Savory Salad Starring Veggie Pulp

Simple things are just so wonderful… and this all-around do-gooder is a true win-win!

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If you have a juicer at home, you most definitely have the pulp.  And if you have a twin-gear masticating juicer like me that presses produce between the gears and then wrings it out as a second step, the leftover pulp is dry enough to have endless uses.  It’s just a matter of thinking about what to do other than compost or add to my puppies’ homemade food (which they gobble up by the way.  They love their wheatgrass and carrot juice slurps in the morning!)  Oops.. I digress, but I love my pups so much!

Okay… the veggie pulp I like to use for this salad is from juicing carrots and celery in equal amounts, then some beets and its greens, some dandelion greens, bit of garlic, and some turmeric and ginger.  I usually end up juicing the ginger and turmeric first and using the pulp to brew some fresh tea, but a bit of it goes in this salad.  However, I let it mostly be made of carrots and celery with a touch of the aforementioned greens.

INGREDIENTS/WHAT TO DO:

  • 2 cups of veggie pulp (celery, carrot, some beet with greens, ginger/turmeric)
  • 3-4 Tablespoons of vegan “mayo”
  • 1/2 lemon to squeeze into it
  • 1/4 cup each sprouted pumpkin seeds, walnuts, and almonds (totaling 3/4 cup of nuts)
  • 1/4 cup of finely sliced celery (adding chopped parsley or green onions would be nice)
  • 2 Tablespoons (to taste) seasonings including harissa, turmeric, cumin, oregano
  • 2 Tablespoon of nutritional yeast
  • salt and pepper, and cayenne to taste
  • dash of coconut aminos for a bit of flavor depth
  • JUST MIX ALL OF THESE INGREDIENTS OR ONES YOU CHOOSE TO INCORPORATE THOROUGHLY AND BE READY TO LICK THAT SPOON! REMEMBER, WHAT YOU DO WITH IS TOTALLY UP TO YOU AND WHAT YOU HAVE ON HAND TO MAKE THE BEST OF WHAT IS LEFT FROM JUICING!

It’s so handy to have as an on-the-go meal with crackers or on a lettuce leaf or wrapped in nori… or as topping on a traditional leafy salad…or mixed (hidden) in meat dishes to sneak some extra healthy love into a loved one.

Try mixing it up!  A sweet version could be to use raisins and crushed pineapple and cut back on the savory seasonings… there really is no wrong way to go about cutting back on the food waste and enjoying this versatile dish.

So keep on enjoying your juice!20180904_171242-11293387572345250755.jpg

BUCKWHEAT’NANA BREAD

Hearty enough for a hangry man… or woman!

Buckwheat is not wheat –YAY! It’s a seed-based flour substitution that’s awesome for baking. It’s flour is grainer, darker, richly flavorful, and distinct.  You can swap buckwheat flour 1 – 1 for or mix up how you prefer!  The nutritional profile of buckwheat is excellent. For every 1 cup of flour there is approx. 402 calories, 15 grams of protein, 12 grams of fiber and 3.7 grams of fat. It’s a good source of vitamin B6, thiamin and niacin, and is rich in trace minerals such as magnesium, manganese, iron, phosphorus and folate. Here’s another article about it!

As you can tell, I am using buckwheat more and more because it’s healthy heartiness!

INGREDIENTS:

  • 1 3/4 cups buckwheat flour
  • 1/4 cup granulated monkfruit (I used Lakanto brand) – sub 1/4 cup of date paste or 1 Tablespoon of stevia if you prefer… or don’t add any sweetener at all and just add another 1/2 a banana!
  • 1 Tablespoon Ceylon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon of Himalayn pink salt
  • 5 large very ripe bananas, mashed 2 cups (if you use date paste above, reduce by 1/2 banana here)
  • 1/3 cup light flavored olive oil and/or walnut oil
  • 2 teaspoons vanilla bean paste
  • 1 small pasture raised farmers market egg or sub with chia “egg” and splash of apple cider vinegar

WHAT TO DO:

Preheat oven to 350 degrees F.

Combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Mash bananas, oil and vanilla paste, and stir together. Mix all ingredients…saving just a bit of dough for topping mix.

Chop up walnuts or GF oats or your topping of choice with bit of dough you set aside… put atop and mix in to surface area of bread batter you put in a parchment lined or lightly greased 9×5 loaf pan.

Bake on the middle rack for 50-60 minutes.  Test with toothpick or slender chopstick if you have plenty like I do in my kitchen.

Let cool about 15 minutes and yum it up!

OPTIONAL… mix in some blueberries or raspberries for a completely fun and vibrant taste profile. But I suggest gently pressing the whole frozen berry into batter from the but before adding nut topping so they keep their shape.  It makes an aesthetic difference once done baking.  Otherwise, you can end up with a fully colored loaf instead of spots of lovely color.  Oh…. And uh, chocolate, is a good idea, too! 🙂

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This nutty crumbley topping is sooo delicious and hearty.  

Spring green apple muffins

I feel awful when I waste food…good, organic, good-for-me food.  And so I do whatever I can to NOT let goodness go bad.

I had a bunch of pasture raised eggs and 6 imperfect granny smith apples that needed to get gone, so they mixed together to make a yummy treat for me and my pups Rocky the Rescue and Contessa Bear Smith!  Yes… win-win for all!

I wasn’t sure how it would turn out because sweeter, not tart, apples are typically used for baked breads and cakes, but I figured if the green goodies can go into pie, then why not a muffin?!  Besides, it sounded fresh for Spring! Experiment challenge taken!

INGREDIENTS:

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Simple ingredients; easy recipe to try!

1 cup coconut flour

1 tablespoon Ceylon cinnamon

2 teaspoons of each baking powder and baking soda

1/2 teaspoon Himalayan pink salt

2 cups applesauce (or 5 average size apples pureed with juice squeezed from 1/2 lemon and 6 dates–fresh, homemade is always better!)

8 pasture-raised eggs

1/2 cup coconut oil melted

2 teaspoons each local or favorite honey and vanilla paste

WHAT TO DO:

 

=Heat oven to 350 degrees.

=Add all wet ingredients (applesauce, coconut oil, eggs, honey, and vanilla paste) and mix by hand or mixer machine.

=Sift together dry ingredients and combine with wet and mix thoroughly.

=Scoop into silicone muffin molds or paper-lined muffin tins.  These do not rise too much, so filling almost to top is fine.

=Bake for 20-25 minutes… I ended up going close to 25 minutes.

wp-1491358673612.jpg=Optional: save a scoop of batter, add date paste of 5 Medjool dates, and 1/4 up of GF oats and mash together.  Take a little bit and mix this mash onto the top of each muffin batter in the tins or mold.  This will bake for at least 25 minutes.  It’s just a little bit sweeter and has a nice touch of texture that delights.

=BONUS!  This was baked with our best pup pals in mind!  My two rescues licked their plates clean… If your pup likes apples, this will be a great treat to enjoy together!

=FOOD TRIVIA: Did you know that various sources say it takes anywhere from 55 to 120 gallons to produce one egg?  I imagine the wide range is for the allowances from conventional to biodynamic farming… and everything in between.

Nevertheless, it’s best to eat up what you get and avoid wasting food and resources it takes to produce that food…for the love of people and our planet!  

AND LOOK WHAT YUMMY GOODNESS THAT FIGHTING FOOD WASTE INSPIRED! 🙂

PALEO CARROT CAKE & MUFFINS!

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Carrot Cake… swoon.  *sigh.

Yes, it’s one of my favorite treats, but I don’t enjoy it as much when there’s Gluten and especially when sugar is the first or 2nd ingredient on a long list of too many not-so-goods!  But, it takes a bit more of an effort than other nice cakes, so I don’t make it often. However, my mom’s recent birthday prompted me to try re-making a version I loved because my parents both love carrot cake…they passed that preference to me! LOL

This is a good number of ingredients, but they are all wholesome and you can cut down even further on the fruit and the maple syrup if you want less sweetness.

