How to Make Green Juice Pulp Crackers

January 3, 2021 / Lyn Jones / 0 Comments

Using the leftover pulp from blender/juicer, make crisp and tasty Green Juice Pulp Crackers after juicing vegetables (no fruit please). This recipe is gluten-free, vegan, and oil-free.Good flavour and  the flax and chia seeds give them a wonderful texture.

Ingredients

  • Pulp from 1 bunch of juiced kale leaves and stems and 1 bunch of parsley, or your favorite blend of green vegetables (you will need about 1 1/2 cups of pulp total)
  • 1/4 cup ground flax seeds
  • 1/4 cup chia seeds
  • 1/4 cup coconut aminos
  • 1/4 cup nutritional yeast
  • 1–2 tablespoons of water, if needed

    1. Combine the juice pulp, ground flax seeds, chia seeds, coconut aminos, and nutritional yeast in a food processor and pulse on high until combined, about 45 seconds. The texture of the dough should be fairly soft, but not too wet. If you need more moisture in your dough, add 1-2 tablespoons of water.

    2.Transfer the mixture onto a dehydrator sheet or baking sheet and flatten as much as possible using a spatula. The thickness of the crackers should be only about 1/4-inch of less. Then, use a knife to score the dough into crackers.

    3.Dehydrate on 120 degrees for 12 hours and then carefully flip over the crackers. Dehydrate for another 12 hours (24 hours total) or until the crackers are completely dry and crispy. In the oven, it may take from 30 minutes to 90 minutes to get the same result. You can use an oven set on the lowest setting. The benefit of using a dehydrator is that the crackers will be both raw and vegan, so may potentially have health benefits.

    NOTES
    If using an oven, use the minimum temperature setting with the convention fan on and keep a close eye on them so they don’t burn. It will take between 30 minutes to 90 minutes to get them fully crisp in the oven.

    Store the crackers in an air-tight bag at room temperature for up to 5 days.

    “My husband and I have tried multiple recipes over the years and this one is the best yet. This will definitely make it into my recipe box 🙂 i did alter a couple things. I didn’t have flax meal so I used flaxseed. Not sure how that effects the recipe but it seemed fine. I had to add a little more water. I put the mix between wax paper and used a rolling pin to roll it out really thin. I think the crackers are better this way. Crispier. It only took about 8-10 hours instead of 24 to dehydrate. Next time I will incorporate some salt and seasonings though. Great recipe. Thanks for sharing.”

    A side note: be sure to remove the wax paper after rolling out. It gets stuck to the cracker in the dehydrator. Once you unstick the mix from the paper you can use the same piece if it isn’t too wet or just use a new piece.

Balsamic Oven-Roasted Root Vegetables

January 3, 2021 / Lyn Jones / 0 Comments

These root vegetables start to caramelize in the oven along with the vinegar, which concentrates their flavours and brings out a subtle sweetness. This method makes the vegetables taste amazing with hardly any work!

I love these so much that I eat them cold, straight from the fridge, as a snack. No joke! They’re also excellent on salads or served as a side for breakfast and lunch (not just dinner) – so it’s a great excuse to roast up a big batch to use all week long

Ingredients
3 beetroots (small to medium-sized), peeled & chopped
4 parsnips (medium-sized), peeled & chopped
3 carrots (medium-sized), peeled & chopped
1 red onion (medium-sized), peeled & chopped
1 tablespoon of cooking oil
1/2 teaspoon of granulated garlic
1/4 teaspoon of dried Italian seasoning (or your favourite dried herbs)
Sea salt, to taste
Black pepper, to taste
Crushed red pepper, to taste
1 tablespoon of high-quality aged balsamic vinegar

Pre-heat the oven to 180 degrees. Peel and chop the beets, parsnips, carrots, and onions into medium chunks. (I like to prep the beets first since they turn my cutting board & knife red, so I can give those utensils a rinse, then quickly move on to the other veggies.) Lay the veggies out on a large rimmed baking sheet and drizzle with cooking oil.

Mix everything around with your hands so the oil coats all the vegetables then season with granulated garlic, Italian seasoning, sea salt, black pepper, and crushed red pepper. Toss everything again to make sure the seasonings are well distributed, then add more if necessary.

Drizzle or shake the balsamic vinegar on top of the root vegetables, then pop in the oven. Bake for 45-55 minutes, or until all the vegetables are fork tender (the beets usually take the longest to cook), stirring once half-way through.

Notes & Tips

  • If you want to decrease the cooking time, chop the veggies into smaller pieces and bump the heat up to 425 degrees. Check them after 20 minutes or so and then pull them out when the beets are fork-tender.

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