Juicing is amazing. It’s a life-changer. But as natural and good as it is, juicing can make us waste a lot more than we want to.
Take a simple drink like orange juice. Every time you make orange juice in a juicer, you also get this much pith, pulp, and rind:
That’s a boatload of waste if you let it be. And this is from only 2 oranges — which make roughly 10 oz. of juice when processed through a juice extractor. Some of us drink orange juice every day. Some of us also make delicious mimosas. All this pulp and rind can really add up.
Of course you can compost it. But why toss all those remaining antioxidants and vitamins away, when you can re-use them, get the most bang out of that expensive organic produce.
Everybody loves chocolate pudding
One tasty way you can use more of the orange is to make a healthy, simple desert out of the pulp and the zest. It’s pretty hardcore as “instant” deserts go — it has loads of nutritious bits.
Here is a very simple recipe for Instant Chocolate and Orange Pudding. You can also make pudding from scratch or nearly scratch, but instant pudding and fat free milk make a quick and easy combination. Just a warning: it needs to sit overnight to let the orange really infuse.
This recipe is from start to finish, including making frothy orange juice, because it’s easier if you plan ahead.
Ingredients
- 2 organic oranges
- 2 cups fat free milk
- 1 package instant pudding
Directions
- Zest the oranges.
- Peel oranges, remove as much pith as you can.
- Juice oranges and serve immediately.
- Clean the juicer and set aside the pulp. (Don’t let the fruit harden in the juicer while you follow the remaining steps.)
- Combine instant pudding and fat free milk. Stir, and let set in refrigerator.
- While the pudding sets, pick any large bits of pith out of the orange pulp.
- After pudding sets, mix in the pulp and ¾ of the orange zest. Reserve some zest for garnish.
- Cover and let rest in the refrigerator overnight.
- Serve in desert glasses, top with reserved zest.
