Just add flax meal and water to give your juice scraps a second life.

By Renee Cherry
Updated: April 24, 2018

If you're trying to become more eco-conscious in the lead-up to Earth Day (or just in general!), your juice habit is a great place to start. Making your own juice helps, since it eliminates the disposable cup and you can make sure to go organic. But even if you're already juicing at home, you can take your efforts a step further. A recent study published in PLOS ONE found that Americans waste almost a pound of food a day. Using the food pulp that's left over every time you make juice is one way to cut back on how much you throw out. (Related: 10 Tasty Ways to Use Food Scraps)

There are tons of ways you can get creative with your pulp, but these wraps are particularly useful. Jessie Hewitt, co-owner of Jessie's Juice Bar in Camana Bay, came up with this easy wrap recipe as a way to use the huge quantity of leftover pulp her juice bar was producing. Since the parts of the produce that don't make it into your juice are full of lovely nutrients, they'll make your lunchtime wrap extra healthy. Along with vitamins from whatever vegetable you just pulverized, you'll get omega-3 fatty acids from the flaxseed. After combining the two ingredients with the seasonings of your choice, you'll dehydrate the mix. If you don't own a dehydrator, just spread the mixture onto a baking sheet and bake it on your oven's lowest setting until it's dry (about six to eight hours).

Flaxseed Vegetable Pulp Wraps

Makes: 12 standard size wraps

Ingredients

  • 200 milliliters vegetable pulp
  • 1 tablespoon flaxseed meal
  • 1/4 teaspoon seasoning
  • Sliced garlic to taste
  • Sprinkle of sea salt

Directions

  1. Add all ingredients to a blender. Add enough water to cover ingredients and purée on high until blended. Pulse on low until the mixture is smooth and spreadable.
  2. Spread 1 cup of the mixture into a circle on a dehydrator mat at a thickness of approximately 3 millimeters. Continue until the mixture is used up.
  3. Dehydrate at 105°F for 12 to 24 hours (until dry). If using the oven, lay pulp flat on a baking sheet and dry at the lowest temperature for 6 to 8 hours.
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