What to do with Your Pulp

Lori's Raw Cacao Almond Balls

ingredients:-raw sunflower seeds (unsoaked & grinded)-organic raw almond butter-organic raw cacao nibs-blue agave nectar-organic unsweetened coconut

Today's Delicious Food:

Breakfast: After a Vibram 6 miler run

18 ounce juice of: 5 leaves Red chard, 4 stalks celery, 1 beet, 3 carrots, 1/3 cuke, large handful of fresh mint, large handful of parsley

Lunch:

1 bag Living Nutz Onion-garlic Pistachios

Snack:

1 piece Strawberry Cream Pie

Dinner:

Pate with soaked sunflower seeds, large bag of mixed vege juice pulp from morning juice, olive oil, nutritional yeast, dulse flakes, sea salt and water: YUM!

with 1 carrot cut up and the remainder of Karyn's salad, with tahini and apple cider vinegar

Dessert:

2 slices chocolate buttercup mousse pie :)

24 ounces water

What can you do with all the vege and fruit pulp that gets "pooped" out of your juicer when extracting the juice?

Compost it? Yes.

Give it to your animals? Possibly, but check with your holistic vet...

Here's a great idea: toss a whole bag in with your nuts or seeds when making a pate or nut cheese. It's a fabulous way to get tons of organic fiber and add a deliciousness to the mix.

Mine tasted exactly like tuna salad used to taste; but no animals were harmed.

I brought a container to the office as a gift for my partner in eating disorder therapy, and she just loved loved loved it! And, she is not a raw foodie...though becoming more and more vegan of late. Joanna said it tasted like a cross between tuna and the traditional Jewish Passover ritual dish of Charoset (it must have been the beet color).

If you have a dehydrator, when making nut or raw vege burgers, add it to the recipe for robust patties. And include it in a batch of flax crackers; it will up the whole experience, making them really vibrant and giving you tons of energy.

Please write in with any other suggestions you have for juice "poop"!!

Pie Party!!

Today's Indulgences:

Breakfast:
One yummy ripe and luscious mango (first one of the season!)

Lunch:
Pie!!!! Strawberry Cream and Chocolate Buttercup Mousse; 2 pieces of each

Dinner:
delicious pate of soaked sunflower seeds, soaked sundried tomatoes, mushrooms, dulse flakes, a little water, olive oil, sea salt and nutritional yeast
lovely vibrant mixed salad made by my dear friend Karyn for Mother's Day; drizzled with raw tahini
sliced carrots
sliced small avocado

Dessert:
1 sliver of chocolate buttercup mousse pie

Yes, we rocked between 1:00 and 2:00 PM today eating pie! We, meaning me, Lori and Wendy, another raw foodie. Karyn stopped by to have a slice of each before heading to the airport for Germany. Really, I think she should have taken a couple of slices to eat on the plane.
We ate the food of goddesses. What did I love best? The contrast between the two pie flavors; tart, sweet and creamy strawberry and smooth and silky chocolate. And, thanks to Jonji and Alex's recipe (the trick being to blend each crust ingredient separately, really creating a coconut flour and an almond flour), all three of us decided it was the absolute best raw crust ever. We were 3 blissed-out pie eaters! These pies were bursting with life force. By the way, there was no dehydration; these were purely raw pies.
So, feel free to try creating these pies yourself, and invite your friends over for a lunchtime pie party. It just might change your life....You can read Lori's comments on the pies and the party by clicking on the word 'comments' on yesterday's blog.