I’ve been feeling a little like a chicken with no head since the holidays ended. I always have a lot packed into my schedule but I’m spreading myself extra thin lately. It’s not necessarily a bad thing but I’d have liked to make this almost raw but completely vegan caramel sauce today and I just did not have the time!
I’ve been craving something sweet and I know this is going to hit the spot. I’m clearing an hour in my day tomorrow to make it.
So anyway, this was my amazing juice today: ginger, apple, celery, beet, lemon and orange. I can’t seem to make a juice without lemon and beets these days. I’m in love with the flavor combination it makes! Lemon is the key to all my juices. It adds the perfect pop.
I’ve been searching for ideas of what do with the pulp from my juices and finally found some great things.
Mix with some beans, coat with bread crumbs and pan fry for bean cakes.
Sautée and add to quinoa pasta.
Regardless, I’ve been saving the pulp in mason jars in my fridge…gotta start using it!
If anybody has other ideas, don’t hesitate to share!