So we’ve already established that you can bake juice pulp into muffins, but you can also use it with raw dishes. I mixed it into guacamole, and loved the texture it added to it. In my opinion, chunky guac trumps smooth 10 times out of 10. Lots of restaurants (especially fast food chains) will serve smooth “guacamole” that is mixed with a filler (typically sour cream, but sometimes mayo) to cut costs. No thanks.
The juice pulp I used was a combo of kale, spinach, lemon, ginger, cilantro and celery. You can play around with all sorts of different juices though—I think some apple pulp would be a delicious variation! You could also use the nothing-but-greens juice recipe I posted last Sunday.
Mix your excess juice pulp into guacamole!
- 1 avocado, mashed
- 1 clove garlic, minced
- 1 small tomato, diced
- ¼ of a small red onion, chopped
- Juice from half a lemon
- ½ bunch of cilantro
- ½ cup green juice pulp
- Salt & pepper to taste
- Mix everything together. Make sure to remove any big chunks from the juice pulp.
- Serve with crackers or chips of choice. I used gluten-free rice crackers and they were delicious (Mary’s Gone Crackers is the brand).
Happy Sunday Funday! I’m heading out to do hoodrat stuff with my hoodrat friends around Southie—do you guys have any fun plans?