Carrot Avocado Pate

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So happy you guys liked my latest hurry up vegan recipe! That quinoa salad was polished off last night, and the leftovers were good to the last drop. I hope some of you get a chance to test it soon.

Speed is the theme of today’s post, too: it’s a recipe that takes about five minutes to prepare, and I’m hoping to finish this post in about that amount of time. I know I’ve been giving you guys a lot of juice pulp recipes these days—and I’m sure that’s a blessing for some readers, and a drag for others—but I’m going to have to ask you to bear with me, since I am trying to juice consistently throughout this busy time, and more juice means more pulp to recycle.

One of my favorite uses for juice pulp is to make dips and spreads, as well as my customary juice pulp crackers. I make a green guacamole that I love, and there’s also a carrot dill spread that’s near and dear to my heart. Today’s little recipe is really no different from these—you’ll see in a moment how totally repetitive it is—but it’s worth sharing some photos so that you can see how wonderful 4-ingredient recipes with cooking castoff materials can be.

Carrot Avocado Pate (raw, vegan, gluten free)

Serves 2

1 heaping cup carrot, celery, and cucumber pulp (any carrot combo would be great)
1 small avocado
1 squeeze lemon juice
1 tbsp tamari/nama shoyu

Process in a food processor till mushy. Eat however you like. In my case, that means serve it with salad and some raw crackers of your choosing.

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If you are into juice pulp, try this soon! Sometimes, the fastest foods can be the tastiest.

And now, it’s back to work I go. I’ll have a special restaurant review for you tomorrow!


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  1. I made this last night for a quick pre-theatre supper and it was scrummy! Surprisingly filling too – thanks for the recipe.

  2. Thanks so much for this idea! I don’t like throwing away all that nutritious pulp either. I’m trying it tonight.

  3. Oh, how I’d love to be “into” juice pulp! Alas, I have no access to juice pulp… I guess I could always try pureeing raw carrots in my Vita-Mix?! No, that would probably just be odd…

  4. Fantastic idea! I’m always looking for new ways to use the pulp. This is a great option, and I love that it focuses on three favorites that are almost always in my juice – carrots, celery, and cucumber. Can’t wait to try this!

  5. THIS LOOKS so good! I love that all your recipes are not only so good for your body, but they all taste DELICIOUS!

  6. YAY for juice pulp recipes. I just bought a juicer and was wondering what to do with it…I hate to throw it all away. Now I’ll have to buy more avocados and make this up 🙂

  7. Ahhhh yum! Keep the juice pulp recipes coming!! I always throw out my pulp and I KNOW I should be using that precious stuff for something useful but I just can’t think of what. This is perrrrfect!

  8. Thanks for another FAST and easy recipe, Gena! When I have juice pulp I never go in the savory direction (always sweet!) but this inspires me to take juice pulp (when I actually juice and don’t whine about juicer cleanup!) and mix it with things like avo or other sauces/spices and make more of a savory creation with it.

    I am glad you’re juicing…that makes one of us 🙂

    And I hope your afternoon and Saturday isn’t ALL work and no play. You sound uber busy and that you’re working super hard!