Waste Not Want Not: What to do with juice pulp

Juice often?
And ever wonder what to do with that leftover cellulose plant fibers?
I mean sure, throwing it in your yard or compost pile are great ideas, but if you think about it, you're throwing out a good amount of nutrients and ruffage you could easily add to your diet.
"Waste not want not!"
Here is a simple recipe I used to make some awesome pulp crackers I used with leftover veggie juice pulp!

Juice Pulp Crackers
3 cups of juice pulp
1/2-2/3 cup garbanzo flour
1/4 cup chia seeds
splash of water
1/2 tsp fennel Seeds
1/4 tsp dried thyme
Salt and Pepper to taste

1. Preheat the oven to 425.
2. Mix ingredients in a bowl until paste consistency is produced.
3. Oil baking sheet.
4. Spread pulp dough to thin layer on the sheet.
5. Bake 30-40 minutes until crispy, cut into squares and bake again for 5-10 minutes if needed. (Sometimes it doesn't evenly bake to the middle part, so this is when you would cut it and bake again thoroughly.)

A great source of fiber, protein and PLENTY vitamins!! <3

Kimchee 101 (Vegan ghost pepper-lemongrass kimchee recipe included.)

Ahhh another great reason to write about probiotics!
Kimchee is a fermented food, therefore a great source of all of those beneficial bacteria we NEED to function. (Please see my post on Kombucha.)
Kimchee/"Kimchi" specifically is an amazing source of a lot of beneficial nutrients besides the amazing life it creates, simply because of it's ingredients.

• Cabbage (Nappa cabbage, AKA Won bok, great for digestion and metabolism.)
• Garlic. Seriously. Lots of garlic. (Good for high cholesterol, fungal problems, fever, aches.)
• Chillis (Extremely beneficial for circulation and metabolism.)
• Lemongrass (According to WebMD: lemongrass is used to treat digestive problems, pain, vomiting, muscle spasms, cough, achy joints, fever and to kill germs as a mild astringent!)
• And in this recipe I specifically used miso, to make it vegan. (Traditional kimchee recipes call for a shrimp sauce/paste.) YOU KNOW HOW GOOD MISO IS FOR YOU!!

It has been claimed a "miracle food" and has been used for thousands of years as a way to preserve foods. It has been shown hold cancer preventing properties, aid digestion, skin/hair problems, heart/circulation problems.

It's typically a good source for Vitamins C, A, B-12, selenium, iron, protein, etc. 

Vegan Ghost Pepper Lemongrass Kimchee

1 head of won bok

1 turnip (and it's greens)

green onion

salt

garlic (I used about 20 cloves!)

1/4 cup miso

3 Tbsp sesame seeds

1 ghost pepper (dried)

1 small serano chili

3 small lemongrass stems (should equal about 3 Tbsp)

ume vinegar (about 1/4-1/3 cup)

~4 Tbsp-1/4 cup bragg's liquid aminos 

1. Chop up the veggies, and soak in salt water for 3-4 hours. (You can do longer if you want to!)

Articles I read mentioned that turnips will give it a very specific taste to help replace the shrimp paste. Turnips ferment very well and give off a very STRONG smell!

2. Process the chilis, miso, lemongrass (chopped into small pieces), half of the amount of vinegar given in recipe above, Bragg's liquid aminos, garlic and sesame seeds. Should be a thick paste like the picture below.

3. Drain the soaking veggies and massage the paste throughly into the veggies. BE CAREFUL. The sauce is SUPER spicy and you will hurt yourself if you touch your face (or any other sensitive areas…)!!! 

4. Distribute into jars and let it sit for one day with the lid cracked open in room temp.

Easy Vegan Apple-Chia Cake

My personal belief is that vegan baking is waaay easier than regular baking.
The part I don't like about baking is having to follow rules. You can't just throw a little bit of this here and there as you go, tasting it all of the way, but instead have to mix up everything in sequence using measuring cups (Hate em!) and hope that it all turns out okay.
If it doesn't, then you're dunzo and you just wasted a bunch of ingredients.

