We talk with CEO & Founder Kayla Carlyle on how she lives a healthy, balanced life amidst running her Los Angeles-local business.
Hey there, its your fellow pulp fanatic, Natalie. I’ll be the resident blog host over the next few weeks. Back at the pulp test kitchen, we felt pretty hungry and decided to make a summer favorite: veggie burgers made from--you guessed it!--juice pulp.
We recently started working with Juicero on at-home recipes, so we conveniently have lots of pulp on our hands. The convenient packaging makes it easy to juice a drink on-the-go and save the leftover juice pulp for the kitchen! Safe to say that no recipe is safe from our juice pulp.
Today’s Juicero packs we used were Green Zing and Sweet Roots. The Juicero packs contain only organic, fresh produce (nothing else added!). Here's the goodness that comes from the packs we used:
- Green Zing: pineapple, romaine, celery, cucumber, spinach, basil, parsley, ginger, lemon and jalapeno
- Sweet roots: carrot, apple, beet, spinach, lemon, celery, lemon, ginger
- FUN FACT: collectively these will contain 55% of your dietary fiber, 8% of calcium, 11% iron, 7% potassium, over 300% of your vitamin A needs, 10% of Vitamin B6 and 80% of vitamin C… AND only 4 grams of sugar! Basically, that’s a lot of good stuff.
Post-juicing, we were left with the nutritious pulp. We got creative and added hickory smoke to create the authentic BBQ flavors we were still craving after the 4th of July. Once you make the delicious patties, the rest is up to you! Go all-American by throwing the patties in a bun with the go-to condiments. We opted for Sir Kensington’s mustard and ketchup. Alternative options are romaine lettuce cups with a hummus drizzle or sliced avocados and tomatoes.
- 1 pack Juicero Sweet Roots
- 1 pack Juicero Green Zing
- 1.5 cup black beans
- ½ cup chickpea flour
- 1 tsp nutritional yeast
- ½ tsp hickory smoke
- ¾-1 tsp sea salt
- ½ tsp paprika
- ½ tsp lime juice
- ½ tsp chili flakes
- ½ tsp chili powder
Here’s the recipe breakdown:
- Blend all the ingredients in food processor
- Form the blend into patties (almost an inch thick)
- Spray pan with olive oil over high heat
- Add patties to pan, evenly spaced
- Cook 5 minutes or until crisp
- Turn patties over and cook about 5 minutes on other side
- Let cool, separated to add to the crispness
- Serve on romaine lettuce cups with your favorite condiments!
Suggested dressing recipe:
- 2 tbsp your favorite hummus OR tahini
- ½ tbsp water
Food waste is a tough nut to crack. On a large scale, it's tragic to see just how much food ends up in the landfill when there are so many hungry or malnourished people who could benefit from those resources. However, as individuals, we also realize that our small footprint of waste feeds into this problem! Our goal is always to help people think about the waste they produce in a new light - and to have fun and explore the possibilities of transforming what was typically trashed into a delicious treat.
We teamed up with the folks of Feeding the 5000 (an event led by feedback.org) to demonstrate the possibilities for turning juice pulp, the high fiber byproduct of juicing, into raw, vegan, grain-free cookie dough that can be eaten with a spoon.
Feeding the 5000 was held at Pershing Square on May 4th. Yes, 5000 people were fed! Made from almond pulp and completely grain-free, these little nibbles were a hit!
Here's the recipe, which can be made in 15 minutes or under. Thanks to the high-fiber almond pulp, this treat will fill you up when you're on the go and in a pinch for time. And of course, the coconut oil and dates give you a quick boost of sustained energy!
Makes 30 dough balls, under 100 calories each.
- 20 dates (about 5 oz)
- 1/2 cup coconut sugar (2 oz)
- 4 tbsp coconut oil (4 oz)
- 2 cups almond pulp (10 oz) (can be any type of pulp - carrot, apple, you name it)
- 1 cup almond (or try with any nut or seed) pieces (we use dry almond pulp of a coarser grain size) 2 oz
- 1 tsp sea salt
- Optional add-ins or outer coating: cinnamon, cacao, cacao nibs, chopped/powdered nuts, maca.... the list goes on.
