Looking for a quick and delicious way to use leftover pulp from juicing?
We love our green juice over here in the kitchen. The calming whir of the motor spinning. The way the juice bathes our insides and pumps our cells with sweet nutrition. The way juice makes us feel bright-eyed, bushy-tailed and ready to take on the world. What we don't love is tossing out juice pulp, even if it's in the compost bin.
The other day Maeve was juicing in the kitchen, and we decided why not do something new with the leftover pulp? Waste not, want not, and all that jazz.
The result was this raw, creamy pate that’s full of flavour and high in fibre. Serve it with crackers or veggies, use it as a spread in sandwiches or plunk it atop your salads.
Just make sure there aren't a lot of fruits in your juice pulp, as that will really throw off the taste of your final product. If you're adding some fruit to your green juice (remember not too much folks!), then add them last, after you've absconded with the veggie pulp.
Juice Pulp Pate
Prep Time: 3 minutes
Cook Time: None
Keywords: blender appetizer condiment snack side dairy-free gluten free spring
Ingredients (About one cup)
- 1 heaping cup juice pulp (ours had celery, cucumber, carrots, kale and spinach)
- 1 avocado
- 1/4 cup cashews
- 1 Tbs lemon juice
- 1 Tbs tamari
- 2 tsp miso paste
- 1 Tbs dried basil
Process all ingredients in a food processor or high speed blender until creamy. You can thin it out with a bit of water as needed.
Taste and adjust seasonings if necessary
Serve cold or at room temperature.
Question of the Day: What are your clever tricks for reducing kitchen waste?
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