Key Ingredients: apple cider vinegar, beets, black pepper, cabbage, carrots, celery, collard greens, dairy free, egg free, ginger, gluten free, juice pulp, Kale, pumpkin sees, raisins, sumac, Sunflower seeds, tahini, vegan, vegetarian, vinaigrette
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- Follow Beet Juice Instructions and reserve Fibrous Pulp
- 1 Cup coarsely chopped Cabbage or Greens
Juicing is a wonderful way to dose your body with an intense amount of vitamins and minerals that are easily absorbed since the fibrous barrier of the fruits and vegetables has been removed. Drinking the juices on their own or mixing in some Apple Cider Vinegar can be a great way to cleanse your system or make up for some less nutritious meals. However, what do you do with the pulp afterwards?
You can make quiches, like this one, veggie burgers, cakes, cookies, and more. Or you can simply dress it and eat it!! We love our pulp and spice it up a bit with some black pepper, sumac, vinaigrette or tahini, raisins, and some sunflower or pumpkin seeds. Eating this after juicing is a great way to fill up on fiber that is not carbohydrate laden. Your body will LOVE you and you will love your pulp!
*This recipe is vegan/vegetarian, dairy free, egg free and wheat/gluten free.