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.

Vegan Raw Cacao and Avocado Pudding and the benefits of cacao/arrowroot!

I have a sick addiction to chocolate. Seriously, if you saw my stash that I have in my room you would be worried for me. BUT, I don't care what you think! Chocolate has always been there for me when no one else has… haha.

So I got inspired, because I absolutely LOVE this vegan chocolate pudding from my local health-food store that they make in the deli, using tofu. However, I have an issue with using too much soy (everything in moderation), so I tried to maneuver a soy-free version which is actually a million times better!! But before I start with the recipe, I'd like to talk about a couple of the ingredients I featured in this recipe.

Arrowroot is the EASIEST thing for your body to digest. If you are suffering from tummy problems, dissolve a couple tablespoons in some warm apple juice and you're good to go! It's also a better alternative to corn starch, which as you know is usually GMO produced, and a good source of the following: folate, b-complex vitamins, copper, iron, manganese, phosphorus, magnesium, zinc, potassium, and also has a little bit of protein! 

Cacao is the original chocolate. And NO I'm not talking about that processed milk chocolate crap! I'm talking about the raw version, without milk, sugar, cream, etc. It is an absolutely fabulous way to make you happy, and yes I'm serious because it's loaded with the amino acids tryptophan and tyrosine to boost serotonin/epinephrine/norepinephrine levels and reduce cortisol in the body (stress) to leave you feelin good! The magnesium content will also aid in PMS symptoms, such as cramps. It is also a great source of fiber and antioxidants.

Okay onto the recipe!

Vegan Raw Cacao Avo Pudding 
2 & 1/4 cups of unsweetened almond milk
1/2 cup arrowroot
1/2 cup raw cacao powder
~1/2 cup agave (depending on how sweet you want it)
1/2 of an avocado
2 tbsp coconut oil
1 tsp vanilla

1. Dissolve arrowroot in almond milk in a medium sized pot on high heat, whisking quickly until thick.
2. Combine raw cacao agave, and vanilla. Keep whisking until its a thick, rich consistency.
3. Let it cool to room temperature.
4. Blend/process with the avocado and coconut oil.
5. Chill!

      

Soy-free is the way to go, yo.