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Vegetable Broth

INGREDIENTS:
2 full bags of juicer pulp (from making 2, 20 oz juices)
10 – 12 cups water (2.5 – 3 L)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
fresh or dried herbs: chives, thyme, rosemary, oregano, basil, old bay
use any herbs you like (try including ginger, parsley, etc..)
1 tsp olive oil


DIRECTIONS:
Place olive oil in pot.
Heat on medium and add pulp.
Stir and cook for 1-2 minutes then add water, herbs/spices/seasonings and turn up to high until boil.
Once boiling turn heat down to simmer at medium.
Cook covered 2 1/2 hours (2-3 hours) (For Quick Version, Cook covered 20-30 minutes).
Turn off heat and using ladle strain pulpy broth in batches into glass bowl or another pot.
Let cool then sip and enjoy!
Transfer remaining broth to a glass jar for storage. Save strained pulp for compost.

Zucchini Muffins

INGREDIENTS:
2 cups (250 g) whole wheat flour
1/2 cup (4 oz/ 125 ml) unsweetened organic applesauce
1/4 cup (15g) wheat bran
1/4 cup (15 g) ground flax seed
1/2 tsp salt
1/2 tsp baking soda
2 tbsp honey
2 large eggs (or substitute 2 Tbsp ground flax seed and 6 Tbsp water)
1/4 cup (45 g) allergen free chocolate chips like EnjoyLife brand (optional)
2 tbsp cacao nibs
1 zucchini shredded
1/4 cup (4 oz/125 ml) coconut oil
1 tsp vanilla, alcohol free extract
1/2 cup veggie pulp from juicing, optional (green, carrot, etc..)
DIRECTIONS:
Preheat oven to 350 degrees F (175 C).
Mix dry ingredients in small bowl (flour, salt, baking soda, flax seed, wheat bran)
Mix wet ingredients in large bowl (vanilla, eggs/flax+water, honey, shredded zucchini, oil, applesauce)
Stir dry ingredients into wet ingredients gently, being careful not to over mix. Stir in cacao nibs, chocolate chips and pulp.
Pour into muffin tins
Bake at 350 for 15 minutes, testing with a toothpick to be sure they are done. May only need 12 minutes depending on your oven.