Thank you for sharing. I always felt guilty throwing the pulp away, now I know what to do!
10/25/2013 - 8:24am
I've considered using it as a filler in meat loaf. I thought celery and onion would be good to try. I hope to see it in your magazine. Being gluten, dairy free and very low carb, I need to get my nutrition and fiber from whole foods. Thank you for trying to be honest in your assessments of what is healthy to eat. I liked your magazine better when you had no ads.
Between 1986 and 1999: gained 45 pounds on the low fat, Standard American Diet; 1999: Dr. advised Atkins diet: lost 20 pounds, but my fingernails were falling out; 1999: South Beach Diet: lost another 5 pounds, and kept it off; 2002: fatigue and depression bad, blood pressure as low as 83/50; 2003: Started Alex Loyd's Healing Code, and started to live again; 2006: started medication which gave me ongoing diarrhea; started gluten free diet, then dairy free, both of which helped, but did not eliminate my diarrhea; February 2013: started "low carb" diet, which actually had more carbs than I had been eating; February 28: I lost my mind, my gut, and my nervous system (it seemed like neuropathy to me, but was told it was not). Since March, I've been getting help through both standard medical and integrative approaches to solving my problems. And I have days when I feel better than I did as a young adult. I know I would not live long on the Standard American Diet. Thank you again--Lana Thomas
10/28/2013 - 1:36pm
Not only the pulp, we cooked our brown rice with celery juice and the pulp as well. It taste good. Like you said the celery strings dont bother at all. And the taste is still brown rice taste with extra fiber, vitamin and mineral from celery juice and pulp. It takes little longer than usual rice cooking time, but the result is worthy.
11/08/2013 - 2:32am
We extract the polyphenols and antioxidants from the seed, skin and pulp of our muscadines and bind them with a plant protein like rice or pea protein and add them back into our juice. This gives our juice a big boost in nutrition without adding any sugar because the binding to the plant protein leaves the sugar behind.