What you need: a food processor is ideal - blender can work too!
- Soak the dates in warm water for 5-10 minutes.
- Chop dates in the food processor until small pieces or a relatively even paste-like solution has formed.
- Add the coconut oil and coconut sugar, sea salt and any optional add-ins in the food processor.
- Add the almond pulp and almond pieces and process until a dough-like consistency is formed and even. You may have to stop the processor and mix a few times to help.
- Roll the dough into small balls, whichever size your prefer! We like to make them bite-size. You can also roll the balls in cinnamon or another coating to give them more flavor.
You can adapt the recipe for any type of juice pulp! Swap out almond pulp for carrot and add in soaked cashews and a tad of lemon for a carrot-cake dough ball, or try apple with almond and apple pie spices.
Learn more about Feeding the 5000 and Feedback Org here: http://www.feedingthe5000usa.org/losangeles/
Almonds are expensive!
So why waste one bit?
Yes, almond milk is delicious and versatile. But so is its pulp.
Sharing another delicious and quite beautiful recipe for Energy Bites made from almond pulp via Golubka Kitchen.
In case you didn't read our prior post on Golubka's Almond Milk + Almond Pulp Cookies, this duo is based out of Florida. They have a beautiful blog and Instagram, definitely worth checking out.
Now, on to the recipe!
Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp
Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bought kind, and how the amount of control I have over the process and ingredients makes it all worth the tiny bit of fuss. I’ve noticed that whenever I discuss making nut milk with anyone, the question of utilizing the leftover nut pulp is bound to come up. No one wants to throw it away, but not many people know what to do with it, either. I was in the same boat for years – sometimes, I would freeze the pulp for later use in place of almond flour in baked goods, which didn’t always work out because the pulp is not quite as dry as almond flour. Other times, I tried incorporating it into granola, but If I’m being honest, I often ended up throwing it away, not without some serious guilt. About a month ago, I opened up the question on instagram and got so many fascinating suggestions that went way beyond baking/granola: a base for stuffing, a thickener for smoothies, chicken feed, face scrub (!), and energy balls. I found the idea of pulp-based energy balls to be really compelling and set out to make both a sweet and a savory version. I’m really excited to share the results!
Both of these recipes are ‘kitchen sink’-style and can easily act as a pantry cleanout aid. The sweet bites are full of toasty notes from the nuts, seeds and coconut, chocolatey and energizing with the addition of cacao, and sweetened with dates. The savory ones remind be a bit of the raw falafel I used to make back in the day. There’s miso, tahini, and tamari, as well as invigorating spices, herbs and even seaweed. Both make for an amazing pick-me-up snack, easy to transport and a breeze to prepare. And I definitely won’t be throwing away any more nut pulp.
SAVORY ENERGY BITES
Serves: about 30 balls
- 1 cup nut pulp, left over from making plain nut milk
- ¼ cup toasted unhulled sesame seeds, plus more for coating
- 2 tablespoons ground flax seeds
- 2 tablespoons sesame tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon miso paste
- 1 tablespoon neutral coconut oil
- ½ tablespoon tamari
- black pepper - to taste
- 1 teaspoon smoked paprika, plus more for coating
- 1 teaspoon turmeric, plus more for coating
optional add ins
- 1 tablespoon dulse seaweed
- 3 scallions - thinly sliced
- 1 garlic clove - minced
- 1 tablespoon chopped dill
- Mix all the the ingredients in a food processor or in a bowl by hand, until well combined. Roll into balls about 1-inch in diameter. Coat with sesame seeds, turmeric and/or smoked paprika, if desired. Keep refrigerated in an airtight container for up to 4 days.
SWEET ENERGY BITES
Serves: about 30 balls
- 1 cup mix of various toasted nuts and seeds, such as hazelnuts, walnuts, pumpkin, sunflower or sesame seeds, plus more for coating
- 2 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes
- 1 cup nut pulp, left over from making nut milk
- 4 tablespoons raw cacao powder
- 3 tablespoons honey or maple syrup, or to taste
- 2 tablespoons almond butter
- 2 tablespoons tahini
- 2 tablespoons chia seeds
- 1 tablespoon neutral coconut oil
optional add ins
- 1 tablespoon hemp hearts
- handful toasted coconut flakes or desiccated coconut
- 2-3 tablespoons cacao nibs
- ½ tablespoon mesquite powder
- ½ tablespoon moringa powder
- 1 teaspoon maca powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- matcha powder - for coating
- raisins - for decorating
Check out Golubka Kitchen's website for more creativity!