However, I've come to find that not using eggs, butter and regular sugar makes it a lot easier (for me, anyway). So I altered a generic vegan "Apple Sauce Cake" recipe into my own by using coconut oil, chia seeds and flavor twist.

Easy Vegan Apple-Chia Cake 
1/3 cup coconut oil (liquid)
1/2 cup of agave
1 & 1/2 cup unsweetened apple sauce
2 cups of whole wheat flour
1/2 tsp salt
3 tbsp chia seeds
1 & 1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp ginger (fresh or powder)
1 organic apple

Lemon-Apple Glaze
Juice of one lemon + 1/2 tbsp lemon zest
2-3 tbsp apple sauce
1/2-3/4 cup of sugar (depends on how much absorbs)
***You don't want this sauce too thick, but also not too runny. So measure on your judgement!


1. Preheat oven to 350 degrees.
2. Mix oil, sugar and apple sauce.
3. Combine dry ingredients and add slowly to wet mixture and beat until smooth pancake-like batter.
4. Add chia seeds and mix.
5. Grease a deep cake dish (I used coconut oil spray).
6. Skin and thinly slice apples into half moon shape.
7. Lay one layer of apples, in a spiral fashion in the dish.
8. Pour half of the batter, and layer apples again (spiral).
9. Pour the rest of the batter, and spiral again on top.
10. Bake for 45-50 minutes.
11. Pour glaze on top and serve!

Good for breakfast or dessert! :)

Hummus Template Recipe

The good thing about hummus, is that it's a healthy and light way to get some protein fast without sacrificing any flavor.
Also, I like to think of hummus as a blank canvas! Chickpeas have a really light flavor, and are easily moldable into any imaginable taste you've been craving.
Anyway, here's my easily, interchangeable hummus recipe.

I've made roasted red pepper hummus,
beet hummus (makes a really rich pink color),
ancho chili hummus,
basil hummus,
cilantro hummus,
jalepeno hummus,
pesto hummus (add pine nuts instead of tahini, parm cheese and basil instead of parsley),
Okinawan sweet potato hummus with ginger,
etc., etc...

Chioggia Beet Hummus

THE Hummus

1 can of chickpeas (you can use fresh as well, I think this is the equivalent to 16 oz.?)
2-3 cloves of garlic
~1/3 olive oil (depending on how smooth you like it)
1/2-1 whole lemon (some people like it more lemony, like me so I use about a whole lemon)
1 Tbsp cumin
1 tsp garam masala
2 heaping tbsp of tahini
fresh parsley (optional)
s&p to taste

1. Add garlic cloves with olive oil and lemon in a food processor, and pulse until garlic is minced.
2. Add spices, and parsley if you want to add it.
3. Drain beans and rinse (this is very important to get all of the preservatives and salt off the beans). Then incorporate into the mixture and blend on high until a thick paste.
4. Add tahini, and and then salt and pepper. Make sure to taste it as your going!
5. Blend into a thick paste. Garnish with a drizzle of olive oil and paprika.

Avocado Pudding to the Rescue!

We all have those days...

Bloating
Cramps
Gas
etc., etc....

When our tummies get a little out of wack.

Whether it's something we ate,
or something we "drank too much of" the night before.

Regardless, I decided to blend up a few things that have helped me during these cases in the past for my breakfast this morning! Within a couple hours I was totally back to normal and had my happy tummy.

Avocado-Stomach-Ease-Pudding

1/4 of a large avocado (or half of a small avocado)

1 & 1/2 frozen apple bananas, or 1 frozen banana 

splash of almond milk (or you can use coconut water/coconut milk!)

1/2 tsp vanilla

2 heaping tablespoons of chia seeds

2 heaping tablespoons of arrowroot, dissolved in a small bowl with 1/4 cup hot water. Mix the two together until the arrowroot clumps are completely dissolved into a glue-like milk.

2 tablespoons of coconut oil 

Blend together until a thick green pudding!

You can substitute the banana for more avocado and a few dates. If you want to use the whole avocado.

Or add cacao powder for a chocolate pudding!

Try this if you're experiencing digestive problems,

Try this for a vegan dessert alternative,

JUST TRY IT!