<p>If you’ve been throwing away the pulp after juicing, you’ve been missing</p><p>a valuable piece of the nutritional puzzle. Did you know that pulp has</p><p>amazing health benefits? And that it can be used to add both flavor and</p><p>texture to a wealth of your favorite dishes? Vicki Chelf—noted natural</p><p>foods chef, cooking instructor, and best-selling author—shows you how</p><p>in her new book,</p><p><i><i>Pulp Kitchen</i></i></p><p>.</p><p>The book opens with an informative chapter on the many potentials of</p><p>pulp, including its nutritional profile as a rich source of fiber, vitamins,</p><p>minerals, and beneficial antioxidants. In this chapter opener, Vicki also</p><p>provides helpful preparation and storage guidelines, as well as a handy</p><p>chart that lists various types of produce along with the amount of pulp and</p><p>juice they yield. What follows next are dozens of easy-to-follow recipes</p><p>that highlight the goodness of pulp in a wide variety of delectable dishes—</p><p>breakfast porridge and pancakes; soups and salads; meatless burgers,</p><p>loaves, and pâtés; breads; muffins; cookies; pies; and much, much more.</p><p>So if you are looking to make the most out of the pulp from juiced fruits</p><p>and vegetables, look no further. Let</p><p><i><i>Pulp Kitchen </i></i></p><p>show you how this often</p><p>overlooked ingredient can add texture, flavor, and a nutritional punch to</p><p>your favorite dishes.</p>