Introduction: Cooking With Juicing Solids
One delicious juice in the morning provides enough solid pulp to create a nutritious lunch and dinner, plus leftovers!
Step 1: Breakfast Juice
Beet Root and Greens
In a juicer extract: 3-4 cups of kale, 1 cup parsley, 1 thumb size piece of ginger, 1/4 section of a large beet root with greens from one beet, 1 small green apple and 2 large carrots.
Step 2: Solids Salad
Using 1/2 to 1 cup of solids per serving, toss together: chopped tomato, chick peas, pumpkin seeds and dress with your favorite balsamic salad dressing. The consistency and flavor is similar to Tabbouleh, without the grains. If you prefer grains in your salad, simply incorporate some Solids Quinoa from step 4.
Step 3: Solids Broth
Place 2-3 cups of solids into a large stock pan filled with 10 cups of water and 5 chicken *bouillon cubes. Bring to a low boil, stirring until cubes are completely dissolved. Once dissolved, allow broth to simmer for 30 min.
*For those with food sensitivities or allergies to ingredients found in bouillon cubes:
substitute canned broth for water, or simply season the solids and water to taste.
Step 4: Solids Broth Quinoa
Cook 1 cup of quinoa according to package instructions, using solids broth in place of water.
I added chick peas and hibachi grilled chicken for protein.
Step 5: Solids Greek Meat Balls With Yogurt Mint Sauce
1-2 cups of solids
1lb of ground *beef
1lb of ground *lamb
1/4 cup olive oil
2 TBS dried oregano
2 TBS dried basil
1 TBS garlic powder
salt and pepper to taste
*may substitute with meatless alternative
Mix ingredients, form into small to medium sized meat balls and grill or cook as desired.
Yogurt Mint Sauce
4 cups Greek yogurt
1/4 cup fresh mint leaves
1 TBS garlic paste
1-2 TBS olive oil
In a food processor, mix ingredients until smooth.
Use Mint Yogurt as a dip for Greek Meat Balls, Fish or add to your Solids Broth Quinioa... delicious!
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