Category Archives: Raw food

What do you do with juicer pulp?

People who know that I juice, usually ask me what I do with leftover juicer pulp? Aren’t you missing the fiber. The statement that you aren’t receiving fiber from juicing isn’t true, you do receive some soluble fiber however the insoluble fiber will be found in the pulp. Don’t be so quick to discard the pulp. It’s still nutritious and can be used in a variety of ways. Just be creative.


Using juicing pulp as compost

Recently, I’ve been adding the fiber straight to the garden. It makes great compost!  Sorry, I haven’t posted pictures of that. I figure the soil could use a boost to its nutrients. When my worms arrive, the pulp for my garden will be going into the worm composting bin first.

Add juicing pulp back to your food!

But gardening isn’t the only use for juicing pulp. You can also add the juicing fiber back to meals. I add it to soups, toss it over salads, blend it into smoothies and I’ve made a variety of vegetable and sweet based cookies/chips that received tons of compliments for those who sampled them. You get the idea, right? Use your imagination! Don’t trash your juicer pulp.

My daughter is too young to remember the variety of dehydrated raw foods I used to make for her. I couldn’t make them fast enough, as soon as they were done, there she was gobbling them up with a big smile on her face. I made them  until she was about three years old.  After I sold my dehydrator, she moved on to homemade ‘fruit puddings’ and a variety of other raw and delicious food made from produce.

When I used to dehydrate raw snacks, one of my favorite ingredients that I used to bind raw snacks together was flax seeds. When you soak flax seeds they expand and become sticky, making it a wonderful alternative to eggs when you want to bind ingredients together.

This weekend, I plan to make some vegetable crackers using some of the leftover juicing pulp. I still haven’t purchased the TSM 10 tray stainless steel dehydrator. I most likely will purchase that some time next month.


Flax Seeds

Flax Seeds Benefits

  • Great source of Omega 3s. A healthy fat, it’s good for you.
  • Contains insoluble and soluble fiber. Insoluble fiber helps waste move through your digestive tract which can be helpful in promoting healthy bowel movements. Constipation can lead to a whole host of problems, so make sure you’re getting plenty of fiber folks! Soluble fiber aids in slowing down your digestion which can help you feel full longer.
  • Flax seeds contains lignans which have antioxidant and plant estrogen qualities. The health benefits of these lignans aren’t fully understood, but some research speculates that it can help reduce the risk of certain types of cancer.


  1. WebMD: The Benefits of Flax Seeds
  2. Jackson GI Medical:  The Fiber contents of Food
  3. Harvard School of Public Health:  The Nutrition Source: Omega 3 Fatty Acids


Dehydrating food

The warmer months are a great time for me to dehydrate a variety of fruits and herbs.

If you were outside our home, you would see a numerous herbs and other plants spread out on stainless steel trays. I use them for seasonings and some our used to boost my health. Using the sun rays, I’m able to dry the produce. No need to worry about insects bothering what’s spread out, since the items being dried are also insect repellents. Now with other dehydrated foods, I’d need proper covering. Foods such as; banana chips, fruit roll ups, yogurt, vegetable chips, onion rings, come to mind.  If you don’t want to have an insect party,  it’s wise to keep them covered or bring them inside where the only pests you have to worry about are the human and perhaps pet variety. Cold weather is another reason to dry your food inside.

9 tray excalibur

How my old 9 tray Excalibur food dehydrator appeared. I sold mine on Ebay.

How do you dry foods inside the home? You can use your oven or a food dehydrator. About nine years ago I purchased a 9-tray Excalibur food dehydrator. It seemed to be a tool that many of those that were ‘raw foodist’ who also wanted dehydrated foods seemed to used. While many sang praises for this dehydrator I was never as impressed with it. For starters it was made out of plastic. I don’t have too many objects that come in contact with my food that are made out of this material. Also, the trays seemed especially flimsy. I wanted something that was a bit more durable, but it held nine trays which was perfect for dehydrating herbs and a variety of garden produce. I chose the Excalibur, because the stainless steel dehydrators that I was looking at were much more than I wanted to spend at that time.

When my daughter was a toddler, I found myself not using my Excalibur dehydrator as much and so I sold my dehydrator. Thankfully, I was easily able to sell it on Ebay for almost the price I’d purchased the item a few years before! Mine was in excellent condition, I also had 9 teflex sheets and had even held onto the original box.

