A raw restaurant near me serves this delicious mock tuna. They use the carrot pulp left over from juicing. Unfortunately, I found out that it’s not really raw, as they use Vegenaise. So I searched around and found some alternatives. If you have a good juicer that really dries the pulp out, the consistency is spot on.

What to do with the carrot pulp? Tired of carrot cake? Try this. It’s hard to put your finger on the taste…”interesting”, in a very good way. Food combining friendly without the honey, which is just an optional add-in for you sweet-tooths out there. (I think the clementines make it plenty sweet.) For maximum “yum” effect, try with coconut butter and honey spread on top!

The most surprisingly delicious juice-combination I have come across in my raw food adventures. Great for first thing in the morning, or for juice-fasting.

Reminiscent of “real” olive-rosemary bread but pleasantly mild. I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland. Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing…Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier.)