Have you ever wondered what to do with juice pulp when you’re done? Here’s what. No, this isn’t my most visually appetizing recipe post, but it’s a great way to use up all that leftover veggie pulp, add some fiber to your lunch, and feel a little less wasteful (I can never help but feel pangs of guilt as I toss away all my veggie pulp). It’s also pretty simple and tasty.
Green guacamole (this is reminiscent of Heather’s broc guac, by the way!):
1/2 avocado
Leftover veggie juice pulp (I prefer the greener pulp here, but carrots would make for a sweeter, and tasty, version
lemon juice
salt
Mash the avocado. Throw in pulp, which should look something like this:
Add a generous squeeze of lemon, salt, and mash, till it looks sort of like this:
And you’re done. I served mine stuffed into romaine leaves, alongside a small salad, and snacked on it as I worked and talked to clients this afternoon. It was tasty, filling, and hit the spot!
And while we’re on the topic of waste reduction, Mike Adams at Natural News has a great article highlighting five simple ways you can make your diet more ecologically friendly here.
Some other highlights from the week in food and health blogs:
1) Melissa’s got a great post on upgrading your diet here.
2) My friend Nancy was lucky enough to attend Donna Karan’s Urban Zen Forum in New York this week. She had a chance to hear all the speakers, including Neal Barnard, whom I admire. She blogged live from the panel here. Some highlights from Neal and Dr. Mark Hyman’s speech:
Dr. Neal Barnard, author of Food for Life:
- “The average American consumes 50 pounds more meat, 40 pounds more dairy, 30 pounds more sugar a year than they did a century ago.”
Dr. Mark Hyman, author of UltraMetabolism:
- “Diseases are not the right framework. Diseases are just names for a collection of symptoms. We name the problem, then we blame the name of the problem for the problem.”
3) My friend Lindsey has answered the question of, “what’s a vegan dish that even my parents will like?”
4) Heather is giving up dairy. Congrats, Heather!
Happy Saturday!
Leave a Comment
[…] Salads: Check out these recipes for Green Guacamole from Choosing Raw andBeet Salad from Food […]
I just came across your website the other day and have been hooked…I can’t wait to try this with your pulp crackers! I’ve been juicing for the last week and if there is one thing I miss it’s CRUNCH!! I love all your suggestions for using juice pulp, keep them coming please:)
[…] the Whole Foods stuff, and no, I don’t love it quite as much as my favorite guac, or even my green guac (which might also be seen as a lower-fat option). It does, though, offer a leaner nutritional […]
[…] which is the point of this journey. I also attempted to make Green guac from my juice pulp. (Like this one) But I just couldn’t make myself like it. Perhaps it was the combination of Veggies in […]
[…] followed Gena and Heab’s recipe using left over juice-pulp that I had […]
i just made this recipe with leftover pulp! since I had used a lemon in my juice, the pulp already had the citrus, and I didn’t need lemon/lime juice, which was neat!!
[…] is still waiting to be un-packaged—bad food blogger!) So I like to add mine to guacamole (per this post) or sprinkle it on salads; I also sometimes add it to soup for some extra fiber and a nutritional […]
Hello Sweetie ! I have been checking out your blog for some weeks now. I love the simplicity of your recipes very nice. Come over to Raw Experiences some time 🙂
Cool. Here’s my favorite Guac: http://www.raw-food-health.net/GuacamoleRecipe.html
This looks delicious! Thanks for sharing it!
Thanks for the shout out! I am so impressed by all your innovative post ideas! How long ’til wednesday 🙂
It can’t come soon enough, IMO 🙂
thanks for the link – more from urban zen to come on Monday!
also i never thought of doing that with my postjuice veggie pulp! great tip both for the environment and to eat. nom nom nom.
Gena,
What a great idea for leftover pulp. I don’t have a juicer anymore, but when I did I used to dehydrate all my pulp and make raw flatbreads. Carrot was definitely the best for a sweet bread, but I used all the greens as well for more savory breads. Mmm, I’d forgotten how good those were.
Thanks so much for the shout-outs. Loving your blog!
So glad you’re loving it, Heather! And big congrats on the dairy thing.
I can’t wait till to try raw bread — either in a dehydrator, if I get one, or the oven at low temp. I’ll keep your tip in mind!
HOLY MOLY GUACAMOLE YUM!
*your (wow i can’t believe i did that haha)
i’m loving you’re creativity with raw dishes! although i’m just a vegetarian/flexitarian if that’s such a thing (if i travel to foreign places i will eat their cuisine but at home i avoid all meat/fish) i’m finding the Raw food diet to be very intriguing! i feel so much healthier when i’m eating fresh produce rather than the occasional pop-tart or energy bar which actually makes me sluggish lol. keep up the good work with your blog… i love it ; )
Thanks Andrea! I’m so happy you love the blog. Keep reading!
i love raw . this is such a great blog
thanks
What a great idea to use your left over pulp and it does look good actually.