Thursday, July 9, 2015

Vegetable Pulp Crackers

Prepare a delicious veggie juice and drink! Save the leftover juice pulp for use in this recipe. 
We juice 3 zucchini, 2 lbs. carrots, a head of celery, 2 green apples, a beet, and greens if available, a few leaves of swiss chard or kale, a lemon, a lime and a knob of ginger.
Juicer Link:

Raw Vegetable Juice Pulp Crackers

2 1/2 cups leftover vegetable pulp
1 1/2 cups water (less than)
1 large chili
1 t. garlic powder
1 t. ground paprika
¼ t. ground chipotle chili pepper
¼ t. ground ancho chili pepper
1 teaspoon curry powder
1 teaspoon sea salt
Combine the above ingredients in a Vita-Mix blender or other food processor.
Add these using a Bosch or mixing bowl 
1/2 cup flaxseeds
1/2 cup ground flax meal
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup hemp seeds
1 c ground almonds

 Spread the mixture over the sheets of a dehydrator sprinkled with ground sesame seed and using a rolling pin, roll to about 3-4mm thickness (it will help to use baking paper or plastic wrap between the mixture and your rolling pin). Score lines on the surface to your desired cracker shape. Dehydrate at 115º F. for approximately 12 - 24 hours. Remove, break along the scored lines. Store in an airtight container in the pantry, refrigerator or freezer.

Pizza Base: Roll them out to the size of a pizza base (and leave them a little thicker than a cracker) and dehydrate them for less time (so not super crunchy). You could then spread them with some homemade pesto, fresh cherry tomatoes, olives...any of your favorite combos
How about a wrap? Give them about 4 hours on one side and flip them over for another few hours or until it is pliable enough to wrap around your chosen salad ingredients
Add leftover cooked quinoa to the pulp for a health addition.
You'll need:
* If you don't have a dehydrator, an oven on 120º F or 50 degrees Celsius will produce a similar result.

Link to heavy duty dehydrator:

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