Beet Juice Recipe PLUS Juice Pulp Muffins!

beet-juice-recipe-homemakerchic.com

Recently I’ve gotten into juicing! My dad loaned me his Jack Lalaine juicer several months ago and I’ve been meaning to try it. It wasn’t until a few weeks ago when a friend introduced me to a new vegetable stand about a mile from my house that sells organic veggies at great prices that I finally got the itch to make some tasty juices! I decided to start with beets. After trying a few different blends I finally came up with one that is so delicious, surprisingly sweet and super nutritious. Beet+Carrot+Cucumber+Apple.

I was shocked by how quickly the juicer did its job! In just a few minutes it had pulverized my fruits and veggies into a glorious deep red beverage, and spit out about 8 cups of pulp just as quickly. I was really surprised by how much pulp was left over. And I felt like it was such a waste to throw out all that good stuff, so I figured why not whip up some healthy muffins while I’m at it? So today you get a bonus Carrot Beet muffin recipe.

JUICE RECIPE:

  • 2 med/large Organic beets
  • 2 large cucumbers
  • 2 small apples
  • 6 large carrots

WHAT TO DO:
Prepare the beets by cutting off the hard stem area, and peeling them. It is very important to use organic root vegetables because they are steeped in the soil and if that soil has pesticides in it you will have pesticides in your juice. Yuck. The first time I made this recipe I did not peel the beets and I found it had much too strong of a “dirt” flavor even though I thoroughly washed them. Cut the beets into small enough pieces that they will fit easily into your juicer. Craftsy The apples should also be cut into halves or quarters depending on the size. The cucumbers and carrots should fit just fine. Now juice! Since we are only using the pulp from the carrots, beets and apples, juice those first then set the pulp aside. TIP: After trying this recipe a few times I found that I was left with quite a bit of sediment in the bottom of my jug of juice after it settled in the fridge. To eliminate this I decided to pour my juice through a coffee press. You could also pour it through cheese cloth. This helped a lot!

carrot-beet-muffins-homemakerchic.com-juice-pulpMUFFIN RECIPE:

  • 4 cups juice pulp
  • 2 cups flour
  • 1.5 cups sugar
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1 cup vegetable or coconut oil
  • 1/2 cup raisins
  • 1/2 cup dried blueberries

Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in juice pulp, raisins, and blueberries. (Be sure to pick through your pulp firstto make sure it doesn’t have any large pieces that didn’t get chopped up by the juicer). Grease mini muffin tins with cooking spray (the kind with flour mixed in). Fill the cup almost completely full as these muffins do not rise a whole lot. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Eat them HOT! Enjoy. 🙂 P.S. My toddler loves these healthy muffins!

 

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One thought on “Beet Juice Recipe PLUS Juice Pulp Muffins!

  1. Taryn

    I added a 1/4 cup of cocoa and chocolate chips instead of fruit- I know the likelihood of success comes with chocolate! Big success, though the juice didn’t go over too well. More for mommy!

    Reply

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