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.)

This is a great easy dish for raw babies. I often serve it with some coconut cream and hemp seeds on top.

Make sure you use crisp apples like Gala or Pink Lady. Feel free to vary the spices – pumpkin pie spice is also tasty. You can also add a few drops of lemon juice to preserve the color, if you like.

Our favorite salsa. It keeps well in the fridge, so I usually make a double or triple batch to keep everyone happy for a week at a time.

This is also really tasty if you add half a cup of this salsa to half an avocado and mash it all together. Serve with crackers/chips or veggie sticks.

PLEASE NOTE: I included this recipe in the Kids category, but it is not appropriate for children under one year.

Adapted from a recipe by Rita L on RecipeZaar.

You can substitute agave nectar for the honey, if you wish.