Real Food Rehab

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Once you've been at raw food diet for awhile, the subject usually comes up....."What do I do with all of this pulp I have left over from juicing and making nut milk?" It just seems like such a waste to throw this into a compose pile, right?

Truth is there are many recipes that can come from the creative usage of vegetable and nut pulps. Please post your recipes in the comments below!

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I am looking forward to these posts. I recently made the girl scout cookies with my almond pulp. they were very good.
Last night i was brave and tried 1cp almond pulp, 9 medjool dates *soaked* reserve water, 1/4 cp 100% dark cocoa powder, 1 tsp vanilla. Put all in food processor and make a dough. I added 3 TBL of the soak water to pull it together. Iused a cookie scoop and placed balls on the flex sheets in my Excalibur and flattened them. Makes my house smell wonderful of chocolate!! I plan to put some cashew creme frosting on them and hoping they taste like an oreo cookie!!
Oh wow, Dea, those cookies sound yummy - I'm going to try them. :-)

I use whatever leftover veggie pulp I have and process it with soaked chia seeds, flax meal and spices then dehydrate; they make the most awesome chips, even my non-raw friends love them!

You can also use it as flatbread for wraps if you don't dehydrate it as long.
I would like to know more about the Dea's girl scout cookies and the ratio for Kat's chips. Pulp, chia seeds and flax? Thank you for the ideas!
Here is the link to the girl scout cookies alternative. http://www.welikeitraw.com/rawfood/2008/01/raw-girl-scout.html it is posted elsewhere in RawFoodRehab but because they are made with pulp i will assume they will work here as well. Question to Kat, the bulk of pulp i have is when i juice my kale/apple/lemon/ginger that is my green drink every morning. could you post how you put it together? and if that combo would work? The cookies i played with last night. My daughter came home from school today and had two of them with Rice Whip between them and they were like eating an oreo cookie.
Thanks
Dea

Annette said:
I would like to know more about the Dea's girl scout cookies and the ratio for Kat's chips. Pulp, chia seeds and flax? Thank you for the ideas!
Attachments:
Hi Annette,

You are asking a person who rarely uses a recipe for anything...and even when I do, I usually change it - LOL! :-) I'm an experimenter & taste tester.

I'll give this a try...I take the pulp from juicing about 12-16 oz of green juice (greens, maybe a carrot & apple or two, maybe a cuke, etc. - not sure how much pulp it really comes out to be volume-wise - sorry!). For the gel, I use about 2 Tbsp chia seeds and sometimes 2 Tbsp flax seeds to a cup of water and let it gel for at least 20 minutes; you may have to stir it a couple times, some of the chia seeds float to the top and form a little dry layer. I process the pulp and gel in the food processor, and add some ground flax seeds (maybe 1/4 Cup) until it's the consistency I want - not too wet but still really spreadable. Oh - I also add some spices (I like chili powder, cumin, coriander and sea salt - but you could use anything, even nutritional yeast if you want a cheesy flavor). I also add onion, garlic and poblano pepper when I use the mexi spices. Again, you could use anything; even a red pepper with the nutritional yeast would help give it a cheesy flavor. Then spread and dehydrate for a few hours. If you want wrap bread, spread it a bit thicker and stop dehydrating when it's dry but still pliable. If you want chips, spread it thinner, then flip it over after a few hours, break it in several pieces and dehydrate a few more hours until the pieces are crispy.

Believe me, these are hard to mess up - just taste your 'batter' before you spread & dehydrate it. I hope this helps! :-)

Kat

Annette said:
I would like to know more about the Dea's girl scout cookies and the ratio for Kat's chips. Pulp, chia seeds and flax? Thank you for the ideas!
Almond cheese:

1 cup almond pulp (moist, not dehydrated)
3 Tblsp white miso
lemon juice from 1/2 lemon or more
freshly ground pepper
pinch of Himalayan sea salt
1/2 tsp organic garlic powder
2 Tblsp finely chopped red onion (or sweet onion)

mix everything well, season to taste and use as a dip or for such things like raw lasagne or as a topping for zucchini pasta with marinara sauce.
Enjoy!
No....there is certainly still some nutritional value left in nut and veggie pulp. It is great to be able to use this left over fiber in crackers or other recipes if possible. I don't always have time to create like this, so my compost pile is also very happy!

elaine otway said:
OK, so am I to understand there is no nutrition value in using the pulp, but when making these cookies or crackers you are getting fiber??

Check out what Michelle is making with leftover almond pulp!
My carrot cake recipe

all amount are approximate as I experiment al the time and taste as I go

at least 1 cup carrot pulp ( I do add more on occasion)
1/2 cup mixed sunflower seeds and pumpkin seeds
1/2 cup almonds
4 brazil nuts
4 medjool dates
1/2 cup dried apricots ( I have used dried pineapple too)
juice of a lemon
teaspoon mixed spice

Blend nuts and seeds in blender with mixed spice
add apricots
then add carrot pulp and lemon juice

I then press this into a flat dish and store in the fridge
I havent tried dehydrating it and making biscuits yet
Tried this again this morning and added about 1/and 1/2 cups of carrot pulp
also , just like to add that I make this in my food processor using the S blade

Suj said:
My carrot cake recipe

all amount are approximate as I experiment al the time and taste as I go

at least 1 cup carrot pulp ( I do add more on occasion)
1/2 cup mixed sunflower seeds and pumpkin seeds
1/2 cup almonds
4 brazil nuts
4 medjool dates
1/2 cup dried apricots ( I have used dried pineapple too)
juice of a lemon
teaspoon mixed spice

Blend nuts and seeds in blender with mixed spice
add apricots
then add carrot pulp and lemon juice

I then press this into a flat dish and store in the fridge
I havent tried dehydrating it and making biscuits yet
I make raw "bread" using celery, flax seeds, cacao or cocoa, and sunflower seeds (I think there were sunflower seeds... but you could probably use almond pulp or another nut pulp) processed with a little water or oil. When the mixture has been pressed onto dehydrator trays or cookie sheets lined with parchment paper, press caraway seeds on top. It's an ani phyo recipe that I found in her book, Raw Food Essentials. You might want to see if your library has it! That's where I was introduced to Ani's work! But anyways, you could probably use carrot or zucchini pulp instead of celery and any nut pulp in place of the sunflower seeds. It's super cheap with "normal" ingredients and totally awesome! :)

reikifeet said:
i don't have chia and have never just thrown together any crackers or bread before; is there something "mainstream" that you would suggest using instead of chia, if anything? (sadly, i don't have irish moss, either.)

Kat said:
Oh wow, Dea, those cookies sound yummy - I'm going to try them. :-)

I use whatever leftover veggie pulp I have and process it with soaked chia seeds, flax meal and spices then dehydrate; they make the most awesome chips, even my non-raw friends love them!

You can also use it as flatbread for wraps if you don't dehydrate it as long.
Check out the Culinary Center for a great video on using up your pulp!

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