Here is another raw food recipe that helps you save money. For many people on a tight budget juicing seems to be very expensive not only because of the amount of organic fruit and vegetable that goes into every gallon of freshly made juice, but also because of the "waste" that very often ends up in the garbage bin. But this does not have to be so. The fruit and vegetable pulp can be used in salad dressings, soups and smoothies, or turned into crackers, dips and tasty raw bread spreads.
I make a carrot juice almost every day so you can imagine how much carrot pulp I produce. And nothing goes into waste! I use the pulp to make spicy carrot crackers, tasty bread spreads and a delicious raw carrot soup. I will share the recipe at a later time.
- 2 cups carrot juice pulp (or grated carrots if you do not have a juicer)
- 1 cup shredded flax seeds
- 1 cup virgin grape seed oil or any other cold pressed oil
- 1 Tbsp grated ginger
- 2 Tbsp freshly squeezed lime juice
- 1 Tbsp curry seasoning
- 2 tsp hot chili flakes (add more if you like it really hot)
- 1 tsp pink Himalaya salt
- Place all the ingredients in a food processor and whiz until you receive nice and creamy, spreadable paste.
- Taste and add more spices, more lime juice or more oil. Process again. The thickness of your spread depends on how much moisture was left in the carrot pulp after the juicing.
- Transfer your spread into a clean glass jar, close tightly and store in a fridge.
Enjoy often on a raw, sprouted Essene bread or on raw flax seed crackers. You can eat this delicious bread spread right away, however, I think it tastes so much better after it spend few hours in the fridge.
Tip: You can add a bit more liquid to it (a bit more lemon juice or water) and process for a while longer in a food processor. In this way you will have made a wonderful, curried dip. And, of course, you can use this tasty bread spread as a base to make raw crackers.
In radiant health - passionately raw - Dominique
Dominique Allmon ©2013