What to do with the pulp from the juicer. Marmalade, pastille and apple cheese without sugar

I love starting my morning with freshly squeezed juice! It is also said to have health benefits. The only thing that has always bothered me about this diet is the cakes. It's a shame to throw it away. After all, pure fiber! The most useful product! So I started experimenting.

The first thing the cakes were good for was vegetable puree soups. Pour the vegetable cakes with water and leave for 15 minutes. During this time, they absorb moisture from the water that was lost when squeezing the juice. This must be done in order to understand whether more water needs to be added. Next, bring the resulting slurry to a boil and, stirring, cook for another 3 minutes. Add salt to taste. I sometimes add chopped garlic and herbs (dill, parsley) to this soup. Serve with sour cream! For this soup, cakes of any roots are suitable: carrots, beets, potatoes, celery.

The next dish that I mastered when I started drinking freshly squeezed juices daily was vegetable casseroles. For this purpose, again, cakes of any vegetables (carrots, beets, potatoes, cabbage) are suitable. For 250 grams of cake (remains after squeezing the juice from about 4-5 medium-sized root vegetables), add 1 egg, 2 tablespoons of sour cream, 1 tablespoon of semolina, salt to taste. This whole mass is laid out on a baking sheet, previously greased (I most often use vegetable oil). Baked in the oven for about 20 minutes at 200 degrees. Any sour cream sauce, as well as tkemali sauce made from green plums, is suitable for the casserole.

Prepare in a similar way vegetable cake pancakes. To do this, for 250 grams of cake, take 2 eggs, about 150 grams of flour, baking powder or soda slaked with kefir, salt and spices to taste. Knead the dough to the consistency of thick sour cream. And the pancakes are fried in a hot frying pan in vegetable oil. Also good with sour cream or any other sweet and sour sauce.

My next discovery was the use of sweet cakes (from fruits) for mousses. The cakes of any fruit (apples, peaches, apricots, strawberries, grapes) are suitable. Grind some other fruit in a blender (preferably a juicier one, for example, kiwi, strawberries or grapes; currants or gooseberries are also good). To this crushed mass add the fruit cakes from which the juice was squeezed. Everything is whipped again. Let it sit for a while so that the pulp is filled with new juice. And Bon Appetit!

Well, today I baked a wonderful one cake made from cakes(carrots, beets and apples). To do this, I took 175 grams of butter. I ground 200 grams of sugar in it until a white homogeneous mass was formed. I added 2 large (selected) eggs to it. If the eggs are small, then 3 pieces will be needed. All this needs to be beaten. I quenched the soda in apple cider vinegar - it went there. I poured flour (300 grams) with vanilla sugar into the resulting mass and then added all the cake remaining from squeezing the juice (about 250 grams). Placed in a pan greased with vegetable oil and baked in the oven for 30 minutes at 180 degrees. It turned out so delicious! Especially with cold milk!

Very easy to prepare fresh vitamin porridge made from cakes. I love making mashed porridge from different vegetables and fruits! One day I didn’t have any fruits available, so I decided to make just a vegetable mixture.

Take several leaves of Chinese cabbage and grind in a blender until a porridge forms. Cabbage gives a lot of juice. Therefore, I add carrot and beet pulp to the resulting mixture in such an amount that the cake absorbs the juice released from the cabbage. Sometimes I add another spoonful of sour cream or a little kefir (thick) and beat it again in the same blender. The resulting porridge can be seasoned with salt (then it will become a side dish) or honey (and then it will be a wonderful dessert).

You can also add cabbage or cabbage pulp if you are making juices from them. In this case, the porridge turns out to be quite spicy. It can be used as caviar, spread on black bread, or as a sauce for some dish.

Looks smart vegetable pulp roll. The roll is traditionally made with minced meat. I’ve been eating meat very rarely lately, so I decided to try cooking it with minced pulp! It turned out great. That's why I'm sharing the recipe!

For minced meat we use cakes and (you can also use other vegetables: cabbage, zucchini, cucumbers, potatoes - I just make juices from these vegetables less often). Add 1 egg and 1-2 tablespoons of sour cream to them so that the cakes soften slightly. Salt and pepper the minced meat, you can add cumin or other seasoning that you like.

