#juice pulp

Just.

This is gonna get gross. Look away.

You know when you've got a cold, and you cough, and you get a mouthful of phlegm?

Or like when you sneeze on your period and you FEEL the clot?

Like that. But ice cold.

Earth Day Crudités: Crackers + Pesto Dip with The Good Juice Pulp (V, GF)

What better way to celebrate our beloved blue dot than a platter of Mother Nature’s most colourful goodies. Did we mention it’s No Waste too? That’s right, this weekend’s snack is virtuous, it’s basically the Girl Guides of snacks. Not only will it help you earn your merit badge for Yumminess (a highly sought-after seal), but the loaded tray will surely win you an Eco Warrior crest too thanks to one sustainable ingredient: leftover juice pulp.

Scooped from your home juicer and saved from a compost bin fate, the repurposed vegetable pulp is the true hero of this campfire tale, bringing fibre, flavour, and nutrients.

Pesto Dip Ingredients:

½  cup The Good juice  pulp*  

2  tbsp  nuts  (We  used  equal  parts  walnuts  and  cashews.)

½  cup  basil  

1  clove  garlic  

1  tbsp  lemon  juice

2  tbsp  nutritional  yeast  

Salt  and  pepper,  to  taste

2  tbsp  olive  oil  

2  tbsp  water

Optional: 1 tbsp white bean dip

The Good Cracker Ingredients:

1 cup The Good juice pulp*

1-2 cloves garlic

¼ cup nutritional yeast

1-2 tbsp olive oil (depending on how dry your pulp is)

1 tbsp Farma C (or lemon juice)

¼ cup chia seeds

½ cup ground flax

1 tbsp za’atar

Salt and pepper, to taste

*Pro Tip: The Good is our favourite savoury green juice, made using cucumber, spinach, romaine, celery, lemon, and a pinch of Himalayan salt - the full recipe is available on page 153 of The Greenhouse Cookbook. The leftover juice fibre from your favourite green juice recipe will work too.

Pesto Dip Steps:

Combine all dip ingredients in your blender or food processor and whiz until well-blended and smooth. Enjoy as is, or add to your favourite dip for extra flavour—we combined ours with a spoonful of white bean dip.

To score plating points, add to your fanciest dip bowl, drizzle with oil, and top with fresh herbs.

The Good Cracker Steps:

Preheat your oven to 230 F.

Add all of your ingredients to bowl and mix well. Start with only one tablespoon of olive oil, then gradually add up to one more tablespoon if your mixture is too dry.

Scoop the mixture onto a sheet of parchment paper, then place another sheet on top of the mixture. Use a rolling pin to flatten the “dough” until it is a thin sheet. 

Score your rolled-out “dough” with a knife in any cracker shape you want. We chose triangles—because we’re not square! Make sure to cut all the way through so that your crackers will be easy to pull apart without breaking.

Bake for 45 minutes, then remove from oven, pull apart, and flip your crackers.  

Bake for another 45 minutes or until crispy. Remember that once you let them cool, the crackers will harden up a little more.

Set aside until they are completely cool. Add crackers to a crudités platter. and store the remainders in a dry airtight container to keep them crisp.

Affix your Cookery badge to your sash and proudly parade it around the kitchen. 

-Elena Mari and Nathan Legiehn for GHJC

The Good Burger (V)

The one thing we love more than peeling, chopping, and juicing vegetables (and seeing all your gleeful faces as you sip the resulting elixir) is hearing from you that we’ve inspired a venture into plant-based beverage creation in your home kitchen!

But once you’ve filled your glasses, what can be done with the leftover pulp? This is a question we find ourselves frequently fielding.

It may be May, but the spirit of Earth Month is always top of mind—today’s recipe is about letting nothing go to waste. The leftover fibre collected by your juicer, otherwise bound for the compost bin, can take on a new lease of life when used as an ingredient in any number of recipes. Our top sustainable bites for grilling season? A juice-pulp-based vegan burger.

Ingredients:

3/4 cups leftover juice pulp from The Good*

1 cup cooked quinoa

1 cup cannellini beans, slightly mashed with some left whole

1 flax egg (1 tbsp ground flaxseed meal + 2.5 tbsp water, mixed together and left to sit for 5 minutes before using)

1/2 tsp Himalayan salt

1/8 tsp cayenne (or more if you like it spicy!)

2 tbsp chopped fresh parsley

2 tbsp chopped fresh cilantro

1 clove garlic, finely minced

1 green onion, finely chopped

A few grinds fresh pepper

Coconut oil, for cooking

Your favourite bun (or try bibb lettuce for a gluten-free “bun”)

Burger garnish of choice, for topping

*Pro Tip: The Good is our favourite savoury green juice, made using cucumber, spinach, romaine, celery, lemon, and a pinch of Himalayan salt - the full recipe is available on page 153 of The Greenhouse Cookbook. The leftover juice fibre from your favourite green juice recipe will do.

Steps:

Combine leftover juice pulp, cooked quinoa, and cannellini beans in a large bowl and mix well

Add herbs, garlic, onion, flax egg, and other seasonings, mixing until well combined. Your burger should have a slightly sticky consistency—add one half to one whole flax egg if your mixture feels too dry.

Separate the mixture evenly into six medium-sized portions, and form into patties.

Heat the coconut oil in a pan, and cook each patty for about six minutes per side—or until lightly browned. (Psst! You can also take these to the BBQ, or bake them at 375F for 20 minutes (flipping halfway through), or until they reach desired brownness.)

Depending on how brave you’re feeling, flip the patty up high into a flying triple spin, landing perfectly atop your burger bun or lettuce wrap stacked with your favourite burger fillings, and serve with a salad, fries, or whatever takes your fancy. Enjoy!