How to Make Vegetable Stock from Juicing Scraps

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Waste Not, Want Not

If you have been keeping up with your new year, new you goals chances are you have juiced a lot of fruits and veggies to get more nutrients into your diet. Whether it is to preserve your sexy with my “Gorgeous” Green Juice recipe or enjoy something new like authentic Jamaican Carrot Juice, juicing is fun. After frequent juicing you may feel a sense of guilt because of all the pulp you have to discard. I have a solution. Make your own vegetable stock! It is so simple you will be wondering why you didn’t do this sooner. All you need is the pulp from you juicer a few spices and some time to kill.

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What You Need

  • 3 Cups of Juicer Pulp (just use the pulp from veggies unless you want you soup to taste sweet.)
  • 10 cups of water
  • 1 Tsp of Olive Oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • Aromatics of your choice: chopped onions, garlic etc.
  • fresh or dried herbs: chives, oregano, basil, old bay etc

In a stock pot heat your olive oil and cook your aromatics until slightly softened.

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Add your pulp to the pot and cook for 1-2 minutes. I used carrot, celery, spinach and kale pulp.20160903_143147

Add the herbs and seasonings of your choice and turn up to high until boil. Once boiling turn heat down to simmer at medium for about 2.5 hours. The time flies catch up on some Netflix shows.
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Let cool, strain, transfer remaining broth to a glass jar for storage. Discard pulp or save strained pulp for compost.

Vegetable Stock Recipe
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Ingredients
  1. 3 Cups bags of juicer pulp
  2. 10 – 12 cups water
  3. 1/2 tsp sea salt
  4. 1/2 tsp fresh ground black pepper
  5. fresh or dried herbs: chives, thyme, rosemary, oregano, basil, old bay
  6. Aromatics of your choice: chopped onions, garlic etc.
  7. 1 tsp olive oil
Instructions
  1. Place olive oil in pot.
  2. Heat on medium and add pulp.
  3. Stir and cook for 1-2 minutes then add water, herbs/spices/seasonings and turn up to high until boil.
  4. Once boiling turn heat down to simmer at medium.
  5. Cook covered 2 1/2 hours.
  6. Turn off heat and using ladle strain pulpy broth in batches into glass bowl or another pot.
  7. Transfer remaining broth to a glass jar for storage. Save strained pulp for compost or discard.
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You can use your pulp as the base to your soups, risotto and other recipes. Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months. 

Have you repurposed your juicing scraps? What did you make?

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