5 vegan recipes for cancer patients using leftover juice pulp
According to Oncology Nutrition, juicing is a good option for getting valuable nutrients into your body, if you are in active treatment, are having chewing, swallowing, or digestive problems, or are struggling with excess weight loss due to cancer and it’s treatment. But, what else could you do to maximise the intake of nutrients from the fruits and veggies you juice? Easy, you can try these 5 vegan recipes for cancer patients using leftover juice pulp.
Cancer patients using leftover juice pulp in their cooking, is an ideal way to maximize the benefits of consuming fruits and vegetables, as it is well know that high intake of fruit and vegetables is believed to be beneficial to human health. This is because they are packed with dietary polyphenols, which may exert their anticancer effects through several possible mechanisms, such as removal of carcinogenic agents, modulation of cancer cell signaling and antioxidant enzymatic activities, and induction of apoptosis (death) as well as cell cycle arrest. Some of these effects may be related, at least partly, to their antioxidant activities.
So, below are 5 vegan recipes for cancer patients using leftover juice pulp
1) veggie patty
½ cup sliced onions
½ cup sliced mushrooms
Salt and pepper, to taste
2-4 cups vegetable pulp
2 cups leftover brown rice, quinoa, or black beans
2-3 Tablespoons all-purpose seasoning
Optional add-ins: olives, chopped peppers, diced garlic, roasted bell peppers, artichoke hearts, etc.
Heat 1-2 Tablespoons olive oil in a large skillet over medium heat. Sauté onions and mushrooms until softened – about 5-6 minutes.
Season with salt and pepper.
Place pulp, leftover grains/beans, sautéed vegetables and seasoning in a food processor and blend until it begins to form a ball. You can also do this by hand with a potato masher. If mixture is too dry, drizzle in olive oil until it sticks together. Add in your favorite chopped veggies and/or seasonings.
Shape mixture into small patties. You can either fry them in a skillet a few minutes on each side until golden brown or bake them at 375° for 20-30 minutes, flipping halfway.
These patties can also be frozen or refrigerated up to a week. Enjoy!
2) Vegan pulp broth
2 full bags of juicer pulp (from making 2, 20 oz juices)
10 – 12 cups water (2.5 – 3 L)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
fresh or dried herbs: chives, thyme, rosemary, oregano, basil, old bay
use any herbs you like (try including ginger, parsley, etc..)
1 tsp olive oil
Place olive oil in pot.
Heat on medium and add pulp.
Stir and cook for 1-2 minutes then add water, herbs/spices/seasonings and turn up to high until boil.
Once boiling turn heat down to simmer at medium.
Cook covered 2 1/2 hours (2-3 hours)
Turn off heat and using ladle strain pulpy broth in batches into glass bowl or another pot.
Let cool then sip and enjoy!
Transfer remaining broth to a glass jar for storage. Save strained pulp for compost.
3) vegan raw cake balls
1 large organic apple
2 medium-large carrots
2 Tbsp raisins (divided)
1 Tbsp shredded coconut (optional)
1 Tbsp hazelnut meal (optional) Almond meal or walnut meal would also be yummy.
4-5 dates, pitted
hemp seeds, flax seeds, more coconut, chocolate chips, orange zest etc., as desired for rolling and topping
One large apple and 2 medium-large carrots yielded about one cup of pulp (enough to make 14-16 truffles or cake balls). This also yielded about an 8oz glass of fresh juice
To start use half-batch of the pulp along with 1 Tbsp raisins, two dates, and shredded coconut. Then, with next half-batch incorporate the hazelnut meal, 1 Tbsp raisins, and the dates. Place the juice pulp into the food processor with the other ingredients (except for the toppings or things you want to roll the truffles in, such as the hemp seeds, ground flax seeds, etc.) and process.
Pulse until the pulp and other ingredients form a dough that can be easily rolled into a ball between your hands. Form about 14-16 bite-sized balls in total.
Roll the cake balls in toppings such as seeds or more coconut if desired. Eat right away or store in the refrigerator for a few days or the freezer for a few weeks. If storing in the freezer, let the truffles warm to make them more chewable. Enjoy!
4) carrot soup
5 cups Carrot Pulp
1 tablespoon Coconut Oil
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Ground Coriander
3 cups Water
Blend all of the ingredients together and bring the soup to a boil over medium heat. Reduce to a simmer then serve.
5) juice pulp muffin
½ cup juicer pulp (I used an apple/beet/lemon/carrot combo)
¼ cup agave nectar
¼ cup coconut oil, melted
¼ cup unsweetened applesauce
1½ cups flour (I used Bob's Red Mill All-Purpose Gluten-Free)
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon sea salt
Pre-heat the oven to 350 degrees F. Lightly grease a mini muffin pan.
In a large bowl, add the juicer pulp, making sure to remove any large pieces. Add the agave nectar, coconut oil, and applesauce. Stir to combine.
Sift in the flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.
Transfer the batter to the mini muffin pan and bake for 10-12 minutes. A toothpick inserted in the center should come out clean when they're done.
Allow to cool slightly, then enjoy as-is or top with a little coconut oil or jam if you like.
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