You might have noticed that organic produce has recently become more expensive than ever. For many people who are new to raw food juicing is a bit problematic. A glass of raw, unadulterated juice is very expensive only if you do not use you precious organic produce in a most optimal way. The leftover fruit and vegetable pulp is too precious to be thrown away. You can compost it if you wish, but you can also use it in many recipes, raw and cooked.
- 3 cups carrot pulp from juicing
- 1 1/2 almond pulp leftover from almond milk
- 1/2 cup virgin olive oil (you can use cold pressed flax seed or hemp oil)
- juice of 2 limes
- 2 garlic cloves, chopped
- 2 Tbsp chopped fresh cilantro
- 1 cup sun-dried tomatoes, soaked in water
- 1/2 cup sunflower seeds, soaked in water
- 1/2 cup flax seeds, preferably sprouted
- 2 tsp Celtic sea salt
- 1 tsp crushed hot pepper
- 1/3 tsp dried oregano
- 1/3 tsp thyme
- 2 Tbsp supergreens
- 2 Tbsp powdered chia
- Using a food processor blend all ingredients into a dough. Taste it and add more herbs or spices if you wish. Depending on how moist is your carrot pulp you may want add more lime juice or more olive oil.
- On a flat surface roll out the dough to preferred thickness. I find 1/4 of an inch optimal.
- Cut out a grid with a sharp knife to form the crackers.
- Using a spatula gently take each cracker and place it on the dehydrator tray. Dehydrate for 10-12 hours at 105°F. (I dehydrated them in a hot New Mexico sun. It took only a few hours!)
- Store the dehydrated crackers in an airtight container. Enjoy them with raw nut butter or nut cheese.
Tip: I used a carrot pulp, but you can use pulp of any other vegetable juice. Add fresh and dried herbs and spices to make the crackers tasty.
In radiant health - passionately raw - Dominique
More frugal recipes here
Also of interest: How to Save Money With Juicing