Kia's Happiness.

healthyfrenchtouch:

Be healthy lovely ! :)

xx

(via memoirsofahealthnut)

(Source: seriando, via aestheticbutt)

maantistaaste:

JUICE UR JUICE & EAT IT 2

(Juice pulp crackerz!)

Having a juice is great. Having a juicer is awesome, too, because fresh juices tend to be pricey. However, said juicer is dependably annoying to clean and there’s so much juice pulp byproduct that, at best, becomes compost. Until now. In a mission to get more bang for my juicing buck, I repurposed the pulp and made crackers! If you’ve ever made paper out of pulps of any kind, it’s pretty much the same thing, though the goal is to err on the side of edible and crispy results. These were really pretty easy, and would adapt well to variations of all kinds. 

First, juice a juice. I used:

• 1 c kale
• 1/2 c parsley
• 2 beets
• 4 carrots
• 3 celery stalks
• 2 inches ginger root
• 1 apple

Enjoy your juice, or save it for later. Extract pulp from the juicer, removing any big pieces like skin or stems that may’ve avoided pulverization. Mix it around and add (for about 3 c (lightly packed) juice pulp):

• 1/2 c flax seeds, ground
• 1/3 c nutritional yeast
• 2 T tahini paste
• 3 T evoo
• (Other great things to add could be: a dash of Braggs aminos, sesame seeds or whole flax, minced garlic or onion, fresh herbs, chili flake… Endless possibilities)

Preheat oven to 350 and mix everything together - the result won’t be doughy by any means, but it should be pretty cohesive, not crumbly. If it seems too dry you can reincorporate a bit of the juice into the pulp. Place the pulp between 2 pieces of parchment paper and roll out until cracker-thin. Cut the pulp into a grid (use a pizza slicer!), and place the parchment paper right on a baking sheet. Don’t attempt to separate the crackers at all at this point - the pulp will contract as it dries and the crackers will come apart on their own. I used a perforated baking sheet for increased air flow, as crispiness is achieved by dehydrating the crackers as much as possible. Pop them in the oven and bake 15-20 minutes. They should be starting to dry and separate. Take the sheet out of the oven and flip the crackers upside down onto the sheet, peeling off the parchment paper from what was the underside. Back in the oven, and now it really just becomes a waiting game. Once dry enough, you can start to break the crackers apart fully and move them around so they cook evenly. At this point I dropped my oven temp to 175, since I didn’t want them to get too dark. Be patient; when they seem evenly crisp, remove from the oven and let cool. Enjoy with whatever you’ve got - juice maybe.