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 atlast.
My mother, who is a very non-raw gourmet, adores this.
A great sneak-into-the-movies snack, these are very simple to throw together, if you have tend to have sprouted grains around, that is.
A simple kids favorite gone raw. I often make this one for myself as well!
This is another version of my banana “ice cream.” (See also “Chocolate Cherry Ice Cream”) I’ve had so much fun making (and of course, eating) different flavors of this frozen treat, that I finally decided to go all out and make a variety of flavors and toppings at once.
My non-raw husband couldn’t help but salivate over my newest masterpiece. I guess I could share a little.
This tastes like raspberry yoghurt without that sour yogurt taste. You can also freeze the berries for a great smoothie.