When I juice I have a constant internal debate about what to do with the pulp. Sometimes it goes straight on the compost pile but more often I seek ways to use it. Carrot/Apple cake and dog cookies are the most often made goodies but here is a new one that is fantastic. Use it on meat (if you eat it) but great on salad and my fave way... on homemade lentil loaf. Experiment with different spices... if you like sweet relish try adding a bit of coconut syrup. Happy eating :-)
Beet and Apple Pulp Relish
- 2 cups beet and apple pulp from juicing
- 2 star anise pods
- 1 tbsp whole cloves
- 1 tsp unrefined sea salt
- ¼- ½ cup whey (I use whey that is left over after making cheese or yogurt)
- Instructions
- Add whole cloves, salt and star anise to pulp and mix well.
- Pack into a mason jar.
- Add whey
- Ferment in jar for a minimum of 3-4 days.
- After relish has cultured, remove it from the jar and pick out the star anise pods and whole cloves. Mix well to make sure that anise/clove flavor is distributed.
- Place in frig – will keep several weeks
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