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Rather than waste the fibre from the fruit
and vegetables that have been juiced, the
following recipes have been developed using
the left over pulp.
CARROT, PUMPKIN
AND FETA FLAN
Serves 6
8 sheets filo pastry
60g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250g feta cheese, crumbled
3 eggs
1 egg white
1
⁄
2
cup milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing
between each sheet with butter. Lift
pastry into a 25cm flan tin, press over
base and side. Trim pastry edge to about
1.5cm higher than side of tin.
2. Combine leek, pumpkin, carrot, feta
cheese, eggs, egg white, milk, orange
rind and parsley. Pour into pastry case
and bake at 180°c for 25-30 minutes or
until golden and set.
VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350g beetroot pulp, strained and
juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved
reserved juices and enough water to
make up 2 litres
4 bacon rashers, chopped
1 tablespoon lemon juice
1
⁄
2
cup sour cream
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3
minutes or until golden. Add ham bone
to pan, stir in beetroot pulp, potato pulp,
carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and
lemon juice. Bring to the boil, reduce
heat and simmer for 30-40 minutes.
2. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.
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RECIPES - FIBRE FAVOURITES