Thursday, October 27, 2011

Don't Throw Out Carrot Pulp - It Has Important Nutrients And Antioxidant Properties! Make Raw Vegan, Gluten Free, Carrot Pulp Crackers Instead!

Carrot pulp crackers 

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Carrot Pulp and Guilt
Carrot juice is so good for you but it generates massive amounts of pulp. And, to be totally honest, I often throw it out. It breaks my heart to discard something so colorful and beautiful. To relieve the guilt, I often save it, even freeze it. But eventually, most of it ends up in a compost pile or down the disposal.
But this week, when we broke out the juicer, I was determine to give this pulp a better fate. I decided to make raw crackers. I have 2 dozen raw foodists coming over tonight for a potluck so they will go to good use! 

What a Surprise! 
I had little luck getting the proper nutritional information on carrot pulp so that I could do my usual nutritional analysis of the recipe but I did come across a very interesting article on the Nutritional Content and Antioxidant Properties of Pulp Waste... The food industry is very interested in using the inexpensive by-products from the processing of foods for juice. This study was done on carrots and beets to see if they had significant nutritional value. And they did! Here's what they found out. According to this article, 100 mg of carrot pulp provides:
* 11.7 mg of iron 
* 293.8 mg of phosphorus 
* 291.2 mg of calcium 
* 32g of insoluble fiber and 13g of soluble fiber
* 6.2 g of protein
Carrot pulp also has high antioxidant activity due to polyphenol compounds and other phytochemical components.
Bottom line is, the stuff I've been throwing away is packed with fiber, important minerals and antioxidants! By the way, people on a raw food diet are ALWAYS looking for raw sources of calcium and iron. This is a bonanza! Let's make some crackers!

Making carrot juice creates massive amounts of pulp!

Easy to Make
I just soaked some flax seeds, added a few juicy tomatoes (sadly, the last of my summer crop), a bit of salt and freshly squeezed lemon juice and voila! 

Soak flax seeds until water is absorbed

Form crackers on non-stick dehydrator sheets and dehydrate

Carrot Pulp Crackers
Raw Vegan, Gluten Free
[makes 60 crackers]
Dehydrator and non-stick sheets required

1/2 cup golden flaxseeds
1 cup room temperature water
1 cup chopped, ripe, raw tomato (about 2 medium)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt (or to taste)
3 cups carrot pulp

Mix flaxseeds with water in a large bowl and soak until all water is absorbed, about 4 hours.
When flaxseeds are ready, process tomato, lemon juice and salt in a blender until liquified.
Add to bowl along with carrot pulp. Mix thoroughly. If too dry, add a touch of water.
Drop a measured tablespoon of pulp mixture on non-stick dehydrator sheets and, with the back of a spoon, gently press down to form and shape round crackers. 
Dehydrate at 105 degrees F for 8 to 10 hours (I usually do this overnight). Flip crackers over, remove sheet, and place directly on mesh sheet. Dehydrate until crisp (another 6 hours or so). 
Remove and serve. Save in an air-tight container.

Just 3 crackers supplies 1 gram of ALA omega-3 fatty acids!