Revitalizer

Most of us throw away the pulp from the juices we make. Instead, you can use the pulp to create a mineral-rich broth by cooking it in water over extremely low heat for 2 to 3 hours. Once the broth has cooled, squeeze out the juice from the fiber to make a nourishing stock for soups.

We begin by preparing a highly nutritious green juice for this Revitalizer recipe, then use the pulp to create a potent broth through slow cooking. The blend of ingredients has been carefully selected to deliver the hydrating benefits of cucumber, the antioxidant power of green grapes and apples, the immune-boosting support of kale, lemon, and celery, and essential vitamins and minerals from zucchini, carrots, and coriander. Note that the broth might have a slightly bitter taste due to the lemon skin.

The slow-cooked pulp produces a sweet and aromatic broth that can elevate your vegetable dishes and soups. To preserve nutrients, use a very low flame and avoid overcooking. For best results, soak the pulp in water for 10–15 minutes before cooking on low heat for up to 10 minutes, then let it stand and cool before pressing out the liquid using a muslin cloth or fine wire colander.

NOTE: You may juice the lemon separately and use just the juice, discarding the skin and rind to avoid bitterness—unless you prefer using the whole fruit. In Ayurveda, every taste, especially bitterness, plays an important role in strengthening the heart.