What better way to use fruit and vegetable juice pulp than to eat it?

Juice pulp is a daily reminder of my morning rise-and-grind rituals. After a run around the block, I pull out the juicer and make myself a green juice. Until now, I’ve only half-heartedly intended to one day teach myself how to compost. But, until I get to that place, I realized that I should at least find an easier solution to finding use of the vestiges of my detox elixir. With the right add-ins, juice pulp can be the basis to a delicious dish or, even more likely, as a sneaky, undetectable ingredient that offers texture, fiber, and moisture to an otherwise irrelevant dish. The following three recipes involve juice pulp in one way or another and lead to less food waste in the kitchen.

While preparing your juice, start by juicing the fruits, collecting their pulp, and setting it aside. Then juice the vegetables, collect their pulp, and set it aside. Store the pulps separately in Ziploc bags in the refrigerator.

3 Juice Pulp Recipes

1. Vegan Juice Pulp Muffins

Makes 24

Ingredients

• 2 cups whole-wheat flour
• 1 cup oat flour
• ¼ cup flax meal
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 cups fruit and vegetable juice pulp
• ½ cup coconut oil
• 1 banana, mashed
• ½ cup almond milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mix together all of the ingredients until evenly combined. Scoop the batter evenly into 24 lightly-greased muffin tins. Bake for 20 to 25 minutes. Serve and enjoy!

2. Juice Pulp Crackers

Makes 20-25 crackers

Ingredients

• 3 cups fruit and vegetable juice pulp
• ½ cup flax meal
• ½ cup sunflower seeds
• 1 teaspoon salt
• 1 teaspoon dried dill
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes

Directions

Preheat the oven to 150 degrees Fahrenheit.

In a large bowl, stir together all of the ingredients until well combined. Transfer the mixture to a parchment paper-line baking sheet and spread it until it forms a ¼-inch thick rectangle. Use a butter knife to score the dough numerous times horizontally and vertically, forming cracker shapes.

Place the baking sheet into the oven and let bake for two hours. After two hours, flip the crackers and cook them for another two hours, or until the are crispy. If they are not yet crispy after four hours, flip them and continue to cook in 15 to 20 minutes intervals before flipping them again. Continue this process until they are crispy.

Once crispy, let the crackers cool at room temperature before snapping them apart and eating.

3. Fruit Juice Pulp Tea

Servings vary

Ingredients

• 1 cup fruit juice pulp
• 4 cups water
• 1/4-1/2 teaspoon of one or a mixture of spices: cinnamon, ginger, nutmeg, etc.

Directions

Boil juice pulp in water along with your favorite spices. Once boiling, reduce heat to a simmer and let cook for another two to three minutes. Strain before serving.

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The post 3 Leftover Juice Pulp Recipes that Turn Food Waste Into Freaking Deliciousness appeared first on EcoSalon.

This green juice recipe is not what you’re use to; it branches out beyond the ordinary, and emerges with a flavor profile you’ve likely never experienced. Bottoms up!

I’ve been drinking green juice each and every morning for the past ten years. It’s a ritual I cannot do without. But, every so often, I get bored with the basic ingredients, which always include cucumber, celery, greens, apple, lemon, and ginger. I can do better, and so can you.

In fact, for your health’s sake, it is crucial that you change the mix regularly, particularly when it comes to green leaves. Green leaves are extraordinarily healthy, but each kind contains its own set of micro-toxins that are meant to ward of pests and bugs. However, these micro-toxins can build up in the body if the same leaves are consumed over and over again, without variation. By rotating the greens in your juice (and your salads), you avoid the buildup of toxins in your system and are healthier because of it.

But don’t just rotate your greens, rotate all your vegetables and fruits. Provide your body with new and exciting flavors on the regular. The more you switch it up, the better you’ll mind, body, and spirit will fare.

The following Thai-inspired green juice recipe is a fun mix that will motivate your trek to more exciting green juice flavor combinations. Enjoy!

Thai Green Juice Recipe

Serves 1

Ingredients

• Large handful fresh basil
• Large handful fresh cilantro
• 1-inch nob fresh ginger root
• 1 lime
• 2 scallions
• 1 stalk lemongrass, outermost layer removed
• 4 stalks celery
• 1 large cucumber

Directions

Put all the ingredients through the juicer chute in the order they are listed. Serve and enjoy!

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The post Thai-Flavored Green Juice Recipe (You Read That Right!) appeared first on EcoSalon.