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!):
Leftover veggie juice pulp (I prefer the greener pulp here, but carrots would make for a sweeter, and tasty, version
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:
Dr. Mark Hyman, author of UltraMetabolism:
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!