What to do with the carrot pulp? Tired of carrot cake? Try this. It’s hard to put your finger on the taste…”interesting”, in a very good way. Food combining friendly without the honey, which is just an optional add-in for you sweet-tooths out there. (I think the clementines make it plenty sweet.) For maximum “yum” effect, try with coconut butter and honey spread on top!

The most surprisingly delicious juice-combination I have come across in my raw food adventures. Great for first thing in the morning, or for juice-fasting.

Reminiscent of “real” olive-rosemary bread but pleasantly mild. I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland. Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing…Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier.)