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INGREDIENTS:wp-1488935949741.jpg

1.5 cups shredded carrots (about 7 medium to large sized)

1/4 pure maple syrup (grade B for least processed variety- use up to 1/3 cup)

 

2/3 cup coconut flour sifted with 1/2 cup arrowroot flour

3/4 cup melted coconut oil

1 Tbsp vanilla bean paste

1 Tbsp Ceylon Cinnamon

1 heaping tsp each of allspice, ground ginger, and baking soda and baking powder

8 pasture raised eggs

1/2 cup crushed pineapple (measured after squeezing out juice) (omit for strict paleo)

1/2 cup each of raisins and white mulberries (omit for strict paleo)

1 cup or so activated walnuts (I save this for the frosting for distinct texture from cake)

Coconut Rum Frosting-recipe at the endwp-1488871720258.jpg

WHAT TO DO:

1- Prep your fruit.  If you have fresh chunks of pineapple, put them in a food processor, then squeeze as much as possible out and allow the raisins and mulberries to sit in the juice. Set the pineapple fiber aside for mixing in to batter.  If you don’t already  have the date paste ready and softened, put your seeded dates into the food processor and make a nice paste 🙂

2- Peel and then shred carrots in food processor and let sit in maple syrup overnight, preferably, or an hour or so. Again, do what you can to squeeze as much of the carrot juice and syrup from the fiber by hand.  I usually press it between two stainless steel bowls.

3- Sift all your dry ingredients together (coconut flour, cinnamon, allspice, ginger, baking soda and powder.)

4- Mix up wet ingredients (eggs, date paste, vanilla paste, melted coconut oil)

5- Add the dry ingredients and continue mixing.

6- Wring out your wet ingredients another time and add pineapple pulp, carrot shreds, mulberries, and raisins and stir everything together.

7- Grease cake pans of your size preference or muffin pans and fill!

8- Bake at 350 for 45 minutes (smaller pans)-60 minutes (9-inch pans).  Because this is sooo moist, you may need to bake longer depending on how well you squeezed out the juices.

9- Test cakes/muffins at 45 minute with a toothpick and remove if/when done.

10- Let cool… Frost and garnish with activated walnuts. (Frosting recipe below.)

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NOTES: Adding pineapple and the dried fruit makes it not so Paleo, so omit if that’s a major matter for you.  I added them because I love the taste.  Also, if you prefer a denser cake and not the lightness of the flour mixture in this version, then sub arrowroot with more coconut flour or buckwheat flour.

FROSTING –INGREDIENTS:

1 cup coconut milk (unsweetened)

1 tsp Himalayan pink salt

5 teaspoons arrowroot flour

1 Tbsp rum extract

1/2 cup melted coconut oil

1 cup coconut manna or 1 cup soaked cashews to blend together

WHAT TO DO

1- Put all in your food processor or high-powered blender.  If you need some liquid to help move along the processing (if the manna or cashews are too thick,) then use some of the pineapple juice from above.

2- Chill in refrigerator for at least 30 minutes and when it’s solid enough, yet spreadable enough, decorate your cake/muffins!  I love sprinkling light coconut shreds on top along with the walnuts for a pretty touch.

 

PALEO CHOCOLATE CHIP COOKIES

wp-1485758475807.jpgI THINK COOKIES ARE FOR ANY DAY…EVERYDAY, BUT ONLY IF THEY’RE NOT YOUR STANDARD JUNK FOOD VARIETY! SO, HERE’S A HEALTHY OPTION!

INGREDIENTS:

2 cups almond butter (1 16 ounce jar)

1/2 cup date puree or 1/3 cup honey

1 pasture raised egg (skip and sub with chia/flax egg if you want to go vegan!)

1 teaspoon each baking soda, Himalayan pink salt,  and vanilla bean paste

1 cup chocolate chip cookies of your choice

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WHAT TO DO

1-heat oven to 350 degrees

2-mix all ingredients together folding in chocolate chips last

3-use scoop to drop cookie dough balls on parchment or silicone liners

4-flatten with spatula if you want classic cookie shape or leave puffy and round if you like!

