for 35 minutes.
- Enjoy Your Reboot Moussaka!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.