HEALTHY RECIPES
Pulp It Up! Veggy juice pulp patties
If you are into healthy living, you are most probably doing a lot of juicing and you must have wondered what to do with that lovely pulp? In our family juice is a must and after throwing away so much of that lovely fibre from organic fruits and vegetables,  I had one of this eureka moments when I turned the pulp into a lovely meal and I’m happy to share it with you! This is one of the many ways I use the pulp, so watch this space there is more coming up! And please share your experiences as the variations can be endless.
  
 The healthiest juices are those made predominantly with vegetables to reduce the sugar levels and and are reach in minerals and vitamins. You can add pear, apple or pineapple to sweeten and lemon or lime to give a little zest and freshness and also to mask the veggie taste and make it more appealing even to the children.

Step 1. Start juicing the vegetables, you can experiment with different variations, but in this example we have:
5 large carrots, 2 hand full of kale, 1/4 cabbage, 1/2 celery stalk, 1 broccoli stalk, 5cm cucumber, small amount of parsley, 1-2cm slice of ginger
Step 2. Remove the palp and keep it for making patties
Step 3. Finish the juice by adding 1-2 apples or pears or ¼ of pineapple and 1 lemon or lime skins on.
Step 4. Prepare the patties. Put 3-4 eggs in the vegetable pulp, add 1 clove of grinded garlic, some Himalayan salt (to taste), oregano or rosemary (optional). Mix all the ingredients.
Step 5. Create little patties from the mixture. You can shallow fry them in some ghee or bake for 20-25min on 200 deg.
Enjoy!
  
For the juice:
Vegetables:
5 large carrots
2 hand full of kale
1/4 cabbage
1/2 celery stalk
1 broccoli stalk
5cm slice of cucumber,
1-2cm slice of ginger
small amount of parsley
(remove the pulp to use for the patties)
Fruits: 
1-2 apples or pears or ¼ of pineapple
1 lemon or lime skins on (organic or non vaxed)

​For the patties:
previously prepared vegetable pulp
4 organic eggs
1 clove garlic - grinded
some himalayan salt
some oregano, rosemary or other herb to taste