When your juicing it might seem wasteful to throw away your pulp, but another exciting and delicious way to enjoy your juice pulp in a healthy and Reboot-friendly way is making these vegetable pulp wraps. They are easy to make, taste delicious and a great way to cut down on your starchy carbohydrates. You can roll up any healthy filling and enjoy!
We also have a list of what you can do with leftover pulp so you are not wasting its potential goodness. Here are 9 Ways to Make the Best of Your Juice Pulp!
- 1 ½ cups of vegetable pulp (I used it from a beet, butternut squash, zucchini & red cabbage juice)
- ¼ cup of flaxseed meal
- ¼ cup of water (depends on the moisture of the pulp)
- ¼ tsp of salt
- Herbs and spices can be added for extra flavor
- In a food processor or blender combine all the ingredients until smooth and well combined.
- Spread out the mixture on a dehydrator tray (silicon sheet) or oven tray (with baking paper) into a round 3mm thick wrap (a little less than ¼ of an inch). Make sure there are no holes and it’s even.
- At the lowest possible temperature on your oven or at 115F on the dehydrator, dehydrate for 2-3 hours. When the tops are firm and you can peel the wraps away from the tray easily, then flip over and cook for 1 hour. It’s important to not let it get too dry so it can roll easily otherwise it will be more like crackers rather than a wrap.
- Add filling such as salad, hummus, beet dip or pesto and enjoy!
- Store in an air-tight container in the fridge.
Flaxseed meal – Chia seed meal
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours and 15 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.