I am big on not wasting any food. And always felt sad when I had to throw out half of the plant after making my dear juices! This inspired me to create a few recipes with the juice pulp. Simple ones – that do not require a dehydrator – that anyone can make!
This dish is an incredible dish for using leftovers. Made lentils or quinoa the day before? Made your juice in the morning? Brilliant! Toss them together for a quick and delicious evening meal.
This recipe makes a lot – freeze them and enjoy at a later time if needed!
Juice Pulp from making 1 Batch of Blood Pressure Lowering Juice
2 Cups of Quinoa, pre-cooked
3 Cups of Lentils, pre-cooked
1/2 Cup of Sunflower Seeds + 2 Tbsp
1 Tbsp Sunflower oil
1 Onion, diced
3 Medium Garlic Cloves, minced
1/4 Cup Flax Seeds
1/2 Tsp Salt
1 1/2 Tsp of the Spices of your Choice: Coriander, Cumin, Paprika, Curry, Smoked Paprika,…
(glutenfree) Flour as needed
Toast 1/2 Cup of Sunflower Seeds in a frying pan with no oil until golden.
Add them into a Food Processor together with Flax Seeds and grind to a fine Meal.
Sautèe onions and garlic in oil in a frying pan.
Process in Blender to a smooth yet slightly chunky consistency.
In a large bowl well combine all ingredients, adding in the sunflower – flax mix last.
Lt the batter sit for 10 minutes, while you preheat oven to 225°C/ 417°F/ 200°C with fan / 7 Gas Mark
Take a hand full of batter and shape into patties.
Oil and flour a pan and place patties in it.
Bake for 25-30minutes, until slightly crisp.