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Two questions: one about juicing, one about dried veg, please?
Lizbetty
Posts: 979 Forumite
Hi everyone!
I've just started using a juicer which we've had in storage for a while. A good friend bought it for my husband and it's a Magimix one, so I figured we'd better start putting it to use. B*gger to clean, mind you.
I do feel very torn about using it as sticking fresh fruit in it and leaving the fibres behind seems quite wasteful - we're on a tight budget and have 2 young kids. Although the fibres get fed to the chickens, I still feel that it's a bit of a waste. Does anyone else use the fibres for anything at all? I suppose sticking in whole apples, pips and all etc does limit the use somewhat. Do you think it's probably worth sticking the juicer in the loft or DOES it have a money saving use somehow?
We don't drink a lot of fruit juice anyhow - the kids have fresh orange but that's it. I'm trying to up our intake :rolleyes: I'm just wondering if the health benefits are outweighed by the cost and amount of waste.
All opinions welcomed on that!
Also, I found Whitworths dried vegetables in Tesco recently, a box for 22p. It is a fairly stingy bag, but there's a good variety of veg in there. Are these healthy at all? They do contain sulphur dioxide. But I'm wondering if the goodness is dried out of them? They're a good option for us to add a bit more variety of veg to meals for the kids, as they're so cheap and last indefinitely, but again, it could be a false economy if their nutritional value is neglible.
They are very nice in Miso soup though.
All comments on this very welcomed! Thanks in advance for your advice,
Best wishes
Lucy
I've just started using a juicer which we've had in storage for a while. A good friend bought it for my husband and it's a Magimix one, so I figured we'd better start putting it to use. B*gger to clean, mind you.
I do feel very torn about using it as sticking fresh fruit in it and leaving the fibres behind seems quite wasteful - we're on a tight budget and have 2 young kids. Although the fibres get fed to the chickens, I still feel that it's a bit of a waste. Does anyone else use the fibres for anything at all? I suppose sticking in whole apples, pips and all etc does limit the use somewhat. Do you think it's probably worth sticking the juicer in the loft or DOES it have a money saving use somehow?
We don't drink a lot of fruit juice anyhow - the kids have fresh orange but that's it. I'm trying to up our intake :rolleyes: I'm just wondering if the health benefits are outweighed by the cost and amount of waste.
Also, I found Whitworths dried vegetables in Tesco recently, a box for 22p. It is a fairly stingy bag, but there's a good variety of veg in there. Are these healthy at all? They do contain sulphur dioxide. But I'm wondering if the goodness is dried out of them? They're a good option for us to add a bit more variety of veg to meals for the kids, as they're so cheap and last indefinitely, but again, it could be a false economy if their nutritional value is neglible.
They are very nice in Miso soup though.
All comments on this very welcomed! Thanks in advance for your advice,
Best wishes
Lucy
0
Comments
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Hi Lucyeff
I haven't got a juicer but it is on my wishlist!! My kids would use it daily. My first thought about the fibres would be to use them in muffins. For example carrot and apple juice the fibres could be turned into carrot and apple muffins?? I have never tried this so don't know if it is possible, perhaps a more knowledgable person will be along sometime soon to help you a bit more!!
RuthBanana LoversBuy your bananas in bunches of 5 on Sunday. Then arrange them in order of ripeness and write a day of the week on each banana in felt pen, Monday on the ripest, Friday on the greenest to save time making those decisions on a hectic weekday morning0 -
I have a de-hydrator and a green life juicer. I de-hydrated lots of different veggies last autumn but I have come to the very sad conclusion that it does take the goodness out of the veg. However it is great for convenience and I do use the onions a lot and sometimes the peppers and will still de-hydrate baking apples next autumn because it will save me going out to get these in. I hang my head in shame but yesterday I threw out the parsnips, carrots, cabbage, courgettes and leeks as I just could not justify using them when I get an organic box from riverford every week. One of the greats that I do de-hydrate is porcini mushrooms, which we pick in the autumn. Some dried veggies like onions and porcini develop a very intense flavour, which is divine in soups etc
re the juicer: I don`t think it is worth just juicing fruits plus the acid in juice is very bad for teeth but juiced veggies are a completely different kettle of fish. Carrot and apple for example, so full of goodness. Re the fibres, I should think that they would be good to add body to a soup and as for cleaning: I just dump the parts in water until I am ready0 -
I use my juicer when there is loads of fruit... reduced fruit especially.
Carrot juice is totally delightful and not like fresh carrots. Even cheap carrots make good juice.
When I make a fruit juice drink with "bits" in, I will juice the peeled and cored fruit first, and add the fibre to the juice.
So for apples I will peel and core, juice the fruit and add it to the fibre parts.
Then I juice other fruits and the peelings and cores and discard the fibre parts.
In other words if I would eat the bits I keep the fibre. If I wouldn't (ie the apple core and some tough apple peel) then I juice those at the end to get the remaining bits of juice and the juicer automatically discards the core and skin bits. I also squirt in some lemon juice so the apple juice doesn't go too brown.
This works well for fresh pineapple.
With a whole pineapple I cut off the top and bottom of the pineapple (minus the green leaves). Cut off the outer skin and the inner fibrous core. I then slice the remaining into rings or wedges and serve the whole fruit pieces separately.
The peelings and core get juiced at the end. The juicer discards the hard bits and spiny bits anyway.
I have also kept the fibre part of carrots and used it in the slow cooker under the meat and in stock with chicken bones, where I keep the stock and chuck the bones and peelings. I do this also with celery if it is cheap.
I also sometime add a chunk of fresh ginger into the juicer during a carrot or apple juicing. Adds the flavour without much effort.
I will also use the freshly juiced fruit to Value apple or orange juice, which is cheaper.
I serve the fresh juice in a glass with a long spoon, as it is more like a "pudding" than a drink. The juicer produces "foamy" juice which can go brown unless I add a squeeze of lemon juice.
Also freshly juiced fruit is so different from cartons that we have it as a "special" treat or as a separate course. I have been known to freeze it as lollies!!0
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