Juicing fruits and vegetables is a great way to help waste less food. If you have a bunch of spinach that is on its last day, or apples that are just starting to get soft you can juice them instead of throwing them out. Don’t waste perfectly good fruits and veggies because they no longer look “perfect.” Throw them in a juicer and create delicious good-for-you beverages that the whole family will love.

Carrot Apple Juice

Ingredients

5 medium sized carrots

2 medium apples

Preparation

Press through a juicer, stir to mix the flavors, serve, and enjoy!

Don’t toss that “leftover” carrot and apple pulp; bake some yummy muffins instead!

Carrot Apple Muffins

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon salt

1 1/4 cups sugar

**5 medium shredded carrots

1/2 cup pecans

1/2 cup raisins

3 large eggs

1 cup vegetable or canola oil

2 teaspoons vanilla

**2 Granny Smith apples, peeled and shredded

**For “shredded” ingredients, use the pulp from the juicer!

Preparation

Preheat oven to 350°F and oil eighteen 1/2-cup muffin cups (or you can use paper muffin liners).

Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely chop the pecans. Add carrots pulp and pecans to flour mixture with raisins and toss well.

In a bowl whisk together eggs, oil, and vanilla. Stir apple pulp into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

*Recipes and images courtesy of Omega Juicers.*