Jam with ginger.

2 balls stem ginger
400 g fresh ripe strawberries, hulled
400 g jam sugar

Carrot Apple Ginger Tea Cakes.

Carrot Apple Ginger Tea Cakes from Juicer Pulp using a Breville juicer, stand mixer, and countertop oven | Food Thinkers by Breville
Carrot Apple Ginger Tea Cakes from Juicer Pulp

Pulp — the leftover, fibrous, and very edible byproduct of juicing fruits and vegetables — can be used in all sorts of breads as well as casseroles, sauces, and desserts. In order to produce one or two cups of juice, quite a number of fruits and vegetables are necessary.

“Waste” makes taste
However, there is no need to feel like you are “wasting” all that is left over from juicing when it can be incorporated into cooked dishes and baked goods with ease. In doing so you are not only saving all that pulp from being thrown away, you are also giving yourself a nutritional boost.

Making this sweet and pleasantly spicy carrot-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet in nature, tea cakes seemed like a good choice for using what was left of the produce after juicing.

Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly.
I do so merely to ensure that all the pulp gathered is edible and ready to use.

Carrot Apple Ginger Juice
Makes 2-3 servings.

6 medium carrots, peeled and trimmed
5 crisp apples (such as Granny Smith), peeled, cored, and quartered
1 small knob of ginger, peeled
Juice all ingredients and pour into glasses for serving.

Tea cake time
Now you are ready and have plenty of pulp to make the tea cakes.

These little cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp. Adding chocolate mini-chips is a good way to distinguish them as a mid-afternoon treat rather than a breakfast, and makes them perfectly sweet.

This recipe is a simple “muffin method,” which means that all the dry ingredients are mixed together in one bowl, while the wet ingredients (minus the pulp) are mixed in another, before combining everything together and folding in the pulp and chocolate chips. I like to enjoy one or two of these toasted along with a cup of green or black tea to ward off the afternoon slump.

Carrot Apple Ginger Tea Cakes
2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil (Rapeseed)
1 teaspoon vanilla extract
mini dark chocolate chips (optional)

Preheat the oven to 200°C/400°F, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla.
Pour the wet ingredients into the dry and gently combine, being careful not to over mix.
Fold in the pulp and chocolate chips, if using.
Scoop into muffin tins and bake for 18-22 minutes.
Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

Spicy Carrot and Ginger Soup With Harissa.

Spicy Carrot and Ginger Soup With Harissa | Serious Eats : Recipes:

Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
1/2 small onion, chopped (about 1 cup)
2 cloves garlic, thinly sliced (about 2 teaspoons)
1 (1.6 cm) knob of ginger, peeled and finely chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 to 2 tablespoons harissa paste (Harissa is a North African pepper paste).
0.5 kg carrots, peeled and roughly chopped
3 cups low-sodium homemade or store bought vegetable or chicken broth (Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version)
Kosher salt
1/4 cup pine nuts (optional - for topping)
2 tablespoons chopped fresh parsley leaves
1 tablespoon zest and 2 tablespoons juice from 1 lemon

Procedures
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute.
Add carrots and stir to coat in spice mixture.
Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.

- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering.
Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute.
Transfer to a bowl.
Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.

- When carrots are tender, transfer half of soup to a blender.
Start blender on lowest speed and slowly increase speed to high.
With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil.
Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired.
Repeat with remaining soup and 2 more tablespoons olive oil.
When all the soup is puréed, season to taste with salt and whisk in lemon juice.

- Serve soup immediately, topped with pine nut and parsley mixture.

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Ginger Tea or Tisane.

3 Ways to Make Ginger Tea or Tisane - wikiHow:

-If you have ginger tea left over, store in a jug in the refrigerator. It can be reheated or drunk as iced tea.
-A tisane is a form of medicinal preparation and provides therapeutic benefits. If you are using the tisane for medicinal purposes, do not add sweeteners.
-If you only want to make one cup of tea, simply grate 3 teaspoons of ginger to one cup boiling water.
-If you want to increase the heat effect of the tea, add a pinch of cayenne pepper.
-You can also grate ginger and wrap in plastic wrap, roll it up like a candy and store in freezer for later use, by breaking off what you need.
-Try adding a pinch of cinnamon to the tea for a spicy zing.
-Ginger works synergistically with peppermint. (A synergistic reaction is one whereby the effect of combining two or more agents is greater than the simple sum of the individual agents.) It can be added safely to any tea.
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Sarah Raven's Spiced Ginger Cake.

Sarah Raven's Food for Friends and Family.

Spiced Ginger Cake.