For the base (dough) of the roll, you need to cook a thick porridge of rice flakes (you can use regular rice, but then there will be more fuss) in water and cool. Add salt and egg to the porridge, beat the mixture. If you use rice, then you need to cook the porridge soggy, and then pass it through a sieve or mash it so that the grains of rice disintegrate and become one continuous mass. This is our dough. We flatten it. Place minced meat in the middle. And roll it up so that all the minced meat is inside.

Place the roll on a baking sheet greased with oil. It is better to coat the resulting “sausage” with beaten egg on top. Then the roll will brown and retain its shape better.

Place in a preheated oven. After 30-40 minutes, the roll is ready. Remove from the oven and cut into portions. Pour sauce on top. The best for this roll would be herb sauce.

Grind a small bunch of cilantro in a blender. Add salt, squeeze 1-2 heads of garlic there and pour thick kefir in a 1:1 ratio. Let this sauce sit for 1-2 hours in the refrigerator!

You can prepare it in the same way sweet roll. Then it is better to cook rice porridge in milk. And when preparing the base, instead of salt, add sugar to it. We also flavor the cakes not with seasonings, salt and pepper, but with honey or jam and raisins (it goes well with carrots and beets). In this case, it’s also good to add nuts to the minced meat!

Another recipe - semolina porridge with cakes. Ordinary semolina porridge is cooked in milk (5-6 teaspoons of semolina per glass of milk) with sugar. The porridge is medium thick. Fresh carrot, apple or beet pulp is added to the hot porridge. Cover the porridge with a lid and let the cakes brew (10 minutes). The porridge will thicken during this time. Then add sugar and a little butter. And beat with a mixer into foam. The result is a very tasty, fortified and beautiful (vegetable cakes color the white milk porridge) mousse. Children will like it more than usual!

Soups

It is best to make it from vegetable pulp puree soups. Fill the cake with a small amount of water so that it is saturated with moisture. Then put this paste on the fire and cook until done. You can add boiled meat, eggs or mushrooms to taste. And then put it in a blender and beat. Season with salt and pepper. Your soup is ready!

You can also use cake for ordinary soups, but it will not look very impressive.

Porridge

It is best to use pumpkin pulp. Take millet or rice and add water or milk. Shortly before the cereal is ready, add the cake and cook a little more.

The porridge is ready. Add honey, nuts, dried fruits, butter. And you can serve it.

Pancakes and cutlets

Cake can be used to make excellent vegetable pancakes or cutlets. They are prepared according to the usual recipe. Before use, we recommend keeping the cake in water for a while so that it is saturated with moisture. This is especially true if you have very dry cake.

Casserole

If you're cooking vegetable casserole, add eggs, semolina, sour cream, salt, and spices to the cake.

Fruit pulp will also come in handy. It is good to use for regular cottage cheese casserole.

Salad

Carrot and beet pulp make excellent salads. Simmer the pulp a little in a frying pan along with the onion. Remove from heat. Transfer to a salad bowl. Add boiled eggs, grated cheese, finely chopped bell pepper. Season with your favorite sauce and you're done!

Bakery

Use a small amount of cake to make cookies, muffins and even bread. Just add it to the dough and stir. If there are large particles of vegetables or fruits in the cake, first grind them in a blender.

Dry crackers

We take any cake or a mix of several and add seeds, nuts, dried fruits, seasonings, spices, sugar or honey. What the soul asks for and in the quantity that you personally like.

Mix the mixture in a blender until smooth. Cover a baking tray with baking paper and spread the mixture there in a thin layer (2-3 mm). We set the temperature to the minimum, put the baking sheet in the oven and dry... In 8-12 hours you will have crackers ready, which are stored for a long time, have a pleasant crunch and are great as a healthy snack.

Candies

If you get very dry cake, try making candy from it. Mix fruit pulp with thick honey, chopped nuts and dried fruits. Then manually form round sweets from the mixture and decorate them with a whole nut on top. Place in the refrigerator for several hours.

The same can be done with vegetable cake, only replace the honey with thick sour cream. Decorate the ball with a leaf of parsley or cilantro. Children will be interested in eating such healthy candies instead of boring salad.

Filling

Add vegetable cake, chopped onion, vegetable oil, herbs and spices to boiled rice. Simmer the mixture a little.

This filling is universal. It can be eaten separately, or put into pies, dumplings, manti, or stuffed into pancakes. Or just wrap it in thin Armenian lavash and eat it like that.

