Mild Olive Rosemary Bread
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.)
2 cup pumpkin seeds, soaked
3 cup carrot pulp, (from juicing)
1 cup beet and celery pulp, (from juicing)
25 olives, pitted
1 cup fresh rosemary (3-4 long stems)
1 green bell pepper
1. Soak pumpkin seeds for 6 hours. Process with enough filtered water to make it smooth.
2. Add in green pepper, pitted olives, and rosemary.
3. Add in vegetable pulp.
4. When the mixture is smooth from processing, spread thickly (my preference) onto dehydrator sheet.
5. Dehydrate for 24 hours, turning over once.