Want the best for you buck? This recipe is cheap, nutritious, dairy and gluten-free!
One of the most common questions people ask me is “Joe, what is the difference between juicing and blending?”
“What can I do with the pulp that is leftover after I juice my produce?” Good news is there are plenty of ideas to inspire you to start using the pulp so it doesn’t go to waste.
Wondering what to do with all that leftover pulp from your juice? This spin on a classic Lebanese dish uses pulp from your favorite green juice for extra flavor and fiber.
Making your own compost is easy, and just like recycling of which it is a form, composting is the right thing to do.
Use your juice pulp as a vegetable base to add fibre and body to this delicious reboot moussaka.