Make pie filling from fruit pulp. Prepare it the same way you always do. If necessary, pre-soak the cake with water.

Beverages

Is it possible to make a drink from a mass in which there is not a drop of liquid left? Certainly! For example, a smoothie. Mix the pulp in a blender along with juicy berries, fruits or vegetables. Pour some herbal tea or mineral water. Depending on the type of smoothie (fruit or vegetable), add spices, sugar, honey.

And some craftsmen make moonshine and chacha from apple or grape pomace.

Apple pulp is the way to go.

Now is the time to prepare for the winter. Many people make juices, such as apple juice. After squeezing, a lot of apple pulp remains in the juicer, and not completely dry, squeezed out completely, but relatively moist. There is no need to throw it away, because apple pulp is very healthy. By the way, like carrot.

A few words about cakes.
Life experience has shown that with low blood pressure and great weakness, including low temperature of individual parts of the body, it is advisable to use cakes from cabbage, sorrel, plantain, and hogweed. Carry out the swallowing procedure until the signals of trouble pass. For high blood pressure - beet pulp, linden and raspberry leaves, coltsfoot flowers and leaves.
If a person suffers from diabetes, then it is necessary to take cakes from dandelion, colza leaves, aspen leaves (or poplar), and blueberry leaves.
If a person has heartburn, then it is relieved with carrot or apple pulp.
For pulmonary diseases, it is better to use black radish cakes. You can also use cakes from parsley, Jerusalem artichoke, turnips, and coltsfoot leaves.
Beet pulp relieves appetite and is very helpful in getting rid of obesity. You cannot eat anything at this time, as there will be no juices to digest the food.
If the cakes are difficult to swallow, they can be lubricated with sour cream.
Indeed, knowing that digestive enzymes and blood elements circulate in the gastrointestinal tract in a volume of up to 8-9 liters per day, then by consuming fibrous substances and pectins contained in cakes, it is possible to cleanse the blood with their help within 3-5 days, so it is useful to consume cakes not only for sick people, but also for healthy people.
Very well dried (and in no case overcooked) cake - vegetable fiber in its pure form. A teaspoon before meals - and you will completely suppress the feeling of hunger! Dried apple pulp successfully replaces purchased “swelling” additives and bran. You can use it to bake homemade baked goods and confectionery products and generally use it very widely. To ensure that the pulp is of high quality, do not be lazy in peeling the apples before squeezing the juice out of them.
Make pectin. Place the pulp from the juicer in an enamel bowl, add a little water and boil over low heat until a homogeneous mass is obtained. Cool. After apple pectin hardens, take a tablespoon 30 minutes before meals.
Fresh cakes are capable of extracting metals (including radionuclides and heavy metal salts) from the walls of the stomach and duodenal bulb. They can also scavenge carcinogens and free radicals. In addition, the cakes themselves absorb not only the remains of salty gastric fluids, but are also important intestinal fillers that can restore the epithelium of the entire intestinal tract.
You can prepare many delicious and very healthy dishes from the cake.
Raw apple jam.
A very simple and healthy recipe for raw apple jam! We use a by-product in the production of apple juice - apple pulp.
As a rule, such cake turns out to be quite juicy and a good housewife simply cannot throw it away - and there is no need! Wonderful thick, tender and tasty raw jam is obtained from such cake, which has retained most of the vitamins of the healing apple!
Having tried it once, I began to do this all the time and have never thrown out a single jar - everything is perfectly stored in a cool place (basement, unheated balcony) for a year (this jam has never been left for a longer period...
Required Products:
apple pulp 1 kg.
sugar 0.5 kg.
Method of preparation: Make puree from apple pulp. Then add sugar, stir and heat slightly over low heat, stirring constantly, for 10 minutes.
Place the jam in clean jars (pour boiling water over clean jars before filling) and seal with metal lids.
It is better to store this jam in a cool place.
Ring with apple pulp.
I won’t pretend to be original, and I’ll risk offering a simple, but very tasty and practical recipe for gingerbread with apple pulp. I’m sure it will come in handy - personally, I always felt sorry for throwing away the pulp that remained after making apple juice. I tried adding it to the dough for the gingerbread - and here it is, waste-free production! The sour apple pomace turned out to be very useful in the sweet dough, and the flavor combination turned out wonderful. Be sure to try it, especially since preparing the gingerbread is not at all difficult.
1. 200 grams of apple pulp (or apple with carrots, pumpkin)
2. A glass of flour (regular faceted glass)
3. Two eggs
4. 150 gr. Sahara
5. 150 ml. vegetable oil
6. A teaspoon of baking powder
7. Half a teaspoon of ground ginger
8. Raisins or nuts (optional, optional)
Using a mixer, beat the eggs with sugar, add the oil and continue beating. After 3 minutes the mass will become homogeneous and creamy - then we begin to add flour. Mix with a mixer, then with a spoon. Add baking powder and add pulp, nuts or raisins. Mix well, the dough turns brown. In terms of thickness, it should turn out to be slightly thicker than pancake batter; it should not pour out of a spoon, but fall into a lump. If you get a liquid dough, add flour; the proportions in the recipe are given taking into account the fact that the juicer produces almost dry pulp. Grease the baking dish with oil, lay out the dough, level it and put it in the oven. Bake the gingerbread over medium heat until it acquires a beautiful golden color. Approximate time - half an hour. The top of the gingerbread can be sprinkled with powdered sugar, decorated with berries from jam or poured with glaze.
Variations - if you make the crust thin, you will get cookies. The fluffy cake can be cut in half and made into a layer of sour cream and sugar or jam. Delicious in any form.
Can be rolled into jars and used as a pie filling in winter. It turns out exactly what you need.
Here are two more recipes:
- Mix butter and sugar, beat in eggs, add kefir to make the cake rise, add flour and knead the dough. Let it sit for a while, then pour it into a high frying pan or mold (after greasing the bottom and edges with oil). Sprinkle apple slices on top and place in the oven for 20-25 minutes.
Do not open the oven until it is ready, otherwise it will sink and be flat and airless.
- Dough as for cheesecakes: for 500 gr. cottage cheese - beat 4 eggs into a good foam, add a little salt, sugar, 2 tbsp. l. flour and cake (can be mixed with apples, cinnamon, raisins, part carrots, zest). If it turns out too thick, add milk. Fry in oil. Sprinkle with cinnamon powder. You can replace the flour with instant rolled oats, but steam it first.
Advice. The cake can be frozen. Immediately after preparing the juice, package the pulp into 200 gram bags, roll it into a tube and put it in the freezer. When you decide to bake the gingerbread, take it out, it defrosts quickly.
* Add more carrot cake and half a cup of cream, more raisins, semolina, eggs to this mixture and you get carrot-apple cutlets.
* with cinnamon and sugar - in the pie filling.
* Add to mayonnaise and dress squid salad, very tasty!!!
* You can cook compote, add sugar and lemon, strain, cool... it will be tastier than fresh juice!