We came across Golubka Kitchen's creative recipes for turning almond pulp into something better and were again inspired by the ingenuity and deliciousness of what this duo has created. Based in Florida, alllll the way on the opposite side of the U.S. for us! Check them out online or on Instagram.
Below we'll be sharing a favorite recipe for how you can turn almond pulp from home into delicious cookies. Using the full almond. Genius!
Recipe from Golubka Kitchen's page:
2 cups almonds – soaked overnight
6 cups water
4 dates – pitted
2 tablespoons agave
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod
(I like to save the vanilla pods after I’ve scooped out the beans for other desserts. I usually keep the pods in the same glass jar as the almonds.)
Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days.
pulp from the almond milk
1 tablespoon raw honey
3-4 tablespoons raw agave nectar
2 tablespoons coconut oil
2 tablespoons coconut butter (can be substituted with 2 more tablespoons of coconut oil)
4 tablespoons mesquite powder
2 tablespoons maca powder
6 dates – pitted
freeze dried sour cherries
pistachios and 2-3 tablespoons raw cacao powder
(The possibilities here are endless)
Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into three even parts. Mix the fillings into the dough accordingly and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.
Just a few weeks ago, we had the pleasure of connecting with Chloë, the genius behind Nibs, etc. (tagline: #thinkbeforeyoutoss) out of London.
Naturally, with a tagline like that, we had much to talk about.
Chloë hosts pop-up events and farmer's market stands where she engages with her community on issues of waste in the modern world, in a time when we are so disconnected with what happens to our discarded scraps. We delighted in her Instagram and Facebook page, which is detailed with colorful photos of her gorgeous creations - most of which are made from ingredients which would have otherwise been neglected.
From her website and her "compost cake" recipe:
See her full list of juice-pulp made recipes here, and next time you have household pulp, #thinkbeforeyoutoss and head to her website for some help coming up with creative ways to use the pulp.
Posting her recipe for Compost Cake below:
nibs etc. Original recipe. Makes 1 x 25cm (10in) loaf.
3/4 cup Juice Pulp
1/4 cup Buttermilk
1/4 cup Maple Syrup
1 tbsp Olive Oil (+ extra for prepping the tin)
1/2 cup Ground Almonds
1/2 cup Shredded Coconut (unsweetened)
1/4 cup All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/4 cupcup Raisins
Preheat your oven to 350F/180*C/170*C Fan.
Oil and flour your cake tin – I used a 25x11cm (10x5in) loaf tin.
Into a mixing bowl, break and beat your egg. Add the maple syrup and olive oil, and mix until combined. Then add the Juice Pulp, and stir until just incorporated.
Next, add your dry ingredients: almonds, coconut, flour, leavening agents salt and cinnamon. Mix until fully incorporated.
Roughly chop your hazelnuts to desired size, and add to the batter. Then rough chop your raisins, toss with a pinch of flour (which will prevent them from sinking to the bottom of your cake as it bakes), and toss into your mixing bowl. Carefully fold until well distributed throughout the batter.
Pour into your mold and bake in the centre of your oven for 35-40 minutes, until nicely golden brown, and toothpick comes out clean (if it starts to turn quite dark around the edges, cover with a sheet of foil, and continue to bake as normal.
When ready, remove from the oven, place on a wire rack, and allow to cool almost completely.
Once cooled, turn out, plate with the loaf crust on top, and serve.
The cake will keep up to a week, covered and at room temperature, or sliced and frozen for a month or two (toast/microwave/pan sear to reheat).
For breakfast, elevenses, lunch, afternoon snack, dinner, dessert, and any other meal time you can think of.
Toast a slice or pan sear it with a touch of butter, turning it into your new favourite breakfast toast.
Topped with: yoghurt (greek, skyr, quark, plain, flavoured) + drizzle of honey, yoghurt + granola, yoghurt + fresh berry compote/jam, yoghurt/ricotta + fresh/poached peaches, little salted butter and jam. The possibilities are literally endless.
