A Two-in-one, Nourishing, Low Waste, Recipe Combo by Anna Byrnes, MS, RDN, LDN

Immunity/Anti-Inflamatory Juice shots: 

2 inch ginger root 

1 inch turmeric root 

1 cup carrots 

2 lemons, peeled

2 oranges, peeled

3 black pepper corns 

1 cup water

Blend all ingredients in a high speed blender and strain through cheesecloth or strainer. 

Enjoy

Juice pulp muffins: 

https://www.instagram.com/p/CcQ10ZiFmk6/

2 cups flour (whole wheat flour, brown rice flour, and 1-1 gluten free flour work well with this recipe, you can try almond or coconut flour for a grain free options, but may result in a flatter muffin). 

3/4 cup sugar, honey, or maple syrup

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 tsp nutmeg

3 eggs

1/2 cup vegetable oil, coconut oil, or canned pumpkin

2 tsp vanilla

2 cups leftover carrot/ginger/orange pulp

1 cup apple peeled/grated apple (2 small apples)

1/2 cups nuts (I used walnuts)

Cooking oil spray

* Preheat oven to 350ºF.

* Mix together the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil and vanilla in a mixing bowl. 

* Add your pulp mixture, apple, and nuts.

* Scoop into 12 regular-sized greased muffin tins. I still spray muffin liners because these are a very moist muffin and can stick so be sure to coat pan well.

* Bake for 20-25 minutes or until a toothpick comes out clean.

* Makes 12-15 muffins!