This year there is a huge harvest of fruits, apples too. Many people make juice using modern juicers, but few know that the remains of apples after squeezing, the so-called pulp, also have many uses.

Apple jam from pulp

• apple pulp - 1 kg
• sugar - 800 g
• water - 1 glass

Fill the apple pulp with water. Cook for about 5 minutes. Add sugar, stir and cook, stirring constantly, over low heat until thickened. Then cool, put into jars, close with airtight lids and store in a cool place. Apple pulp jam is ready!

Paste

The finished marshmallow looks like this (this is ready-made, cut into portions into strips and “woven” for beauty):

The recipe itself is outrageously simple. We take our cake, pour it into an enamel pan, add 2-3 tablespoons of water there and evaporate for 5-10 minutes. After this, place it on a baking sheet, having previously spread parchment there. The layer of “apple dough” should not be too thin, but not too thick. After this, put the baking sheet in the oven for “baking” at about 100 degrees and with the door ajar. As a result, after 15-25 minutes you will get a very tasty mass, suitable for dessert. Due to the fact that we do not use any additives (including sugar), the dessert is low in calories and healthy! :)

Cake cake

Beat sugar and eggs into a stiff, fluffy foam. Add vegetable oil. Without ceasing to stir, add flour little by little. First add baking powder to the flour. At the end, add the cake, add nuts and raisins. Line a baking dish with special paper, grease it with butter and pour the dough into it. Bake at 180-200 degrees for 40 minutes.
The pie is ready when a dry wooden stick inserted into it comes out clean.
There is no need to immediately remove the cake from the mold; let it cool slightly, otherwise it may settle. If desired, the cake from the cake can be cut into two parts and coated with jam or sour cream.