Flashback Friday – Cold Brewed Iced (or Hot) Coffee

Flashback Friday posts highlight popular articles from the WBK archive. Today’s blast from the past is Cold Brewed Iced (or Hot) Coffee (but also see a new bonus link at the end of this post!):

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A Recipe To Use Carrot Pulp From Juicing

[NOTE: Edited July 6, 2014 to include changes in cooking and processing the carrots after making this a few more times]

As I’ve mentioned previously, I have an Omega juicer. Using it results in vegetable pulp – the fibrous residue of harder vegetables such as carrots, beets, and leafy greens. I’ve tried a number of recipes purporting to make tasty treats from this pulp, but so far have found none good enough that I wanted to finish the results.

While kale and celery pulp are rather stringy and unappetizing, I really wanted to find a use for the carrot pulp. I started adding to my blended breakfast cantaloupe (frozen in single servings, defrosted and mixed with yogurt) and crockpot oatmeal.

Finally I was inspired by my localvore caterer/meal CSA/event service Cuisine en Locale when they served a mezze plate which included a Turkish carrot dip. Online searching led me to several versions (such as this from local chef Ana Sortun), from which I took ingredient ideas and then winged it with my kitchen contents:

carrot dip

The recipe:

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Raw Vegetable and Fruit Juicing At Home – Part 2

In Part 1 I discussed pros and cons of different types of juicers. Now that I have mine, what am I doing with it?

Actually, the first thing I did was break it! My Omega arrived without a “pusher” (designed to safely push items through the somewhat narrow feed chute). The dealer immediately mailed me one, but I was impatient to start. I substituted using a plastic chopstick to push down the vegetables – but pushed too far. The result: pieces of the stick going through the auger before I could shut it off shattered the juice strainer (pictures here).

But now that I have all the necessary parts, here’s what I’m juicing:

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