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Sheeeesh, I'm getting boring in my old age, putting up a thread like this. :rolleyes:
Anybody any ideas what the mush can be used for that is left behind after juicing vegetables etc?
Also, just wondered do you guys in the US (or anywhere else), eat beetroots, 'cos I absolutely love them used in my juicer, although I have to remember to check my mouth, the other day I got to work with a bright red mouth! :eek:
Cheers.
Clock
Hey Clock..
I have to drift for a moment as your mention of beetroot reminds me of an NZ ASB Bank commercial.
To make a long story short they have an American guy buying something in NZ & suddenly remembers "Drive on the Left, Steering wheel on the right, Beetroot on hamburgers"..
I think you have to see it to understand.:o Prior to moving to NZ i'd never heard of putting beetroot on hamburgers...
Drift over..back to regular programming..
Can you put the mush on your garden???
I loved the beetroot on hamburgers. MMmmmMMMM!
beets on hamburgers? Cooked or raw? :confused:
and what to do with the left-over mush - COMPOST! :D Coffee grounds, chopped vegie bits, onion skins - it all goes in my compost pile. And if you like to fish, it's a good source of nice fat worms for bait.
That's what I was going to suggest, compost it!Quote:
Originally Posted by crazycanuck
mmmmmm roasted beets! mmmmm pickled beets! Love them all! And they are different on burgers but good. I have had them when i stayed in Sydney and Melborn. Odd at first but I learned to like them. Now their beef tast different then ours. I had a hard time getting used to that! So I manily stuck with Pasta dishes and fish.
put the mush on your cereal -- great fiber!
I thought this was going to be about sled dog racing :(:o
Sorry to drift again-Brandi what do you mean beef down here tastes diff to the US? I thought beef tasted like beef...
Beef tastes different depending on what it fed on. A lot of the beef here is corn fed and it tastes different from free range beef.Quote:
Originally Posted by crazycanuck
Your beef down there (Australia, NZ) actually tastes like real cow meat. The majority of beef here in the US tastes like GMO corn, feedlots, hormones, antibiotics, and if you're lucky a little e. coli and salmonella sprinkled on top.Quote:
Originally Posted by crazycanuck
It just tasted different to me. a bit gamey ( not sure of the spelling)Quote:
Originally Posted by crazycanuck
You know some of our beef is not as free range as yours so it taste different. It's like being raised on vegemite. I just don't have a taste for it cause I was not brought up on it. Does that make any sence? I didn't say it tasted bad now just different. a lot of people i was with who were from the us said the same thing. Except for my friend from toronto. Hmmm intersting?
:o I've not visited Canada for about 4 yrs so i've forgotten what beef there tastes like :o Buffalo i can remember..mmmm
BTW Dianyla when are you going to tell us aboot your NZ trip??? I wanna hear about what you thought of Auckland's traffic and if it was expensive?
Whoops, I've been so busy since I got back I've forgotten to even mention it! It's definitely a more expensive country to visit than, say, South America. But the exchange rate is still somewhat favorable to even the weak US dollar. It also gets really expensive when you wander into an Icebreaker store. :rolleyes:Quote:
Originally Posted by crazycanuck
We barely spent much time in Auckland and took transit the whole time. So I'm actually sure what their traffic is like. We spent most of our time down in the south, around Fiordlands and the South Coast. The Milford Track was absolutely beautiful and we were very very lucky to have clear fine weather for 4 straight days. We went kayaking in Doubtful Sound a few days later and got nearly hypothermic in the cold pouring rain, but fortunately that was just a daytrip and I had a hot bath waiting for me at the end of the day. Took a road trip along the scenic southern coast area. Oh, and we ate a lot of beef, lamb, and venison. Yummy!! I don't want to even think about my cholesterol right now, though.
I'm still in the process of trying to sort through the few trip photos that we were able to recover. We made a backup of them onto a DVD disc so that we could delete them from our memory cards and keep taking more pics... and then we lost the DVD. So we lost at least half of the photos we took. The experiences are more important than the photos, anyway. But still... ouch! :(
D..when you get a min..start a new thread..
Eeek, I'm surprised no one has suggested this yet - my eyes actually got wide when I read your question and excited about what wonderful soups you could make.
Empty out a large juice container (like a big Tropicana OJ bottle, or a similarly large plastic juice container). Put the mush in there and refrigerate or freeze (depending on how much you put in there). Add new mush to the bottle each time you have some.
When you have the desired amount: make some soup.
Cook the vegetable mush at a low to medium heat in a stock pot, adding 1 cup of water for every 2 cups of mush, add seasonings (these can be flexible depending on your personal tastes...but certainly add salt).
The thickness of the stock is dependent on what type of soup you'd want to make (and soup is so easy to make and so yummy). Creamier soup = thicker stock (if you think it's too watery, add cream of tartar until it reaches desired consistency). Thinner broth soup = add water until desired consistency is reached.
Cook for at least one hour and skim/filter off any gunk that has risen to the top or any floating pieces of stuff you may have added (such as veggies, onions, or bones/meat if you wanted to turn it into a chicken broth or turkey broth, etc). Note: if you are turning it into a meat broth and have added meat/bones to the stock, you'll have to cook it much longer. Veggie broth only requires about an hour because there is already so much water in the veggies, it evaporates quicker.
Once you have your stock/broth all filtered and cooked - make your soup (which can be as simple as adding some freshly steamed veggies, or steamed tofu, or boiled chicken and veggies, or boiled/diced potatoes and oh..you get the idea). Any leftover stock can be put back in the previously mentioned plastic container and stuck in your freezer. It will keep for a LONG time (months and months) and you can thaw it out whenever you need broth or a base for gravy. There are tons of recipes for homemade stock online as well. It may take a lot more effort than store bought stock, but the soups it makes are noticeably more flavorful and delicious.
Or, you can get a saucepan - toss a bit of butter on there and some thinly diced onions, then the veggie mush, a protein source of your choice (chicken, beef, tofu, etc), some rosemary, thyme, salt, pepper, and maybe a smidge of paprika or cayenne if you want some spice - cook and spread over rice. You could also add some curry to the mix if you wanted to turn it into a vegetable curry sauce.
Wordy - I know. I get excited about cooking.
Hey, three, you have been so helpful.Quote:
Originally Posted by three
OK..............all my life I have never really eaten sensibly, or exercised but things are a changin'.
I am quite good now with riding, swimming once a week and about to go to the gym once a week (I know, not as good as all you guys out there). This has all come about when I realised I now only have 2 years until I retire.....:eek::eek::eek: So, although a bit late I am really trying to help me ol' body etc.
Since buying my juicer I am becoming quite obsessed, in fact I am going to a health food shop today to buy:
- Wheat grass powder
- Spirulina
- Acidophilus bacteria powder
Phew, bet that is going to cost a few bob (ooooops, cents, bucks, dollars)!!! I know nothing about these items but what the heck.
Thanks so much again.
Must dash, going to be late for work......again!
Clock
clock, it's never too late to start changing your life. congratulations on the commitments you've made to improving your health!
Lorri
Cheers velogirl, thanks for the encouragement, it's something this site is so good for, encouragement!Quote:
Originally Posted by velogirl
Clock
Don't forget baking the vegetable mush into muffins and breads. I even recall a recipe for chocolate zucchini cake. The zucchini makes the cake very lush and moist.
The fruit & berry mush, you can freeze in little cups to eat as sorbet or to blend into smoothies, or put with plain yogurt for breakfast. You can also freeze, along with a little juice, into frozen-popsicle molds.