Substitute hazelnuts with walnuts, almonds, peanuts.
Substitute raisins with cranberries, dried figs, dried apricots.
Use a savoury juice pulp + an extra 1/4 cup brown sugar.
Or, DON’T add the extra sugar and make it a savoury loaf! Toast (or not, as you prefer), top with: mashed avocado + soft boiled egg, salted butter + thinly sliced radishes, ricotta + prosciutto - note: I can't say I've actually tried this yet... however. My mouth just watered while writing this, so I can say with 100% certainty that I will be trying it as soon as I get my hands on some savoury juice pulp.
Thanks to Joe & Jean from the Village Bakery for sharing these tips!
Homemade bread is delightful. The taste and smell of homemade bread brings back fond memories of mom baking the night away, but the one thing mom failed to warn of is the calories in the bread. Bread and grains are often the first items checked off a food list the moment a person goes on a diet. However, by making bread a bit healthier with these ingredients, you can enjoy without a worry!
A few of my go-to ingredients that I use to make bread healthier are:
1. Pure Pantry Pulp Flours
Baking is a science. And the one main ingredient that is filled with carbs is the flour. One cup of wheat flour has 95 grams of carbs in it. Nixing the regular flour for delicious almond pulp flour or carrot pulp flour is a great way to make your bread healthier.
And it's so easy.
You just need to:
Add ½ cup of almond or carrot flour for every 1 cup of normal flour
Add ¼ - ½ additional cup of liquid
That's it. The final result will be a delicious bread that's high in fiber and veggie-based.
You can also add this flour to other tasty baked goods to allow for a healthier way to indulge. The flour is organic, and Pulp Pantry provides a few recipes to help you start baking your next loaf of bread or dessert ASAP.
2. Flax Seeds
Omega-3 essential fatty acids fuel your body with good fats. These fats have positive health impacts, and many people choose to eat meat to ensure they get their daily dose of omegas. Evidence points to flaxseed helping to reduce a person's risk of:
And the history of these seeds is fascinating. The seeds passed through the hands of Alexander the Great when he conquered Babylon, with flaxseed cultivation records dating back to 3000 BC in the ancient city. Charlemagne passed laws requiring subjects to eat flaxseed because he was a proponent of the health benefits of flaxseeds.
You can mix the flaxseed into your dough before placing your loaf of bread in your bread machine.
3. Mixed Berries
Berries are simply delicious. Part of the dirty dozen, you'll want to opt for organic berries if you want to avoid pesticide-riddled food. The introduction of berries adds a slew of antioxidants into the bread to help fight free radicals.
Banana breads with a mix of berries are a good pick.
Common berries added to bread are:
These berries will cook into the bread, providing a pop of color and a burst of flavor when eaten.
Experiment and try different berries to find which ones you like best in your bread.
Softer breads tend to do well with berries, but even harder breads, such as bagels, are known to contain blueberries to add flavor and antioxidants to the bread.
Spinach bread is delicious, and there are no-carb versions that allow for a low calorie snack. You won't place the spinach on top of the bread as seen in the carrot flour and basil pesto mini leaves recipe. Instead, you'll mix the spinach into the dough to create a sort of spinach roll.
You can simply garnish the bread with:
The other method is to roll it into the dough. You can also make a delicious spinach bread that's made with:
10 ounces of frozen, chopped spinach
4 large eggs
¼ tsp of crushed garlic
Simply preheat the oven to 400F, mix the spinach, eggs and garlic in a bowl. Season with a little salt and pepper, pour the mixture into your baking pan and bake for 15 minutes before allowing to cool. You'll want to bake until the mixture has properly set.
Cut and serve for a healthy treat.
5. Add in Oats
Oats are a common breakfast item that's made into a porridge, but you can also mix oats into your bread or top with oats for added health benefits. This grain is nutritious, and it has been shown to possibly help combat:
Coronary artery disease
Oats are very healthy.
Studies point to oats helping to reduce obesity risks and a correlating to a lower body mass index (BMI). Nutritionally, oats are a good source of:
And an entire cup of oats has just 307 calories.
