I busted out my juicer for the first time in four years this weekend. This comes as no surprise, considering temperatures reached 116 degrees recently. Since I moved to SoCal 10 years ago, I know I’m never leaving because I adore the weather. But I’ve come to learn that there is definitely a difference between San Diego and the short trek up to Temecula. It is much more arid in Temecula during the summer. The heat can leave you feeling fatigued, and if you’re sensitive to everything like I am, you need to take preemptive measures to maintain your chill.
Now, onto my inevitable Chinese medical analysis. In Chinese medicine, you absolutely must stay away from drying foods and drinks when you’re in a hot and dry climate. You eat things like Xi Gua (watermelon) because it is actually an herb in the “clear summer heat” category! You can use your noggin to figure out what other things to eat to counter the dryness, but I’ll help: green juices, lots of fresh fruit, lots of salads (Chinese medicine frowns upon raw vegetables but I’ve never abided by strict dietary rules), whatever makes you feel hydrated. So, when I started to absolutely not want my daily salmon/chicken salad, handfuls of salted nuts and salty triscuits (I love the smoked gouda flavor), I knew I needed to revisit my raw vegan recipes. I was heavily into raw veganism for about two years, many moons ago. I’m glad I was so into it now because it’s easy for me to whip up a raw recipe if I’m suddenly in the mood. I will say this though: these recipes are clearly not for everyone. My husband doesn’t like raw vegan recipes. I really think these sorts of recipes can be very helpful to people who are sensitive to dry climates like me, or people interested in integrating more plant-based foods into their diet.
I ran into a common problem among juicing fanatics the other day. I had approximately four cups of pulp left over from juicing (one juicing session leaves me about 1.5 quarts of juice), and I didn’t want to throw it away. I created a great recipe on my own, and found another wonderful recipe from Heather of Sweetly Raw, who I have been following for many years. Her recipes are always delicious, and look so flawless they are almost unreal.
Now, for my recipe!
Juice Pulp Bread
I made my pulp into sandwich bread! This recipe requires a dehydrator-I use an Exalibur and spread the batter onto the mesh trays. I was very pleased with the ease of removal, but I imagine using Teflex sheets is a little less messy for clean up.
This bread holds together very well and tastes amazing! For the filling, I mashed half an avocado with shredded zucchini (I used the saladmaster shredder), hemp seeds, chopped onions and mini peppers, garlic and salt. It was soooooo gooooood.
- 4 cups juice pulp * (I used the pulp from the ingredients mentioned for the above juice)
- About 2 cups of water
- 1/4 cup chia seeds
- 2.5 tbsp garlic powder
- 1 tbsp Italian seasoning
- salt, to taste
- Mix all ingredients together.
- Use a spatula to form the pulp into a large square (or cracker sized pieces) on each tray. For a good bread to hold lots of filling, you want your batter to be about 3/4 inch thick. If you go less than half an inch, you will end up with crackers (which may also be delicious! But not for sandwiches!)
- Dehydrate on 115 for about ten hours, flipping half of the way through (I actually flipped it a few times after that, too).
- Once the slices are dry but not brittle, let them sit out for awhile and then store in the refrigerator.
- Blend the pulp with sun dried tomatoes soaked in water (to soften them for blending)
- Use different seasonings! Next time I am going to try chipotle seasoning, and then maybe a turmeric/cumin/ginger flavor
Now, for Heathy’s recipe! I’m just copying and pasting her recipe here for easy access, but visit her website because she’s brilliant.
Chocolate Juice Pulp Bars
As you’ll see on Heather’s website, she made hers into gorgeous truffles. I attempted to do this, but rolling the balls in my chocolate sauce was getting a bit messy, and I wasn’t getting the thickness I wanted for the coating. So I mashed the batter into a perfect brownie pan and poured the chocolate sauce on top. The result was a beautiful brownie with a quarter thick dark chocolate frosting. These brownies are insanely yummy. I doubled the recipe, froze half of my brownies and eat about two a day without any guilt because these are free of nuts and full of fiber! =)
- 3/4 cup shredded unsweetened coconut
- 1/2 cup packed juice pulp
- 1/2 cup oat flour
- 1/3 cup pitted, packed dates
- 1/3 cup raisins
- 1/4 cup hemp seeds
- 3 tablespoons cacao powder
- 2 tbsp coconut flour
- 1/4 tsp sea salt
- For the topping: I melted a 70% ghiradelli chocolate bar with some coconut oil.
- Grind all ingredients in a food processor until a smooth, moist dough is formed. Roll into ten balls or press into a pan. I actually soaked my dates and raisins in hot water, blended them in a vitamix, then mixed them with the dry ingredients which I blended separately because I don’t own a food processor. The result was not as smooth but still delicious.
- Roll the balls in the melted chocolate/coconut oil mixture or pour on top of the pressed dough. Refrigerate until hard, about 10 minutes.
Now you have two wonderful recipes on hand for your extra juice pulp! If you try these out, please let me know! Juice pulp recipes that actually taste good, and don’t have a million bananas and nuts are are pretty hard to find.