Pulp Kitchen

If you’ve been throwing away the pulp after juicing, you’ve been missing

a valuable piece of the nutritional puzzle. Did you know that pulp has

amazing health benefits? And that it can be used to add both flavor and

texture to a wealth of your favorite dishes? Vicki Chelf—noted natural

foods chef, cooking instructor, and best-selling author—shows you how

in her new book,

Pulp Kitchen

.

The book opens with an informative chapter on the many potentials of

pulp, including its nutritional profile as a rich source of fiber, vitamins,

minerals, and beneficial antioxidants. In this chapter opener, Vicki also

provides helpful preparation and storage guidelines, as well as a handy

chart that lists various types of produce along with the amount of pulp and

juice they yield. What follows next are dozens of easy-to-follow recipes

that highlight the goodness of pulp in a wide variety of delectable dishes—

breakfast porridge and pancakes; soups and salads; meatless burgers,

loaves, and pâtés; breads; muffins; cookies; pies; and much, much more.

So if you are looking to make the most out of the pulp from juiced fruits

and vegetables, look no further. Let

Pulp Kitchen

show you how this often

overlooked ingredient can add texture, flavor, and a nutritional punch to

your favorite dishes.