Vegetable Juice Pulp Wraps
By Claire Georgiou, Reboot Naturopath, B.HSc ND
When your juicing it might seem wasteful to throw away your pulp, but another exciting and delicious way to enjoy your juice pulp in a healthy and Reboot-friendly way is making these vegetable pulp wraps. They are easy to make, taste delicious and a great way to cut down on your starchy carbohydrates. You can roll up any healthy filling and enjoy!
We also have a list of what you can do with leftover pulp so you are not wasting its potential goodness. Here are 9 Ways to Make the Best of Your Juice Pulp!
Ingredients
- 1 ½ cups of vegetable pulp (I used it from a beet, butternut squash, zucchini & red cabbage juice)
- ¼ cup of flaxseed meal
- ¼ cup of water (depends on the moisture of the pulp)
- ¼ tsp of salt
- Herbs and spices can be added for extra flavor
Directions
- In a food processor or blender combine all the ingredients until smooth and well combined.
- Spread out the mixture on a dehydrator tray (silicon sheet) or oven tray (with baking paper) into a round 3mm thick wrap (a little less than ¼ of an inch). Make sure there are no holes and it’s even.
- At the lowest possible temperature on your oven or at 115F on the dehydrator, dehydrate for 2-3 hours. When the tops are firm and you can peel the wraps away from the tray easily, then flip over and cook for 1 hour. It’s important to not let it get too dry so it can roll easily otherwise it will be more like crackers rather than a wrap.
- Add filling such as salad, hummus, beet dip or pesto and enjoy!
- Store in an air-tight container in the fridge.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours and 15 minutes
Servings: 12
Substitutions
Flaxseed meal – Chia seed meal