Everything Spicy Bread

Makes a dehydrator-tray sized flat-loaf.

What to do with vegetable pulp left over from juicing? Especially when you’ve been juicing beets, ginger, garlic, celery, dandelion greens, apples and carrots? (That makes a delicious and highly detoxifying juice, by the way!) And what to do when your next door neighbor makes a hobby of growing and drying his own chili peppers? I found the answer at last. My mother, who is a very non-raw gourmet, adores this.

Ingredients

  • 6 cups vegetable pulp from juicing, (ideally plenty of greens)
  • 3 cups sunflower seeds, soaked at least, preferably sprouted
  • 1 cup sesame seeds, soaked or dry
  • 1 cup raw tahini
  • 1 cup sesame oil
  • 1 tablespoon chili peppers, dried and powdered
  • 1 tablespoon cumin
  • 2 tablespoons fresh ginger (to taste), grated or minced
  • 2 cloves fresh garlic (to taste), pressed or minced
  • 1 lemon, squeezed or juiced
  • 1 teaspoon sea salt (to taste)
  • 1 cup olives, pitted

Preparation

1. Process the sunflower seeds until smooth. If there isn’t any ginger or garlic in your vegetable pulp, now’s the time to add those in so that they flavor the bread evenly. 2. Mix in sesame oil, tahini, lemon juice, and olives, mixing well between additions. 3. Mix in spices: salt, cumin, chili. Make sure you taste the mixture as you’re adding things in—only you know how much exactly of what your body is comfortable with! 4. Mix in 1/2 of the vegetable pulp. If it’s difficult, you can either sprinkle a little water into the mixture or take some of the sunflower seed mixture out and mix it bit by bit. Get it as smooth as possible. 5. Spread and press the resulting mixture (sunflower seed mixture plus 1/2 of vegetable pulp) onto a Teflex sheet in a thick square. 6. Topping: Now sprinkle the rest of the vegetable pulp on top and press it in gently so it will stick together when dry. 7. Topping for topping: Sprinkle sesame seeds and some more cumin on top of the vegetable pulp, press gently. 8. Dehydrate at 100 degrees for 12 hours, turn over (put the new tray on top, go outside or over a sink so sesame seeds don’t go everywhere, and flip—good trick!) and dehydrate for another 8 hours. 9. Cut into small squares (very rich!) and serve with a light salad.

Comments

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ray writes: (January 26, 2007)

This recipe looks great! My mother has been juicing a lot lately and looking for something to do with the leftover pulp – I’ll be sure to pass it along. Thanks!

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sweetpea writes: (July 17, 2007)

I might give it a go, I always feel it’s a shame to throw away the pulp, although usually its composted. It’s just that I find some of the root veggies a bit course to eat.

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MontRAWal writes: (February 24, 2008)

Would that be 3 cups of sunflower dry or 3 cups once they are soaked/sprouted?

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Kailaniece writes: (August 20, 2008)

hmmmm, does fruit pulp (carrot and orange work too?)

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