5-bake 10 minutes (longer for crispier)

6-let cool and devour… or put a scoop of coconut ice cream on it while hot! YUM!

Note: these end up being chewy and slightly crumbly in texture by the next day… they are not a very doughy-heavy textured cookie.  Perfect for a snack!

Idea: skip the chocolate chips and substitute with dried fruit for a nut butter-fruit snack to take on the go! 😉

wp-1485758475809.jpgENJOY!

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True Ginger-no-bread cookies

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The cookie in the foreground is the focus in this post… the other one is an experimental vegan salted caramel cookie 🙂

This would be considered paleo without the white chocolate chips.  It’s certainly a Gluten Free cookie 🙂

Ingredients

-1 and 1/2 cup fine almond flour; 1 cup cashew flour (just use almond if you don’t have cashew)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-3 teaspoons Ceylon cinnamon

-1/2 teaspoon ground nutmeg

-1/4 teaspoon ground cloves

-3 tablespoons fresh finely grated ginger (more if you want spicier!)

-6 tablespoons unrefined, fair-trade molasses

-6 tablespoons coconut oil gently melted (can do a little less…5 tablespoons)

-dashes of Himalayan pink salt

What to do:

-Preheat the oven to 350 degrees F.

-Mix all dry ingredients together.

-Add in ginger and thoroughly mix in molasses and oil.

-Use a scooper to make cookie dough rounds. Hand roll them into a ball and then flatten them a bit once on your lined baking sheet. You can leave then as balls if that is what you want…but flatten to give a cookie-shape if you want them more classic cookie-shapes. These cookies won’t melt down and flatten on their own.

-Bake 12-14 minutes or until browned around the edges…depending on the size of your scoop.

-Cool at least 10 minutes.

-These are crispy once cooled on the first day. After storing a few hours or longer, they become chewier and lose the crisp due to the moisture and fat content of the cookie. They are tasty either way! This is just to let you know what your options are.

Happy note: My father in law said these were his most favorite cookies and asked for the recipe which is why this got typed up at all!!! Thanks, dad J

Option:

-For the holidays, I added 1 cup of small white chocolate chips for a festive touch. These would be delicious without the chocolate chips and healthier, too!

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You can see how these cookies add a different color and texture to this homemade dessert buffet 🙂

MINTY BROWNIE HEAVEN (Vegan. GF.)

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Base fudgey brownie layer
-2 cups soft pitted dates(I like caramelly kinds.. but go for Medjool if it’s easiest!
-4 tsp coconut oil
-1 teaspoon Himalayan pink salt
-2 cup sprouted and dehydrated walnuts
-3/4 cup rolled oats
-6 tablespoon raw cacao powder
-1/2 cup dark chocolate chips (I used the kind sweetened with stevia)
-2 peppermint candy cane, crushed (for holidays)
(or crumble up 1/4 cup organic mint candy patties for non-holiday times)
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Mint Ganache Top
-3/4 cup full fat coconut milk (only use the solidified portion of canned milk)
-1 tablespoon peppermint extract & a splash of mint extract
-1 cup dark chocolate chips (I like stevia ones unless you want to make your own!)
Decoration
1 cup of crumbled mint candies of your choice or 6 peppermint candy canes for thewp-1482547192949.jpg holidays, crushed and sprinkled on top
WHAT TO DO:
Base
  1. Use food processor to pulse walnuts and oats until finely chopped–like coarse sand. Set aside in larger bowl.
  2. Add dates, melted coconut oil, sea salt and process on high until a smooth paste forms. Let it get super sticky and dense.
  3. Add the raw cacao, walnuts/oats mixture, chocolate chips, and mint candy of choice. Process until thoroughly mixed.  It’s hard to over-process them, so keep going until you’re darn sure 🙂
  4. Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.
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Ganache Top
  1. Bust out your double boiler 🙂
  2. Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil.  Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.
  3. Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently.  Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.
wp-1482547192996.jpgThis fantastic recipe is adapted from ilovevegan.com … Thank you!