Juicing is one of my favorite routines that I do for my family. When I first began juicing, I was consumed with wanting to use every part of the produce. It was painful to throw away all of the leftover pulp. To help reduce waste, I made vegetable flours, pates, and stuffings. This is one of the recipes that incorporates juice pulp well. The texture and extra fiber is a nice addition. It is important to find a juicer that keeps the life force in the juice alive, juices a variety of produce well (i.e., fruits, vegetables, and greens), is simple to use, and is affordable.

Although using every bit of the produce has been an important part of my practice, it is not something that I am able to accomplish on a regular basis. Mostly, I compost the pulp or give it to my students for their use. But no matter how you do it, incorporating the juicing lifestyle and adding more raw foods into your diet—especially with the arrival of spring and the hotter months to follow—is a fresh, energizing habit. More recipes using Young Living essential oils can be found in my new recipe book: The Raw Food Feast!

Until next post: Key Lime Mousse and Raspberry-Mint Compote

Happy Eating!

Chef Mandy
www.chefmandy.com

Beet Oregano Detox

4 medium beets, peeled and chopped

4 medium carrots, peeled and chopped

1 pint cherry tomatoes

1/2 bunch parsley

1 lemon, peeled and quartered

4 stalks celery, chopped

2 medium green or red apples, chopped

1 drop Young Living oregano essential oil

1 drop Young Living black pepper essential oil per serving

Extract the juice from the produce using a high-quality juicer. Set aside the pulp. If desired, strain the juice for a smoother consistency. Add oregano essential oil to the whole batch and stir to mix. Before serving, add one drop black pepper essential oil to each 8-ounce serving.

Basil Pecan Beetballs

1 cup leftover pulp from Beet Oregano Detox

1 cup raw pecans, soaked for two hours

4 sun-dried tomatoes, soaked for 10 to 20 minutes to soften

1/4 cup red onion, minced

1/4 cup cold-pressed olive oil

1 clove fresh garlic, pressed

1/4 teaspoon Himalayan salt

2 drops Young Living basil essential oil

Drain and rinse pecans and tomatoes. Process all ingredients and in a food processor until a paste forms. Remove to a mixing bowl. Arrange the marinated whole mushrooms on a solid dehydrator sheet. Fill each cavity with a half tablespoon of the paste. Form one tablespoon of leftover paste into balls and place onto the solid dehydrator for beetballs. Dehydrate at 105 degrees for two to four hours. Serve as an appetizer or light, raw meal.

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