How to Make Juice Pulp Crackers
So, all of you know that I just love juicing. If you haven’t received a copy of my How to Start Juicing Infographic, yet, please click here.
I’ve been juicing to support my recovery, and to help me boogie on back to abundant health. I have a preference for super green juices but, of course, I’ll also have a lovely, sweet carrot, apple, ginger juice from time to time (we call it Get Better Juice at our house: it body slams any cold).
Since my man and I juice frequently, we inevitably create a great deal of juice pulp. And, for the longest time I felt incredibly guilty for just throwing the juice pulp out. There’s nothing I hate more than wastefulness — especially in the food department. Food is a major expense: especially if you go out of your way to buy organic and GMO-free. So, the last thing I want to do is throw the gorgeous, organic juice pulp out.
My dilemma was gloriously solved when we bought an Excalibur dehydrator (brand new off of Criagslist — keep your eye out for one!). Dehydrators, an Excalibur in particular, are an essential kitchen appliance if your toying with the idea of eating more raw foods (and why wouldn’t you want to? — eating raw is amazing!).
We love to experiment with our Excalibur. We’ve made kale chips (yes, please!), dried fruit and veggies for camping and hiking, raw flat bread, raw energy bars, fruit leather, raw sun burgers (hello!), and — of course — raw juice pulp crackers. Which brings me to today’s Food Love recipe.
Making raw juice pulp crackers is incredibly savvy and super forgiving; here’s what I mean. You can easily make raw juice pulp crackers from any juice recipe. I usually collect juice pulp over the course of a couple of days, and store it in the fridge. I incorporate the juice pulp from several different juice recipes — it really doesn’t matter. Once you dehydrate the juice pulp, all of the flavours nicely amalgamate together. I have yet to create a terrible tasting raw juice pulp cracker. Which is a super bonus — these crackers are so simple. And, the added flavour options are endless.
These raw crimson crackers are gorgeous!
In today’s recipe I keep it simple: I just added chia and hemp seeds, along with salt and pepper — easy-peasy. But you can also add herbs like rosemary, thyme, oregano or basil. Also, spices like coriander, cumin or tumeric. And, don’t forget about a little fruit for sweetness like apple or pear.
This recipe is so forgiving that you will have no problem creating a lovely, raw cracker straight out of the gates. And, these crackers are excellent served with hummus, baba ganoush, nut cheese (ooohhhh…nut cheese, I love you!) or raw cheese dip.
- 4 carrots
- 1 beet
- 1 cucumber
- 4 kale stalks
- 1 apple
- 2 zucchinis
- 4 spears of asparagus
- 1 tbsp of chia seeds
- 1 tbsp of hemp seeds
- 1/2 tsp of sea salt
- 1/2 tsp of black pepper
- 1/2 cup of water or the juice you just made
- Make the juice by first chopping all of the fruits and veggies. Place the chopped produce into your juicer. With this recipe, I made enough juice for 2 very large glasses of juice. I did this in order to create enough juice pulp for the recipe. There was approximately 4-5 cups of juice pulp in this recipe.
- Mix the different veggie and fruit pulps together in a large mixing bowl.
- Add the chia and hemp seeds, along with the salt and pepper. Mix well.
- Add the 1/2 cup of water or juice in order to thin the mixture. You need the pulp mixture to be pliable enough to press the pulp down on a dehydrator tray (lined with a Para-Flex sheet).
- Line a dehydrator tray with a Para-Flex Sheet. Press the juice pulp out onto the tray. You want the pulp to be in a thin layer (app 1/4 of an inch thick).
- Place the tray(s) in the dehydrator at 115 degrees Fahrenheit. The crackers will require 5-6 hours to dry. After 2 hours flip the juice pulp onto a new dehydrator tray without the Para-Flex sheet.