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

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! 🙂