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.