What to do with leftover Juicer pulp!

Yet again, I have Meghan Telpner to thank for this fantastic recipe!! I changed it a little bit because of what I had on hand, but kept to her recipe for the most part. I LOVE these cookies!!! I was so sure they were going to be dry and not so appetizing, but they're delicious. They're moist and a little sweet, but not over the top. I will make these again and again.

Meghan's recipe is for muffins, but I followed her directions to turn them into cookies.
Here's what I did...

In a large bowl, I placed about 1 1/2 cups of leftover pulp from beet and ginger juice

I added 1/3 cup ground flax seeds and 2 tablespoons chia seeds

Added 1/4 cup raw honey and 1 teaspoon vanilla

Added 2 eggs and the zest of a large lemon

Added 1/4 cup arrowroot flour, 3/4 cup oat flour, 1 heaping teaspoon ground ginger, 1 heaping teaspoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon Celtic sea salt

Mixed it all together and added 1 cup frozen blueberries and 1/3 cup chopped dates

Used my tablespoon-sized cookie scooper to put them onto a parchment-lined baking sheet, flattened them with my hand and baked at 350F for 20 minutes.

Beet Chips

There's not much of a recipe to this. I just decided the other day that since we enjoy kale chips so much, perhaps there was a way to make beets into chips. We like beets, but there are only so many ways we've tried to prepare them. I made cookies with them last week (I promise to share that recipe soon), I juice them all the time, occasionally roast them, but this was something new. They turned out so much better than I had hoped, so I'll make them again for sure. I baked them, but some of them were getting a little brown and others weren't yet crisp, so I finished them off in the dehydrator. Next time, I'd like to try only using the dehydrator.

Here's what I did...

Scrubbed and halved a beet, then sliced it thinly with my mandoline.

Arranged the slices on 2 baking sheets, lined with parchment. Sprayed with a little olive oil and sprinkled with Celtic sea salt.

Baked at 375F for 20 mins., turned them all over and baked for a further 20 mins. Removed to the dehydrator and dried them for about an hour. Delicious!!

Duck Breasts with Summer Fruits

Perry and I are big fans of duck. We don't have it often as it tends to be very expensive. I happened upon some duck breasts for a very reasonable price yesterday, so I decided to look for an interesting recipe for dinner. I found this recipe

and knew it would be a winner. I changed very little of the original as I thought it sounded almost perfect. I don't use much sugar, so instead decided to use evaporated cane juice and cut the amount in half to 40g. I used a little less butter than the original called for and I decided to salt and pepper the ducks ahead of time and put them in the fridge for a few hours before cooking (removing one hour ahead of time to come to room temperature).
Here's what I did...

Caramelized the evaporated cane juice


Added 150ml dry red wine and 100ml beef stock then reduced until fairly thick


Seared the duck breasts, skin side down. Cooked them on medium heat for about 10 mins.


Turned and cooked for another 5-6 mins. Then allowed them to rest for 8 minutes.


Grilled 2 halved peaches and 1 thickly sliced mango and served with the duck. Drizzled the sauce overtop.

Real Vegetable Burgers

Once again I was inspired by one of Meghan Telpner's recipes.
Krestan has been a vegetarian for 2 1/2 years now and I'm always striving to find healthy recipes for him, but to avoid too much soy/tofu. Most of the veggie burgers we purchase have soy as the first ingredient. When I saw Meghan's recipe, I knew I had to give it a try. I served it much as a traditional burger for Krestan, on a whole wheat 'Thintini' bun with ketchup, onions, pickles and tomatoes. He said it was at least as good as a bought veggie burger, but maybe even better. That was good enough for me :-) Perry and I also had ours on the 'Thintini' buns but with onions, tomatoes and cucumber and with a dressing made with tahini, kefir and sambal oelek. We both really enjoyed them.

Here's what I did...

Shredded 2 carrots in my food processor, using the grater attachment.

Added one sliced onion

A handful of pumpkin seeds and sunflower seeds

Added 5 leaves of fresh kale from our garden


About a cup of chickpeas


2 cups coarsely chopped mushrooms


2 tablespoons freshly ground flax seeds


1/2 cup cilantro, some Celtic sea salt and cayenne pepper


2 heaping tablespoons of chia seeds (just 'cos I love them) and about 2/3 cup of besan (chickpea flour)


Formed them into patties and baked at 400F for 20 mins., flipped them and baked for 20 more mins.


Yum, yum!!!

Fresh Tomato Spicy Bloody Mary

This recipe came from the summer 2010 edition of the Food & Drink magazine which is put out by the L.C.B.O. (Liquor control board of Ontario). It intrigued me as it has a whole fresh tomato in each drink. Mum and I just loved these, but Perry wasn't a fan. He really doesn't enjoy any alcoholic drinks with tomato juice.
Here's what I did...

Put 1 1/2 tablespoons freshly squeezed lemon juice into a blender

Add a large tomato, roughly chopped

Add 1/2 teaspoon adobo sauce from a can of chipotles in adobo (I added a whole teaspoon)

Add 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon Celtic sea salt

Add 2 oz tomato juice, 1 1/2 oz of vodka and 1 cup of ice and blend well

Rim a glass with salt (I used Himalayan because I like the pink colour :-)

Pour into the rimmed glass and garnish with a lemon wedge and a cucumber spear