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


  • 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.



  1. 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.
  2. Process until well combined.
  3. 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.
  4. 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.
  5. Once you have all of your garlic ‘breads’ on the dehydrator sheet, put in the dehydrator for 9-10 hours at 115 degrees.
  6. Serve with some raw pasta or enjoy with some avocado and vegetables!


I hope you enjoy this recipe.