Tag Archives: Beet

Raw Juice Pulp Cake

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I’m always looking for ways to reinvent my juicing pulp since I have so much in my freezer. I usually make raw burgers by mixing sunflower seeds and a few other things together, then dehydrating them. I’ll post that recipe soon but until then you’ve got to try this! This turned out great but I’ll also be experimenting with many new additions!

When you use leftover pulp containing beets it comes out a beautiful red velvet color! You can’t even tell there are veggies in this, everyone will be fooled AND you won’t waste your pulp!! Sorry about the bad pics but you know the story! 😉

Raw Juice Pulp Cake

Raw Juice Pulp Cake

INGREDIENTS

 Cake

  • 3 cups of leftover juice pulp (I used beet, basil, fennel & carrot pulp – pulp with beets in it are really good in this recipe!)

  • 1/2 cup almonds or cashews, soaked for at least 4 hours

  • 3/4 cup dates, chopped

  • 1/2 cup psyllium husks

  • 1 teaspoon of nutmeg

  • zest of one lemon or orange

Date Icing

  • 1 cup dates, soaked for at least 1 hour

  • juice of one lemon or orange

  • 2 teaspoons of psyllium husks

Optional mix-ins – Haven’t tried these yet but I think they would be good?

* Unsweetened shredded coconut – add to cake mix or icing

* 1/2 banana into the cake mix

* Almond butter

* Cacao powder

Instructions:

  • Cake – place all ingredients into a food processor and blend until well mixed, stopping to scrape sides and push mixture along if it gets stuck

  • Press cake mixture into a pan – I used a 8″ x 8″ pan but you could use a pie pan

  • Icing – blend dates, psyllium husks and lemon together until you have thick frosting consistency – I used my magic bullet for this, next time I’ll use my mini food processor

  • Spread icing on top of cake and let cake sit for 10 or so minutes. I let mine sit in the fridge for 30 minutes but I don’t think that’s necessary. Cut and serve!

Original recipe idea from The Raw Food Mum

So pretty!

So pretty!

Couldn't resist eating more, it's so good!

Couldn’t resist… it’s so good!

"Uh... Mom.... What in the heck is this?"

“Uh… Mom…. What in the heck is this?”

"Ok.. here goes!"

“I guess I”ll try it…”

"OOH! I LIKE IT!"

“OOH! I LIKE IT!”

Ava's still working on her dinner, cake later

Ava’s still working on her dinner, cake later

Raw Juice Pulp Cake

Raw Juice Pulp Cake

Sweet Potato Curry with Kale & Chickpeas

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I love any excuse to use curry! I go though phases where I cook with it all week, then I forget about it for awhile. I always come back to it though, I just ordered a few new curries from World Spice Merchant and I can’t wait to try them!

I made this one at my in-law’s house, it was a huge hit! I served this over quinoa but it would be great over brown rice or any other tasty grain! My toddler really enjoyed this as well!!

Sweet Potato Curry with Kale & Chickpeas

Serves: 4 to 6

  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed OR 2 – 2 1/2 cups cooked chickpeas
  • One 16-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste (I used Kashmiri Curry)
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens – I used kale
  • 1/4 cup chopped cilantro or parsley, or more or less to taste – I used cilantro
  • 1/4 cup raisins, optional (but HIGHLY recommended)
  • Salt and freshly ground pepper to taste

Water sauté onion and garlic in a large pan until golden. Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the kale/chard leaves (and beet greens, if using) away from the stems. Slice the stems thinly, and cut the leaves into strips.

Add the kale/chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.