Now that my juice cleanse plan is ready for you to try, you may be wondering what to do with all that pulp! Across the three days, I must have accumulated over 500g of pulp, and considering I’m an aspiring friend of the earth, to simply chuck it away would be quite wasteful, although it would break down very easily. In this sense, you could compost it right away in a bokashi bucket or the like, but after three days with no fibre you may be able to eat some of it too.
That’s where my juice pulp crackers recipe comes in – highly fibrous, they’re good as a little snack alongside your plant-based diet coming out of the cleanse. This recipe was inspired by Gena from Choosing Raw’s blog post, but I’ve adapted it to work in a generic oven rather than a dehydrator.
As a little note, from personal experience, juice pulp doesn’t last very well. Keep it in an air-tight container deep in your fridge during your cleanse, and I’d also suggest throwing out the spicy lemonade and cashew milk pulp rather than mixing it in with the rest.
Juice Pulp Crackers
2 heaped cups of pulp
1/2 cup of ground flax seeds
4 tbsp soy sauce
Handful of fresh coriander
1 tbsp garam masala powder
1 tbsp black pepper
1/4 cup of water
- Preheat your oven to 200°C
- Pop all your ingredients in the blender, except for the water
- Put on the lid and blend, pouring the water in slowly. You may not need all of it to make a soft, doughy consistency, so going slowly is best!
- Line a baking tray with baking paper, and roll the mixture on thinly – the thinner the better!
- Put the tray into the oven on the top shelf and leave to cook for 30 minutes. Halfway through, you can flip the crackers onto a new sheet of baking paper, but it’s not totally necessary
- Remove the crackers from the oven and check if they’re crispy – if not, keep in for a little while longer
- Cut the crackers while cooling – don’t be afraid if they break!
- Enjoy with hummus, tomatoes, or any other type of salad, but don’t have too much!