Adding these ingredients into your bread will allow you to enjoy the great taste of bread while adding to the nutrient benefits of the bread.
For more information, check out the Village Bakery online!
Food waste warriors in action: these students developed a recipe for boba from orange peel waste.
We caught up with Tiffany Yang from the Cal Poly Pomona Food Science Program this past week.
She and her team attended the Restaurant Chef Association Conference to present their idea for the Evolution of Food Waste Product Development Competition - turning food waste into value!
Read up on what they learned through their genius development process.
Q: How did you get involved in the competition, and why did you select to use orange peel as your food waste ingredient?
A: I have been working with my friend, Julia, on making orange pomace (peels, flesh, and seeds) into products for human consumption with our professor, Dr. Li, at Cal Poly Pomona. We have been doing preliminary work by making them into powder to be easily incorporated into products. We obtained our orange pomace from Cal Poly Pomona’s Farm store because they produce orange juice daily. We then heard about the RCA Evolution of Food Waste competition, then gathered up some group members and began the process of creating our product, Citripom. For companies to get rid of the waste, it would require excessive energy and expense. In addition, about 40% of oranges are used in the juicing industry and around 40-50% dry weight end up as peel waste. Therefore, by incorporating into something humans can consume would benefit the environment, set a new trend, and reduce the cost of disposing of the waste.
Q: How did the idea to create boba come about?
A: I have worked in a boba shop called Ten Rens Tea time previously and I was pretty familiar with the process of cooking and storing boba. While our group was trying to figure out what product would be suitable for orange pomace, boba came into mind. It was the perfect way to incorporate an ethnic culture into a product that have always been widely accepted by our target market, young adults. By adding a twist and making it healthy, our group believes that it was the best way to mask the bitterness by adding boba into tea and potentially make its way into the dessert industry as toppings.
Q: What was the process for product development like or your experience in bringing this idea to life with a real product?
A: The process for product development was very simple, as our goal was to convert from raw materials to fine powder. The background work in order to make sure the orange pomace powder was the ideal size and uniformity took a while to formulate. The actual making of the boba was quite intensive, as hand rolling was involved because we were producing on a smaller scale. Some challenges we’ve faced include increasing the amount of orange pomace inside the boba made it too bitter and too grainy, therefore, we had to reduce the amount and make the size smaller. Also, we were having trouble figuring out how long the boba would need to be dehydrated without cracking, then we found our ideal time by a series of trial and error.
Q: Describe the end product you created, and what do you see as the challenges to bringing this product to market?
A: Our end product was Citripom, which are tapioca balls made with orange pomace. They taste especially refreshing with fruity teas and compliments very well. Our experience presenting our product was very terrifying, as we did not know if our product would be accepted by the judges. It was very intimidating to be able to persuade a crowd to like our idea. Some challenges with commercialization include finding a machine to make it faster to reduce labor, negotiate with different companies to obtain orange pomace, and being able to build a brand name that would allow different boba shops to trust our product quality and safety. We all learned from our experience that product development takes a long time and lots of experience to be able to have a product that consumers might want. By working with marketing and consumer insight, that would be the best way to figure out if our product could potentially be something they could look into.
Q: What’s next?
A: Moving forward, we will work with our professor to improve the product whether it is flavor or packaging or assign this project to other researchers after we all graduate this year. As of now, we do not have a plan to launch this product to market because there are still work to be done. However, maybe in the near future, Citripom will be the next big thing.
Q: What’s next?
A: Moving forward, we will work with our professor to improve the product whether it is flavor or packaging or assign this project to other researchers after we all graduate this year. As of now, we do not have a plan to launch this product to market because there are still work to be done. However, maybe in the near future, Citpom will be the next big thing.
We have a special Valentine's Day recipe for you, friends!
Forgot to make New Years resolutions? Lacking inspiration for this new year? Or, do you want to up your game and tack on even more healthy living challenges? Head to our Instagram to see what's happening with our #21daysofhealthyhabits feature!
We talked with our favorite wellness experts in the field and asked them about how they lead a thriving, happy & healthy life. Then, we shared their tips and tricks with you!
Don't miss out. Find all of them with the #21daysofhealthyhabits hashtag.