Most of us throw away the pulp from the juices we make. Instead, you can use the pulp to make broth, cook the pulp in water and let it simmer over extremely low heat between two to three hours. Allow the broth to cool down, squeeze the juice out from the fiber, and have rich mineral food. The liquid makes marvelous stock for soups.
We will start by preparing a highly nutritious green juice for this Revitalizer recipe and then using the pulp to create a potent broth by slow cooking the pulp.
The mix of ingredients has been carefully selected to provide you with the hydrating benefits of cucumber, antioxidant benefits of green grapes and apples, the immune-boosting benefits of kale, lemon, celery, and the mineral and vitamins benefits of zucchini, carrots, and coriander. However, the broth will taste kind of bitter due to the skin of the lemon.
The slow-cooked broth creates a sweet and aromatic broth that you can use for your vegetable dishes and soup for added flavor and nutrition. When cooking the pulp, use a very low flame and do not cook for too long otherwise, you will denature the nutrients from the fruits and veggies. A great tip is to first soak the pulp in water for 10-15 minutes, then cook on a low flame for a maximum of 10 minutes. Let it stand and cool down before pressing out the liquid from the pulp. You can use a muslin cloth of a fine wire colander to filter.
NOTE: You may juice the lemon separately and use the juice, then discard the skin and rind. This way, when you boil the pulp, you will avoid bitterness unless you are like me, a health nut. In me, there is a tendency not to waste the gifts of nature; thus, use everything. In Ayurveda, the six tastes on our tongue are there for specific reasons. The bitter taste in food strengthens the heart. Macrobiotic practitioners and dietitians concur with this teaching.
Nutritional Benefits: The Revitalizer juice and broth is made using an intricate mix of fruits and veggies that provide you with healing and disease-preventing benefits from the hydrating benefits of cucumber, antioxidant benefits of green grapes and apples, the immune-boosting benefits of kale, lemon, and celery, and the health and cancer prevention benefits of minerals and vitamins from the zucchini, carrots, and coriander.
- 1 lemon
- 2 carrots
- 1 zucchini
- 2 cucumber
- 5 kale leaves
- 4 celery sticks
- 4 green apples
- 2 cups green grapes
- 1 lemon
- 1 bunch fresh coriander leaves with roots
Wash and run everything through a juicer. Mix the juices together until well combined.
Drink it immediately for best results, or you can keep it in the refrigerator for 2 to 3 days.
You may want to use the pulp to make broth. Simply boil the pulp in water and let it simmer over low heat for 10-15 hours. Allow the broth to cool down, squeeze the juice out from the fiber, and have a marvelous stock for soups.
0.2g Saturated fat