I have another fab juicer pulp recipe for you that will help you enjoy bready favourites without consuming grains.
But before I get to that, I wanted to answer a question that was asked in some of the many wonderful emails I received in response to my Juicer Pulp Wraps recipe.
If I’m drinking juice and eating juicer pulp, why not just eat the whole foods?
It’s a great question!
And there are several great reasons why juicing AND using the juice pulp separately can benefit your health.
Fresh juices are a nutrition transfusion
Drinking the liquid from veggies and fruits is an amazing way to get quality vitamins and minerals into our cells without the need for digestion.
This gives our digestive system a break – something especially helpful for anyone with a compromised digestive system due to eating irritating foods such as grains and processed foods.
Well balanced juices can give us healthy energy and it would often be difficult and time-consuming to actually eat the amount of veggies and fruits that we can slam in the juicer!
Fibre is essential… but can be tricky to get right
If you’re using juicing to help with a health condition, it is likely that your digestion isn’t working 100% efficiently – our ability to digest and absorb nutrients is so vital to our health that a myriad of health conditions can be caused by an inability to properly absorb nutrients.
For anyone with compromised digestion, there is a Catch 22 situation – fibre is very important for intestinal health but it becomes quite difficult to process precisely because your intestines are not fully healthy. When this is the case, cooked fibre eases the digestive load whilst still being beneficial to the gut.
Food is much more than just nutrition!
We should also take into account that eating is much more than a function – we want to experience our food in many different ways, flavours and textures and this is important as it keeps us inspired and interested in eating healthy foods.
Replacing unhealthy foods with alternatives that still allow us to experience food in our own cultural ways is in fact a very powerful tool. It means we can still connect with the joy of, say, dipping bread into soup without compromising our health goals.
And speaking of dipping bread into soup (see what I did there this week’s recipe will allow you to do just that… and make grilled cheese… and enjoy your favourite sandwich filling… and… ohhhh the possibilities! And all without a grain or a speck of gluten in sight!
Watch the video to see how to transform your juicer into a ‘bread-making machine’!
This juice and pulp recipe pairing is just one of 21 ways to create balanced juices and all kinds of foods with that pulp instead of tossing it!
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Sweet Veggie Juice
1 sweet potato
1 red bell pepper
Juice all ingredients and drink!
This bread alternative is packed with mediterranean flavours and reminiscent of rustic, artisan breads.
It’s so satisfying on flavour and nutrition that you won’t need much of it to
- 1-1.5 cups of Sweet Veggie Juice pulp
- 1 cup ground nuts/seeds (I love a mix of almonds, walnuts, pine nuts and sunflower seeds)
- 5 or 6 sun-dried tomatoes preserved in oil, roughly chopped (you can replace with any antipasti preserved in oil)
- Handful fresh basil, chopped
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon dried oregano
- 3 eggs
- 3 tablespoons oil – avocado or olive oil
- 1 tablespoon baking powder
Make the Magic
- Preheat oven to 190c/375f
- If using a silicone baking tray, brush it with a generous layer of oil
If using a metal baking tray, line with baking/greaseproof paper and brush the paper with oil
- Combine all the ingredients thoroughly in a mixing bowl with a fork
- Spoon the mixture onto your baking tray and spread evenly to approx. 1/2inch thickness
- Place on the middle shelf of the oven and bake for 20 minutes, until the top is lightly browned and the edges are nice and rustic-y brown
- Remove from oven and lightly cut the layer into quarters then turn each quarter over using a wide, flat spatula
- Return to the oven for 5-10 minutes until the exposed side is now browned
- Remove from oven and leave to cool before cutting into smaller squares
You can store these in the fridge for up to 5 days. They also freeze well.
So tell me in the comments below, are you inspired to give this recipe a try?
Would it help you to not miss out on your favourite foods?