Green Guacamole, and Highlights from the Week in Health

by Gena on April 18, 2009

Have you ever wondered what to do with juice pulp when you’re done? Here’s what. No, this isn’t my most visually appetizing recipe post, but it’s a great way to use up all that leftover veggie pulp, add some fiber to your lunch, and feel a little less wasteful (I can never help but feel pangs of guilt as I toss away all my veggie pulp). It’s also pretty simple and tasty.

Green guacamole (this is reminiscent of Heather’s broc guac, by the way!):

1/2 avocado

Leftover veggie juice pulp (I prefer the greener pulp here, but carrots would make for a sweeter, and tasty, version

lemon juice

salt

Mash the avocado. Throw in pulp, which should look something like this:

pulp

Add a generous squeeze of lemon, salt, and mash, till it looks sort of like this:

mashed

And you’re done. I served mine stuffed into romaine leaves, alongside a small salad, and snacked on it as I worked and talked to clients this afternoon. It was tasty, filling, and hit the spot!

lunch

And while we’re on the topic of waste reduction, Mike Adams at Natural News has a great article highlighting five simple ways you can make your diet more ecologically friendly here.

Some other highlights from the week in food and health blogs:

1) Melissa’s got a great post on upgrading your diet here.

2) My friend Nancy was lucky enough to attend Donna Karan’s Urban Zen Forum in New York this week. She had a chance to hear all the speakers, including Neal Barnard, whom I admire. She blogged live from the panel here. Some highlights from Neal and Dr. Mark Hyman’s speech:

Dr. Neal Barnard, author of Food for Life:

  • “The average American consumes 50 pounds more meat, 40 pounds more dairy, 30 pounds more sugar a year than they did a century ago.”
  • “You can call cheese dairy crack if you’d like.”

Dr. Mark Hyman, author of UltraMetabolism:

  • “Diseases are not the right framework.  Diseases are just names for a collection of symptoms.  We name the problem, then we blame the name of the problem for the problem.”

3) My friend Lindsey has answered the question of, “what’s a vegan dish that even my parents will like?”

4) Heather is giving up dairy. Congrats, Heather!

I’m off to enjoy the weather a bit and a dance performance this evening. I’ll be back tomorrow with a special post, so stay tuned. Happy Saturday!

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{ 16 comments… read them below or add one }

dreamin'itvegan April 18, 2009 at 12:14 pm

What a great idea to use your left over pulp and it does look good actually.

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Recipe man April 18, 2009 at 12:29 pm

i love raw . this is such a great blog

thanks

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*Andrea* April 18, 2009 at 2:15 pm

i’m loving you’re creativity with raw dishes! although i’m just a vegetarian/flexitarian if that’s such a thing (if i travel to foreign places i will eat their cuisine but at home i avoid all meat/fish) i’m finding the Raw food diet to be very intriguing! i feel so much healthier when i’m eating fresh produce rather than the occasional pop-tart or energy bar which actually makes me sluggish lol. keep up the good work with your blog… i love it ; )

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Gena April 18, 2009 at 7:35 pm

Thanks Andrea! I’m so happy you love the blog. Keep reading!

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*Andrea* April 18, 2009 at 2:15 pm

*your (wow i can’t believe i did that haha)

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VeggieGirl April 18, 2009 at 2:46 pm

HOLY MOLY GUACAMOLE YUM!

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Heather McD (Heather Eats Almond Butter) April 18, 2009 at 3:58 pm

Gena,
What a great idea for leftover pulp. I don’t have a juicer anymore, but when I did I used to dehydrate all my pulp and make raw flatbreads. Carrot was definitely the best for a sweet bread, but I used all the greens as well for more savory breads. Mmm, I’d forgotten how good those were.

Thanks so much for the shout-outs. Loving your blog!

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Gena April 18, 2009 at 7:37 pm

So glad you’re loving it, Heather! And big congrats on the dairy thing.

I can’t wait till to try raw bread — either in a dehydrator, if I get one, or the oven at low temp. I’ll keep your tip in mind!

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nancy April 18, 2009 at 4:01 pm

thanks for the link – more from urban zen to come on Monday!
also i never thought of doing that with my postjuice veggie pulp! great tip both for the environment and to eat. nom nom nom.

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melissa April 18, 2009 at 7:22 pm

Thanks for the shout out! I am so impressed by all your innovative post ideas! How long ’til wednesday :)

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Gena April 18, 2009 at 7:37 pm

It can’t come soon enough, IMO :)

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april April 19, 2009 at 4:53 am

This looks delicious! Thanks for sharing it!

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Andrew April 19, 2009 at 7:02 pm
shernell June 11, 2009 at 8:34 pm

Hello Sweetie ! I have been checking out your blog for some weeks now. I love the simplicity of your recipes very nice. Come over to Raw Experiences some time :)

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Gliding Calm June 29, 2009 at 12:03 pm

i just made this recipe with leftover pulp! since I had used a lemon in my juice, the pulp already had the citrus, and I didn’t need lemon/lime juice, which was neat!!

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Rachel March 11, 2012 at 4:03 pm

I just came across your website the other day and have been hooked…I can’t wait to try this with your pulp crackers! I’ve been juicing for the last week and if there is one thing I miss it’s CRUNCH!! I love all your suggestions for using juice pulp, keep them coming please:)

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