I've been using a juicer a lot lately. I've found out that I can get about 20% more juice if I take the leftover pulp and juice it again. No difference in flavor or consistency, just a bit more juice. The pulp ends up being a bit drier and more compact. I don't care, since I threw it away anyways and got more juice. I am, effectively, throwing away food and I hate that.
Here are things I juice in order of quantity:
I used to just juice everything together, but since I may actually have a use for it, I can juice the items individually so they don't mix together.
I'm open to other cheap veggies/fruits ideas that produce a good ratio of juice to cost.
Here are things I don't like:
Using the pulp to make butter and sugar laden food just totally kills the purpose of juicing. But if they are damn good, I'll use them.
The primary goal here is healthy recipes. The secondary goal here is bang for the buck or value. The third goal here is not needing a horde of new ingredients to make more food (but I am negotiable on that if its really freaking good).
And yes, I have seen this
question here before. I also don't need recipes for dog food, or composting as I live in an apartment.