By Mandy Froelich / Life in Bloom
Hi, friends!
It’s rainy, rainy, rainy here (most of the time) in the jungle of Costa Rica, but I definitely can’t complain compared to what family is experiencing in the Midwest. Prayers go out (and make me a snowman!!).
Today I’m bringing you something very special! As I talk about in my book “Bloom Raw…On a Budget!”, utilizing juice pulp is a great way to make sure you get every penny out of your produce. Not only that, you can turn regular juice pulp (from your morning green juice) into a delicious cracker or bread for an appetizer!
For Raw Pasta night here at the Farm of Life, I did just that! I made a very tomato-ey raw pasta, seasoned delectably with fresh herbs (like Thyme, Rosemary, Basil, and Oregano)…but wanted to serve it with a crisp/crunchy side to give it a little bit more ‘oomph’. Voila!
Not only was the Garlic Bread I made full of life-giving enzymes, minerals, and anti-bacterial/fungal ingredients, but had even more life to give from the previously juiced herbs such as: holy basil, ginger, turmeric, lemongrass, parsley, cilantro, beet, carrot, kale, lime,
P.S. – This recipe is an estimate of the goodness I created before as I misplaced the original written down version. I’m sure it will serve you well, however!
[Raw & Vegan] Garlic Bread
Preparation Time: 20 minutes + dehydration time (4-6 hours)
Serving Size: 8-10
Ingredients:
- 3 Cups Juice Pulp (From any juices you’ve previously made)
- 1 Cup (soaked 8 hours) Almonds
- 1/2 Cup Olive Oil
- 6 Cloves Garlic, crushed
- 3/4 Cup Flax, ground
- 2 tsp Garlic Powder
- 1 1/2 Tbsp Raw Honey or 2 soft Dates
- 1 1/2 tsp Sea Salt
- 3 tsp Lemon Juice
- (Optional): Feel free to add more herbs and spices to your liking…such as Sun-dried Tomatoes, Basil, Oregano…or Raw Olives! The options are limit-less.
Directions:
- In a food processor, grind almonds until fine. Add in your olive oil, crushed and minced Garlic, Garlic Powder, Sweetener of choice (honey or dates), sea salt, and lemon juice.
- Process until well combined.
- Transfer to a medium-size mixing bowl, add juice pulp and ground flax and mix together until well combined. Add any additional herbs, spices of your choice. Let sit 10-15 minutes.
- Now that it’s holding together well, form about two loaves on a cutting board or teflex sheet. Mold with your hands, and using a knife cut 1/2 inch slices, carefully laying them on a dehydrator sheet without a Teflex sheet or parchment paper.
- Once you have all of your garlic ‘breads’ on the dehydrator sheet, put in the dehydrator for 9-10 hours at 115 degrees.
- Serve with some raw pasta or enjoy with some avocado and vegetables!
I hope you enjoy this recipe.
Love,
Mandy
