My favorite way to start the day is a glass of carrot apple ginger juice. I love the profile of flavors and loaded with vitamins, I know I’m doing good things for my health.

I used to just toss the pulp out, but was thrilled when I ran across the recipe below! It’s a delicious way to use up that pulp!

Give it a try and let me know what you think.

Carrot Apple Ginger Cookies

2 medium carrots (tops removed)

1 apple

1″ piece of peeled ginger

1/2 c. butter substitute

1 c. organic brown sugar

2 c. whole-wheat flour

1 c. all-purpose flour

1 tsp. sea salt

1 egg

3/4 c. dried cranberries

1 tsp. cinnamon

Preheat oven to 350 F. Juice the first 3 ingredients and hold aside 1/4 c. of the juice and 1 cup of the pulp.

In a mixer, beat the sugar and butter together until creamy. Add the egg, pulp, and the juice. Add the rest of the ingredients and mix. On a large, non-stick cookie sheet, use 2 tbsp. ice cream scoop to drop dough onto the cookie sheet. Bake about 12 -14 minutes or until edges begin to turn golden brown. Cool completely on a wire rack before serving.

Makes about 36 cookies

Per cookie: 87 calories 2 grams protein 14 grams carbohydrate 3 grams fat 1 grams fiber 6 grams sugar

Do you do anything with the pulp from your juicer?

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