TSM stainless steel food dehydrator - 10 tray

TSM stainless steel food dehydrator – 10 tray

Since that time I have had used a smaller metal dehydrator (which I’ve quickly outgrown I might add) so now it’s time to upgrade.

Fast forward to now, and I’m ready to do a lot of dehydrating once again, after a lot of research, I’ve settled on the TSM Stainless Steel Food Dehydrator with 10 Stainless Steel Shelves. As the description states, it’s made out of stainless steel and it’s made in the United States. It took a while to narrow down my search. I was impressed with the customer service for TSM aka The Sausage Maker and was pleased to see they are located in New Jersey, and I believe they have another location in New York.

I’ll still be dehydrating food, until it arrives. I haven’t made the purchase yet. Until that time, I’ll simply go back to my ‘old way’ of drying food inside during the cold months. I’ll be using the oven. I’ll be sure to post some recipes and how I go about doing that sometime this weekend.

Raw Pasta: Turning yellow squash into fettuccine noodles

Earlier this evening I was able to play around with raw noodles. My OXO Good Grips Pro Y-Peeler arrived in the mail and so I pulled out one yellow squash and started turning thin slices of yellow squash into fettuccine!

Fetuccini Veggie Pasta 1_03.11.14

I must say that I’m impressed with the sharpness of the blade and it does a great job of slicing the vegetables very thinly.  For someone searching for low carb foods or gluten free noodles this would be a wonderful option. I make raw fettuccini noodles because I love how they taste and it’s much healthier than your traditional pasta.

Fetuccini Veggie Pasta 03.11.14_2

Yellow squash, just like zucchini, has a mild taste so it does not overpower the dish you prepare it with.

Fetuccini Veggie Pasta 5_03.11.14

Fettuccine (squash) noodles with kale, tomato, carrots and a homemade spicy garlic honey ginger dressing

Since I was craving a dressing, I made one with avocado, ginger, garlic, tomato, freshly ground spices and organic honey. Oh my that turned out heavenly!

Eight years ago, when I first started making vegetable noodles, I found it a bit strange. Mainly because I was used to the traditional pasta noodle, you know?  However, I was willing to try something new and I didn’t foolishly think this was traditional pasta, because it isn’t, duh! 😉 After a few times using my Y-Peeler or my Vegetable spiral slicer I grew to love this new type of ‘pasta’ and had a blast turning a variety of squash (and other veggies) into some delicious pasta meals.

Recommended tools to make vegetable pasta

  1. OXO Good Grips Pro Y-Peeler
  2. Plastic spiral vegetable slicer





Raw Pasta: Fun With Raw foods & Juicing…

About thirty minutes ago, I made flourless pasta.

Raw Pasta_1.3.8.14

Raw Pasta: Zucchini Pasta

How did I make it?

Plastic spiral vegetable slicer

Tri-blade Plastic spiral vegetable slicer

 I pulled out my Tri-blade plastic spiral vegetable slicer and made some zucchini pasta. The spiral vegetable slicer can be used for a lot of vegetables as shown in the above photo, but I mainly use it to make vegetable pasta.

I must say raw veggie pasta is the quickest type of pasta that I prepare. It doesn’t take long compared to the traditionally made flour based pasta that I also make, and I will say that I’ve grown to like this even more. The main vegetables I used to make ‘pasta’ are zucchini.  Zucchini,  has a light taste which doesn’t overpower the dish. Also, you can marinate it and it will adapt the flavor of whatever you add to it. So what did I add to this?

Raw Pasta_2.3.8.14

Raw pasta with a creamy tomato nut sauce

Pasta Sauce

  • roma tomatoes
  • cilantro,
  • soaked cashews
  • soaked walnuts
  • freshly ground spices and herbs


Add the pasta sauce to food processor and blend all together to make a ‘creamy tomato nut sauce’.

In hindsight I should have chopped up some tomatoes to add a bit of color, but even without it still was very good. The good news is, I made enough for leftovers.

Keeping with lent, the majority of what I consumed was juice. This afternoon, my upgraded Breville arrived and I must say that I’m thrilled that I decided to make the switch.

Tools Used:

  1. Plastic spiral vegetable slicer
  2. KitchenAid 12-Cup Food Processor, Chrome