Juicing to your health and keeping leftover vegetable pulp for oatmeal cookies


I've been juicing for over a year now.  I usually juice about 4 times a month.  I've been juicing for my dad.  It's pretty much for my dad, and my mom will help drink the juice.  I get to have the leftover that can't fit in the jar.  I've been juicing for my dad because he was feeling sick, been hospitalized 2 weeks in the hospital.  He had pneumonia and tuberculosis.  Health issues catches up when you get old.  My dad used to smoke a lot of cigarettes.  Thank God he doesn't smoke no more. It's been over 10 years of being smoke free.  Doctors were just giving my dad a bunch of medicine that was making him feel worse.  He says he has been feeling dizzy, couldn't breath good.  I needed to do something about his health.  

I remember my mom has a juicer from when I was a kid.  It's a very old juicer that has been barely used. So I decided to make use out of it.  I was surprised it still works great.  I've googled up juice recipes that will help the lungs.  So I been juicing carrots, celery, beets, and apples every other week.  My dad has been drinking his fresh made juice.  He's been feeling so much better.  He's been looking so much stronger.  Drink to your health.  If you ever have any issues with your body, maybe its time for a cleanse.  Juicing helps clean your body.  It also heals your body from inside out.  

I usually don't like wasting food.  So I decided I wanted to save the carrot pulp and make an oatmeal cookie with them. So I just juiced the carrots first. Then save the carrot pulp and put it in a separate container.  Then finished my juicing.  This day, I made juice with carrots, celery, turmeric, and apples.  

Oatmeal carrot raisin cookie recipe


1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1/2 cup unsalted butter (softened)
1/2packed light or dark brown sugar
1/4cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup raisins
1 cup carrot pulp 


In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.  Stir in the old-fashioned rolled oats and set aside.  
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.  Add the egg and vanilla extract and mix until fully combined.
Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins, and carrot pulp.  Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.  
Preheat the oven to 350 F.  Line cookie sheet pan with parchment paper or lightly butter pan, and set aside.  
Once the dough is chilled, remove it from the refrigerator.  Using a 1.5 tablespoon cookie scoop, or any spoon will do.  Scoop the cookie dough and drop onto the prepared baking sheets.  Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly.  Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.  
Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.  Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack, and cool completely.  Once cool, its ready to eat! 

These cookies came out really good!  Not bad. I thought I would get more carrot flavor like how you get the flavor from carrot cake, but no.  Maybe caused I just used the carrot pulp.  Oh well! It was still delicious.  Some extra nutrients in your cookie also. 

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