Completely smitten with my Sedona dehydrator from Tribest! ♥ Thus far it has been SO helpful to me in finding ways to use up massive amounts of juice pulp I have been creating.
The tortilla used to make this raw/vegan burrito is comprised mainly of flax meal, ground chipotle, and orange pulp from my juicer! It was too fabulous, and there will be much more to come as I continue to juice throughout the entire month of June (& possibly into July). ^_^
This is precisely why I prefer to buy my organic produce farm-direct, avoiding retail & commercial markets at all cost. Even organic produce is “treated” in this manner when sourced from commercial farms to be sold in retail markets (such as Whole Foods or ANYOTHER retail chain).
Did you know that a very high percentage of waxes used on fruits & vegetables are not vegan (or even vegetarian)?
Many commercial farms & distributers use shellac (lac resin), beeswax, or various toxic elements to extend shelf life on their produce. Lac resin comes from beetle excretions, beeswax comes from bees, and there is a host of other dreadful “stuff” used on fresh fruit & veg. Yuck! I feel so much better getting my food directly from small family farms and local farm markets.
Valencia orange & chipotle flax tortilla filled w/avocado, sunflower seed “refried beans”, butter lettuce, fresh cilantro leaves, & macadamia “sour cream”. This 100% raw, vegan burrito was bold, creamy, gluten-free & delicious. To learn how I made orange & chipotle flax tortillas using leftover juicing pulp & a few additional ingredients, please visit my blog at RawVeganista.com for full disclosure. =)
Orange juice is my lifeblood… but what to do with all of the pulp from juicing?
These Valencia orange fruit rolls with just a *hint* of coconut & clove were so simple, yet also strangely addictive. This recipe (and one other), along with a brief review of the Sedona raw food dehydrator from Tribest, is now live on the blog at RawVeganista.com.
Reeling in culinary bliss & anticipation for #JuicyJune! The Sedona dehydrator from Tribest is thus far absolutely everything I had hoped for, and seems perfect for assisting me in finding purpose (other than compost) for all of the pulp created by the Omega juicer. I have already set to work in my mad experimentation, having successfully created citrus fruit rolls & raw/vegan flax tortillas using juice pulp as the primary ingredient. I shall be juicing throughout the month of June, sharing some of my experiments along the way, and also posting a very special give-away for those who join me via various social media and blog at RawVeganista.com. =)
Cucumber cups filled w/spicy almond hoummous, garnished w/TRULY raw & farm-direct kalamata olives/oil, cayenne, & homegrown spring onion. Recipe soon to be posted at RawVeganista.com, along my with review & full details on where to obtain this incredible RAW olive deliciousness! =)
This all raw/vegan carrot cake w/ coconut & macadamia “cream cheese” frosting is a very old favourite from ‘back in the day’ when I used to make raw/vegan treats for NYC health & specialty food shops to sell to their customers (& always sell out - even at $7 - $10 per slice). Apparently it’s still a real crowd pleaser, & I’m glad I ended up taking the time to revisit the formula as a birthday project/gift to myself. Since it had been so long since having done this, it actually took me two days to make (I was busy, this was really intense). Also, the “dough” was so incredibly dense that I broke a wooden spoon. =/ All annoyances aside, this was a great vegan birthday cake & I’m really glad I put in the seemingly massive amount of time, effort, and ingredients required to do this properly.