If you ve been throwing away the pulp after juicing, you ve been missing
a valuable piece of the nutritional puzzle. Did you know that pulp has
amazing health benefits? And that it can be used to add both flavor and
texture to a wealth of your favorite dishes? Vicki Chelf noted natural
foods chef, cooking instructor, and best-selling author shows you how
in her new book,
""Pulp Kitchen""
.
The book opens with an informative chapter on the many potentials of
pulp, including its nutritional profile as a rich source of fiber, vitamins,
minerals, and beneficial antioxidants. In this chapter opener, Vicki also
provides helpful preparation and storage guidelines, as well as a handy
chart that lists various types of produce along with the amount of pulp and
juice they yield. What follows next are dozens of easy-to-follow recipes
that highlight the goodness of pulp in a wide variety of delectable dishes
breakfast porridge and pancakes; soups and salads; meatless burgers,
loaves, and pates; breads; muffins; cookies; pies; and much, much more.
So if you are looking to make the most out of the pulp from juiced fruits
and vegetables, look no further. Let
""Pulp Kitchen ""
show you how this often
overlooked ingredient can add texture, flavor, and a nutritional punch to
your favorite dishes."